Totally Twisted French Onion Soup Recipes

FRENCH ONION SOUP WITH A TWIST

Steps:

• Slice onions, leeks and shallots very thinly.
• Heat butter in soup pot just until melted.
• Add onions, leeks, shallots and pepper; saute until onions begin to caramelize or become a light golden brown.
• Sprinkle in flour and stir until traces of flour disappear.
• Gradually add beef stock or consomme, stirring, then beer and water and bay leaf.
• Boil at moderately high heat, stirring constantly for 1 minute.
• Reduce heat to low and cook uncovered, for 30 minutes. Discard bay leaf.
• Taste soup; add salt and pepper if desired.
• Turn soup into individual broiler-proof bowls.
• Toast baguette slices in toaster oven until crisp.
• Place baguette slices on top of soup in bowls.
• Sprinkle top of each bowl with a generous amount of cheese.
• Place bowls under broiler until cheese melts and turns brown and bubbles.

TOTALLY TWISTED FRENCH ONION SOUP

Steps:

• Slice all the onions and the shallots thinly.
• Melt butter in a large soup pot, add the onions, shallots, bacon, and minced garlic.
• Mix well to blend the onions.
• Saute over moderate flame until mixture browns nicely and is nice, golden, and soft.
• This make take awhile depending on how high the heat is or how hot your burner gets.
• Make sure to stir frequently to avoid burning.
• Add the thyme, black pepper, seasoning salt, crushed red pepper, and saute for an additional 5 minutes.
• Add the flour and mix in well, saute for another 3-5 minutes, stirring constantly.
• Remove the bacon.
• Add the Rotel tomatoes, chicken broth, beef consumme, water, white wine, and the Worsteschire sauce.
• Bring to a boil, then let simmer for at least 3 hours or as long as you like, lets flavors blend.
• I've let mine simmer all day.
• Before serving, set oven to broil.
• Thickly slice the bread and place in oven safe soup crocks.
• Ladle the soup over the bread and top with a thick slice of Gruyere cheese.
• Place soup crocks on a cookie sheet and put under broiler until cheese melts, is bubbly, and just beginning to brown.
• Garnish with fresh parsley and serve piping hot.

FRENCH ONION SOUP, EMERIL STYLE! DELISH!

Steps:

• In a Dutch oven or other large, heavy pot, melt the butter over medium-high heat. Add the onions, salt and pepper, and cook, stirring, until golden brown, 15 to 18 minutes.
• Remove the pan from the heat and carefully add the cognac.
• Return the pan to the heat and cook until the alcohol has evaporated. Be careful as the cognac may ignite.
• Add the beef stock and thyme sprigs and bring to a boil. Reduce the heat to a simmer and cook the soup for 45 minutes.
• While the soup is simmering, toast the bread slices until light golden brown. Remove from the oven.
• Preheat the broiler.
• When the soup is ready, divide 1/2 of the toasted bread slices between 6 individual oven proof serving bowls or crocks and top with 1/2 of the grated cheese.
• Ladle some of the soup among the bowls and top with the remaining toasts.
• Ladle the remaining soup among the bowls and top with the remaining cheese.
• Place the bowls on a baking sheet and place under the broiler until the cheese is melted, golden brown and bubbly, about 5 minutes.
• Remove from the oven.
• Optional topping:
• In a small bowl combine the egg yolks and Port and whisk to thoroughly combine. Pour some of the mixture evenly among the soup bowls, stirring in around the edges so that it is incorporated into the soup. (The heat of the soup will cook the egg yolk and this will thicken and enrich the soup.)
• Garnish the top with chopped parsley and serve hot.