RESTAURANT-STYLE FRENCH ONION SOUP
Classic French onion soup, similar to one you can get in a restaurant. Made with wine and sherry to bring out the beef flavor of the broth. Two different cheeses top it off to give it that bubbly, browned, and stretchy topping.
Provided by Jenny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
- Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
- Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.
- Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
- Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
- Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.
Nutrition Facts : Calories 792.4 calories, Carbohydrate 77.2 g, Cholesterol 86.3 mg, Fat 37.7 g, Fiber 7.2 g, Protein 31.3 g, SaturatedFat 21.1 g, Sodium 2169.7 mg, Sugar 15.6 g
BISTRO ONION SOUP WITH LEEKS
This version of French Onion Soup is freshened by the green sweetness of leeks, and the slight heat of chili flakes. If the combination of caramelized onion, brandy and cheese doesn't chase away the blues on those lingering grey days then nothing will. From the LCBO magazine.
Provided by evelynathens
Categories Chowders
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter in a soup pot with a wide bottom over medium heat. Add bacon and sauté for 3 minutes or until bacon is cooked but not crisp. Add sliced onion, shallots and chili flakes and sauté for 25 minutes, stirring occasionally, or until onions are golden.
- Add leeks and garlic and sauté for 10 minutes or until leeks are very soft. Add wine, bring to a boil and simmer, scraping the bottom of the pan to incorporate any browned bits, until onions are just saucy, about 3 minutes.
- Add chicken stock, bring to a boil, then turn heat to medium-low and simmer until flavours have come together, about 8 minutes more. Season with salt and pepper to taste.
- While soup is simmering, make large croutons. Heat broiler or grill to high. Brush both sides of baguette slices with olive oil and broil or grill for 1 minute per side or until golden.
- When you are ready to serve the soup, preheat broiler to high, and top each crouton with 1 tablespoon (25 mL) of grated cheese. Place baguette slices on a baking sheet, and broil for 1 minute, watching carefully, or until cheese is melted and bubbling.
- Place soup in bowls, stir 1 tsp (5 mL) of brandy into each serving if desired, and top with a Gruyère baguette slice.
BISTRO ONION SOUP
Make and share this Bistro Onion Soup recipe from Food.com.
Provided by southern chef in lo
Categories Cheese
Time 1h5m
Yield 6 cups
Number Of Ingredients 14
Steps:
- Sauté the onions in butter in Dutch oven over medium heat stirring often for 15 to 20 minutes or until the onions are golden. stir in the flour cook for 1 minute.
- Add the water and the next 8 ingredients. Bring to boil; reduce heat and simmer partially covered for 30 minutes. Discard the bay leaves; ladle the soup into 4 oven-proof soup bowls.
- Place the bowls on a baking sheet. Add 2 bread slices to each bowl with 2 slices of cheese.
- Broil 5 1/2 inches from heat 4 minutes or until cheese is bubbly. Serve at once.
Nutrition Facts : Calories 443.6, Fat 21.8, SaturatedFat 12.4, Cholesterol 62, Sodium 1562, Carbohydrate 37.9, Fiber 2.9, Sugar 5.7, Protein 17.2
BISTRO-STYLE ONION SOUP
Make and share this Bistro-Style Onion Soup recipe from Food.com.
Provided by JackieOhNo
Categories Onions
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter and oil in Dutch oven over medium-high heat. Add onions and stir to coat. Cook, stirring occasionally, until golden, 10-15 minutes.
- Add garlic; cook, stirring, 1 minute. Stir in flour. Reduce heat slightly and cook, stirring, until most of liquid is absorbed, about 3 minutes.
- Add broth, wine, the water, salt, thyme, and nutmeg to pan. Heat to boiling; skim off fat. Reduce heat and simmer partially covered about 30 minutes. Skim again, then stir in pepper.
- Heat broiler.
- Ladle soup into ovenproof serving bowls set on baking sheet. Place 2 slices bread on each. Sprinkle with Gruyere and press cheese lightly to rims of bowls. Sprinkle with Parmesan.
- Broil until bubbly and golden, 3-5 minutes (do not let cheese burn).
- Transfer hot bowls to plates and serve at once.
Nutrition Facts : Calories 707.5, Fat 23.3, SaturatedFat 12.1, Cholesterol 57.1, Sodium 1569, Carbohydrate 87.6, Fiber 5.3, Sugar 9.1, Protein 30.8
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