Bar Bouluds French Onion Soup Food

FAMOUS BARR'S FRENCH ONION SOUP

Steps:

• Peel onions and slice 1/8 inch thick, preferably in a food processor.
• Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
• (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
• Pour in 6 cans broth and wine. Increase heat and bring to a boil.
• Dissolve flour in remaining 1 can broth.
• Stir into boiling soup.
• Reduce heat and simmer slowly for 2 hours.
• Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.
• If desired, pour into ovenproof crocks or bowls.
• Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
• Leftover soup can be frozen.

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.

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.

BAR BOULUD'S FRENCH ONION SOUP

Steps:

• Method: Melt the butter in a large casserole or Dutch oven over medium heat. Put the garlic and sliced onions into the pot then immediately season with salt and pepper. Cook the onions until they have softened and released all excess water (about 10 minutes). Bring the heat down to low and allow the onions to caramelize slowly, stirring often, until they become a deep caramel color. This process should take about 40 minutes (depending on your onions, you might need even more time to color them seriously-be patient). Dust the onions with the flour and cook, still stirring, for an additional 5 minutes to toast the flour. Be sure to incorporate it thoroughly.
• Add the white wine and cook, stirring, until the wine evaporates almost completely.
• Take 2 sprigs Italian parsley, 2 sprigs thyme, 8 black peppercorns, 1 bay leaf, and tie in cheesecloth to create herb sachet.
• Cover the onions with the stock and toss in the herb sachet. Bring the soup to a boil, then lower the heat to a simmer for 60-90 minutes, or until the soup has a deep flavor. Make certain to skim the soup often as it cooks.
• If you're not serving the soup immediately, set it aside to cool, then cover and chill it; the soup can be kept in the refrigerator overnight. Once the soup is cold, spoon off and discard any fat on the surface. Reheat before serving.).
• At serving time, toast the slices of bread-you can do this under the broiler.
• To Serve: Pour the soup into a large oven-proof serving bowl or into individual ovenproof bowls. Cover the toasted slices of bread with grated Gruyère or Swiss cheese, float the bread in the soup, and run the soup under the broiler until the cheese melts. Serve immediately.

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:

• Heat olive oil and butter together in a pan large enough to hold the onions and broth.
• Saute onions very gently in half olive oil and half butter until soft and golden but do not allow them to brown.
• Pour beef stock into the pan with the onions and simmer gently for 1/2 an hour.
• Season to taste with salt and pepper.
• Divide into oven-proof bowls. Float the stale bread on top.
• Cover with the cheese and broil until the cheese bubbles and browns.