An Onion Soup Calld The Kings Soup Recipes

KING'S SOUP

Steps:

• Slice onions, add milk and butter. Salt and bring to a boil.
• Cook slowly until onions are tender.
• Beat egg yolk in a small bowl and add a small amount of hot soup, beating as you add it.
• Pour mixture back into pot and cook a little longer.
• Serve with cornbread.

AN ONION SOUP CALL'D THE KING'S SOUP

Steps:

• 1. Place onions, milk, mace, butter, and salt in a saucepan. Bring to a boil, then reduce heat and cook slowly for 30-40 mins., or until onions are very tender. Pick out mace blades & discard.
• 2. Beat egg yolk in a small bowl, then add a little of the hot soup, beating constantly. Pour egg mixture into soup and cook a minute or two to thicken slightly.
• 3. Sprinkle each serving with finely chopped parsley, then add a few croutons.

ENGLISH ONION SOUP WITH SAGE AND CHEDDAR

Steps:

• Put the butter, 2 glugs of olive oil, the sage and garlic into a heavy bottomed, nonstick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and freshly ground black pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without coloring the vegetables too much. Remove the lid for the last 20 minutes, the onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavor, so don't be tempted to speed this up.
• When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavor.
• Preheat the oven or broiler to maximum. Toast your bread on both sides. Correct the seasoning of the soup. When it's perfect, ladle it into individual heatproof serving bowls and place them on a baking sheet. Tear toasted bread over each bowl to t like a lid. Feel free to push and dunk the bread into the soup a bit. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce.
• Dress your reserved sage leaves with some olive oil and place 1 on top of each slice of bread. Put the baking sheet into the preheated oven or under the broiler to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn't burn! When the cheese is bubbling, very carefully lift out the baking sheet and carry it to the table. Enjoy.

OLD-FASHIONED ONION SOUP

Steps:

• Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
• Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

FRENCH ONION SOUP

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.

THE GREAT ONION SOUP

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onions, sugar and pinch of salt. Cover pan and cook until onions are very soft, stirring occasionally, about 20 minutes. Increase heat to high and sauté uncovered until onions are golden brown, about 10 minutes. Add flour and stir 2 minutes. Mix in chicken and beef broths, wine, brandy and mustard. Bring soup to boil, stirring frequently. Reduce heat to medium-low, cover and simmer 10 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.)
• Preheat broiler. Ladle soup into deep broilerproof bowls. Top soup with bread slices, then cheese. Broil until cheese melts and begins to brown.