Onion Soup Gratinee Food

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ONION SOUP GRATINéE WITH CIDER



Onion Soup Gratinée With Cider image

Provided by Florence Fabricant

Categories     dinner, soups and stews, appetizer, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
6 large red onions, about 3 pounds, peeled, quartered and sliced thin
3 large cloves garlic, sliced
Salt
2 tart apples, peeled, cored and coarsely chopped
1 1/2 tablespoons dark brown sugar
1 tablespoon cider vinegar
2 cups dry hard cider
6 tablespoons soy sauce
4 cups vegetable stock
Ground black pepper
4 1/2 ounces Cheddar, slivered
6 or 8 thick slices country bread about 4 inches in diameter, toasted

Steps:

  • Melt butter in a 5- to 6-quart saucepan on very low heat. Add onions and garlic, dust with salt, stir in apples, cover and cook until onions are very soft, about 30 minutes. Stir in sugar, increase heat to high and cook, stirring frequently, about 15 minutes, until onions start to brown. Stir in cider vinegar, scraping bottom of pan.
  • Reduce heat to medium-low. Stir in cider, soy sauce and stock, bring to a simmer, cover and cook gently about 20 minutes. Season with pepper and, if needed, more salt. Meanwhile, pile the cheese on the toast slices, covering the bread completely.
  • Heat broiler. Divide soup among 6 to 8 ovenproof ramekins, deep bowls or big mugs with about 12-ounce capacity. Place a slice of toast and cheese on each, place ramekins on a baking sheet and broil just until cheese melts and starts to bubble. Serve at once.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 9 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 1047 milligrams, Sugar 14 grams, TransFat 0 grams

QUICK ONION SOUP GRATINéE



Quick Onion Soup Gratinée image

Treat your family with this cheesy onion soup gratinee made using Progresso® French onion soup - perfect for French-style dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 2

Number Of Ingredients 4

1 can (18.5 oz) Progresso™ French onion soup
1/2 cup shredded Swiss or Gruyère cheese (2 oz)
1 tablespoon grated Parmesan cheese
2 slices (1/2-inch-thick) French bread, toasted

Steps:

  • In small saucepan, heat soup over medium-high heat until hot, stirring occasionally.
  • Meanwhile, in small bowl, combine cheeses; mix well.
  • Set oven control to broil. To serve, place 2 ovenproof bowls on cookie sheet for easier handling. Ladle soup into bowls. Top each with slice of toasted bread. Sprinkle each with about 1/4 cup cheese mixture.
  • Broil 3 to 5 inches from heat for 1 to 3 minutes or until cheese is bubbly.

Nutrition Facts : Calories 250, Carbohydrate 25 g, Cholesterol 30 mg, Fat 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 1300 mg, Sugar 5 g

HEARTY ONION SOUP GRATIN



Hearty Onion Soup Gratin image

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

1/4 cup extra-virgin olive oil
2 medium onions, thinly sliced
2 teaspoons fresh thyme
Coarse salt and freshly ground pepper
4 cups beef stock
4 small carrots, halved lengthwise
3 baby turnips, peeled and cut into wedges or chunks
4 small dried bay leaves
4 large slices (3/4 inch thick) day-old Tartine Bakery's Country Bread
8 slices Gruyere, Cantal, or Raclette cheese

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.

JACQUES PEPIN'S ONION SOUP GRATINEE



Jacques Pepin's Onion Soup Gratinee image

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

2 tablespoons unsalted butter
3 onions, sliced
7 cups unsalted chicken stock, preferably homemade
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
16 slices baguette
10 ounces gruyere, grated on the large hole side of a box grater (or Comte or Emmenthaler)

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.

SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)



Soupe A l'Oignon Gratinee (French Onion Soup) image

Provided by Food Network

Number Of Ingredients 11

6 tablespoons butter
1 tablespoon olive oil
3 pounds medium yellow onions, peeled and thinly sliced
1 teaspoon sugar
Salt, to taste
1 tablespoon flour
8 cups beef stock
2 cups dry white wine
Freshly ground black pepper
1 baguette
1 pound gruyere cheese, shredded

Steps:

  • Melt 3 tablespoons of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute stirring often until onions are very soft and deep golden brown. Reduce heat to medium, sprinkle in flour and cook, stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste. Preheat oven to 425 degrees. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tablespoons of butter, then toast until golden brown on both sides in the oven. Place a slice of toast in each of 8 ovenproof bowl, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.

