French Onion Soup GratinÉe Food

FRENCH ONION SOUP (SOUPE à L'OIGNON GRATINéE) RECIPE

Steps:

• Add fish sauce, if using, and cider vinegar. Season with salt and pepper. Discard thyme sprigs and bay leaf.

JACQUES PEPIN'S ONION SOUP GRATINEE

Steps:

• Melt the butter in a large saucepan and saute the onions over medium high heat for about eight minutes or until they are lightly browned.
• Add stock, salt and pepper (if your stock is salted, do not add additional salt) and boil gently for about 15 minutes.
• In the meanwhile, pre-heat the oven to 400°F.
• Toast the baguette slices in the oven.
• Place one or two slices of baguette in the bottom of each of four ovenproof crocks.
• Add 1/4 cup of grated cheese to each crock and place the crocks on a cookie sheet.
• Ladle the onion and stock mixture into the crocks.
• Top with the remaining grated cheese, pressing some of the cheese against the lip of each crock.
• Bake for 35 to 45 minutes or until cheese is beautifully browned.
• In the last few moments, place the remaining baguette slices in the oven to warm.
• Serve the soup immediately with the toasted slices of baguette.

LE CHEF'S FRENCH ONION SOUP GRATINéE

Steps:

• Heat olive oil over medium high heat in the pot.
• Add in sliced onions and garlic, stirring frequently until beginning to brown.
• Add butter and bring heat to medium. Stir frequently as butter melts and onions caramelize for 20 minutes. It is key that the onions are well cooked and have a nice golden color.
• Deglaze the pot with the whiskey and add the bay leaf and thyme. The steam will smell sooooo good!
• Add in 8 cups of chicken stock, stir and cover. Allow to simmer for 30 minutes. Turn off the heat, remove the bay leaf and add an extra splash of whiskey for good measure.

ONION SOUP GRATINEE

Steps:

• Make the soup: In a large saucepan cook the onions in the butter and oil with sugar, salt and pepper to taste over moderately low heat, covered, stirring occasionally, until soft. Uncover and cook over moderate heat, stirring occasionally, until golden brown. Add the flour and cook, stirring, 2 minutes. Add the stock, wine, cheesecloth bag and salt and pepper to taste and cook, partially covered, skimming occasionally, 30 minutes. Season with minced onion and Cognac.
• Preheat oven to 350 degrees F. Arrange slices of bread on baking sheet, brush both sides with melted butter and bake, turning once, for 15 minutes, or until golden. Rub with garlic.
• Transfer soup to ovenproof bowls and cover with bread slices. Sprinkle with cheeses and drizzle with melted butter. Bake for 15 minutes, or until soup is simmering and cheese has melted. Run under a preheat broiler until cheese is golden.
• Recommended Wine: 1995 Beaujolais Nouveau

FRENCH ONION SOUP GRATINEE

Steps:

• Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
• Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
• Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
• Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
• Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

Steps:

• Melt 3 tablespoons of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute stirring often until onions are very soft and deep golden brown. Reduce heat to medium, sprinkle in flour and cook, stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste. Preheat oven to 425 degrees. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tablespoons of butter, then toast until golden brown on both sides in the oven. Place a slice of toast in each of 8 ovenproof bowl, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.

FRENCH ONION SOUP GRATINéE

Steps:

• Melt margarine in Dutch oven or large saucepan over low heat. Add onions; cook 15 minutes or until onions are golden brown and tender, stirring occasionally.
• Add broth, bouillon cube, Worcestershire sauce and pepper. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes.
• Meanwhile, in medium bowl, combine cheeses.
• To serve, place 6 ovenproof bowls on cookie sheet for ease in broiling. Ladle soup into bowls. Top each with slice of toasted bread; sprinkle each with about 2 tablespoons cheese mixture. Broil about 3 to 5 inches from heat for 1 to 3 minutes or until cheese is bubbly.

SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

Steps:

• Preheat oven to 450 °F.
• Melt half the butter and oil in a sauce pan over low heat.
• Add the onions, cover, and cook for about 20 minutes until soft and translucent. Stir frequently.
• Butter the bread slices with the remaining butter and bake until toasted.
• Remove and set aside.
• Remove the cover, increase to medium-high, add sugar, and stir continuously until the onions turn golden.
• Add stock and wine, increase heat to high, and bring soup to a boil. Add thyme if using.
• Reduce heat and simmer for 30 minutes.
• Adjust seasoning.
• Divide the bread slices among the serving bowls in a single layer.
• Gently divide the soup among the bowls.
• Combine the cheeses and sprinkle half over each bowl.
• Melt and brown the cheese under a broiler.

FRENCH ONION SOUP GRATINÉE

Steps:

• In a large saucepan over medium-high heat, melt butter and add oil. Add onions, garlic and sea salt; sauté for 2 minutes. Add pepper, stir, reduce heat to medium and cover; cook for 8 minutes, stirring every couple minutes. Remove lid, reduce heat to medium-low and continue cooking for another 10 minutes, stirring often.
• Pour Marsala wine and continue stirring; cook until wine has almost evaporated. Pour beef broth and vegetable broth; bring to a simmer. Add thyme, garlic salt and bay leaf; cook for 15 minutes. When ready to serve, remove thyme and bay leaf.
• Preheat broiler and place rack on second row from the top. Place bread (cut slices to fit your bowl) on a baking sheet and toast. Remove from the heat, flip over and return to oven. When almost done, sprinkle cheese on two slices. Return to oven and cook until melted.
• Place each toast with cheese at the bottom of the soup bowl. Ladle beef broth over and then place toast on top. Place two slices per bowl, sprinkle the remaining cheese over and transfer bowls under the broiler. Cook until cheese is melted and browned, about 3-4 minutes.
• Note: For a non-alcohol version, use sherry vinegar.

FRENCH ONION SOUP GRATINEE

Steps:

• Tie herb sprigs together with cotton twine; set aside.
• Melt butter in a heavy stockpot over medium-high heat; add sliced onions and salt; stir to coat onions with butter.
• As you cook the onions, gradually reduce heat to medium and keep cooking the onions, stirring occasionally, for 30 minutes or until the onions are reduced and syrupy and the inside of the pot is coated with a deep brown crust; stir in broth, wine, and herbs; scrape the pot bottom with a wooden spoon to loosen the browned onion bits as you bring the soup to a simmer.
• Simmer for 20 minutes or until flavors are blended; discard herbs; stir in balsamic vinegar and add salt and pepper to taste ~ At this point, you may refrigerate the soup in an airtight container for up to 2 days, then return it to a simmer before finishing it.
• To finish the soup, place your oven rack to the upper-middle position and turn on broiler; place heat-safe bowls on a rimmed baking sheet; fill each bowl with one cup of soup; top each with two baguette slices, sliced Swiss cheese, then 2 tablespoons grated Asiago cheese; place the baking sheet with its soup bowls under the broiler; broil until cheese is lightly browned and bubbly; cool 5 minutes then serve.
• HINT: Slice the baguette on the bias so that two slices will fit your soup bowls.

FRENCH ONION SOUP GRATINEE

Steps:

• Melt butter in a large pot over medium-high heat.
• Stir in salt, red onions and sweet onions.
• Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
• Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot.
• Bundle the parsley, thyme, and bay leaf with twine and place in pot.
• Simmer over medium heat for 20 minutes, stirring occasionally.
• Remove and discard the herbs.
• Reduce the heat to low, mix in vinegar and season with salt and pepper.
• Cover and keep over low heat to stay hot while you prepare the bread.
• Preheat oven broiler.
• Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides.
• Remove from heat; do not turn off broiler.
• Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet.
• Fill each bowl 2/3 full with hot soup.
• Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese.
• Sprinkle a little bit of paprika over the top of each one.
• Broil 5 minutes, or until bubbly and golden brown.
• As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal.
• Serve immediately!

OUR FAVORITE FRENCH ONION SOUP

Steps:

• In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
• Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
• Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
• Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
• Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)