Authentic Soupe À Loignon GratineÉ French Onion Soup Food

FRENCH ONION SOUP GRATINEE

Steps:

• Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
• Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
• Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
• Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
• Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

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:

• Toast the baguette slices and let them cool. Spread a generous layer of butter on each slice (you will need about 5 tablespoons), then lay the slices close together on a baking sheet and top with all but 1/2 cup of cheese.
• In a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the onions, season with salt and sauté, stirring occasionally, until very soft and golden, about 15 minutes.
• In a 5-quart casserole, arrange a layer of bread slices (about 1/3 of them). Spread 1/3 of the onions on top, followed by 1/3 of the tomato purée. Repeat for two more layers. Sprinkle with the remaining 1/2 cup cheese. To avoid boiling over, the casserole must not be more than 2/3 full.
• In a saucepan, bring 1 1/2 quarts water to a boil. Add the salt. Very slowly pour the salted water into the casserole, near the edge, so that the liquid rises just to the top layer of cheese without covering it. (Depending on the size of your casserole, you may need more or less water.)
• Preheat the oven to 350 degrees. Put the casserole on the stove and simmer uncovered for 30 minutes, then transfer to the oven and bake uncovered for 1 hour. The soup is ready when the surface looks like a crusty, golden cake and the inside is unctuous and so well blended that it is impossible to discern either cheese or onion. Each person is served some of the baked crust and some of the inside, which should be thick but not completely without liquid.

OUR FAVORITE FRENCH ONION SOUP

Steps:

• In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
• Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
• Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
• Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
• Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)

FRENCH ONION SOUP (SOUPE à L'OIGNON GRATINéE) RECIPE

Steps:

• Add fish sauce, if using, and cider vinegar. Season with salt and pepper. Discard thyme sprigs and bay leaf.

SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

Steps:

• Melt 3 tablespoons of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute stirring often until onions are very soft and deep golden brown. Reduce heat to medium, sprinkle in flour and cook, stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste. Preheat oven to 425 degrees. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tablespoons of butter, then toast until golden brown on both sides in the oven. Place a slice of toast in each of 8 ovenproof bowl, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.

SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

Steps:

• Preheat oven to 450 °F.
• Melt half the butter and oil in a sauce pan over low heat.
• Add the onions, cover, and cook for about 20 minutes until soft and translucent. Stir frequently.
• Butter the bread slices with the remaining butter and bake until toasted.
• Remove and set aside.
• Remove the cover, increase to medium-high, add sugar, and stir continuously until the onions turn golden.
• Add stock and wine, increase heat to high, and bring soup to a boil. Add thyme if using.
• Reduce heat and simmer for 30 minutes.
• Adjust seasoning.
• Divide the bread slices among the serving bowls in a single layer.
• Gently divide the soup among the bowls.
• Combine the cheeses and sprinkle half over each bowl.
• Melt and brown the cheese under a broiler.

FRENCH ONION SOUP (SOUPE á L'OIGNON GRATINéE)

Steps:

• Melt butter in large Dutch oven over medium heat.
• Stir in the onions and 1 teaspoons salt, cover, and cook until the onions are wet and slightly wilted, about 10 minutes.
• Uncover and continue to cook, stirring occasionally, until the liquid cooks off and onions are translucent, about 20 minutes.
• Reduce the heat to low and continue to cook the onions, frequently scraping up any browned bits on the bottom of the pot, until deep brown and very soft, 40 to 60 minutes.
• Continue to cook onions, stirring every 5 minutes, until a dark crust covers the bottom of the pot, about 10 minutes.
• Stir in 1/4 cup water, scrape up the crust, and continue to cook until another dark crust forms, 2 to 3 minutes; repeat this process 2 more times.
• Stir in the chicken broth, remaining 4 cups water, thyme, and bay leaf, scraping up any final bits of the browned crust.
• Bring to a simmer and cook for 10 minutes.
• Remove and discard the thyme and bay leaf.
• Turn off the heat, stir in the sherry and season with salt and pepper to taste.
• Meanwhile, adjust an oven rack to the middle position and heat the oven to 325°F
• Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and very slightly colored at the edges, about 10 minutes; set aside.
• TO SERVE:.
• Adjust an oven rack 6 inches from the broiler element and heat the broiler.Set individual broiler-safe soup bowls or crocks on a baking sheet and fill each with about 1 3/4 cups of soup. Top each bowl with 2 baguette slices and sprinkle evenly with the cheese. Broil until browned and bubbly, 5 to 10 minutes. Cool 5 minutes before serving.