FRENCH ONION SOUP POTATO GRATIN



French Onion Soup Potato Gratin image

Provided by Food Network

Categories     side-dish

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 14

8 tablespoons unsalted butter, wrapper reserved
5 large Spanish onions, sliced about 1/4 inch thick
Kosher salt and freshly ground black pepper
About 3/4 cup beef stock
2 tablespoons sherry
2 teaspoons Dijon mustard
3 pounds Yukon gold potatoes
Kosher salt and freshly ground black pepper
1 pound Gruyere, shredded
8 ounces mozzarella, shredded
1 1/4 cups heavy cream
1 1/4 cups beef stock
One 4 1/2-ounce bag premade croutons, lightly crushed
One 3 1/2-ounce bag French fried onions

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 GRATIN



Onion Soup Gratin image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 12

4 tablespoons butter
Salt
1 large leek, white part sliced
Pepper
2 large Spanish onions, sliced
3/4 cup red wine
4 shallots, sliced
6 cups low sodium beef stock, warmed
Pinch of sugar
1 teaspoon nutmeg
1/2 lb Swiss cheese, grated
4 slices sourdough bread

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



French Onion Soup Gratinee image

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

4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
½ cup shredded Asiago or mozzarella cheese, room temperature
4 pinches paprika

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)



Gratinee Lyonnaise (Lyon-Style Onion Soup) image

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

4 tablespoons unsalted butter or 4 tablespoons unsalted margarine
3 lbs yellow onions, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
1/3 cup cognac
8 cups beef stock or 8 cups broth
4 sprigs fresh thyme, tied into bundle
1/2 loaf French bread, cut into 1/2-inch slices
1 lb gruyere cheese, coarsley grated
2 egg yolks (optional)
1/2 cup port wine (optional)
finely chopped parsley, garnish

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

FRENCH ONION SOUP GRATINEE



French Onion Soup Gratinee image

Make and share this French Onion Soup Gratinee recipe from Food.com.

Provided by Juenessa

Categories     Onions

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 17

4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leave
1 bay leaf
1 tablespoon balsamic vinegar
salt & freshly ground black pepper
4 slices French bread (thick slices) or 4 slices Italian bread (thick slices)
8 slices gruyere or 8 slices swiss cheese, room temperature
1/2 cup shredded asiago cheese or 1/2 cup mozzarella cheese, room temperature
4 pinches paprika

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 444.2, Fat 16.6, SaturatedFat 8.3, Cholesterol 31.5, Sodium 3014.4, Carbohydrate 51.5, Fiber 4.1, Sugar 8.2, Protein 17.1

THREE ONION SOUP GRATINEE



Three Onion Soup Gratinee image

DH was out of town on a business trip and came home raving about this soup. This soup is a wonderful combination of sweet onions (Vidalia work well when in season.), red onions and yellow onions. I was able to find this recipe posted on another web page. Hope you enjoy!

Provided by PaulaG

Categories     Clear Soup

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup unsalted butter
2 medium sweet onions, cut into 1/4 inch thick slices
2 medium red onions, cut into 1/4 inch slices
2 medium yellow onions, cut into 1/4 inch slices.
black pepper, freshly ground
2 tablespoons all-purpose flour
1 3/4 cups beef stock, unsalted
3 1/2 cups chicken stock, unsalted
1 1/2 tablespoons fresh thyme leaves
salt and pepper
8 slices baguette, cut 1/2 inch thick and toasted
1 1/2 cups gouda cheese, coarsely grated

Steps:

  • In a large soup pot, melt butter oven medium-low heat.
  • Add all the onions along with 1/4 tsp black pepper.
  • Saute until onions turn a nice golden brown or caramelize, about 25 minutes.
  • Stir occasionally to prevent the onions from sticking to the pan.
  • When onions are brown, add the flour and stir until it disappears.
  • Turn heat to medium-high and add both stocks and the thyme.
  • Bring to a boil, lower the heat to low, cover and cook until soup is slightly thickened and is a medium-brown in color.
  • This should take about 1-hour, taste and adjust seasonings as necessary for personal taste.
  • Preheat the broiler and ladle soup into broiler-proof bowls.
  • Place 1 slice of toast in each bowl and top with the cheese.
  • Heat under the broiler about 3 to 5 minutes or until cheese is brown and bubbling.
  • Serve immediately.

