FRENCH ONION SOUP
This classic French onion soup topped with melted gruyère and parmesan is the epitome of rustic comfort food.
Provided by Jennifer Segal
Categories Soups
Yield 4 to 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 642, Fat 31 g, Carbohydrate 53 g, Protein 31 g, SaturatedFat 17 g, Sugar 19 g, Fiber 4 g, Sodium 1,697 mg, Cholesterol 82 mg
CLASSIC ONION SOUP WITH GRUYERE
Provided by Robin Miller : Food Network
Categories main-dish
Time 44m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F and preheat broiler.
- Melt butter and oil together in a large stock pot or Dutch oven over medium-high heat. Add onions and sugar and cook 10 minutes, until onions are tender and golden brown. Add thyme, bay leaves, salt, and black pepper and stir to coat. Cook 1 minute, until fragrant. Add port and simmer until liquid is absorbed. Add broth and Parmesan rind and bring mixture to a boil. Reduce heat to low, partially cover and simmer 20 minutes.
- Remove bay leaves and Parmesan rind and ladle soup into oven-proof bowls. Place bowls on a baking sheet. Place reserved bread rounds or a sourdough round into each bowl and top bread with Gruyere cheese. Broil 2 to 3 minutes, until cheese is golden and bubbly.
ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYèRE CROUTONS
I don't make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what's the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.
Provided by Melissa Clark
Categories dinner, one pot, appetizer
Time 5h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
- Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
- Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
- Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
- While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
- Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
- To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.
Nutrition Facts : @context http, Calories 748, UnsaturatedFat 22 grams, Carbohydrate 28 grams, Fat 42 grams, Fiber 4 grams, Protein 59 grams, SaturatedFat 19 grams, Sodium 1104 milligrams, Sugar 8 grams, TransFat 1 gram
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- In a large dutch oven or heavy bottomed stock pot, heat the olive oil and butter over medium heat until melted and starting to bubble. Add the onions to the pot and cook until softened stirring occasionally. Add the salt, pepper and sugar stirring to combine and continue cooking until the onions are a deep caramel color, approximately 45-50 minutes. Stir in the thyme and red wine. Continue cooking until the red wine has evaporated and then add the beef stock and bay leaves. Bring the mixture to a boil and then turn the heat to low. Simmer over low heat for 10 minutes to allow the flavors to combine. Season with salt and pepper to taste.
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