French Dip Rice Soup Food

FRENCH DIP SOUP (RACHAEL RAY)

Steps:

• Heat a deep pot over medium to medium-high heat.
• Add EVOO, about one turn of the pan, and butter to the pot.
• Add the onions to the pot as you slice them and the chopped garlic.
• Season with salt and pepper.
• Add thyme sprigs and a bay leaf.
• Cook the onions for 20-25 minutes, stirring frequently, until tender, sweet and deep caramel-colored. If the onions are burning in spots before browning all over, add a splash of water and stir every now and then, scraping the bottom of the pot.
• Once the onions are tender and brown, add the white wine and scrape up all the brown bits from the bottom of the pot.
• Add the beef stock and cover the pot to bring the soup up to a quick boil.
• Place a few chunks of the toasted bread into each of four deep soup bowls or crocks and top the toast with a handful of the shredded roast beef.
• Once the soup reaches a boil, remove the bay leaf and thyme sprigs and ladle into bowls to cover the roast beef.
• If you like, top it off with a handful of cheese and enjoy!

FRENCH ONION RICE (RICE COOKER)

Steps:

• Wash the cup of rice thoroughly - five times should do it to get the water clear. Don't skip this step! (Note: use a regular English measuring cup, not the plastic cup that comes with your rice cooker).
• Put the rice and the soups in the rice cooker. Float the butter on top. Close the cooker. If using a fuzzy logic cooker press the regular rice menu option and start, or just press ON if using a kettle style cooker. It should take anywhere from 55 minutes to an hour to complete.

ALMOST INSTANT ONION RICE

Steps:

• Place everything in a microwave-safe bowl; mix.
• Microwave on high for 6-8 minutes (depending on your microwave size).
• Remove from microwave and fluff/mix with a fork.
• Serve.

FRENCH ONION DIP

Steps:

• Stir all ingredients until well mixed.
• Cover and chill 1 hour.
• cups