BOCK BEER ONION SOUP GRATINEE
This delicious Onion Soup is the perfect comfort food for the first week of Fall and Game Season made with a dark amber-colored Bock Beer, Caramelized onions, a rich seasoned beef stock, herbs, crusty bread, topped with Swiss cheese and fresh parsley.
Provided by hmccallum
Categories Soup
Time 1h30m
Number Of Ingredients 14
Steps:
- In a large Dutch oven over medium-high heat, melt the butter. Add the onions, brown sugar, and salt, allow to cook on low and sweat, stirring only after 20 minutes and caramelization begins, cook until onions are caramelized or a dark golden brown, at least 35 minutes (the longer onions cook, the more heightened the flavor will become)
- Add ½ of the Bock Beer, simmer until the beer has reduced and the pan is almost dry. Sprinkle the1 tablespoon of flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, cool a moment, then whisk in 2 cups of hot stock and Worcestershire sauce.
- Add the remaining beer, beef stock, sprigs of thyme, and fresh black pepper. Cook on very low heat (lowest heat setting possible) for 35-45 minutes
- Preheat the broiler in your oven.
- Carefully Ladle the Bock Beer Onion soup into ramekins or high heat, oven-safe glass dishes, top with slices of French bread toast and cheese.
- Broil the soup until the cheese has melted. You will want to watch closely as it does not take long to melt the cheese.
- Garnish with parsley before serving.
Nutrition Facts : Carbohydrate 34 g, Protein 22 g, Fat 29 g, SaturatedFat 18 g, Cholesterol 86 mg, Sodium 800 mg, Fiber 3 g, Sugar 16 g, Calories 500 kcal, ServingSize 1 serving
FRENCH ONION SOUP GRATINéE
This fantastic French onion soup made using two types of cheese, French bread and beef bullions is an all time favorite dinner.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Melt margarine in Dutch oven or large saucepan over low heat. Add onions; cook 15 minutes or until onions are golden brown and tender, stirring occasionally.
- Add broth, bouillon cube, Worcestershire sauce and pepper. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes.
- Meanwhile, in medium bowl, combine cheeses.
- To serve, place 6 ovenproof bowls on cookie sheet for ease in broiling. Ladle soup into bowls. Top each with slice of toasted bread; sprinkle each with about 2 tablespoons cheese mixture. Broil about 3 to 5 inches from heat for 1 to 3 minutes or until cheese is bubbly.
Nutrition Facts : Calories 250, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Cup, Sodium 1150 mg, Sugar 5 g
QUICK ONION SOUP GRATINéE
Treat your family with this cheesy onion soup gratinee made using Progresso® French onion soup - perfect for French-style dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- In small saucepan, heat soup over medium-high heat until hot, stirring occasionally.
- Meanwhile, in small bowl, combine cheeses; mix well.
- Set oven control to broil. To serve, place 2 ovenproof bowls on cookie sheet for easier handling. Ladle soup into bowls. Top each with slice of toasted bread. Sprinkle each with about 1/4 cup cheese mixture.
- Broil 3 to 5 inches from heat for 1 to 3 minutes or until cheese is bubbly.
Nutrition Facts : Calories 250, Carbohydrate 25 g, Cholesterol 30 mg, Fat 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 1300 mg, Sugar 5 g
ONION SOUP GRATINéE WITH CIDER
Provided by Florence Fabricant
Categories dinner, soups and stews, appetizer, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Melt butter in a 5- to 6-quart saucepan on very low heat. Add onions and garlic, dust with salt, stir in apples, cover and cook until onions are very soft, about 30 minutes. Stir in sugar, increase heat to high and cook, stirring frequently, about 15 minutes, until onions start to brown. Stir in cider vinegar, scraping bottom of pan.
- Reduce heat to medium-low. Stir in cider, soy sauce and stock, bring to a simmer, cover and cook gently about 20 minutes. Season with pepper and, if needed, more salt. Meanwhile, pile the cheese on the toast slices, covering the bread completely.
