FRENCH ONION SOUP
Provided by Trisha Yearwood
Categories appetizer
Time 1h55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a large, heavy bottomed pot over medium heat. Add the olive oil and butter to the pot and heat until the butter melts. Add the onions, thyme sprigs, bay leaf and garlic. Sprinkle the onion mixture with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over medium heat, stirring frequently, until the onions are soft and golden brown, 45 minutes.
- Pour in the Marsala to deglaze the pot, stirring to scrape up any bits at the bottom. Add the beef stock and simmer until the onions are very soft and the soup has reduced slightly, about 35 minutes. Use tongs to remove and discard the thyme stems, bay leaf, and garlic cloves.
- Preheat the broiler to high. Put 4 oven-safe serving bowls on a baking sheet.
- Put 4 slices of bread on a baking sheet. Toast the bread under the broiler until crispy and slightly golden brown, 1 to 2 minutes.
- Ladle the soup into the oven-safe bowls (about 1 1/2 cups per bowl). Top each bowl with a toasted slice of bread. Top with a slice or two of mozzarella. Mound 1/2 cup of Gruyere on top of each bowl. Place the baking sheet of bowls under the broiler until the cheese is melted and slightly browned, 1 to 2 minutes. Serve immediately.
ONION SOUP MARSALA
I've always loved onion soup but hate having to spend a lot of money eating it at a restaurant whenever I'm in the mood for it. My recipe is not only cheap to make, but quick and easy. I can whip this up in about 20 minutes. It's also a great company dish or just to enjoy on a cold fall or winter evening.
Provided by Dedee Royale
Categories Onions
Time 37m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a large saute pan, being careful not to burn the butter.
- Add onions and saute over med-high heat for 6-7 minutes, till translucent and yellow.
- Sprinkle flour over onions and mix in, cooking for 1 minute more.
- Add beef broth, Marsala, Worcestershire sauce, and Gravy Master.
- Simmer covered for 25 minutes on low heat to blend flavors.
- Serve in soup bowls or pour into onion crocks and add crusty toast rounds, topped with a slice of Swiss cheese.
- Place under broiler for 2 minutes.
- NOTE: Be sure your bowls are ovenproof.
Nutrition Facts : Calories 459.2, Fat 26.7, SaturatedFat 14.6, Cholesterol 64.4, Sodium 2892.3, Carbohydrate 32.3, Fiber 2.7, Sugar 8.6, Protein 12.3
ONION SOUP WITH CHEESE TOASTS
To infuse the soup with the delicious taste of well-caramelized onions, be sure to cook them until they soften and turn a deep, dark golden brown.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a Dutch oven or other heavy 5-quart pot, heat butter and oil over medium. Add onions and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until onions have softened, 12 to 15 minutes.
- Uncover and continue to cook, stirring occasionally, until onions are dark golden brown, 25 to 30 minutes more. (If bottom of pot gets too dry, add about 1/4 cup water, and scrape up browned bits with a wooden spoon.)
- Add port, and cook until syrupy, 2 to 3 minutes. Stir in broths and 2 cups water; season with salt and pepper, and bring to a simmer. Serve with Cheese Toasts.
- To make Cheese Toasts: Heat broiler, with rack set 4 inches from heat. Place 8 1/2-in-thick slices of baguette on a broilerproof baking sheet. Dividing evenly, sprinkle with 1 cup coarsely grated Gruyere cheese. Broil until cheese is golden, 2 to 4 minutes.
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