Bourbon Onion Soup Recipe 445 Recipes

GRILLED BOURBON ONIONS

Steps:

• Preheat a grill to medium. Brush the onions with vegetable oil on both sides and season with salt and pepper. Grill, covered and turning occasionally, until tender and charred, 15 to 20 minutes; roughly chop.
• Combine the bourbon, ketchup, brown sugar and Worcestershire sauce in a large skillet. Simmer over medium-high heat until the sauce has thickened and the alcohol has burned off, about 3 minutes. Stir in the balsamic vinegar and add the onions. Season with salt and pepper. Serve warm or at room temperature.

BOURBON ONION SOUP RECIPE - (4.4/5)

Steps:

• In a soup pot, melt the butter over medium heat. Add the onions. Cook over medium heat until the onions are caramelized (about an hour). Watch the heat. Too hot and the onions will burn. When done, add the garlic and mix well. Lower the heat to low and add the whiskey. Let the alcohol burn off for a minute or so. Then add the beef broth and salt. Cover and simmer until ready to serve. When ready to serve, get the soup nice and hot. Have broiler hot. Put soup in bowl and then float croutons on top and quickly add sliced cheese and then cover with Parmesan Cheese. Put under the broiler right away. You don't want the bread getting really soggy and sinking down through the soup. Broil for 2-3 minutes to melt the cheese!!!!!!!

FRENCH ONION SOUP WITH BOURBON AND GUINNESS RECIPE - (4.3/5)

Steps:

• 1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour. 2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup Water, scraping pot bottom to loosen crust, and cook until Bourbon evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in Bourbon & Guinness and cook, stirring frequently, until Bourbon & Guinness evaporates, about 5 minutes. 3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper. 4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside. 5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

CLASSIC ONION SOUP

Steps:

• Preheat oven to 275 degrees F.
• Melt butter in a large saucepan over low heat, add onions and cook slowly, stirring occasionally, until onions are golden and tender, about 20 minutes. Add vegetable stock, salt and pepper to taste, and simmer for about 15 minutes. Stir in dry sherry or cognac.
• Rub garlic clove on each piece sliced bread and toast on a baking sheet until both sides are golden.
• Place bread in a casserole or in 6 individual ovenproof, bowls and ladle onion soup over top. Top with a mixture of Gruyere and Parmesan and place casserole or individual bowls under the broiler and to melt cheese and slightly brown top.

BRITISH ONION SOUP

Steps:

• Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 mins.
• To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.