Billy Parisi French Onion Soup Food

FRENCH ONION SOUP RECIPE

Steps:

• In a large rondeau over medium-low heat, melt the butter and caramelize the onions very well (can take up to an hour).
• Halfway through the cooking process add in some sugar to help brown.
• Once caramelized add in the garlic and sweat for 3 to 4 minutes.
• Next, de-glaze with red wine and cook the liquid until it is mostly absorbed into the onions.
• Next, add in the beef stock and simmer for at least 20 minutes.
• Finish with fresh thyme, salt, and pepper and adjust with balsamic vinegar.
• Pour the soup into an oven-safe bowl and top off with a few crostini's and add on at least ½ cup of gruyere cheese.
• Place the soup on a sheet tray and cook it under the broiler on high heat for 3 to 4 minutes or until the cheese is browned and melted. Garnish with thyme sprigs.

PARISIAN ONION SOUP

Steps:

• In a saucepan, brown the onions in the fat, sprinkle with flour and stir while it simmers for 10 minutes. Deglaze with white wine. Meanwhile heat the consomme. Add it to the onions and let boil slowly until the onions are tender. Spread the cheese thickly on the toast and melt under a quick broiler. Pour the soup into a hot soup tureen, cover with the toast and serve immediately.

FRENCH ONION SOUP

Steps:

• In 4-quart saucepan over medium high heat, melt butter.
• Add onions, garlic and brown sugar, cook about 15-20 minutes until golden and tender.
• Add in flour, beef broth, vinegar, 2 cups water, heat to boiling.
• Cover and simmer for 10 minutes.
• Meanwhile, cut 8 1/2-inch thick slices of bread.
• Toast slices in 325°F oven until brown.
• Turn oven to 425°F.
• When soup is ready, spoon into soup bowls or soup crocks.
• Place 2 slices of toast in each bowl. (If desired, cube the toast before placing in soup.
• Sprinkle each bowl with shredded cheese.
• Bake 5 minutes or until cheese melts.