Doras Rich French Onion Soup Recipes

RICH AND SIMPLE FRENCH ONION SOUP

Steps:

• Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
• Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
• Heat the oven broiler.
• Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

FRENCH ONION SOUP

Steps:

• Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
• Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don't burn.
• Add the garlic cloves for the final few minutes of the onions' cooking time, then sprinkle in the plain flour and stir well.
• Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
• To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
• Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.

FRENCH ONION SOUP

Steps:

• In a large saucepan over med. heat fry 4 strips bacon until crisp. Discard bacon. Saute onions and shallots in bacon fat until tender. Add balsamic vinegar, wine, oregano, cook for 30 minutes. Stir frequently until the onions carmelize and are golden brown.
• Pous in chicken broth. Simmer gently for 1 hour, stir occassionally. Season with salt and pepper. Ladle soupn into 4 oven proof bowls. Float the sliced baguette ontop and sprikle with grated cheese. Broil until cheese melts.

REALLY RICH FRENCH ONION SOUP

Steps:

• Melt the butter in a med. sauce pan and add the onions and garlic. Once the lovely smell of sauteed onions and garlic start filling the kitchen add the thyme, rosemary and bay leaves. Sauté until the onions are soft and brown, about 30 minutes Remove the bay leaves and add the wine and gravy mix. Let it simmer for about 5-10 minutes to cook down the wine. Now add the broth. The soup should have a nice dark caramel color to it and smell outstanding!
• To serve: put the soup in a bowl, add a slice of toasted french bread, a slice of cheese and place it under the broiler until the cheese starts to bubble and brown.

RICH FRENCH ONION SOUP

Steps:

• In a large pan, heat the oil, sugar and pepper over a low heat. Add the onions & garlic and stir so they're coated in oil/sugar. Place the sprigs of thyme in - if you have kitchen string and can tie them together, makes them easier to remove later. Put lid on pan, stir two or three times over the next 15 minutes.
• When the onions are very soft, remove the thyme and add the beef stock and increase the heat til it's simmering then reduce back to low. Add the mustard and stir it in well. Leave to simmer for another 10 minutes.
• As you'll want 4 bowl-shaped pieces for the top of the soup, cuts each slice into a suitable 'round' and place any off-cuts in the bottom of the bowl to soak up the soup, as they're just there to absorb liquid and provide a filling meal.
• Fill the bowls nearly to the top with soup and then place the bread rounds on top each soup. Press down slightly so they absorb the liquid. Then top with the cheese and place under a hot grill until the cheese is bubbling.

RICH FRENCH ONION SOUP

Steps:

• In a large skillet, sauté onions in butter until crisp-tender.
• Transfer to an ungreased 5-quart slow cooker/crock pot.
• Add the broth, Worcestershire sauce, and bay leaves.
• Cover and cook on low for 5 to 7 hours or until the onions are tender.
• Discard bay leaves.
• Top each serving with french bread and cheeses.