Harrahs Steak House 5 Onion Soup Recipes

Steps:

• Melt the butter over medium high heat in a dutch oven. Fry the bacon until crispy. Remove with a slotted spoon to paper towel and set aside.
• To the bacon drippings add the yellow, red, and white onions, shallots, thyme, bay leaf, salt and pepper. Saute, stirring often, until the onions begin to caramelize (at least 15 minutes).
• Add the leeks and continue to cook for 5 minutes.
• Sprinkle on the flour, and stir gently until all the flour is incorporated. Continue cooking, stirring often, until the flour has begun to cook (at least 5 minutes).
• Add the Chicken stock and taste to adjust seasonings. Bring to a boil, scraping up any browned bits off the bottom. Once boiling, reduce the heat to low and simmer, partly covered, for 45 minutes, stirring occasionally.
• Remove the bay leaf and use a submersible blender to puree the soup. Add the cream, taste to adjust seasonings, and simmer for an additional 10 minutes.
• Ladle into individual bowls, sprinkled with some of the reserved bacon.

Steps:

• Melt butter in a heavy Dutch oven over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
• Meanwhile, warm broth in a saucepan over low heat.
• Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
• Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
• Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.