- Heat broiler. Divide soup among 6 to 8 ovenproof ramekins, deep bowls or big mugs with about 12-ounce capacity. Place a slice of toast and cheese on each, place ramekins on a baking sheet and broil just until cheese melts and starts to bubble. Serve at once.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 9 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 1047 milligrams, Sugar 14 grams, TransFat 0 grams
FRENCH ONION SOUP GRATINEE
About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!
Provided by Jersey Tomato
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
- Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
- Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
- Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
- Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!
Nutrition Facts : Calories 617.8 calories, Carbohydrate 39.5 g, Cholesterol 113.9 mg, Fat 35.9 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 20.8 g, Sodium 3335.7 mg, Sugar 10.6 g
ONION SOUP GRATINEE
Provided by Food Network
Yield 2 servings
Number Of Ingredients 16
Steps:
- Make the soup: In a large saucepan cook the onions in the butter and oil with sugar, salt and pepper to taste over moderately low heat, covered, stirring occasionally, until soft. Uncover and cook over moderate heat, stirring occasionally, until golden brown. Add the flour and cook, stirring, 2 minutes. Add the stock, wine, cheesecloth bag and salt and pepper to taste and cook, partially covered, skimming occasionally, 30 minutes. Season with minced onion and Cognac.
- Preheat oven to 350 degrees F. Arrange slices of bread on baking sheet, brush both sides with melted butter and bake, turning once, for 15 minutes, or until golden. Rub with garlic.
- Transfer soup to ovenproof bowls and cover with bread slices. Sprinkle with cheeses and drizzle with melted butter. Bake for 15 minutes, or until soup is simmering and cheese has melted. Run under a preheat broiler until cheese is golden.
- Recommended Wine: 1995 Beaujolais Nouveau
FRENCH ONION SOUP WITH BEER
This is a tasty and easy recipe. We love onion soup, so I came up with this to satisfy our craving on those cold nights.
Provided by C. Taylor
Categories European
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Cut the onions into thin slivers lengthwise and add to a pot (nonstick) over medium - medium high flame with the olive oil, butter and salt. Keep stirring until onions have browned (a deep brown), making sure not to burn them.
- Add the flour, garlic powder and herbs, and continue stirring for another few minutes.
- Stir in the beef broth, beer, boullion, and worcesteshire, and bring to a boil. Let simmer for another 10 minutes, making sure there aren't any lumps of flour or onion.
- Toast the french bread. Fill an oven proof ramekin with soup, then top with a slice of bread, a slice of chees and a sprinkle of parmesan. Broil in oven until cheese is golden brown.
BEER-BRAISED CHUCK ROAST AND ONIONS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot - not smoking - and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
- Add onions to pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender - three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.
JACQUES PEPIN'S ONION SOUP GRATINEE
This is an amazingly easy way to make classic French Onion Soup. The quality of your stock will determine the quality of the soup. This makes four lovely individual crocks of cheese topped soup, assuming your crocks will hold at least two cups.
Provided by Chef Kate
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan and saute the onions over medium high heat for about eight minutes or until they are lightly browned.
- Add stock, salt and pepper (if your stock is salted, do not add additional salt) and boil gently for about 15 minutes.
- In the meanwhile, pre-heat the oven to 400°F.
- Toast the baguette slices in the oven.
- Place one or two slices of baguette in the bottom of each of four ovenproof crocks.
- Add 1/4 cup of grated cheese to each crock and place the crocks on a cookie sheet.
- Ladle the onion and stock mixture into the crocks.
- Top with the remaining grated cheese, pressing some of the cheese against the lip of each crock.
- Bake for 35 to 45 minutes or until cheese is beautifully browned.
- In the last few moments, place the remaining baguette slices in the oven to warm.
- Serve the soup immediately with the toasted slices of baguette.
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