Belgian Onion Soup Food

OLD-FASHIONED ONION SOUP

Steps:

• Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
• Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

BRITISH ONION SOUP

Steps:

• Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 mins.
• To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.

BENNIGAN'S ONION SOUP

Steps:

• Saute onions in butter and oil until onions are transparent, but not well browned.
• When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously.
• Pour into Dutch oven and stir in broths.
• Heat thoroughly and divide among 8 oven-proof bowls.
• Mix equal parts of cheese to smooth paste and spread over bread.
• Float a slice ofbread atop each serving.
• Place all bowls on oven rack 4" from broiler heat and broil until cheese melts.
• Serve at once.
• Leftover soup freezes well up to 6 months.

CREAM OF TOMATO SOUP, BELGIAN-STYLE

Steps:

• Melt 2 tablespoons of the butter in a large soup kettle over medium heat. Add the onion and carrot and cook, stirring ocassionally with a wooden spoon, until softened but not browned, 8 to 10 minutes.
• Add the tomatoes, sugar, cayenne, and a little salt. Cook gently over low heat for 20 minutes, stirring ocassionally. Let the tomato mixture cool slightly, then purée it in a blender or food processor or press it through a food mill. Set aside.
• Melt the remaining 3 tablespoons butter in the soup kettle over low heat. Sprinkle in the flour and stir until smooth. Gradually add the broth while stirring constantly with a wire whisk. Continue to cook until you have a thick, velvety white sauce the consistency of heavy cream. Still whisking, let it boil up once or twice to get rid of any pasty flour taste.
• Remove the soup from the heat and whisk in the tomato mixture. Let rest until just before serving. (The soup may be prepared a day ahead up to this point. Cool to room temperature and refrigerate covered.).
• Gently reheat the tomato soup but be careful not to let it come to a boil. Stir in the cream and the Madeira (or Cognac). Season to taste with salt and pepper. The soup can be reheated later, but do not let it come to a boil or the cream will curdle.
• Prepare the garnish: Melt the butter in a small skillet over medium heat. Add the tomato and sauté for 1 minute. Season with salt and pepper and stir into the hot tomato soup. Sprinkle with the minced fresh herbs and serve at once.

FRENCH ONION SOUP IX

Steps:

• In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.
• Pour in beef broth and consomme and simmer 10 minutes.
• Preheat oven broiler.
• Whisk Romano into soup and season with salt and pepper. Pour soup into 8 ovenproof bowls. Top with toasted slices of bread and grated Gruyere.
• Place bowls under broiler until cheese melts.

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.