Three Cheese French Onion Soup Recipe 475

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 large saucepan, cook onions in butter over low heat about 30 minutes, stirring occasionally. Add consomme and Worcestershire sauce. Heat to boiling. Reduce heat and cover and simmer about 30 minutes. Pour into crocks and top with bread slices and cheeses. Place under broiler and broil until cheeses just start to brown. Optional thinly sliced onions, breaded and deep fried can be used as a garnish. Serve but be careful with those hot cheeses at first!! ;)

Steps:

• Heat the butter and oil together in a Dutch oven over medium heat. Add the onions, shallots and leek, and season with salt and pepper, to taste. Stir to combine and cover. Cook, without stirring until the onions are soft and beginning to brown, about 10 to 15 minutes.
• Uncover, and continue to cook, stirring often, until the onions are a rich brown color and well caramelized, about 25 to 30 minutes. (If the onions begin to stick to the bottom of the pan or burn add about a 1 tablespoon water at a time.) Meanwhile, tie the reserved leek top with the thyme and rosemary using a piece of kitchen twine.
• Sprinkle the flour over the onions and cook, stirring, to cook out the raw flour taste, about 2 to 3 minutes. Stir in the broth and 2 cups water, scraping any browned bits from the bottom of the pan; add the herb bundle. Reduce the heat and simmer until thickened, 20 to 25 minutes. Stir in the Worcestershire and remove from the heat. Discard the herb bundle, stir in the sherry and season, to taste, with salt and pepper.
• Preheat the broiler. Divide the soup between 4 (16-ounce) oven proof bowls or ramekins and arrange them on a baking sheet. Top each bowl evenly with 2 baguette slices and top with the cheese. Put under the broiler until the cheese is melted and lightly browned, about 1 minute. Sprinkle with the chives and serve.

Steps:

• In a Dutch oven, saute onions in butter until tender. Add the broth, water, soup mix, pepper Worcestershire sauce and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
• Meanwhile, place bread slices on ungreased baking sheet. Sprinkle with Swiss and mozzarella cheeses. Broil 4 inches from the heat for 1-2 minutes or until cheese is melted. Ladle soup into serving bowls, top each with a toast slice. Sprinkle with Parmesan cheese.