Microwave French Onion Soup Recipe 455

Steps:

• In a 3 quart microwave-safe dish, add everything but the croutons and cheese. Cover and microwave at 50% power for 20-30 minutes or until onions are tender. Ladle soup into microwave-safe soup bowl. Top with croutons and cheese. Cover with wax paper; microwave on 100% power for 1 minute or until cheese is melted. If you have soup bowls that can be used in the broiler; then ladle soup, add croutons and cheese and broil for 1 minute or until cheese is melted. This is the standard for melting the cheese and makes is nice and brown on top. It's safer and easier to use a cookie sheet with soup bowls on it for broiling.

Steps:

• In a 3-qt. microwave-safe dish, combine the first eight ingredients. Cover and microwave at 50% power for 18-23 minutes or until onions are tender. , Ladle hot soup into four microwave-safe bowls. Top with croutons and cheese. Cover and microwave on high for 45 seconds or until cheese is melted. Serve immediately.

Steps:

• Slice onions.
• Place onions and butter in microwave-safe dish and microwave on high 4-6 minutes.
• Add water and seasonings to onions.
• Stir to combine ingredients, then microwave on high 5 minutes.
• Change power setting to 50% (medium) and microwave 15-20 minutes.
• Toast bread and place in to bowls.
• Ladle soup over bread, top with mozzarella cheese.
• Sprinkle with parmesan.
• Microwave 5 minutes on medium until cheese is melted.

Steps:

• 1. Peel cut in half and slice onions and set aside. Place butter in 3 quart glass casserole measuring cup. Microwave at HIGH until melted, about 1 1/2 minutes. Add onion slices, tossing to coat. Cover and microwave on high 6-8 minutes or until onions are tender, stirring at least twice. Blend in broth, water, sugar, wine and pepper. Cover and microwave on HIGH until heated through about 8 minutes.
• 2. Brush one side of french bread with melted butter. Sprinkle with parmesan cheese. Place under broiler to toast.Ladle soup into six individual serving dishes. Top each bowl with toast and 1 ounce of swiss cheese.
• 3. Place bowls in microwave oven in circular pattern. Microwave at high 4 to 8 minutes or until cheese melts and soup is hot.
• 4. In going through old photos of some of the dishes I have made over the years, I came across this one of the French Onion Soup I made as the first course, so I am sorry there are no step by step pictures. I will take some pictures the next time I make it.

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

Steps:

• Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
• Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don't burn.
• Add the garlic cloves for the final few minutes of the onions' cooking time, then sprinkle in the plain flour and stir well.
• Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
• To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
• Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.