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From startsat60.com


SOUPE à L'OIGNON GRATINéE (PARISIAN FRENCH ONION SOUP) - MISSION …
Preheat the oven to 450°F. Add the beef bones, onion, carrots, and celery to a sheet pan. Roast in the oven for 1 hour, stirring once or twice during that time to ensure even roasting. Remove from the oven, and carefully transfer the …
From mission-food.com


ONION SOUP AU GRATIN – TASTEFOOD
~ More Bowl-Food: French Onion Soup au Gratin ~ When I think of winter I think of skiing and fireside dinners at the end of an active day spent outdoors. I think of warm, rich, soul-satisfying meals that are deeply flavorful and nourishing. I think of French Onion Soup. The key to a good onion soup is time and patience. I’ve written about ...
From tastefoodblog.com


JACQUES PEPIN'S ONION SOUP GRATINEE - SOUP RECIPES
Jacques Pepin's Onion Soup Gratinee might be just the main course you are searching for. One portion of this dish contains approximately 44g of protein, 38g of fat, and It will be a hit at your Autumn event. Head to the store and pick up baguette, butter, sea salt, and a few other things to make it today. To use up the onions you could follow ...
From fooddiez.com


AU GRATIN ONION SOUP | METRO
Preparation. In a frying pan, cook onions in butter about 10 minutes, stirring. Incorporate flour and let it brown, still stirring continuously. Add broth and white wine. Bring to a boil while stirring. Reduce heat, season, cover and simmer 7 to 8 minutes.
From metro.ca


RECIPE DETAIL PAGE | LCBO
<p>Onion soup is one of my favourite cold-weather noshes and this one is my new favourite version. Instead of being made with chicken or beef stock, it’s made with smoky ham and kielbasa-enriched broth. Using sweet onions plays beautifully on …
From lcbo.com


ONION SOUP GRATINéE | WILLIAMS SONOMA
Season with salt and pepper. Position a rack in the upper third of an oven and preheat to 400°F. Cut the bread into 1-inch-thick slices, arrange on a baking sheet and bake until golden, 12 to 15 minutes. Remove the bay leaf from the soup and ladle the soup into 6 ovenproof soup bowls or crocks, filling them to within 1 inch of the rim.
From williams-sonoma.com


FRENCH ONION SOUP GRATINEE - MENU - ALLIUM - WEST LINN
French Onion Soup Gratinee at Allium "Happened upon Allium and couldn't be more delighted. The French onion soup is to die for, as are the Brussels sprouts. Food is well-prepared, delicious, service attentive and they have good wine list…
From yelp.ca


JULIA CHILD'S SOUPE à L’OIGNON GRATINéE - DINNER WITH JULIE
1-2 L beef stock. 1/2 cup dry white wine (I used red) salt and pepper to taste. 3 Tbsp. cognac (optional) 4-6 rounds of hard-toasted French bread. 1-2 cups grated Swiss or Parmesan cheese. 1. In a medium saucepan, heat the oil and butter over medium-low heat. Add the onions, stir them about to coat with oil and butter, cover the pot and cook ...
From dinnerwithjulie.com


FOOD: RECIPE REDUX - 1907: SOUPE à L’OIGNON ... - THE NEW YORK …
In a small pan, heat 1 cup half-and-half with finely chopped citron peel and bay leaf until steaming. 3. In a large pot, bring 2 quarts water …
From nytimes.com


FRENCH ONION SOUP: LOST AND FOUND - MORE TIME AT THE TABLE
Don’t give up and raise the heat in the interest of time as the onions may burn. 2. Preheat the oven to 350 degrees. Place slices of bread on a rimmed baking sheet and toast the them for 10 minutes. Remove sheet from oven. Flip each piece of bread over, return to oven, and let toast another 5 minutes.
From moretimeatthetable.com


CLASSIC FRENCH ONION SOUP, SOUPE A L’OIGNON GRATINEE
Add the onions and cover. Cook over a low heat until tender and translucent, about 10 minutes. Stir in salt and sugar, raise heat to moderately high and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes. Stir in flour and cook slowly, stirring, for another 3 to 4 minutes.
From whatagirleats.com


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