ONIONS BEAULIEU
Make and share this Onions Beaulieu recipe from Food.com.
Provided by iching53
Categories Onions
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat butter and 1 Tbsp oil in skillet over medium high heat.
- When foam subsides, add onions to form one layer without crowding. Saute until brown on all sides, 10-12 minutes. Remove onions with a slotted spoon to a separate pan. Do the rest of the onions adding fat as needed.
- In a large heavy saucepan combine all other ingredients except onions, mushrooms, almonds and parsley. Heat at medium heat until boiling add onions. increase heat to medium high, cook uncovered for 15 minutes. stirring occasionally.
- Reduce heat to medium-low and continue cooking 40-50 minutes until thickened. during the last 10 minutes spread almonds on a cookie sheet and bake at 350°F for 8-10 minutes until lightly browned. When toasted remove from oven.
- Combine mushrooms and onions and garnish with almonds and parsley.
Nutrition Facts : Calories 161.1, Fat 8.3, SaturatedFat 1.6, Cholesterol 2.5, Sodium 201.5, Carbohydrate 19.8, Fiber 2.8, Sugar 11.6, Protein 2.5
FRENCH ONION SOUP (SOUPE à L'OIGNON GRATINéE) RECIPE
Here's the recipe you need to get the best caramelized onion- and cheese-filled flavor in every steamy, crouton-topped bowl of French onion soup.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Soups and Stews
Time 2h
Yield 4
Number Of Ingredients 13
Steps:
- Add fish sauce, if using, and cider vinegar. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Nutrition Facts : Calories 1284 kcal, Carbohydrate 123 g, Cholesterol 177 mg, Fiber 8 g, Protein 63 g, SaturatedFat 35 g, Sodium 3321 mg, Sugar 26 g, Fat 61 g, ServingSize Serves 4, UnsaturatedFat 0 g
THE BEST FRENCH ONION SOUP
This bistro classic is deceptively easy to make. It just takes a little time and a few good ingredients. We found that yellow onions, also known as Spanish onions, work best for this recipe. They have a nice balance of sweetness and bitterness and caramelize perfectly. Just don't take them too dark -- a nice golden brown is perfect. Good beef broth also makes a big difference. If you can't make your own, look for a high-quality prepared variety.
Provided by Food Network Kitchen
Categories appetizer
Time 1h55m
Yield 8 servings
Number Of Ingredients 9
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.
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