Pams Easy French Onion Soup Food

EASY FRENCH ONION SOUP

Steps:

• Place onions and butter in saucepan.
• Sauté on medium heat until onions are tender.
• Add garlic and sauté 1-2 minutes (don't let garlic burn).
• Add beef broth, consomme, and Woschershire sauce.
• Bring to a boil for 1 minute.
• Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
• Fill bowl with soup leaving room at the top.
• Place toasted French bread on top.
• Top with 0.125 cup Swiss cheese.
• Place under broiler until cheese is bubbly.
• Serve immediately.
• Caution--bowls will be hot!

PAM'S EASY FRENCH ONION SOUP

Steps:

• Peel and cut off root and top of onions. Cut in half from pole to pole (top to bottom) then place onion half flat side down and cut about 1/4 inch thick slices (also from top to bottom with the grain of the onion). Cutting the onions this way will aid in keeping the onions from breaking down to mush as they carmelize. This will be quite a large pile of onion slivers.
• In a large diameter, deep frying pan or Dutch oven, melt butter and add oil, heat on medium high to slightly brown the butter. Wide pans make it easier to get good carmelization faster. As soon as the butter is slightly brown, put in all the onion slices, thyme and bay leaf and stir to coat with the oil. Turn heat down to medium and pat onions down to get contact with the pan. Check browning after 5 and 10 minutes to determine how long to let it brown between stirring. Set timer for however many minutes you determine and let the onion slivers brown, returning to stir and bring the carmelized part to the top, reset timer and keep stirring and checking until a brown residue is covering the bottom of the pan. (BROWN, NOT BLACK) Add about 1/2 cup of broth to pan, stir until all broth is evaporated (deglaze the pan), and then set timer and stir again until the residue forms again. Turn heat down if it is browning too quickly. Deglaze two more times with broth, letting onions get deeply red brown. When dark brown, remove the pan from the heat (to avoid a flare up), and do a final deglaze with the sherry. Return pan to heat to let it evaporate almost completely.
• Remove the bay leaf and then add all the remaining broth and seasonings. Simmer soup for 15 to 30 minutes, taste and adjust salt and pepper.
• To serve, fill either broiler proof ramekins/soup mugs about 2/3 full of hot soup, toast baguette and sprinkle with Gruyere chees to cover then float toast on top of soup and slip under the broiler for a few minutes until cheese melts and browns slightly. Serve OR dish up a bowl full of soup and serve with grilled Swiss cheese sandwiches.

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.

EASY FRENCH ONION SOUP

Steps:

• Melt butter with olive oil in an 8 quart sauce pan on medium heat. Add onions and stir until tender and translucent.
• Add beef broth and thyme. Season with salt and pepper. Simmer for 30 minutes.
• Heat the oven broiler.
• Pour soup into oven safe bowls and place one slice of bread on top of each (I like to break slice into pieces). Layer bread with 1/2 slice of Swiss, 1 slice of provolone, and 1 tbsp of Parmesan cheese. Place bowls on cookie sheet and broil in oven until cheese browns slightly.

PATTY'S FRENCH ONION SOUP

Steps:

• Put butter in a large pot.
• add the onions and sauté till translucent.
• Add two tablespoons instant blending flour and stir well.
• Add 4 cans of beef bouillion, and 3 cans of water.
• Add 1-2 tsp black pepper.
• Simmer, without letting boil, (I usually make in the morning and let simmer most of the day).
• Taste test for strength of broth, you want it beefy-- add more bouillon if needed, and pepper if not peppery enough.
• Fill french onion soup bowls with the soup.
• Top with a Rusk, then grated mozzarella and parmesan.
• Bake in hot oven 400 degrees till cheese is golden and bubbly.
• You can brown up the cheese with the broiler if needed.
• This makes quite a bit, but it stores in the fridge and can be re heated.
• It will look yucky when you go to reheat as the butter comes to top and hardens-- but once heated is fine.
• Enjoy!