Freezable French Onion Soup Food

FREEZABLE FRENCH ONION SOUP

Steps:

• Preheat oven to 450 degrees. In a large roasting pan, toss together onions, oil, sugar, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover tightly with foil; cook until steamed, about 30 minutes. Uncover; cook, stirring every 30 minutes, until onions are golden brown and caramelized, 1 to 1 1/4 hours more.
• Transfer onion mixture to a large saucepan (reserve roasting pan); stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.
• Meanwhile, deglaze the roasting pan with wine: Place the pan over medium heat; add wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 minutes. Pour liquid (and browned bits) into soup. Season with salt and pepper. (If freezing, let cool completely before transferring to airtight containers, leaving 1 inch at top.)
• If desired, make the cheese toast: Heat broiler. Place bread on a baking sheet; top with Swiss cheese. Broil until cheese is bubbly and golden brown, 2 to 3 minutes. Cut each slice into four triangles.
• To serve, divide soup among bowls; garnish each with two triangles of cheese toast, if desired.

SLOW COOKER FRENCH ONION SOUP

Steps:

• Over medium heat sauté the onion in butter until soft and translucent and caramel colour. Make this in 3 batches.
• Place onions in slow cooker.
• Deglaze cooking skillet with some of the beef stock;this is the secret to that taste.
• Add to slow cooker along with the remaining beef broth (your own homemade or powdered mixed with boiling water).
• Add Worcestershire sauce, thyme and bay leaf.
• Cover; cook on High for 4 hours or on low for 6-8 hours.
• Add salt and pepper to taste. Remove bay leaf.
• Divide soup into appropriate containers.
• Seal and freeze.
• When ready to enjoy your French Onion Soup.
• Remove from freezer and place in a microwave dish with 2 tbsp sherry; heat for 5 minutes.
• Add Parmesan cheese to your onion soup bowl. Place one slice of toasted bread over the cheese. Fill bowl with soup.
• Top with shredded Gruyère cheese.
• Place under broiler to melt your cheese.
• Tip: When adding your ingredients to the slow cooker make sure they are all hot.
• Use the processor to slice your onions. I once read 'If I use my food processor just to make onion soup it will be worth the cost".
• Bon Appettit!

EXTRA CHEESY FRENCH ONION SOUP

Steps:

• Make stock by bringing 10 cups water to boil.
• Add beef and chicken bouillon pastes (or heat canned beef and chicken broth).
• Lower heat to simmer and let simmer while preparing onions.
• Melt butter slowly (so it does not brown) in large soup pot over low heat.
• Add thinly sliced onions.
• Stir, cover, and cook on low heat until lightly brown, stirring occasionally, about 30 mins.
• Add wine, bring to boil, scraping up browed bits.
• Cook about 5 mins.
• stirring occasionally.
• Add about 5 good shakes of worcestershire sauce.
• Add stock to onions.
• Bring to boil, turn heat down to simmer and simmer uncovered about 1 1/2 hrs.
• Season to taste with salt and pepper.
• BREAD SLICES- BRUSH OLIVE OIL ON SLICES.
• SPRINKLE WITH PARMESAN AND PLACE IN OVEN ON COOKIE SHEET AT 375f UNTIL LIGHTLY BROWN.
• Ladle soup into ovenproof bowls.
• Float bread on top of soup.
• Top with 2 or 3 cheese slices.
• Place in oven or microwave until cheese melts.