HOMEMADE FRENCH ONION SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Melt butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
- Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
- Meanwhile, preheat broiler. Arrange bread on a rimmed baking sheet and broil until deep-golden brown on both sides, about 1 to 2 minutes per side; set aside.
- Ladle 1 cup hot soup into four 13-ounce ramekins or ovenproof bowls. Arrange the bowls on a rimmed baked sheet. Place 2 slices of toasted bread over each bowl of soup to cover the surface of the soup completely. Sprinkle 3 ounces grated cheese over bread in each bowl, and place under broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.
MARTHA STEWART'S FRENCH ONION SOUP RECIPE - (4.2/5)
Provided by ltrodrigu
Number Of Ingredients 11
Steps:
- Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour. Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste. Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.
FRENCH ONION SOUP
French onion soup feeds the soul on a cold day, and now you can enjoy it at the best restaurant on the block: your place. Our classic recipe turns a lazy Sunday into a long-simmering affair. Set yourself up for maximum coziness and serve it bubbling hot.
Provided by Greg Lofts
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Heat oil in a large, heavy pot over medium. Add onions and cook, stirring occasionally, until soft and beginning to turn golden, 35 to 40 minutes (if onions develop color quickly, reduce heat).
- Add butter, garlic, thyme, bay leaf, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring a few times, until golden brown, 15 to 20 minutes more. Add vermouth and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes.
- Stir in stock and Marsala. Bring to a boil, then reduce heat to low and gently simmer 45 minutes. Season to taste.
- Preheat broiler. Ladle soup into broiler-safe crocks or bowls set on a rimmed baking sheet. Nestle a piece of toast into each, partially submerged, and top each with 1/3 cup Gruyère. Broil until cheese is melted, bubbly, and golden brown in places, 2 to 4 minutes. (Soup without toast and cheese can be cooled and refrigerated in an airtight container up to 3 days, or frozen up to 6 months.)
MICHAEL RULMAN'S TRADITIONAL FRENCH ONION SOUP
Savor the rich flavor of onion in this warm and satisfying recipe from Michael Rulman's "Ruhlman's Twenty."
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 9
Steps:
- Place a 7 1/2-quart enameled cast-iron pot over medium heat; melt butter. Add onions and sprinkle with 2 teaspoons salt; cover, and cook until onions have heated through and started to steam. Uncover and reduce heat to low; cook, stirring occasionally, until amber and cooked down, about 3 hours. Season with pepper.
- Meanwhile, preheat oven to 200 degrees.
- Place bread slices on a baking sheet and transfer to oven. Let dry completely, 20 to 30 minutes.
- Add 6 cups water to pot with onions; increase heat to high and bring to a simmer. Immediately reduce heat to low. Add sherry; season with salt and pepper. Add a splash of vinegar, if desired, to cut sweetness. For more depth of flavor add a splash of red wine, if desired.
- Preheat broiler. Divide soup evenly among 4 to 6 ovenproof bowls; top with toasted bread. Divide cheese evenly among bowls. Transfer bowls to broiler; broil until cheese is melted and browned, 3 to 5 minutes. Serve immediately.
ONION SOUP
This is Martha's favorite cold-weather soup. The onions cook for 2 hours in butter and oil to develop the rich golden color of the perfect onion soup. It helps if you have homemade beef or veal stock on hand. This recipe comes from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Simmer the onions in butter and oil for 2 hours. Stir frequently, adding the sugar and salt after 15 minutes of cooking. Onions will turn a deep golden-brown color. Sprinkle on the flour and cook for 5 minutes longer. Add the boiling stock and the wine and simmer for 45 minutes longer. Skim if necessary. Correct the seasoning.
- Before serving, reheat to boiling. Pour in the cognac. Serve in heated bowls with toasted rounds of French bread and generous servings of coarsely grated Swiss and Parmesan cheeses.
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HOW TO MAKE FRENCH ONION SOUP | MARTHA STEWART
2021-01-25 Add a slice of baguette to each portion and top the bread with grated Gruyère. Broil until the cheese is melted, bubbly, and golden brown. Pro tip: Set the bowls on a rimmed baking sheet, this makes it easy to put all six under the broiler at once and ensures no soup spills in the oven. Be sure to serve it bubbling hot.
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FRENCH ONION SOUP MARTHA STEWART RECIPES ALL YOU NEED …
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MARTHA STEWART - MARTHA'S FRENCH ONION SOUP
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FRENCH ONION SOUP - MARTHA STEWART WINE CO.
Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste. Meanwhile, preheat broiler. Arrange bread on a rimmed baking sheet and broil until deep-golden brown on both sides, about 1 to 2 minutes per side, set aside.
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