Six Onion Soup Food

COPYCAT LIPTON'S ONION SOUP MIX

Steps:

• Combine all ingredients and store in an airtight container.
• About 5 tablespoons of mix are equal to 1 1¼-ounce package.
• To make onion dip: Mix 5 tablespoons with one pint of sour cream.

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 SOUP VI

Steps:

• Place beef ribs in a large stock pot over medium heat. Brown on all sides. Cover with water and bring to a boil, then cover, reduce heat and simmer 1 hour.
• Remove meat and bones to a cutting board to cool. Introduce onions, beef broth and salt to the rib water. Bring to a boil, then reduce heat and simmer 1 hour.
• When the bones are cool enough to handle, remove the meat with a knife. Finely chop the meat and add to the soup.
• After an hour of simmering, season the soup with the liquid seasoning and salt and pepper to taste. Simmer 30 minutes more.
• Preheat oven broiler.
• Cut French bread in slices that will fit in your serving bowls. Place slices on a baking sheet and brush with melted butter. Sprinkle with garlic powder and paprika. Place under preheated broiler until browned, 2 to 10 minutes.
• Ladle soup into 6 ovenproof serving bowls. Lay one crouton over each serving. Top with mozzarella. Place bowls on a sturdy baking sheet and place under broiler to melt cheese, 1 minutes. Serve at once.

SIX ONION SOUP

Steps:

• Melt the butter in a pot.
• Add the onions, leeks, shallots and garlic and cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes.
• Add the stock, thyme and bay leaf, and season to taste with salt and pepper.
• Bring to a boil, reduce heat,and cook, partially covered, for 20 minutes.
• Pour the soup through a strainer set over a bowl, transfer the solids and 1 cup of the liquid to the bowl of a food processor fitted with a steel blade(or a blender), and puree.
• Return the puree and remaining 3 cups of liquid to the pot and set over medium heat.
• Whisk in the heavy cream and bring to a simmer.
• Add the scallions and simmer for another 5 minutes, or until they are tender.
• Ladle into heated bowls and garnish with croutons of toasted French bread and snipped fresh chives.
• Enjoy!

HOME AT SIX SOUP

Steps:

• In a large soup pot over medium heat, combine ground beef and onion; saute until beef is brown (drain off fat).
• Stir in tomatoes, kidney beans, corn, tomato sauce, chili powder, cumin, and basil; bring to a boil.
• Reduce heat to low, cover and simmer 1 hours.
• Remove from heat.
• Serve in soup bowls and garnish with cheddar cheese.