French Onion Soup Pasta Food

THE BEST FRENCH ONION SOUP

Steps:

• Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
• Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
• Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.

ONE-POT FRENCH ONION PASTA

Steps:

• Preheat the oven to 450 degrees F.
• Melt the butter in the olive oil in a large, shallow broiler-safe pot over medium heat.
• Add the onions and cook, stirring occasionally, until the onions soften, about 5 minutes. Stir in the sugar, garlic and 2 large pinches salt. Cover and cook, stirring every 5 to 10 minutes to prevent scorching, until the onions are golden brown, 35 to 40 minutes total.
• Meanwhile, place the beef marrow bones on a large, rimmed baking sheet and toss lightly with the cooking oil. Roast the bones until the edges are browned and the marrow is soft and has begun to separate from the bone, about 12 minutes.
• Use tongs to transfer the marrow bones to the pot with the caramelized onions. Tie together the bay leaf and thyme with kitchen twine. Add the herb bundle to the pot and season with pepper. Add the brandy and sherry and cook, stirring and scraping the bottom of the pot to remove any browned bits and cook off the raw alcohol flavor, about 2 minutes. Add the beef stock and bring to a boil.
• Once the mixture is boiling, season with freshly cracked black pepper. Stir in the dried pasta and cook, adding more stock as needed, until the stock reduces, the marrow releases into the sauce and the pasta is al dente and glazed in the sauce, 9 to 12 minutes.
• Meanwhile, preheat the broiler to high.
• Remove and discard the herb bundle and marrow bones from the pot. Taste and adjust the seasoning with salt and pepper. Top the pasta with the provolone and Swiss cheese (see Cook's Note). Broil until bubbly, 4 to 5 minutes.
• Sprinkle with the sliced chives and enjoy!

EASY FRENCH ONION SOUP

Steps:

• Place onions and butter in saucepan.
• Sauté on medium heat until onions are tender.
• Add garlic and sauté 1-2 minutes (don't let garlic burn).
• Add beef broth, consomme, and Woschershire sauce.
• Bring to a boil for 1 minute.
• Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
• Fill bowl with soup leaving room at the top.
• Place toasted French bread on top.
• Top with 0.125 cup Swiss cheese.
• Place under broiler until cheese is bubbly.
• Serve immediately.
• Caution--bowls will be hot!

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.

CREAMY FRENCH ONION CHICKEN & PASTA

Steps:

• Boil and drain pasta shells.
• Stir-fry chicken in a LARGE pan until almost golden brown.
• Turn heat down to low.
• Pour cream over chicken and stir through.
• Add french onion mix, Stir until soup is disolved.
• Mix in pasta shells and/or vegetables until well covered with creamy sauce.
• Serve.