FENNEL SOUP GRATIN
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large stockpot over medium-high heat. Add the fennel, onions, and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and caramelized. (You can add a little water if it starts to stick.) Deglaze the pan by adding the brandy; reduce the heat to medium and cook for 3 minutes, scraping the bottom of the pan. Add the sherry and white wine and simmer, uncovered, for 10 minutes. Add the chicken stock, salt, and pepper and continue to cook, uncovered, for another 15 minutes. Add the Pernod and cook for 5 more minutes. Check for salt and pepper.
- Preheat the broiler.
- Ladle the soup into 6 to 8 ovenproof bowls and place 1 or 2 slices of French bread and a handful of Gruyère cheese on top of each bowl. Place the bowls on a baking sheet and slide them under the broiler for 3 minutes, or until the cheese is brown and bubbly, and serve.
ONION SOUP GRATIN
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 12
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.
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
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
FRENCH ONION SOUP POTATO GRATIN
Provided by Food Network
Categories side-dish
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 14
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!
ONION SOUP WITH CAMEMBERT GRATINE' / GRATIN
I saved this recipe from Gourmet magazine 1983 and when guests come to QC, they indulge in french cuisine of all kinds. This is a favorite at our place; friends and family drool over this delicious onion soup. Camembert is a change from the usual swiss cheese and it is a popular request from guests.
Provided by Gingerbee
Categories One Dish Meal
Time 30m
Yield 7 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, cook the onions in the butter over moderately low heat, stirring occasionally for 10 minutes or until they are softened.
- Stir in wine, stock, fine herbes, salt and pepper to taste.
- Bring liquid to a boil, simmer the soup for 20 minutes.
- Discard rind of cheese and spread 1 side of each bread slice withthe Camembert.
- Put bread on baking sheet and into a preheated broiler 4-inches from heat for 2 to 3 minutes to melt cheese.
- Ladle soup into heated bowls and top with a bread slice, cheese side up, in each bowl.
- Makes about 7 cups, serves 6.
Nutrition Facts : Calories 435.8, Fat 19, SaturatedFat 11.1, Cholesterol 47.5, Sodium 931.4, Carbohydrate 44.5, Fiber 3.3, Sugar 5, Protein 14.9
FRENCH ONION SOUP (SOUPE á L'OIGNON GRATINéE)
Taken from The Best International Recipe, posted for safekeeping. You can substitute Swiss cheese, and use broiler-safe bowls. If you're not sure if your bowls are broiler-safe, set the oven temperature to 500 F. and bake the soup, rather than broil, until the cheese is melted.
Provided by cellogirl2
Categories Onions
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large Dutch oven over medium heat.
- Stir in the onions and 1 teaspoons salt, cover, and cook until the onions are wet and slightly wilted, about 10 minutes.
- Uncover and continue to cook, stirring occasionally, until the liquid cooks off and onions are translucent, about 20 minutes.
- Reduce the heat to low and continue to cook the onions, frequently scraping up any browned bits on the bottom of the pot, until deep brown and very soft, 40 to 60 minutes.
- Continue to cook onions, stirring every 5 minutes, until a dark crust covers the bottom of the pot, about 10 minutes.
- Stir in 1/4 cup water, scrape up the crust, and continue to cook until another dark crust forms, 2 to 3 minutes; repeat this process 2 more times.
- Stir in the chicken broth, remaining 4 cups water, thyme, and bay leaf, scraping up any final bits of the browned crust.
- Bring to a simmer and cook for 10 minutes.
- Remove and discard the thyme and bay leaf.
- Turn off the heat, stir in the sherry and season with salt and pepper to taste.
- Meanwhile, adjust an oven rack to the middle position and heat the oven to 325°F
- Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and very slightly colored at the edges, about 10 minutes; set aside.
- TO SERVE:.
- Adjust an oven rack 6 inches from the broiler element and heat the broiler.Set individual broiler-safe soup bowls or crocks on a baking sheet and fill each with about 1 3/4 cups of soup. Top each bowl with 2 baguette slices and sprinkle evenly with the cheese. Broil until browned and bubbly, 5 to 10 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 521, Fat 21.4, SaturatedFat 11.7, Cholesterol 57.2, Sodium 646.2, Carbohydrate 51.9, Fiber 3.5, Sugar 4.8, Protein 22.1
TWO-ONION SOUP GRATINéE
From the FANTASTIC Williams-Sonoma French cookbook. Double the recipe and freeze half for future use. Posted here for safekeeping. The prep and cooking times are very rough estimates.
