A Unique French Onion Soup Food

FRENCH ONION SOUP

Steps:

• In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions only occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking.
• Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
• Add the flour and cook, stirring constantly, for one minute.
• Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes.
• While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
• When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. If it's not quite sweet enough, add ¼ teaspoon sugar.
• Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks (be sure the soup is very hot as it won't warm up much in the oven). Top each crock with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère and then Parmigianno Reggiano. Slide the crocks into the oven and broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool for a few minutes before serving. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to broiler to melt, about 2 minutes more. Divide the soup among bowls and top each serving with two cheese toasts.)
• Make-Ahead Instructions: The soup can be made and refrigerated up to 3 days ahead (without toasts or cheese), or up to 3 months ahead and frozen. Toasts can be made (without the cheese) and kept sealed at room temperature for up to 3 days.

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.

AUTHENTIC FRENCH ONION SOUP COURTESY OF JULIA CHILD

Steps:

• Place heavy bottom stock pot or dutch over over medium-low heat.
• Add 1 Tbs cooking oil, 2Tbs butter to pot.
• Add sliced onions and stir until they are evenly coated with the oil.
• Cover and cook for about 20 minutes until they are very tender and translucent.
• To brown or caramelize the onions turn heat under pot to medium or medium high heat.
• Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
• Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.
• Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).
• Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
• Add the rest of the stock, wine to the soup.
• Simmer for 30 minutes.
• To make the "croutes" (toasted bread), heat oven to 325 degrees F.
• Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.
• Cook the croutes for 15 minutes in oven on each side (30 minutes total).
• Check the soup for seasoning and add salt and pepper if needed.
• Transfer to a casserole dish.
• At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.
• Add a few ounces of the swiss cheese directly into the soup and stir.
• Place the toasted bread in a single layer on top of the soup.
• Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.
• Drizzle with a little oil or melted butter.
• Place in a 350 degree oven for about 30 minutes.
• Turn on broiler and brown cheese well.
• Let cool for a few minutes.
• Bon Apetit!

A UNIQUE FRENCH ONION SOUP

Steps:

• Place the stick of butter in the bottom of a large pot, at least 6 quarts.
• If you have one, place a mandolin slicer on top of your pot and thinly slice the peeled onions, not paper thin, preferably, directly into the pot. A food processor or good ol' fashioned sharp knife works fine too. I like to slice the onions in half, from root to tip, before slicing thin.
• Saute the onions and butter (and a pinch of salt and pepper) over medium heat, stirring occasionally, for 1-1 1/2 hours, or until onions are soft and caramelized and pretty much all of the liquid has evaporated. It is best to stir the onions only occasionally to encourage proper caramelization and browning.
• While the onions are cooking, place all the herbs and bay leaf in a square of cheese cloth and tie with a piece of kitchen twine to make a small pouch. Tea filter bags, small mesh jelly bags, and hop socks work as well. Set aside for now.
• Once onions are caramelized, and reduced quite a bit, add the cocoa powder, brown sugar, and all purpose flour. Stir well to make sure they are well incorporated with the onions. Deglaze the bottom of the pot with the wine and brandy, making sure to scrape up any brown bits (fond) with a wooden spoon. Let the alcohol simmer out until mostly evaporated.
• Now add the herb pouch to the onion mixture. Also add both the beef and chicken stock. You can use only beef, but the mixture of the beef and chicken stocks makes for a richer, more elegant tasting soup. Bring to a simmer over medium high heat.
• Once soup comes to a simmer, add the soy sauce and worcestershire sauce. Let soup simmer for up to another 30-45 minutes, or until it has reduced to almost half. Remove the herb pouch and taste soup to see if it needs salt or pepper. Turn on your broiler.
• Ladle soup into serving bowls and top with a slice of toasted french bread and some of the cheese. We really like a blend of Provolone and Gruyere. Swiss would also work here. Place the bowls of soup on a baking sheet and heat until the cheese bubbles and begins to brown in your broiler. Depending on the bowls you choose, you can get about 4 first course or 6 smaller appetizer portions out of one pot. This soup is even better the next day, if you can wait, since the flavors will have more time to meld.

THE BEST FRENCH ONION SOUP

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.

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.

RESTAURANT-STYLE FRENCH ONION SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
• Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
• Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.
• Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
• Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
• Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.