Red Onion Soup Recipes

Steps:

• Set 2 large, wide skillets over medium-high heat. When pans are hot, add 1 tablespoon oil and a large handful of sliced onions to each pan. Season onions with salt and pepper, then sauté, stirring occasionally, until they are a ruddy dark brown, about 10 minutes
• Transfer onions to soup pot and return pans to stove. Pour 1/2 cup water into each pan to deglaze it, scraping with a wooden spoon to dissolve any brown bits. Pour deglazing liquid into soup pot. Wipe pans clean with paper towel and begin again with more oil and sliced onions. Continue until all onions are used. Don't crowd pans or onions won't brown sufficiently.
• Place soup pot over high heat. Add wine, bay leaves, thyme bunch and garlic. Simmer rapidly for 5 minutes, then add 8 cups water and return to boil. Turn heat down to maintain a gentle simmer. Add 2 teaspoons salt. Cook for 45 minutes. Skim off any surface fat, taste and adjust seasoning. (May be prepared to this point up to 2 days in advance.)
• To serve, add brandy to soup, if using, and simmer 5 minutes. Remove the thyme. Make the cheese toasts: Heat broiler. Place toasted bread on baking sheet. Mix grated cheese with chopped thyme and sage, along with a generous amount of pepper. Heap about 1 ounce of cheese mixture on each toast. Broil until cheese bubbles and browns slightly. Ladle soup into wide bowls and top with toast.

Steps:

• Slice onions, thinly.
• Melt three (3) tablespoons of the butter in a large skillet; stir in sugar. Add onions and one (1) teaspoon of salt; cook over medium low heat - stirring occasionally until golden and tender (30 to 40 minutes).
• Stir in flour until well blended with the onions and pan juices. Add wine and cook an additional five (5) minutes.
• Add chicken stock and thyme; cook fifteen (15) minutes. Stir occasionally. Season to taste with salt and pepper.
• Meanwhile, preheat oven to 350°F.
• Butter bread on both sides using the remaining one (1) tablespoon of butter. Transfer to baking sheet; sprinkle with cheese. Bake until golden brown (about 10 minutes).
• Add parsley to soup, give a big stir. Ladle into warmed soup bowls, top with cheese toast, and garnish with chives.
• Soup will hold for up to five (5) days.

Steps:

• In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onions, stir to combine with the butter, cover, and cook for 30 minutes, stirring occasionally. Remove the cover; increase the heat to medium-high and cook, until the onions are brown and caramelized, about 30 minutes. (Stir the onions frequently toward the end of this stage in the cooking, so they do not scorch or burn.) Add the thyme and garlic, saute for 2 to 3 minutes more. Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon; simmer until the wine is reduced by about half. Stir in the broth and salt and bring to a gentle simmer. Cover, and cook for 30 minutes. Add the Cognac, if using, and season with pepper to taste. (The soup can be made to this point a day ahead and refrigerated.) When ready to serve preheat the broiler. Heat the soup and divide it evenly among 6 heatproof crocks or bowls. Top each soup with a slice of the bread and about 1/2 cup of the cheese. Place the bowls on a sheet pan and broil until the cheese is bubbly and brown. Carefully transfer each crock to an under-lining plate. Serve immediately.

Steps:

• Heat 3 tablespoons oil in heavy large pot over med-high heat.
• Add onions and sauté until brown, about 25 minutes.
• Sprinkle flour over sautéed onions; stir 2 minutes.
• Gradually mix in broth, scraping up browned bits from pan bottom.
• Simmer 15 minutes.
• Working in batches and using on/off turns.
• blend soup in processor to coarse puree.
• Return soup to pot and bring just to simmer.
• Season with salt and pepper.
• Ladle soup into bowls.

Steps:

• Bring broth, water, spices, and 1/2 teaspoon salt to a boil. Remove from heat and let steep 15 minutes.
• Meanwhile, cook onions in oil with 1/4 teaspoon salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 15 minutes. Add wine and boil, uncovered, until reduced to 2 tablespoons, about 1 minute.
• Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt.
• Preheat broiler.
• Ladle soup into 4 ovenproof bowls set in a 4-sided sheet pan. Place baguette slices on top and sprinkle each with 1/2 cup cheese. Broil about 6 inches from heat until cheese is melted and bubbling, about 2 minutes.

Steps:

• Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
• When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
• Ladle the soup in bowls and float several of the Gruyere croutons on top.
• Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

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.

Steps:

• Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
• Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
• Heat the oven broiler.
• Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

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.