Picante Onion Soup 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.

PICANTE ONION SOUP

Steps:

• In a large saucepan, cook the onions and garlic in the butter over medium-low heat, stirring frequently, until the onions are tender and a nice golden-brown color.
• Stir in the tomato juice, beef broth, water, and picante sauce. Reduce the heat to low and simmer, uncovered, for about 20 minutes.
• Transfer the soup to bowls and divide the cheese evenly between them. (Add croutons, too, at this point, if following my suggestion in the description.) Serve hot.

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.

FRENCH ONION JAMBALAYA

Steps:

• Heat oil in skillet; add the chicken, sausage, and garlic (and mushrooms, if using) and brown over medium heat.
• Remove drippings from pan.
• Turn heat to high, add the soup, salsa, and cayenne and bring to a boil.
• Stir in the rice, cover, lower heat and simmer for about 20 minutes or until rice is to desired texture.
• Stir in the shrimp and peas, re-cover, season to taste with salt and pepper, and cook for 5 minutes.

PICANTE BLACK BEAN SOUP

Steps:

• Cook bacon over medium high heat until crisp.
• Remove to paper towels; set aside.
• Add onion and garlic to drippings.
• Cook and stir for 3 minutes.
• Add beans, broth, water, 3/4 cup picante sauce, salt and oregano.
• Cover and simmer 20 minutes.
• Ladle into soup bowls; dollop with sour cream.
• Sprinkle with bacon.
• Serve with crackers or tortilla chips.