FRENCH ONION SOUP GRATINEE
About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!
Provided by Jersey Tomato
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
- Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
- Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
- Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
- Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!
Nutrition Facts : Calories 617.8 calories, Carbohydrate 39.5 g, Cholesterol 113.9 mg, Fat 35.9 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 20.8 g, Sodium 3335.7 mg, Sugar 10.6 g
FRENCH ONION SOUP GRATINEE
Best with real Gruyere cheese, such as the imported reserve Gruyere available at Whole Foods, Wild Oats, Trader Joes, and other organic supermarkets.
Provided by MexiYabby
Categories Onions
Time 2h
Yield 7 1/2 qt, 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter over low to medium heat in large stock pot.
- Sauté onions to soft and golden brown.
- Deglaze with .33 cup beef stock.
- Sauté onions to caramelize slightly darker.
- Deglaze with .33 cups beef stock again.
- Caramelize onions to dark brown.
- Add stock and bring to a boil.
- Reduce to a simmer and allow flavors to blend, about 20 minutes.
- While soup simmers, cut bread into .5 inch thick slices.
- Toast slices in oven or under broiler.
- Season soup to taste and add sherry.
- Fill crocks with hit soup.
- Top with toasted crostini and cheese.
- Pass under broiler until cheese bubbles and browns.
- Serve immediately.
Nutrition Facts : Calories 230.3, Fat 13.7, SaturatedFat 8.1, Cholesterol 41.3, Sodium 1006.7, Carbohydrate 10.4, Fiber 1.3, Sugar 4.3, Protein 12.5
FRENCH ONION SOUP POTATO GRATIN
Provided by Food Network
Categories side-dish
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
- For the potato gratin: Preheat the oven to 400 degrees F.
- Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
- Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
- Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
- In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
- In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
- Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!
ONION SOUP GRATINEE
Provided by Food Network
Yield 2 servings
Number Of Ingredients 16
Steps:
- Make the soup: In a large saucepan cook the onions in the butter and oil with sugar, salt and pepper to taste over moderately low heat, covered, stirring occasionally, until soft. Uncover and cook over moderate heat, stirring occasionally, until golden brown. Add the flour and cook, stirring, 2 minutes. Add the stock, wine, cheesecloth bag and salt and pepper to taste and cook, partially covered, skimming occasionally, 30 minutes. Season with minced onion and Cognac.
- Preheat oven to 350 degrees F. Arrange slices of bread on baking sheet, brush both sides with melted butter and bake, turning once, for 15 minutes, or until golden. Rub with garlic.
- Transfer soup to ovenproof bowls and cover with bread slices. Sprinkle with cheeses and drizzle with melted butter. Bake for 15 minutes, or until soup is simmering and cheese has melted. Run under a preheat broiler until cheese is golden.
- Recommended Wine: 1995 Beaujolais Nouveau
CUPBOARD FRENCH ONION SOUP GRATINEE
Make and share this Cupboard French Onion Soup Gratinee recipe from Food.com.
Provided by Chefiebig
Categories European
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, saute onions in butter over medium heat until caramelized and golden brown.
- Add consomme, broth, water and red wine.
- Season with pepper.
- Simmer until hot.
- Ladle soup and onions into 6 bowls.
- Top each bowl with a slice of baguette and cheese.
- Brown under a preheated broiler until cheese is bubbling and browned.
- Serve immediately.
Nutrition Facts : Calories 337.1, Fat 10.5, SaturatedFat 5.4, Cholesterol 20.8, Sodium 1135, Carbohydrate 45.6, Fiber 3, Sugar 2.5, Protein 10.6
More about "cupboard french onion soup gratinee recipes"
THE BEST FRENCH ONION SOUP RECIPE - OLIVIA'S CUISINE
From oliviascuisine.com
FRENCH ONION SOUP GRATINEE | RECIPESTY
From recipesty.com
ONION SOUP GRATINéE RECIPE - EASY RECIPES
From recipegoulash.cc
FRENCH ONION SOUP GRATINéE - THE CLASSIC VERSION RECIPE | EAT YOUR …
From eatyourbooks.com
LE CHEF'S FRENCH ONION SOUP GRATINéE - LE CHEF'S WIFE
From lechefswife.com
FRENCH ONION SOUP GRATINEE RECIPE - RECIPES A TO Z
From recipesaz.com
FRENCH ONION SOUP (SOUPE à L'OIGNON GRATINéE) RECIPE
From seriouseats.com
WORLD BEST EUROPEAN COOKING RECIPES : CUPBOARD FRENCH ONION …
From worldbesteuropeanrecipes.blogspot.com
GUSTO TV - FRENCH ONION SOUP GRATINéE
From gustotv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love