Country Style Onion Soup Food

COUNTRY-STYLE FRENCH ONION SOUP

Steps:

• Heat oven to 400°F.
• Melt 2 tablespoons butter in saucepan until sizzling; add onions and 1/2 teaspoon garlic. Cook over medium heat, stirring occasionally, 7-10 minutes or until onions are tender.
• Add all remaining soup ingredients; continue cooking 12-15 minutes or until heated through.
• Melt 1/4 cup butter in 13x9-inch baking pan in oven. Stir in 1 teaspoon basil and 1/2 teaspoon garlic. Add bread cubes; toss to coat. Bake, stirring occasionally, 10-15 minutes or until toasted.
• Pour soup into oven-proof bowls; place 1 slice cheese in each bowl. Bake 8-12 minutes or until cheese is lightly browned. Serve with croutons.

THE BEST FRENCH ONION SOUP

Steps:

• Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
• Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
• Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.

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.

CLASSIC ONION SOUP

Steps:

• Preheat oven to 275 degrees F.
• Melt butter in a large saucepan over low heat, add onions and cook slowly, stirring occasionally, until onions are golden and tender, about 20 minutes. Add vegetable stock, salt and pepper to taste, and simmer for about 15 minutes. Stir in dry sherry or cognac.
• Rub garlic clove on each piece sliced bread and toast on a baking sheet until both sides are golden.
• Place bread in a casserole or in 6 individual ovenproof, bowls and ladle onion soup over top. Top with a mixture of Gruyere and Parmesan and place casserole or individual bowls under the broiler and to melt cheese and slightly brown top.

"COUNTRY STYLE" ONION SOUP

Steps:

• Slice onions in half latitudinally, peel, cut off tops. Cut in half again, the other way. Turn on the flat side and cut each quarter into thirds or fourths, to get fairly uniform, fairly thin half-rings of onion.
• In a sturdy saucepan over medium-high heat, melt butter. Watch carefully to make sure it doesn't separate.
• Just before butter melts completely, add onions. Cook, stirring fairly frequently, until they are soft, clear, and just on the edge of caramelizing.
• Add flour all at once to the middle of the pan. Carefully and evenly work onions and butter into the flour, stirring constantly, until all onions are completely coated with flour-butter paste.
• Cook this mixture, stirring constantly, until it is a medium golden-brown.
• Add stock slowly while stirring constantly to avoid lumps.
• Add water until soup is just a little thinner than desired consistency (about 1 1/2 to 2 1/2 cups, to taste). Salt lightly.
• Cover, and bring just to a boil. Reduce heat to medium.
• Simmer, partially covered but vented, about 20 minutes or until soup is desired consistency.
• Taste for seasoning and salt to taste.

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.

COUNTRY STYLE FRENCH ONION SOUP

Steps:

• heat oven to 400 *F.
• in a 3qt saucepan melt 2 tablespoons butter, add onion and 1/2 teaspoon garlic. cook over medium heat, stirring often, until onions are tender.
• add remaining soup ingredients, continue cooking until heated through.
• meanwhile in 13x9 baking pan, melt 1/4 cup butter in oven. stir in basil and 1/2 teaspoon garlic.
• add bread cubes, toss to coat. bake 10 to 15 minutes, stirring often until toasted.
• pour soup in oven proof bowls, place 1 cheese slice in each bowl. bake 7 to 10 minutes or until cheese is lightly browned.
• serve with rye croutons.

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.