Onion Soup With A Crust Kuoritettu Sipulikeitto Food

FRENCH ONION SOUP

Steps:

• Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
• When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
• Ladle the soup in bowls and float several of the Gruyere croutons on top.
• Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

ONION SOUP WITH A CRUST (KUORITETTU SIPULIKEITTO)

Steps:

• Preheat oven to 400 degrees F.
• In a heavy pot over medium heat, brown the onions in the butter.
• Add the beef broth and bay leaf.
• Add salt and pepper to taste.
• Cover and simmer 30 minutes.
• Remove bay leaf.
• Pour the soup into an ovenproof casserole and cover with the bread slices.
• Sprinkle cheese over bread slices.
• Bake in preheated oven until the cheese has melted and is slightly browned.
• Serve immediately.

FRENCH ONION SOUP

Steps:

• In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.)
• Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes.
• Preheat the broiler to finish the soup.
• Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs.
• Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.

ONION SOUP

Steps:

• In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onions, cover and cook for 30 minutes, stirring occasionally. Remove the cover; increase the heat to medium-high and cook until the onions are brown and caramelized, about 30 minutes. (Stir the onions frequently toward the end of this stage in the cooking so they do not scorch or burn.) Add the thyme and garlic; cook for 2 to 3 minutes more. Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon; simmer until the wine is reduced by about half. Stir in the broth and 1 teaspoon salt and bring to a gentle simmer. Cover and cook for 30 minutes. Add the cognac if using and season with pepper. (The soup can be made to this point a day ahead and refrigerated.)
• Preheat the broiler.
• Divide the soup evenly among 6 heatproof crocks or bowls. Top each with 1 or 2 slices of the baguette and about 1/2 cup of the Gruyere. Place the bowls on a rimmed baking sheet and broil until the cheese is bubbly and brown. Carefully transfer each crock to a plate. Serve immediately.

THE BEST FRENCH ONION SOUP

Steps:

• Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
• Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
• Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.

MIYABI JAPANESE ONION SOUP

Steps:

• Combine beef and chicken stock in a pot.
• Add carrot, onion and garlic.
• Bring to a boil, lower heat, cover pot and simmer for 30 minutes.
• Discard the carrot, onion and garlic and strain the soup through cheesecloth.
• Place a small amount of each of the green onions, mushrooms and french fried onions in serving bowls and ladle the broth over them. Serve.

ONION SOUP

Steps:

• Slice Onions into thin rings.
• Saute Onion in Butter until they are clear.
• add water and bouillon.
• Bring to a boil.
• Turn down heat, simmer for 1 hour.

BEST EVER FRENCH ONION SOUP

Steps:

• SOUP: In dutch oven, melt butter over medium heat. Add onions and salt, cover and cook until softened, stirring occasionally about 15 minutes. Uncover and cook until caramelized, about 30 minutes more.
• Stir in flour; cook 2 minutes. Stir in remaining ingredients. Simmer, partially covered about 30 minutes. Remove bay leaf. Cool and refrigerate till next day.
• CROUTON BREAD SLICES: Preheat oven to 375°F Mix olive oil with garlic powder and brush both sides of bread slices with the oil mixture. Place on baking sheet and bake 12 minutes, turning once, until bread is slightly toasted. Set aside.
• TO SERVE: Preheat broiler. On stovetop, heat soup to a simmer. Ladle soup into 4 broiler safe bowls. Top with french bread slices and cheese. Place bowls on baking sheet and broil 4" from heat until cheese is bubbly. about 2 minutes. Garnish with fresh chopped parsley.
• PASTRY PUFF VARIATION: Preheat the oven to 400°F Roll out one sheet of puff pastry and sprinkle with half the Gruyere cheese, fold into 3 and roll out again. Cut out 4 lids. Divide the soup among ovenproof soup bowls. Sprinkle the remaining cheese on top of soup and cover with the pastry lids with a little egg wash seal. Bake the soup in the oven for 15 minutes or until the cheesy puff pastry is golden in colour and well risen.

