Onion Soup With White Wine Food

FRENCH ONION SOUP

Steps:

• In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
• Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

FRENCH ONION SOUP WITH PORT WINE

Steps:

• Melt the butter with the olive oil in a large pot over medium-low heat. Add the onion slices and garlic to the pot; season with a pinch of salt and black pepper. Cook the onions in the oil mixture until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.
• Stir the brown sugar and thyme into the caramelized onions; allow the sugar to melt into the onion mixture, about 2 minutes. Pour the wine over the onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue simmering another 5 minutes. Add the beef stock; cook together another 10 minutes. Season to taste with more salt and pepper, if desired.
• Preheat the oven's broiler.
• Ladle the soup into 5 oven-safe crocks arranged onto a baking sheet. Top the soup with a slice of French bread; cover with a slice of Swiss cheese and sprinkle with some of the Parmagiano-Reggiano cheese.
• Melt the cheese under the broiler until browned, 2 to 3 minutes.

ONION WHITE WINE SOUP

Steps:

• Melt butter in large saucepan.
• Add chopped onions and mix well.
• Add beef broth, celery leaves and potato.
• Bring to boiling.
• Cover and simmer for 30 minutes.
• Puree mixture in a blender.
• Return to saucepan and blend in wine, vinegar and sugar.
• Bring to boiling and simmer 5 minutes.
• Stir in cream, parsley and salt and pepper to taste.
• Heat thoroughly but do not boil.

WHITE ONION SOUP

Steps:

• In a large, heavy-based saucepan heat together the butter and olive oil until the butter has melted.
• Add the onion, celery and garlic and fry gently over low heat for 10 minutes, until the onion, celery and garlic has softened.
• Add the white wine, increase the heat and cook briskly until the wine has reduced by a third.
• Add the bay leaf, bouquet garni, parsley, stock and salt. Bring to the boil, reduce the heat and simmer gently, partly covered, for 2 hours.
• Soften the butter in the oil add the vegetables and cook gently until soft.

FRENCH ONION SOUP RECIPE BY TASTY

Steps:

• In a large pot over medium-low heat, heat olive oil and add butter. Once the butter is melted, stir the onions and coat with oil and butter.
• Cover and cook for 20 minutes, checking occasionally.
• Turn up the heat to medium-high. Add ½ tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it's very important!)
• Stir in flour one tablespoon at a time and cook for about 30 seconds.
• Preheat Oven To 325˚F (160˚C).
• Add 1 cup (235 ml) of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
• Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
• In the meantime, cut the french bread or baguette into ½ inch (10 mm) thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
• Add optional ingredients.
• In an oven safe bowl, pour the onion soup, filling about ¾ of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
• Bake for two to three minutes or until the cheese has melted completely and become slightly golden.
• Enjoy!

WHITE WINE CHICKEN SOUP

Steps:

• In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.

ONION SOUP WITH WHITE WINE

Steps:

• Melt the butter on a skillet, add the chopped onions, cover tightly and steam over a very low flame until thoroughly puréed and soft. Add chicken broth, wine and simmer for 15-20 minutes. Season to taste.
• Sprinkle the fried crouton with the grated cheeses and put under the broiler flame briefly to melt the cheese. Serve the soup in a large heated tureen. Put croutons in each soup plate or bowl and ladle soup over them. Pass bowls of raw onion and parsley for garnish.