Bonnies Country Onion Soup With Rye Croutons Food

FRENCH ONION SOUP WITH CHEESE CROUTONS

French Onion Soup With Cheese Croutons image

The onions may make you cry, but this soup will make you smile. The mix of two kinds of both mix with sherry and congnac make this soup yummy, but the Gruyere Croutons put it over the top.

Provided by Debbwl

Categories < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 lbs yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 lb unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup cognac or 1/2 cup brandy
1 1/2 cups dry white wine
4 cups beef stock
4 cups chicken stock
1 tablespoon salt
1/2 teaspoon white pepper
cheese crouton
1 small baguette, cut into 1/2-inch slices
2 1/2 cups gruyere cheese, shredded

Steps:

In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
Add the beef and chicken stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper.
*For the croutons*.
While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
*To serve*.
Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 1008.7, Fat 35.3, SaturatedFat 19.8, Cholesterol 95, Sodium 2973.1, Carbohydrate 118.2, Fiber 7.1, Sugar 16.9, Protein 40.4

FRENCH ONION SOUP WITH CROUTONS

French Onion Soup with Croutons image

Make and share this French Onion Soup with Croutons recipe from Food.com.

Provided by Molly53

Categories Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 medium onions
2 chicken bouillon cubes
1 quart water
1/2 teaspoon Kitchen Bouquet
2 beef bouillon cubes

Steps:

Slice onions finely, sautee in butter until tender.
Add water, boullion cubes, and Kitchen Bouquet.
Simmer 20 minutes, add croutons and serve.
To make croutons: Toast bread slices under broiler.
Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese.
Dice.

Nutrition Facts : Calories 34.5, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.6, Sodium 996.3, Carbohydrate 6.2, Fiber 0.9, Sugar 3.2, Protein 1.4

SPRING ONION SOUP WITH GARLIC CROUTONS

Spring Onion Soup with Garlic Croutons image

Categories Soup/Stew Bitters Garlic Onion White Wine Spring Gourmet

Yield Makes about 12 cups, serving 8

Number Of Ingredients 13

Ingredients

For the garlic croutons
1 loaf of Italian bread
4 garlic cloves, sliced
1/3 cup olive oil
For the soup
2 pounds large onions (preferably white), chopped fine
3 tablespoons unsalted butter
2 tablespoons vegetables oil
4 large garlic cloves, minced
3/4 cup dry vermouth or dry white wine
7 cups chicken broth
1 1/2 tablespoons Angostura bitters
3 cups finely chopped scallion (about 3 bunches)

Steps:

Make the garlic croutons:
Preheat the oven to 325°F. With a serrated knife remove the crust from the bread, discarding it, and cut the bread into 3/4-inch cubes. In a shallow baking pan arrange the bread cubes in one layer, bake them in the middle of the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer the croutons to a large bowl. In a skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden and with a slotted spoon discard the garlic. Drizzle the oil over the croutons, tossing to coat them well, and sprinkle the croutons with salt to taste.
Make the soup:
In a kettle cook the onions in the butter and the oil over moderate heat, stirring occasionally, for 25 to 30 minutes, or until they are soft and pale golden, add the garlic, and cook the mixture for 3 minutes. Stir in the vermouth and boil the mixture until most of the liquid is evaporated. Add the broth, the bitters, and salt and pepper to taste and simmer the soup for 5 minutes. The soup may be made up to this point 2 days in advance, kept covered and chilled, and reheated. Stir in the scallion.
Serve the soup topped with the croutons.

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