Better Than Tgi Fridays French Onion Soup Recipes

BETTER THAN TGI FRIDAY'S FRENCH ONION SOUP

Steps:

• Over medium heat melt 3 tablespoons of the butter, and the olive oil in a large heavy stockpot.
• Add sliced onions, cover and cook, stirring occasionally, until the onions are soft and translucent.
• Increase heat to high, remove lid, add sugar, and salt.
• Sauté, stirring often until onions are very soft, and a deep golden brown.
• Reduce heat to medium, sprinkle in flour, and cook stirring constantly for 2 to 3 minutes.
• Add about 2 cups of stock and stir to blend, and then add the remaining beef stock and wine.
• Season to taste with salt and pepper, and simmer for 30 minutes.
• Preheat oven to 425 degrees.
• Brush hamburger buns with remaining butter,and place bread in oven, and let this brown.
• When the bread as browned remove it from the oven.
• Gather 8 small oven proof bowls, and spoon in soup, add one bun half, and then fill bowl with soup.
• Add one slice of provolone, and place soup bowls in a baking dish, and place into oven.
• When the cheese has toasted remove.
• You may also wish to use a baguette if you have it on hand.
• You do not need to place the soup back into the oven.
• You can simply top with cheese and serve.

FRENCH ONION SOUP

Steps:

• In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions only occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking.
• Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
• Add the flour and cook, stirring constantly, for one minute.
• Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes.
• While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
• When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. If it's not quite sweet enough, add ¼ teaspoon sugar.
• Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks (be sure the soup is very hot as it won't warm up much in the oven). Top each crock with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère and then Parmigianno Reggiano. Slide the crocks into the oven and broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool for a few minutes before serving. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to broiler to melt, about 2 minutes more. Divide the soup among bowls and top each serving with two cheese toasts.)
• Make-Ahead Instructions: The soup can be made and refrigerated up to 3 days ahead (without toasts or cheese), or up to 3 months ahead and frozen. Toasts can be made (without the cheese) and kept sealed at room temperature for up to 3 days.

COPYCAT TGI FRIDAY'S FRENCH ONION SOUP

Steps:

• Heat a small amount of butter in a large skillet over medium heat. Add the onions and cook, stirring frequently, until the onions are tender, about 20 minutes. Add the beef broth, water, Worcestershire sauce, bay leaves, garlic powder, salt, and pepper to the crock pot. Cover the crock pot and heat on high heat while the onions are cooking. Add the onions to the crock pot and set the heat to low. Cover the crock pot and cook on low for 3-5 hours or until the flavors have melded. Heat the oven to 350 degrees F. Slice the baguette into thin slices and place on a baking sheet. Place in the oven and bake at 350 degrees F until toasted, turning once during the cooking time. Place the toasted bread slices (1-3 slices) in the bottom of individual soup crocks or bowls. Sprinkle the toasts with the cheese. Remove the bay leaves from the crock pot. Ladle the hot onion soup over the bread slices so the cheese melts. Serve hot.

T. G. I. FRIDAY'S FRENCH ONION SOUP

Steps:

• Melt butter in saucepan over low heat. Add onions and cook 20 minutes, stirring occasionally.
• Add beef broth, water, sherry, Worcestershire sauce, pepper, and thyme to pot.
• Increase heat and bring to boil, then reduce heat. Cover and simmer for 5 minutes.
• Divide into bowls.
• Top with croutons, then mozzarella. -Broil until cheese melts and begins to brown.

T.G.I. FRIDAY'S FRENCH ONION SOUP

Steps:

• Slice the onions into rings and saute in butter in a skillet until tender.
• Turn crock pot on to low and put in the cans of beef broth, bay leaves, dash of garlic powder and salt and pepper, 2 tablespoons of Worcestershire sauce and 3/4 cup of water. When the onions and butter mixture is tender, then also add them to the crock pot.
• Cover and cook for at least 3-5 hours on low. At this point you may want to taste the soup and see if you would like it a little weaker--if so add a little water or chicken broth. Also, at this time remove the bay leaves and discard them.
• When about ready to serve, slice bread into thin slices and toast in oven on 350°F or in toaster oven until just crusty. Put toasted slices (1-3) in bowl and cover with the cheese (adjust cheese to your liking). Then cover bread and cheese with hot soup. The cheese will melt and the bread will rise to the top.