FRENCH ONION SOUP GRATINEE
About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!
Provided by Jersey Tomato
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 17
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!
Nutrition Facts : Calories 617.8 calories, Carbohydrate 39.5 g, Cholesterol 113.9 mg, Fat 35.9 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 20.8 g, Sodium 3335.7 mg, Sugar 10.6 g
GRATINEE LYONNAISE (LYON-STYLE ONION SOUP)
Yet another Onion Soup! However, I have been looking for this recipe for a long time and I finally found it on "Emeril Live" recipe courtesy of Emeril Lagasse 2003. This recipe takes you back to the old fashioned Onion Soup bubbling on a french stove with the sites and smells & the great taste. Serve with a nice green salad and French loaf of a warm bread.
Provided by Manami
Categories Onions
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a Dutch oven or other large pot melt the butter or margarine over med-high heat. Add the onions, salt and pepper, & cook, stirring until golden bown, 15 to 18 miutes.
- Remove the pan from the heat & carefully add the cognac.
- Return the pan to the heat & cook until the alcohol has evaporated. Be careful as the cognac may ignite.
- Add the beef stock & thyme sprigs & bring to a boil. Reduce the heat to a simmer & cook the soup for 45 minutes.
- While the soup is simmering, toast the bread slices until light golden brown. Remove from oven.
- Preheat the broiler.
- When the soup is ready, divide 1/2 of the toasted bread slices between 6 individual ovenproof serving bowls or crocks and top with 1/2 of the grated cheese.
- Ladle some of the soup among the bowls and top with the remaining toasts. Ladle the remaining soup among the bowls and top with the remaining cheese.
- Place the bowls on baking sheet and place under the broiler until the cheese is melted, golden brown and bubbly, about 5 minutes.
- Remove from the oven.
- Optional Topping: In a small bowl combine egg yolks and Port and whisk to thoroughly combine. Pour some of the mixture evenly among the soup bowls, stirring in aroud the edges so that it is incorporate into the soup. (The heat of the soup will cook the egg yolk and this will thicken & enrich the soup.).
- Garnish the top with chopped parsley and serve hot.
Nutrition Facts : Calories 601.9, Fat 34.1, SaturatedFat 19.8, Cholesterol 103.5, Sodium 2116.7, Carbohydrate 43.1, Fiber 4.4, Sugar 10.1, Protein 31.7
ONION SOUP GRATINEE
Provided by Food Network
Yield 2 servings
Number Of Ingredients 16
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
JACQUES PEPIN'S ONION SOUP GRATINEE
This is an amazingly easy way to make classic French Onion Soup. The quality of your stock will determine the quality of the soup. This makes four lovely individual crocks of cheese topped soup, assuming your crocks will hold at least two cups.
Provided by Chef Kate
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
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.
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