Old San Francisco Steakhouses French Onion Soup Recipes

OLD SAN FRANCISCO STEAKHOUSE'S FRENCH ONION SOUP

Steps:

• Heat the butter in a large heavy pot over moderate heat and add the onions, separating the rings with a fork. Cover and sauté onions, stirring occasionally, for about 10 minutes. Raise the heat to medium high and cook, stirring often, until the onions are very soft and a deep golden brown, about 20 minutes more. Add beef stock, chicken stock, sherry, brown sugar, pepper, thyme, parsley, paprika and scallions. Simmer for 10 minutes, or longer, if desired. To serve, pour soup into warmed bowls, and top with croutons and Swiss cheese.
• To clarify butter: Melt butter in a heavy pan over low heat. Skim off froth and carefully pour clear liquid into another container, being careful to leave the milky residue behind.
• Recipe can be halved or doubled.
• At the restaurant we served these in onion bowls -- or very large yellow onions with the root cut off and the insides mostly scraped out(this can be used in the soup) with an ice cream scoop. After toping them with croutons and cheese they were placed under the broiler until bubbling.

FRENCH ONION SOUP

Steps:

• Melt the stick of butter in a large pot over medium heat.
• Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
• Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
• Discard the bay leaves and thyme sprigs.
• Dust the onions with the flour and give them a stir.
• Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
• Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes.
• Season, to taste, with salt and pepper.
• When you're ready to eat, preheat the broiler.
• Arrange the baguette slices on a baking sheet in a single layer.
• Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
• Ladle the soup in bowls and float several of the Gruyere croutons on top.
• Alternative method:
• Ladle the soup into bowls, top each with 2 slices of bread and top with cheese.
• Put the bowls into the oven to toast the bread and melt the cheese.

OLD SAN FRANCISCO DRESSING

Steps:

• Mix salt, paprika and sugar in a quart jar. Add ketchup, mix well.
• Add oil, vinegar and lemon juice.
• Shake well.
• Add onion and shake again.