Easy French Onion Soup For Guests Recipes

EASY FRENCH ONION SOUP

Steps:

• Gather the ingredients.
• In a large non-stick skillet or sauté pan over medium-low heat, melt the butter. Sauté the sliced onions for about 30 to 45 minutes, or until very soft and golden brown in color. Stir them frequently. If they are browning too quickly or scorching, turn the heat to low. It takes time to get that sweet caramelization, so don't try to rush it.
• In a medium saucepan or Dutch oven, combine the beef broth and water with the cooked onion and bring to a boil. Reduce the heat to low and cover the pan. Simmer for 25 to 30 minutes.
• Meanwhile, position a rack 4 inches from the broiler. Heat the broiler and place the bread on a foil-lined baking sheet. Toast until golden, 30 to 45 seconds.
• Remove from the oven, flip the bread, and divide the cheese between the slices. Return to the oven and broil until the cheese is melted, 20 to 30 seconds.
• To serve, pour the onion soup into four individual soup bowls. Float a slice of toasted French bread, cheese side up, in each bowl and sprinkle with extra cheese. Garnish with chives, if using.
• Serve and enjoy!

EASY FRENCH ONION SOUP

Steps:

• Place onions and butter in saucepan.
• Sauté on medium heat until onions are tender.
• Add garlic and sauté 1-2 minutes (don't let garlic burn).
• Add beef broth, consomme, and Woschershire sauce.
• Bring to a boil for 1 minute.
• Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
• Fill bowl with soup leaving room at the top.
• Place toasted French bread on top.
• Top with 0.125 cup Swiss cheese.
• Place under broiler until cheese is bubbly.
• Serve immediately.
• Caution--bowls will be hot!

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.