Nitas American Onion Soup Recipes

AMERICAN FRENCH ONION SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour.
• Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan, about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon.
• Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden, about 5 minutes.
• Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese.
• Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.

OLD-FASHIONED ONION SOUP

Steps:

• Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
• Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

NITA'S AMERICAN ONION SOUP

Steps:

• In a large saucepan over medium-low heat, fry 4 strips of bacon until crisp.
• Drain on paper towels.
• Reserve bacon fat for another use.
• In same pan, over low heat, melt butter.
• Add onions and saute them over medium-low heat until onion is somewhat translucent and tender, about 10 minutes.
• Stir frequently until onions caramelize and are golden brown.
• Stir in garlic.
• Remove from heat.
• Do NOT burn.
• In a large pot or Dutch Oven, combine onions, beef broth, Kitchen Bouquet and dark brown sugar.
• Simmer gently for 1 hour, stir occasionally.
• Meanwhile, spray or spread bread of choice with a thin coating of butter.
• Toast lightly and place it in a 225 Degrees F.
• warm oven and allow it to dry out.
• Add wine and oregano to soup.
• Cook for another 20 minutes.
• Add shallots and cook another 5 minutes.
• Season with black pepper.
• Remove bread from oven.
• Increase oven temperature to 350 Degrees F.
• Place oven dried bread (or use Croutons) in 4 ovenproof soup bowls.
• Ladle soup on top and sprinkle with crumbled crisp bacon.
• Cover top of bowls with cheese slices.
• Place in preheated oven and bake about 20 minutes or until cheese melts.
• Serve immediately.
• ENJOY!

CLASSIC ONION SOUP

Steps:

• Preheat oven to 275 degrees F.
• Melt butter in a large saucepan over low heat, add onions and cook slowly, stirring occasionally, until onions are golden and tender, about 20 minutes. Add vegetable stock, salt and pepper to taste, and simmer for about 15 minutes. Stir in dry sherry or cognac.
• Rub garlic clove on each piece sliced bread and toast on a baking sheet until both sides are golden.
• Place bread in a casserole or in 6 individual ovenproof, bowls and ladle onion soup over top. Top with a mixture of Gruyere and Parmesan and place casserole or individual bowls under the broiler and to melt cheese and slightly brown top.

BRITISH ONION SOUP

Steps:

• Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 mins.
• To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.

MAPLE ONION SOUP

Steps:

• Heat oil in a Dutch oven set over medium heat. Add onion and cook, stirring frequently for 30 minutes, or until caramelized. Add garlic and cook for 30 seconds. Stir in maple syrup.
• Add the broth and half the thyme and bring to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper for taste.
• Preheat broiler. Divide soup between 6 ovenproof bowls. Top with sliced toasted baguettes and equal amounts of cheese. Broil for 2-3 minutes or until cheese melts and is lightly browned. Garnish with remaining thyme and serve.