Golden Onion Soup 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.

GOLDEN BAKED ONIONS

Steps:

• In a large skillet, saute onions in butter until tender. In a large bowl, combine the soup, milk, pepper and 2 cups cheese. Stir in onions., Transfer to a greased 2-qt. baking dish. Sprinkle with remaining cheese. Brush bread slices with melted butter on one side. Arrange buttered side up over cheese. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly. If desired, broil 4-6 in. from heat until bread is golden brown. Let stand for 5 minutes before serving.

GOLDEN MUSHROOM SOUP

Steps:

• To brown and soften the onions, heat ½ cup of water or vegetable stock in a large pot and add the onions.
• Cook over high heat, stirring often, until the onions are soft and all the liquid has evaporated, about 5 minutes.
• Add another ¼ cup of water or vegetable stock, stir to loosen any bits of onion that have stuck to the pan, and continue cooking until most of the liquid has evaporated and onions begin to brown, about 3 minutes.
• Add the sliced mushrooms and spices.
• Lower the heat slightly, cover and cook 5 minutes, stirring frequently.
• Add the soy sauce and stock.
• Cover and simmer 10 minutes.
• In a separate pan, mix the olive oil and flour to form a thick paste.
• Cook, stirring constantly, for 1 minute then whisk in the soy milk or rice milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
• Add the milk mixture to the soup.
• Stir in the lemon juice and red wine just before serving.

GOLDEN ONION SOUP

Steps:

• Heat oven to 400°F. In 13x9-inch pan, melt 1/4 cup butter in oven. Toss bread cubes in butter until evenly coated. Sprinkle with cheese. Bake uncovered 10 to 15 minutes, stirring occasionally, until golden brown and crisp.
• Reduce oven temperature to 325°F. In 4-quart ovenproof Dutch oven, melt 1/4 cup butter over medium heat. Stir in brown sugar and Worcestershire sauce. Toss onions in butter mixture.
• Bake uncovered about 2 hours 30 minutes, stirring every hour, until onions are deep golden brown. Remove from oven; stir in broth and water. Heat to boiling on top of stove. Serve with croutons.

BRITISH ONION SOUP

Steps:

• Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 mins.
• To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.

GOLDEN ONION SOUP

Steps:

• In a saucepan over medium-low heat, melt butter. Add onions; cook and stir until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 1 minute., Reduce heat. Add cheese; heat just until cheese is melted (do not boil).

GOLDEN ONION SOUP

Steps:

• Heat butter and oil in a large pot over medium heat. Add onions, season with 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionaly, until very tender, 12 to 15 minutes.
• Reduce heat to medium-low and cook, uncovered, stirring occasionally, until onions are golden brown, 20 to 25 minutes.
• Sprinkle with flour and cook for 2 minutes; stir in vinegar.
• Add wine and simmer for 3 minutes. Add thyme, broth, and 4 cups water and bring to a boil. Reduce heat and simmer for 10 minutes. Spoon soup into bowls and sprinkle with cheese and aditional thyme, if desired.
• TIPS & TECHNIQUES.
• MAKE-AHEAD TIP: Freeze the soup (without cheese) for up to 3 months. Thaw in the fridge overnight. Reheat, covered, in a saucepan over medium heat. Top with chese and additional thyme before serving, if desired.

GOLDEN ONION SOUP

Steps:

• In a saucepan over medium-low heat, cook onions in butter until tender, about 10 minutes.
• Stir in flour until blended.
• Gradually add broth and milk.
• Bring to a boil and stir for 1 minute.
• Reduce heat.
• Add the cheese; heat just until cheese is melted (do not boil); taste and adjust seasoning with salt and pepper if needed.

ONION SOUP GRATIN

Steps:

• In a large heavy pot, melt the butter over medium heat. Stir in the leeks, onions and shallots and toss to coat with the butter. Cook onions until they begin to soften. Cover and continue to stir occasionally. When the onions begin to turn golden, turn up the heat to medium high and add the pinch of sugar and nutmeg. Continue to cook until onions turn a rich golden brown. Season onions with salt and pepper. Add red wine and bring to a simmer. Cook for 3-5 minutes. Pour in warm stock and bring to a simmer. Preheat oven to 400 degrees. Ladle soup into ovenproof bowls and place bowls on baking sheet. Top each bowl with slice of bread and sprinkle with cheese. Bake for 15 minutes or until bubbly.

GOLDEN BROWN FRENCH ONION SOUP

Steps:

• Melt butter in heavy pot. When foaming add onions and salt. Fry for 30-60 minutes, stirring occasionally. Be careful not to burn or they will become bitter. Let onions turn a deep, rich brown.
• Remove from heat and stir in flour. Return to heat stirring constantly for 1-2 minutes.
• Pour in liquids. Simmer for 30 minutes.
• Pour into crocks, top with thick slice of French bread and then Swiss cheese. Broil until bubbly.

GOLDEN ONION PORK CHOPS - CROCK-POT

Steps:

• Put the sliced onion in the bottom of the crock pot.
• Season the pork chops with salt and pepper, make a single layer on top of the onion.
• Spread the undiluted mushroom soup ontop of the pork chops.
• Cook in the crock pot on low for 4-6 hours.