CURRIED ONION SOUP

Steps:

• Working in two batches, put onions in a food processor. Pulse until chopped medium fine. Set aside.
• Put butter in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power microwave oven for 2 minutes.
• Stir in onions and curry powder until well coated with butter. Cover and cook for 30 minutes, stirring once.
• Remove from oven and uncover. Working in two batches, scrape mixture into a blender. Process until very smooth, stopping from time to time to scrape down sides of container.
• Scrape mixture back into casserole. Stir in broth. Cover and cook for 6 minutes, to heat through. Remove from oven and whisk in lime juice and salt.

OLD-FASHIONED ONION SOUP

Steps:

• Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
• Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

SIMPLE ONION SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add onions; cook until deep brown, stirring frequently, about 25 minutes. Add broth and wine; boil until soup is slightly reduced and flavors blend, about 10 minutes. Season with salt and pepper.
• Meanwhile, preheat oven to 500°F. Put 4 deep ovenproof bowls on baking sheet. Put 1/3 cup croutons in each bowl.
• Ladle soup over croutons. Top with cheeses. Bake soup until heated through and cheeses melt, about 8 minutes.

CLASSIC FRENCH ONION SOUP

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

FLORENTINE CARAMELIZED ONION SOUP

Steps:

• In a large heavy pot, heat oil over medium heat. Cut onions in half lengthwise, then slice thinly. Place sliced onions in pot and toss to coat with oil. Cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are softened and beginning to color, 30 minutes.
• Increase heat to medium and cook, stirring occasionally, uncovered, until onions are amber in color, 45 minutes.
• Sprinkle onions with sugar and a little bit of salt; cook, stirring, until sugar melts and onions are caramel colored, 5 minutes. Pour in wine and broth, and place cinnamon stick in pot. Bring to a boil, then reduce heat, cover and simmer 1 hour.
• Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.
• Remove the cinnamon stick. Whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.

ITALIAN-STYLE ONION SOUP

Steps:

• In a Dutch oven over medium heat, melt butter with the oil. Add the onions, rosemary, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook for 30 minutes or until lightly browned, stirring occasionally. Add the broth, wine and vinegar; heat through., Meanwhile, in a small bowl, combine the tomatoes, basil, Parmesan cheese, garlic powder and remaining salt and pepper. Spoon tomato mixture over bread slices; top with mozzarella. Place on a baking sheet., Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Ladle soup into bowls; top with toast. Serve immediately.

FRENCH ONION SOUP: THE COOK'S ILLUSTRATED WAY

Steps:

• For the soup:.
• Adjust oven rack to lower-middle position and heat oven to 400°. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray.
• Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume).
• Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
• Carefully remove pot from oven and place over medium-high heat.
• Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly.
• Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.)
• Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes.
• Repeat process of deglazing 2 or 3 more times, until onions are very dark brown.
• Stir in wine and balsamic vinegar, stirring frequently, until wine evaporates, about 5 minutes.
• Stir in broths, 2 cups water, the thyme, bay leaf and parsley (tied with twine or wrapped in cheese cloth for easy removal from pot) and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
• Increase heat to high and bring to simmer.
• Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper to taste.
• For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
• To serve: Adjust oven rack 4 to 6 inches from broiler and heat broiler.
• Set heat-safe soup bowls or crocks on rimmed baking sheet and fill each with about 1 1/2 cups soup.
• Top each bowl with two toasted baguette slices (try not to overlap) and divide Swiss cheese slices, laying them in a single layer, if possible, on bread.
• Sprinkle each serving with about 2 tablespoons grated Asiago cheese and broil until well browned and bubbly, 7 to 10 minutes.
• If using regular soup bowls, broil the toasts and the cheese only and then place the toasts on top of the soup.
• Cool 5 minutes and serve.

BRITISH ONION SOUP

Steps:

• Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 mins.
• To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.

JAPANESE ONION SOUP

Steps:

• In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
• Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
• Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.