Four Onion Soup Food

FOUR-CHEESE FRENCH ONION SOUP

Steps:

• In a Dutch oven, melt butter with oil. Add the onions, salt and sugar; cook over medium heat for 15-20 minutes or until lightly browned, stirring frequently. , Sprinkle flour over onion mixture; stir until blended. Gradually stir in broth and wine. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes, stirring occasionally., Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 3-5 minutes on each side or until lightly browned; set aside. Combine the cheeses. , Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with cheese mixture. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden.

FRENCH ONION SOUP

Steps:

• Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
• Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don't burn.
• Add the garlic cloves for the final few minutes of the onions' cooking time, then sprinkle in the plain flour and stir well.
• Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
• To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
• Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.

FRENCH ONION SOUP

Steps:

• Peel and cut the onions into slices to measure 4 cups. In a 4-quart nonstick Dutch oven, melt the butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.
• Reduce heat to medium-low. Cook uncovered 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).
• Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer 15 minutes. Meanwhile, shred the Gruyère cheese by rubbing it across the largest holes of a grater to measure 1 cup; set aside.
• You may need to move the oven rack so it is near the broiler. Set the oven control to broil. On a cookie sheet, place the bread slices. Broil with tops about 5 inches from heat 1 to 2 minutes or until golden brown. Turn bread over; broil 1 to 2 minutes longer until golden brown. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles (do not use glass, which cannot withstand heat of broiler and may break).
• Remove bay leaf from soup. Ladle soup into bowls. Top with Gruyère cheese. Sprinkle with Parmesan cheese. Place bowls in pan with shallow sides.
• Broil soup bowls with tops about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional French bread if desired.

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.

FOUR-ONION SOUP

Steps:

• Slice all onions and leek 1/4 in. thick. In a large saucepan over medium-low heat, saute onions and garlic in butter until tender and golden, about 15 minutes, stirring occasionally. Add broth, consomme, Worcestershire sauce and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Sprinkle 1 tablespoon of Swiss cheese in the bottom of 6 ovenproof 8-oz. bowls. Ladle hot soup into bowls. Top each with a slice of bread. Sprinkle with remaining Swiss cheese and Parmesan cheese if desired. , Broil 6-8 in. from the heat until cheese melts. Serve immediately.

FRENCH ONION SOUP

Steps:

• Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
• When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
• Ladle the soup in bowls and float several of the Gruyere croutons on top.
• Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

FOUR ONION SOUP

Steps:

• Slice all onions 1/4 inch thick.
• In a 3 quart saucepan over medium heat, saute onions and garlic in butter for 15 minutes or until tender and golden, stirring occasionally.
• Add broth, consomme, worcestershire sauce and nutmeg and bring to a boil. Reduce heat, cover and simmer for 30 minutes.
• Sprinkle 1 Tbls. of swiss cheese in the bottom of six overproof 8 oz. bowls.
• Ladle hot soup into bowls and top each with a slice of bread.
• Sprinkle with remaining Swiss cheese and parmesan cheese.
• Broil until cheese melts.
• Serve immediately.

ONION SOUP

Steps:

• Slice Onions into thin rings.
• Saute Onion in Butter until they are clear.
• add water and bouillon.
• Bring to a boil.
• Turn down heat, simmer for 1 hour.

THE BEST FRENCH ONION SOUP RECIPE

Steps:

• In a large stockpot or soup pot, melt 4 tablespoons of butter over medium high heat.
• Once the butter is melted, add the onions and cover with lid for 20 minutes or until they are fully caramelized. Add in the garlic and stir, then the flour. Use the white wine to deglaze the pan then add the stock, Worcestershire, bay leaf, rosemary and thyme. Stir to combine. Allow the soup to reach a boil and then simmer for about 30 minutes on medium-low heat.
• Stir in 1/4 cup of grated Swiss cheese and a 2 teaspoons of salt and pepper while the soup continues to simmer. While the soup simmers, slice the baguette into 1-2 inch pieces and toast until golden brown around the edges.
• Once the soup has finished, ladle soup into oven-safe bowls on a baking sheet. Top the bowls with a baguette slice and a generous amount of shredded Swiss cheese about 1/2 cup. Broil for 3-4 minutes, until the cheese is melted and bubbly. Top with fresh thyme and serve soup immediately.

FRENCH ONION SOUP

Steps:

• In a large, heavy pot or casserole over high heat, heat the oil until almost smoking. Add the onions and reduce heat to medium. Cook the onions for about 30 minutes, or until they are soft and an even deep golden brown; stir frequently with a wooden spoon and scrape up all the browned bits from the bottom of the pan. Pour in the wine, raise heat to high, and boil until the soup is reduced by 2/3. Stir in the stock or broth and bring to a boil. Reduce heat to low and simmer for 20 minutes. Season with salt and pepper. Preheat the broiler. Place 8 deep ovenproof soup bowls or crocks on a baking sheet. Ladle the soup into bowls, add a slice of the bread to each bowl, and sprinkle the shredded cheese on top. Broil for 3 to 4 minutes, or until the cheese is golden and bubbling. Serve immediately.