Onion Soup Au Gratin Food

FRENCH ONION SOUP AU GRATIN

Steps:

• 1. Saute the onion until they are light brown.Add the flour to the onions and mix in well.
• 2. Add the onions to a large stock pot and the rest of the ingredients and bring to a boil.
• 3. Then reduce heat to a simmer. Simmer 1 hour. Put soup in a soup crock and add croutons,cheese.
• 4. Put under a broiler or a toaster oven until cheese is golden brown. Then serve.
• 5. Soup can be frozen and served at a later date.

JACQUES PEPIN'S ONION SOUP GRATINEE

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.

ONIONS AU GRATIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
• Melt the butter in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Transfer to the prepared baking dish. In a medium bowl, stir together the beef broth and flour until smooth. Mix in the cream and season with salt and pepper; pour over the onions. Sprinkle Swiss cheese and Parmesan cheese over the top.
• Bake for 25 to 30 minutes in the preheated oven, until cheese is golden brown and the sauce is bubbly.

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.

FRENCH ONION SOUP POTATO GRATIN

Steps:

• For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
• For the potato gratin: Preheat the oven to 400 degrees F.
• Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
• Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
• Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
• In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
• In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
• Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!

FRENCH ONION SOUP GRATINEE

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!

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.