GRATINEE LYONNAISE (LYON-STYLE ONION SOUP)
Yet another Onion Soup! However, I have been looking for this recipe for a long time and I finally found it on "Emeril Live" recipe courtesy of Emeril Lagasse 2003. This recipe takes you back to the old fashioned Onion Soup bubbling on a french stove with the sites and smells & the great taste. Serve with a nice green salad and French loaf of a warm bread.
Provided by Manami
Categories Onions
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a Dutch oven or other large pot melt the butter or margarine over med-high heat. Add the onions, salt and pepper, & cook, stirring until golden bown, 15 to 18 miutes.
- Remove the pan from the heat & carefully add the cognac.
- Return the pan to the heat & cook until the alcohol has evaporated. Be careful as the cognac may ignite.
- Add the beef stock & thyme sprigs & bring to a boil. Reduce the heat to a simmer & cook the soup for 45 minutes.
- While the soup is simmering, toast the bread slices until light golden brown. Remove from oven.
- Preheat the broiler.
- When the soup is ready, divide 1/2 of the toasted bread slices between 6 individual ovenproof serving bowls or crocks and top with 1/2 of the grated cheese.
- Ladle some of the soup among the bowls and top with the remaining toasts. Ladle the remaining soup among the bowls and top with the remaining cheese.
- Place the bowls on baking sheet and place under the broiler until the cheese is melted, golden brown and bubbly, about 5 minutes.
- Remove from the oven.
- Optional Topping: In a small bowl combine egg yolks and Port and whisk to thoroughly combine. Pour some of the mixture evenly among the soup bowls, stirring in aroud the edges so that it is incorporate into the soup. (The heat of the soup will cook the egg yolk and this will thicken & enrich the soup.).
- Garnish the top with chopped parsley and serve hot.
Nutrition Facts : Calories 601.9, Fat 34.1, SaturatedFat 19.8, Cholesterol 103.5, Sodium 2116.7, Carbohydrate 43.1, Fiber 4.4, Sugar 10.1, Protein 31.7
SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)
Provided by Food Network
Number Of Ingredients 11
Steps:
- Melt 3 tablespoons of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute stirring often until onions are very soft and deep golden brown. Reduce heat to medium, sprinkle in flour and cook, stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste. Preheat oven to 425 degrees. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tablespoons of butter, then toast until golden brown on both sides in the oven. Place a slice of toast in each of 8 ovenproof bowl, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.
ONION SOUP GRATINEE
Provided by Food Network
Yield 2 servings
Number Of Ingredients 16
Steps:
- Make the soup: In a large saucepan cook the onions in the butter and oil with sugar, salt and pepper to taste over moderately low heat, covered, stirring occasionally, until soft. Uncover and cook over moderate heat, stirring occasionally, until golden brown. Add the flour and cook, stirring, 2 minutes. Add the stock, wine, cheesecloth bag and salt and pepper to taste and cook, partially covered, skimming occasionally, 30 minutes. Season with minced onion and Cognac.
- Preheat oven to 350 degrees F. Arrange slices of bread on baking sheet, brush both sides with melted butter and bake, turning once, for 15 minutes, or until golden. Rub with garlic.
- Transfer soup to ovenproof bowls and cover with bread slices. Sprinkle with cheeses and drizzle with melted butter. Bake for 15 minutes, or until soup is simmering and cheese has melted. Run under a preheat broiler until cheese is golden.
- Recommended Wine: 1995 Beaujolais Nouveau
FRENCH ONION SOUP GRATINEE
About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!
Provided by Jersey Tomato
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
- Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
- Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
- Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
- Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!
Nutrition Facts : Calories 617.8 calories, Carbohydrate 39.5 g, Cholesterol 113.9 mg, Fat 35.9 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 20.8 g, Sodium 3335.7 mg, Sugar 10.6 g
More about "gratinee lyonnaise lyon style onion soup recipes"
ONION SOUP LYONNAISE-STYLE | ESSENTIAL PEPIN : ESSENTIAL PEPIN
From ww2.kqed.org
Estimated Reading Time 4 mins
THE HIRSHON LYON-STYLE ONION SOUP – GRATINéE LYONNAISE
From thefooddictator.com
5/5 (1)Calories 780 per servingEstimated Reading Time 3 mins
THE DAILY MEAL
ONION SOUP GRATINéE LYONNAISE - EVER OPEN SAUCE
From everopensauce.com
ONION SOUP (GRATINéE LYONNAISE) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LYON-STYLE SOUP AU GRATIN (GRATINéE LYONNAISE) RECIPE - EAT YOUR …
From eatyourbooks.com
FRENCH ONION SOUP (GRATINéE LYONNAISE) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
AUTHENTIC SOUPE à L’OIGNON RECIPE FRANCE, EUROPE - TASTEATLAS
From tasteatlas.com
GRATINéE LYONNAISE FROM FRENCH REGIONAL COOKING BY …
From app.ckbk.com
GRATINEE LYONNAISE (LYON-STYLE ONION SOUP) - EMERILS.COM
From emerils.com
GRATINEE LYONNAISE (LYON-STYLE ONION SOUP) | BOTTOMLESS BITES
From bottomlessbites.com
LYONNAISE ONION SOUP – BEST OF SCRATCHIN' IT
From scratchinit.halversen.com
GRATINEE LYONNAISE (LYON-STYLE ONION SOUP) RECIPE
From recipeofhealth.com
ONION SOUP RECIPE FROM LYON — EATWELL101
From eatwell101.com
GRATINéE LYONNAISE - RECETTES ET TERROIRS
From recettes-et-terroirs.com
GRATINEE LYONNAISE (ONION SOUP) RECIPE | TGC - RECIPEBRIDGE
From recipebridge.com
SOUPE GRATINéE LYONNAISE - CUISINE ACTUELLE
From cuisineactuelle.fr
ONION SOUP GRATINéE LYONNAISE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GRATINEE LYONNAISE (LYON-STYLE ONION SOUP) | EMERILS.COM
From emerils.com
You'll also love