French Onion And Leek Soup Food

FRENCH LEEK AND ONION SOUP

Steps:

• Trim the leeks down to the tender white and green parts, slice them in half lengthwise, and let them sit in a bowl of cold water for 5-10 minutes to let any residual grit float out of their layers and into the bottom of the bowl.
• Peel the onions, lop off the root and stem ends, then slice them in half lengthwise. Cut the onions into thin strips by slicing with the grain of the onion. I don't like overly long, stringy pieces of onion in my soup, so if I'm working with one particularly large onion, I'll often halve the strips again so they're no more than 3 inches long.
• Lift the leeks out of the cold water (don't pour them into a strainer; that'll just wash them with the grit you removed) and roughly chop them into 1/2-inch bits.
• Peel and thinly slice the garlic.
• Melt the butter in a Dutch oven or heavy-bottomed saucepan over medium heat.
• Add the onions, leeks, garlic, minced sage, and salt. Stir to combine and cover halfway with a pan lid so steam can escape.
• Cook, stirring frequently, for about 45 minutes. The leeks and onions will soften completely and deepen in color; if they start to caramelize too quickly, lower the heat.
• Remove the lid and cook the vegetables for 10 minutes more to let some of the moisture burn off.
• Add the broth and bring to a simmer.
• Cook for 15-20 minutes (but hey, you could let it go for a half hour or more if you want it the liquid to reduce and for it to be more of a leek stew mess. I'm not judging.)
• While the soup simmers, slice the baguette into rounds at least 1/2 inch thick and determine how many you'll need to cover the diameter of your soup bowl.
• Toast the baguette rounds until golden and crispy.
• Ladle the soup into the oven-safe bowls and top with the toasted rounds.
• Top each with a healthy handful of Gruyère and broil until the cheese is melted and bubbling. (Watch as it broils to make sure the toast doesn't burn!)
• Garnish with mini sage leaves, if desired, and serve immediately.

FRENCH ONION AND LEEK SOUP

Steps:

• Heat the butter over medium heat in a dutch oven or a large heavy-bottomed pot.
• Add the onions and a dash of salt and cook over medium heat for 15 minutes. The onions should be very soft and pale golden.
• Add the leeks, shallots, and garlic and continue to cook for an additional 15 minutes, stirring often. The mixture should be very soft and golden.
• Reduce the heat to low, stir in the flour, and cook for 2 minutes. Add the light brown sugar, vinegar, and a pinch of salt and cook until onions are a deeply golden and very soft, an additional 15 mins.
• Add the wine, bring to a boil, and then reduce to a simmer. Be sure to scrape up all the brown bits from the bottom of the pot as you deglaze with the wine.
• Pour in the stock and stir in the thyme, bay leaf, salt and pepper (to taste). Cover and simmer for 30 mins.
• Add the port and simmer uncovered an additional 5 mins.
• Slice the baguette into rounds and lightly toast in the oven or a toaster.
• Ladle the soup into oven safe bowls or crocks, top with a couple of rounds of toasted baguette and slices or a good sprinkling of the grated gruyere.
• Turn your broiler up to high and broil the tops until melted and golden brown. Serve immediately.

BISTRO ONION SOUP WITH LEEKS

Steps:

• Heat butter in a soup pot with a wide bottom over medium heat. Add bacon and sauté for 3 minutes or until bacon is cooked but not crisp. Add sliced onion, shallots and chili flakes and sauté for 25 minutes, stirring occasionally, or until onions are golden.
• Add leeks and garlic and sauté for 10 minutes or until leeks are very soft. Add wine, bring to a boil and simmer, scraping the bottom of the pan to incorporate any browned bits, until onions are just saucy, about 3 minutes.
• Add chicken stock, bring to a boil, then turn heat to medium-low and simmer until flavours have come together, about 8 minutes more. Season with salt and pepper to taste.
• While soup is simmering, make large croutons. Heat broiler or grill to high. Brush both sides of baguette slices with olive oil and broil or grill for 1 minute per side or until golden.
• When you are ready to serve the soup, preheat broiler to high, and top each crouton with 1 tablespoon (25 mL) of grated cheese. Place baguette slices on a baking sheet, and broil for 1 minute, watching carefully, or until cheese is melted and bubbling.
• Place soup in bowls, stir 1 tsp (5 mL) of brandy into each serving if desired, and top with a Gruyère baguette slice.

FRENCH THREE ONION SOUP

Steps:

• Heat the butter and oil together in a Dutch oven over medium heat. Add the onions, shallots and leek, and season with salt and pepper, to taste. Stir to combine and cover. Cook, without stirring until the onions are soft and beginning to brown, about 10 to 15 minutes.
• Uncover, and continue to cook, stirring often, until the onions are a rich brown color and well caramelized, about 25 to 30 minutes. (If the onions begin to stick to the bottom of the pan or burn add about a 1 tablespoon water at a time.) Meanwhile, tie the reserved leek top with the thyme and rosemary using a piece of kitchen twine.
• Sprinkle the flour over the onions and cook, stirring, to cook out the raw flour taste, about 2 to 3 minutes. Stir in the broth and 2 cups water, scraping any browned bits from the bottom of the pan; add the herb bundle. Reduce the heat and simmer until thickened, 20 to 25 minutes. Stir in the Worcestershire and remove from the heat. Discard the herb bundle, stir in the sherry and season, to taste, with salt and pepper.
• Preheat the broiler. Divide the soup between 4 (16-ounce) oven proof bowls or ramekins and arrange them on a baking sheet. Top each bowl evenly with 2 baguette slices and top with the cheese. Put under the broiler until the cheese is melted and lightly browned, about 1 minute. Sprinkle with the chives and serve.

FRENCH ONION AND LEEK SOUP

Steps:

• In large pan heat olive oil on medium - low heat and add thinly sliced onions and cook until translucent. Add leeks and cook until soft then add sugar (if desired) to help the carmalizing process - this takes approx 30 - 45 min. but be patient it's worth the wait!
• Once the onions and leek mixture is carmalized add the garlic, wine, bay leaf, tyme and broth and simmer for approx 20 - 30 min to let flavors come together. Remove bay leaf and ladle in to 4 oven proof bowls and top with 1 oz slice of bread and cheese. Place under broiler in oven until cheese is melted and bubbling - try not to brown too much. 3 servings

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.