Mauras French Onion Soup Recipes

MADEIRA ONION SOUP

Steps:

• Heat the oil and butter in a large saucepan or Dutch oven over low heat, add the onions, season with salt and pepper, and saute until very soft and golden, 20 to 30 minutes. Add the cloves, paprika, raisins, and stock, cover and simmer 1 hour.
• Remove cover and simmer 30 more minutes, adjusting seasoning as needed. Drizzle a few tablespoons of the hot soup stock into the yolks while beating to temper them, then add the yolks to the soup. Stir and simmer the soup for 3 to 4 minutes, or until thickened slightly.
• Stir in the Madeira. To serve, ladle soup into individual bowls and serve with bread.

FRENCH ONION SOUP

Steps:

• In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
• Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

DORA'S RICH FRENCH ONION SOUP

Steps:

• Chop onions into thin strips and add to melted margarine in a large pot. Add garlic and cook onions, stirring occasionally until softened.
• Add some salt to onions.
• Add Bovril and Worcestershire sauce and continue cooking onions over low heat for 30 minutes m minimum, stirring occasionally.
• With a fork, blend flour and sugar together then add to onions, stirring the whole time.
• Cook onions with flour and sugar for 2-3 minutes.
• If using beef broth add with water and simmer soup partially covered for an additional 30 minutes minimum.
• Add additional salt to taste.
• Preheat oven to 400°F
• Ladle soup into oven safe bowl. Float slice(s) of bread on the soup and layer cheese over top.
• Bake on a cookie sheet until cheese melts and starts to brown.

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.

CLASSIC FRENCH ONION SOUP

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

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.