French Onion Soup With Cheese Croutons Food

FRENCH ONION SOUP RECIPE

Steps:

• Melt butter with oil over low heat in a dutch oven or large pot. Add the onion slices into the pot and cover for 15 minutes.
• Slice your bread into 1/2 inch slices and toast them. Temporarily set aside.
• Raise the stove heat slightly and stir in 1/2 tsp of salt and 1/8 tsp of sugar. Cook, uncovered, for another 40 to 45 minutes until onions have caramelized, stirring occasionally throughout the duration. Note: Do not rush this step as it is essential for developing the onion flavor.
• Sprinkle (1 1/2 tbsp) flour into the pot, stir, and cook for another 3 minutes. Slowly stream the broth into the pot, stirring as your pour. Season with a pinch of salt and pepper, to your taste. Just don't make the soup too salty if you're using a salty cheese like gruyere. Cook for another 20 minutes until simmering and hot. Preheat your oven to 350°F.
• Once the soup is ready, divide the soup among 4 oven-safe bowls. Place 4 or 5 baguette slices into each bowl. Then top each bowl with grated cheese (about 1/4 cup of grated cheese per bowl). Bake until cheese completely melts.

FRENCH ONION SOUP WITH CHEESE CROUTONS

Steps:

• In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
• Add the beef and chicken stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper.
• *For the croutons*.
• While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
• *To serve*.
• Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

FRENCH ONION SOUP WITH CROUTONS

Steps:

• Slice onions finely, sautee in butter until tender.
• Add water, boullion cubes, and Kitchen Bouquet.
• Simmer 20 minutes, add croutons and serve.
• To make croutons: Toast bread slices under broiler.
• Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese.
• Dice.

FRENCH ONION SOUP WITH CROUTONS AU GRATIN

Steps:

• I a medium sauscepan, melt butter over medium-low heat; sauté mushrooms, onion and thyme, if using for 10-12 minutes or until lightly csaramelized.
• Stir in flour to absorb butter; slowly stir in cream, Increase heat to high, sitr in stock and bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until flavours are blended. (to make ahead, prepare the soup up to this point, let cool and refrigerate in an airtight container for up to 1 day. Reheat gently until hot and proceed as follows).
• Lightly toast baguette slices in a toaster; set aside. Preheat broiler. Place ovenproof soup bowls on baking sheet and ladle soup into bowls. Top each bowl with two baguette slices and sprinkle with Gruyère and blue cheeses. Broil for about 2 minutes or until cheese is lightly browned and bubbly. Place bowls on serving plates with chopped chives. Be sure to warn your guests the bowl is ultra hot.