Kathys Fox And Hounds French Onion Soup Recipes

THE BEST FRENCH ONION SOUP

Steps:

• Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
• Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
• Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.

KATHY'S FOX AND HOUNDS FRENCH ONION SOUP

Steps:

• Peel and thinly slice the onions. Breaking the onion rings apart, put them in a large Dutch oven with the butter. Cover and cook on low heat, stirring occasionally, for approximately 30 minutes, or until onions are translucent and tender. Mix the flour with 1/4 cup of the water and blend thoroughly, making sure there are no lumps, then add to the onions and stir gently. Add rest of ingredients and simmer on low heat for about 30 more minutes. Meanwhile, preheat oven to 400 degrees F. Ladle soup into oven-proof bowls, over crusty French bread croutons and top with shredded Swiss (or Gruyere or blend of the two) cheese. Bake at 400 degrees for 10 minutes or until cheese is melted and bubbly. Serve immediately.
• To make the croutons: Slice French baguette into cubes about 1/2" thick and put on a cookie sheet, spreading evenly into no more than one layer. Bake in a 300 degree oven for about 10 minutes, until crusty, but not brown. Put several in the bottom of each soup bowl before filling with soup.

OH SO GOOD FRENCH ONION SOUP

Steps:

• Heat a deep pot over medium to medium high heat.
• Work next to the stove to slice onions.
• Add oil and butter to the pot.
• Add onions to the pot as you slice them.
• When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme.
• Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored.
• Add bay leaf and sherry to the pot and deglaze the pan drippings.
• Add 6 cups stock and cover pot to bring soup to a quick boil.
• Arrange 4 crocks on a cookie sheet.
• Preheat broiler to high.
• Once soup reaches a boil, ladle into bowls.
• Float toasted bread on soup and cover each bowl with a mound of cheese.
• Sprinkle remaining fresh thyme on cheese and place cookie sheet with soups on it under hot broiler until cheese melts and bubbles.

BEST FRENCH ONION SOUP (KID FRIENDLY)

Steps:

• Melt butter over low heat in a pot, then add onions, sugar and pepper and cover. Let onions caramelize for about 20 minutes (15 if halving the recipe) stirring often to prevent burning. You want to make sure all the onions turn a golden brown.
• After onions are caramelized, add the broth, garlic, bay leaf, paprika, wine, Worcestershire sauce and flour. Mix together, turn heat to high and bring to a boil.
• Once a boil has been reached reduce heat to simmer the soup covered for about 20 minutes.
• If you will be serving this dish in a classic manner, place one slice of french bread topped with cheese on top of soup ladled into oven proof bowls and broil until the cheese is bubbly, serve immediately. Alternatively, if you do not have oven proof bowls you can broil the bread on a broiling pan and place the toast into the bowls after broiling allowing a couple of minutes for the toast to soak up some of the soup.
• If you want to serve this to kids, you can make grilled cheese sandwiches with the sliced bread and cheese and let them dip the sandwiches into the soup. Just butter two slices of bread and place cheese between the two slices on un-buttered sides and place in hot pan, turning to brown the bread and melt the cheese within. Do this during the last 10 minutes of the soup simmering to have hot soup and sandwiches ready together.

FRENCH ONION VEGETABLE BAKE

Steps:

• Preheat oven to 425°F
• Melt butter in saucepan and add in thinly sliced white onions. Simmer over medium/high heat, stirring occasionally, while you prep the other vegetables.
• Chop and wash all vegetables. Potatos and red onion into chunks, parsnip and carrots into thick slices, and the green beans into 1 inch pieces. Combine vegetables and place in a rectangular, glass baking dish. Set aside.
• By now the onions should be cooked through. At this point, dissolve bouillion cube in hot water and slowly add this into the onion mixture while stirring.
• Pour onion and broth mixture over the vegetables and cover the baking dish with tin foil. Place in oven and bake for 30-40 minutes or until vegetables are tender and cooked.
• Remove from oven and take off the foil. Sprinkle the cooked vegetable mixture first with the breadcrumbs and then with the grated mozzarella cheese.
• Place dish back into oven and bake until the cheese is melted and bubbly. :).

THE BEST FRENCH ONION SOUP!!

Steps:

• Saute onions in butter in a dutch oven. If not enough butter add more, 2 TB at a time until enough. Cook over med-high heat until onions begin to brown and caramelize. Add brown sugar, add stock and mix well. Bring to boil, reduce heat and simmer 25 minute season with salt and pepper. Add sherry and Worcestershire. If not enough liquid add some water using the beef stock can.
• Make bread croutons. Heat oven to 350°F Cut bread to fit soup cups and place bread on cookie sheet. Drizzle with butter-garlic mixture and bake till crispy, about 7-10 minute.
• Put soup into soup cups (ovenproof bowls) and put bread slice on top of each. Top each with slice of cheese. Then top each slice with heaping tsp of shredded jack cheese. Set soup cups in oven on cookie sheet and broil for 1-3 min or till cheese melts.

CHEF PACHUCO'S FRENCH ONION SOUP

Steps:

• Melt butter in a large stockpot (6 quarts or larger). Stir in sugar, herbs, and bay leaves. Cook onions over a medium-low heat until golden brown (1/2 hour to an hour), stirring often (so as not to burn).
• Stir in flour until well blended with the onions and pan juices. Add wine and beef broth. Heat to boiling. Reduce heat to low. Cover and let simmer for 2 hours.
• Cut 1 inch thick slices of French baguette bread (depends on how many you are serving). Toast the bread at 325 degrees, until golden brown (about 10 minutes).
• Ladle the soup into oven-safe bowls or crocks. Place one slice of toasted bread on top of the soup in each bowl. Place a piece of the smoked provolone cheese centered on top of each piece of bread. Place all bowls on a baking sheet for easier handling.
• Bake at 425 degrees for 10 minutes, or until cheese is melted and golden brown.

T. G. I. FRIDAY'S FRENCH ONION SOUP

Steps:

• Melt butter in saucepan over low heat. Add onions and cook 20 minutes, stirring occasionally.
• Add beef broth, water, sherry, Worcestershire sauce, pepper, and thyme to pot.
• Increase heat and bring to boil, then reduce heat. Cover and simmer for 5 minutes.
• Divide into bowls.
• Top with croutons, then mozzarella. -Broil until cheese melts and begins to brown.

SPECTACULAR FRENCH ONION SOUP

Steps:

• In a large saucepan over low heat, melt butter with olive oil. Cook onions in mixture, stirring occasionally, for 30 minutes, until very soft, translucent and brown on the edges.
• Sprinkle the flour over the onions and stir to combine. Pour in beef broth, wine and water with bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes.
• Preheat oven broiler.
• Toast the bread slices. Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with Swiss cheese.
• Place bowls under broiler until cheese is melted.

GUINESS FRENCH ONION SOUP

Steps:

• Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
• Add enough beer to cover the onions and turn heat to high, reducing the beer to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
• Place oven rack in top 1/3 of oven and heat broiler.
• Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
• Season soup mixture with salt and pepper. Ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.