Bungalow Bills But N Ben Onion Soup Recipes

ONION SOUP WITH SAGE BROWN BUTTER, CROUTONS, AND GRATED LEMON PEEL

Steps:

• Melt 6 tablespoons butter in heavy extra-large pot over medium-high heat. Add onions; sprinkle with salt and pepper and sauté until onions begin to soften, 15 to 18 minutes. Reduce heat to medium and sauté until onions are very tender and deep golden brown, stirring often and adjusting heat as needed, 25 to 30 minutes longer. Transfer 1 1/2 cups caramelized onions to small bowl and reserve for garnish.
• Add 8 cups broth to remaining onions in pot and bring to boil. Reduce heat and simmer 25 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return to same pot and add more broth by 1/4 cupfuls to thin soup to desired consistency. Season soup to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill reserved caramelized onions. Cool soup slightly. Chill soup uncovered until cold, then cover and keep chilled. Rewarm caramelized onions and soup separately before continuing.
• Melt 2 tablespoons butter in medium nonstick skillet over medium heat. Add torn bread pieces and sauté until bread pieces are crisp and golden, 5 to 6 minutes. Remove from heat and reserve.
• Cook remaining 4 tablespoons butter in small saucepan over medium heat until golden brown, stirring occasionally, 3 to 4 minutes. Add sage leaves and cook until slightly crisp, 30 seconds to 1 minute. Transfer leaves to small plate; reserve brown butter in saucepan.
• Stir 1 1/2 tablespoons vinegar into reserved caramelized onions, adding more vinegar by 1/2 teaspoonfuls, if desired.
• Divide warm soup among 8 bowls. Spoon vinegar-seasoned caramelized onions atop soup in each bowl. Sprinkle each serving with croutons and fried sage leaves. Drizzle sage brown butter over each; sprinkle lightly with grated lemon peel and freshly ground black pepper and serve.

SO-EASY-YET-DELICIOUS ONION SOUP

Steps:

• In a 6-qt. stockpot, heat butter and oil over medium heat. Add onions; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown, about 30 minutes, stirring occasionally. Add garlic; cook 1 minute longer., Add broth, wine, basil, ground pepper, oregano, thyme and pepper flakes. Bring to a boil. Reduce heat; cook, uncovered, until liquid is reduced to about 6 cups, 20-30 minutes., Place bread on a baking sheet. Broil 4 in. from heat or until toasted, about 2 minutes on each. Sprinkle with cheeses; broil until cheese is melted, about 2 minutes longer. Ladle soup into bowls; top each with a cheese toast. Serve immediately.

BUTTERY ONION SOUP

Steps:

• In a large saucepan, cook onions in butter over low heat until tender and transparent, about 20 minutes. , Stir in flour. Gradually add broth and milk; cook and stir over medium heat until bubbly. Cook and stir for 1 minute longer; reduce heat to low. Add mozzarella cheese and stir constantly until melted (do not boil). Season to taste with salt and pepper. Serve with croutons if desired.