Provided by coconutty
Categories Onions
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot or Dutch oven over medium heat, heat the olive oil. Add the onions and saute until wilted. Add the sugar and continue cooking, stirring frequently, until the onions are richly colored and caramelized. (If they brown too quickly toward the beginning of the caramelizing process, reduce the heat.).
- Preheat oven to 350 degrees.
- Add the stock, bay leaf, salt, pepper, and wine to the pot. Cover partially and simmer until the flavors are well blended, at least 30 minutes.
- Meanwhile, toast the baguette slices: Arrange slices in a single layer on a baking sheet and toast in the oven until golden, watching carefully to prevent burning, 5-7 minutes.
- Add the thyme to the soup and season to taste with more salt or pepper. Discard the bay leaf.
- To serve, preheat the broiler. Ladle the soup into individual ovenproof soup bowls. Place 2 or 3 baguette slices on top of each serving and sprinkle evenly with cheese. Broil approximately 4" from heat source in the oven. Broil until cheese is bubbly and lightly browned, 3-4 minutes. Serve at once.
Nutrition Facts : Calories 3521, Fat 300, SaturatedFat 122.5, Cholesterol 410.2, Sodium 1724, Carbohydrate 135.7, Fiber 9.3, Sugar 16.8, Protein 63.7
HEARTY ONION SOUP GRATIN
There may be no better companion on a cold winter day thanthis comforting soup. The flavor depends on rich beef stock, so try making your own, or use best-quality store-bought stock. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over mediumheat. Cook onions untilsoft and translucent, about 8 minutes.Reduce heat to low. Addthyme, and cook, stirring occasionally,until onions are deepgolden brown, 35 to 40 minutes.Season with salt and pepper.
- Preheat broiler with rack about6 inches from heat source.Bring beef stock to a boil. Addcarrots and turnips. Reduceheat, and simmer, covered, untilvegetables are almost tender,about 5 minutes.
- Divide vegetables evenlyamong 4 ovenproof bowls usinga slotted spoon. Divide onionsamong bowls. Add 1 bay leaf toeach. Set bowls on a rimmedbaking sheet. Divide hot stockamong bowls.
- Top each with 1 slice of bread,then 2 slices of cheese. Broiluntil cheese is golden and bubbling,about 5 minutes. Transferto 4 serving bowls if desired.
More about "onion soup gratin food"
FRENCH ONION SOUP (THE BEST) | RICARDO - RICARDO CUISINE
From ricardocuisine.com
5/5 (217)Total Time 1 hr 20 minsCategory Appetizers
- With the rack in the middle position, preheat the oven to broil. Place 4 ovenproof bowls on a baking sheet.
RECIPE: FRENCH ONION SOUP AU GRATIN : NPR
From npr.org
BAREFOOT CONTESSA | ONION & FENNEL SOUP GRATIN | RECIPES
From barefootcontessa.com
FRENCH ONION SOUP AU GRATIN - NINJA TEST KITCHEN
From ninjatestkitchen.com
POTATO AND ONION SOUP AU GRATIN | RICARDO - RICARDO …
From ricardocuisine.com
5/5 (12)Total Time 1 hr 5 minsCategory Appetizers
- In a large pot over medium heat, soften the onions and garlic in the butter until lightly browned. Add the leek and cook for 2 more minutes. Add the potatoes, broth and milk. Bring to boil and simmer for 25 minutes, uncovered, or until the potatoes are tender, stirring occasionally. Let cool.
FRENCH ONION AND MUSHROOM SOUP WITH MOZZARELLA GRATIN - FOOD …
From foodnetwork.ca
FRENCH ONION SOUP WITH CROUTONS AU GRATIN | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
FRENCH ONION SOUP GRATINÉE RECIPE - FOOD.COM
From food.com
FRENCH ONION SOUP WITH CROUTONS AU GRATIN - FOOD NETWORK CANADA
From foodnetwork.ca
FRENCH ONION SOUP POTATO GRATIN RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
ONION SOUP GRATIN RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
FRENCH ONION SOUP AU GRATIN - THE DAILY MEAL
From thedailymeal.com
AU GRATIN ONION SOUP | METRO
From metro.ca
RECIPETIN EATS’ CHINESE CHICKEN AND CORN SOUP RECIPE
From smh.com.au
FRENCH ONION SOUP AU GRATIN - MONTREALMOM.COM
From montrealmom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love