Michael Rulmans Traditional French Onion Soup Food

MICHAEL RULMAN'S TRADITIONAL FRENCH ONION SOUP

Steps:

• Place a 7 1/2-quart enameled cast-iron pot over medium heat; melt butter. Add onions and sprinkle with 2 teaspoons salt; cover, and cook until onions have heated through and started to steam. Uncover and reduce heat to low; cook, stirring occasionally, until amber and cooked down, about 3 hours. Season with pepper.
• Meanwhile, preheat oven to 200 degrees.
• Place bread slices on a baking sheet and transfer to oven. Let dry completely, 20 to 30 minutes.
• Add 6 cups water to pot with onions; increase heat to high and bring to a simmer. Immediately reduce heat to low. Add sherry; season with salt and pepper. Add a splash of vinegar, if desired, to cut sweetness. For more depth of flavor add a splash of red wine, if desired.
• Preheat broiler. Divide soup evenly among 4 to 6 ovenproof bowls; top with toasted bread. Divide cheese evenly among bowls. Transfer bowls to broiler; broil until cheese is melted and browned, 3 to 5 minutes. Serve immediately.

EASY ELEGANT FRENCH 4-ONION SOUP

Steps:

• Peel and slice onions very thin and add sliced leek, finely chopped shallots and chopped scallions.
• Melt butter on medium heat in a 4 quart pot.
• Add all 4 types of onions and cook over medium-low heat, stirring occasionally, until caramelized ~ about 25-40 minutes minutes.
• Bring 8 cups water to boil.
• Add Knorr bouillon OR organic beef broth [vegans could substitute MORGA vegetable broth] to dissolve.
• Add beef broth all at once to onions.
• Add wine and heat just to boiling.
• Toast french bread.
• Grate gruyere cheese (or use Sargento grated cheese ~ swiss or Monterey jack are best).
• Pour very hot soup into bowls and sprinkle grated cheese on top.
• If desired, put ovenproof crocks or stainless steel container under the broiler to melt the grated cheese --
• Serve with piece of toasted bread.
• This would be very good chilled in the summer, too.

FRENCH ONION SOUP

Steps:

• Heat oil and butter and saute onion and garlic until soft, do not brown.
• Sift over flour and add pepper, sugar and thyme and cook gently about a minute.
• Pour in the consomme, water and wine.
• Add parsley.
• Simmer gently about 15 to 20 minutes until onions are limp.
• Ladle the soup into 4 deep oven proof bowls preferably ones that have handles.
• Place a slice of bread on top of the soup, push down slightly and smother with a 1/2 cup cheese mixture per bowl.
• Broil until the cheese is melted and bubbling.