Red Onion Soup Or Zuppa Di Cipolle Rosse Food

RED ONION SOUP

Steps:

• Slice onions, thinly.
• Melt three (3) tablespoons of the butter in a large skillet; stir in sugar. Add onions and one (1) teaspoon of salt; cook over medium low heat - stirring occasionally until golden and tender (30 to 40 minutes).
• Stir in flour until well blended with the onions and pan juices. Add wine and cook an additional five (5) minutes.
• Add chicken stock and thyme; cook fifteen (15) minutes. Stir occasionally. Season to taste with salt and pepper.
• Meanwhile, preheat oven to 350°F.
• Butter bread on both sides using the remaining one (1) tablespoon of butter. Transfer to baking sheet; sprinkle with cheese. Bake until golden brown (about 10 minutes).
• Add parsley to soup, give a big stir. Ladle into warmed soup bowls, top with cheese toast, and garnish with chives.
• Soup will hold for up to five (5) days.

FRENCH RED ONION SOUP

Steps:

• Bring broth, water, spices, and 1/2 teaspoon salt to a boil. Remove from heat and let steep 15 minutes.
• Meanwhile, cook onions in oil with 1/4 teaspoon salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 15 minutes. Add wine and boil, uncovered, until reduced to 2 tablespoons, about 1 minute.
• Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt.
• Preheat broiler.
• Ladle soup into 4 ovenproof bowls set in a 4-sided sheet pan. Place baguette slices on top and sprinkle each with 1/2 cup cheese. Broil about 6 inches from heat until cheese is melted and bubbling, about 2 minutes.

FRENCH RED ONION SOUP WITH MANCHEGO

Steps:

• Bring broth, water, spices, and 1/2 teaspoon salt to a boil. Remove from heat and let steep 15 minutes.
• Meanwhile, cook onions in oil with 1/4 teaspoon salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 15 minutes. Add wine and boil, uncovered, until reduced to 2 tablespoons, about 1 minute.
• Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt.
• Preheat broiler.
• Ladle soup into 4 ovenproof bowls set in a 4-sided sheet pan. Place baguette slices on top and sprinkle each with 1/2 cup cheese. Broil about 6 inches from heat until cheese is melted and bubbling, about 2 minutes.

RED ONION SOUP

Steps:

• Heat 3 tablespoons oil in heavy large pot over med-high heat.
• Add onions and sauté until brown, about 25 minutes.
• Sprinkle flour over sautéed onions; stir 2 minutes.
• Gradually mix in broth, scraping up browned bits from pan bottom.
• Simmer 15 minutes.
• Working in batches and using on/off turns.
• blend soup in processor to coarse puree.
• Return soup to pot and bring just to simmer.
• Season with salt and pepper.
• Ladle soup into bowls.

RED ONION SOUP OR ZUPPA DI CIPOLLE ROSSE

Steps:

• Melt the butter with the olive oil over low heat in a deep heavy bottomed pan.
• Add onions and cook very slowly for about an hour, until extremely soft, stirring occasionally. You want the onions to melt into the oils, but not brown.
• Tie up the herbs and garlic, except for the bay leaf, in the cheese cloth. Or, pull the leaves off the rosemary and put in a tea ball strainer with the smashed garlic. Place the rest of the herbs across the strainer and clamp them down.
• Add the herb and garlic mixture and bay leaf to the cooked onions.
• Pour the stock over the onions and herbs.
• Season to taste with salt and pepper.
• Cover and simmer for 45 minutes.
• Discard the herbs and bay leaf.
• Line either a large serving bowl or individual bowls with slices of bread.
• Spoon on the soup. Sprinkle with the cheese.
• Enjoy!