THE BEST FRENCH ONION SOUP
This bistro classic is deceptively easy to make. It just takes a little time and a few good ingredients. We found that yellow onions, also known as Spanish onions, work best for this recipe. They have a nice balance of sweetness and bitterness and caramelize perfectly. Just don't take them too dark -- a nice golden brown is perfect. Good beef broth also makes a big difference. If you can't make your own, look for a high-quality prepared variety.
Provided by Food Network Kitchen
Categories appetizer
Time 1h55m
Yield 8 servings
Number Of Ingredients 9
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.
REUNION SOUP
This soup will warm you from head to toe and make your tummy happy. I have made it several times and wonder why I don't make it more often. I have modified some of the amounts (barley, rice) Recipe from: The Big Book of Soups & Stews by Maryanna Vollstedt
Provided by Chicagoland Chef du
Categories Low Protein
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- In a large Dutch oven over medium heat, cook diced bacon until crisp.
- Remove and drain bacon on a paper towel. Reserve 1Tablespoon of bacon grease in Dutch oven.
- Add onion,and garlic and saute' for about 1 minute. Stirring constantly.
- Add cabbage, celery, carrot, potato, zucchini and saute until tender, about 5 minutes. Add bacon back into pot.
- Add remaining ingredients (tomatoes, salt, pepper, chervil, broth, rice, barley, beans) **** EXCEPT white sauce and vinegar, which will be added later.
- Bring soup to a boil, reduce heat to medium-low and simmer, covered, until vegetables are very tender, about 1 1/2 hours, stirring occasionally.
- Meanwhile, about 20 minutes before serving, make the seasoned white sauce.
- Seasoned White Sauce:.
- In a sauce pan over medium heat, melt butter. Add flour and stir until bubbly.
- Whisk in remaining ingredients and stir until thickened, 1 - 2 minutes.
- Sauce will become thick if it stands; DO NOT thin.
- After soup has cooked for 1 1/2 hours, whisk in white sauce and 1 T cider vinegar. Cook for 10 more minutes until flavors are blended.
Nutrition Facts : Calories 348.6, Fat 17.6, SaturatedFat 7, Cholesterol 31.2, Sodium 1206.3, Carbohydrate 36.9, Fiber 6.9, Sugar 6.6, Protein 12.7
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