Baked French Onion And Steak Soup Food

THE ULTIMATE RIBEYE FRENCH ONION SOUP

Steps:

• Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Heat butter and oil in a 6-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add steak; sear for 2 to 3 minutes per side. Remove steak; drain all but 1 tablespoon drippings. Stir in onions and thyme; cook, stirring occasionally, until onions are tender, about 15 minutes. Add wine and bring to a boil, stirring with a wooden spoon to scrape up any browned bits. Boil until wine is reduced by half, about 15 minutes.
• Cut steak from the bones and chop into 1-inch pieces; transfer to the pot. Add broth and bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until beef is very tender, about 3 hours. Add water as needed to keep onions and beef covered.
• Preheat the oven to 425 degrees F (220 degrees C). Arrange bread on a small baking sheet.
• Bake bread in the preheated oven until toasted, about 6 minutes.
• Stir mozzarella cheese and Parmesan cheese together in a small bowl.
• Remove and discard bones and thyme sprigs from the pot. Skim off any excess fat. Stir in remaining salt and pepper.
• Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Divide soup among 4 oven-proof bowls or mugs; arrange on a large foil-lined baking sheet. Top each bowl with toast and cheeses.
• Broil soups until cheese is browned and bubbly, 1 to 2 minutes. Watch closely to prevent burning.

STEAKS WITH FRENCH ONION SAUCE

Steps:

• Sprinkle steaks with thyme, pepper and garlic powder. In a large skillet over medium-high heat, brown steaks in 1 teaspoon butter on both sides. Remove and keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Add consomme and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Return steaks to the pan. Cover and cook for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with toasted French bread.

BAKED FRENCH ONION AND STEAK SOUP

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Use 2 teaspoons olive oil to coat the bottom of a stainless steel oven-safe frying pan.
• Lightly salt and pepper the steak on both sides; place in skillet with the oil.
• Pour Worcestershire sauce over steak and add 1/2 cup water into bottom of pan.
• Place the pan in oven and bake for 30 minutes.
• Remove the pan from oven.
• Transfer steak to cutting board.
• Reduce oven heat to 250 degrees Fahrenheit.
• Remove the fat and bone from the meat.
• Return fat and bone to pan with the drippings still in it.
• Add 4 cups water.
• Heat to boiling and scrape any bits from bottom of the pan.
• Boil for about 15 minutes.
• In another stockpot melt 3 tablespoons butter and 1 tablespoon olive oil. add onions.
• Reduce heat to medium-low and cook slowly, stirring often, for 15 minutes or until onions are translucent.
• Chop the cooled steak in small pieces and add to onion.
• Sprinkle flour over the meat and onions and mix through.
• Strain the liquid in the pan into the onions in the stock pot.
• Add remaining water; add the beef base.
• Cover and reduce heat to medium low; simmer for 15 minutes.
• CROUTONS: Melt the butter with the garlic clove in a small saucepan and cook on low 5 minutes.
• Brush both sides of French bread slices.
• Place in 250 degree Fahrenheit oven for 15 minutes.
• Turn over and cook another 15 minutes.
• Remove and let cool slightly.
• Cut each into 6 pieces.
• Place 4 or 5 croutons in soup crocks; ladle soup over.
• Top with a slice of provolone cheese and a generous sprinkle of parmesan cheese.
• Place under broiler until cheese is melted and starts to brown.

FRENCH ONION SEAFOOD & STEAK SOUP BOWL BY SY

Steps:

• STEP#1 for NOODLES, VEGETABLES, TOPPING: Place noodles in boiling water (&a little oil) and cook until 3/4 done, drain and set aside.
• Toast French baguette/bread and set aside.
• Cut Swiss Gruyere Cheese into small but THICK slices and slightly smaller then the toasted bread and set aside.
• Cut mushrooms in half and set aside.
• Cut tomatoes into thin pieces and set aside.
• Add 2 tablespoon peanut/olive oil in a wok.
• Add curry powder and cook for about 1-2 minutes (add a little water as needed).
• Add the steak and stir fry for 1 minute (until pinkness is lost).
• Add the scallops and stir fry 1 minute.
• Add the shrimps (&other seafood) and stir fry 1 minute.
• Add soy sauce stir fry briefly (don't over cook the meat or seafood); remove and set aside.
• STEP#2 for SOUP BASE: In a large pot and using a medium heat add the oil and melt the butter.
• Then add onions and sauté.
• Cook the onions stirring gently until they are a light golden brown (about 12+ minutes).
• Put in the shallots, ginger, garlic and cook for 2+ minutes.
• Then add the flour and stir for 2 minute.
• Add 3 tablespoons of the wine and scrap off the onions from the bottom of the pot.
• Add the beef broth, sesame oil, soy sauce, Worcestershire sauce and sugar.
• Simmer on medium/low heat for about 15 minutes.
• Add 3 tablespoons of the wine to taste.
• Then place pot on a very low flame/heat to keep hot.
• STEP#3 PUT IT ALL TOGETHER: In 6 LARGE microwave bowls, add a small portion of noodles (If you are using small microwave bowls, eliminate the noodles).
• Then add some mushrooms, tomatoes, alfalfa/bean sprouts, peanuts.
• Next ladle the onion soup broth into each bowl.
• Then add two pieces (no more) of the toasted French bread.
• Place two thick slices of the Gruyere cheese on each piece of bread.
• Add the seafood and meat topping around the side of the bowl for a nice presentation.
• Place the bowl in a microwave oven and cook for about 1 1/2 to 2 minutes, until the cheese melts.
• Serve using a porcelain Chinese spoon& chop sticks and with a warm piece of French Bread.
• Enjoy.
• Note- You can use ovenproof soup bowls instead of microwave bowls.
• Place bowls in an oven at 350 degrees temperature and heat for 5-7 minutes in order to melt the cheese.
• Or use a salamander broiler to melt the cheese and with the cheese slightly browned in spots.

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.