Soupe A Loignon French Onion Soup Food

SOUP A L'OIGNON (FRENCH ONION SOUP)

Steps:

• Heat the butter and oil in a large pan. Add the onions and brown sugar. Simmer gently on medium low heat, stirring occasionally, for about twenty minutes, until the onions are translucent and golden.
• Add the flour and cook for about 2 minutes more.
• Add the consomme and water, sherry and Worcestershire sauce, cover and simmer gently for 30 minutes.
• Preheat the broiler. Lightly toast the baguettes on both sides. On one side of each piece spread the mustard and sprinkle on the cheese. Broil until the cheese is golden and bubbling.
• Ladle the soup into serving bowls , put two croutes on top of each one. Sprinkle with parsley, if desired. Serve immediately.

FRENCH ONION SOUP (SOUPE A L'OIGNON)

Steps:

• Slice the onions very thinly.
• Cook them in butter until clear (do not let them brown).
• Add stock and simmer for 45 minutes.
• Just before serving, add the brandy.
• Toast the bread towards the end of the cooking time, place the grated Gruyère on the toasted bread and float on the top of the soup.
• If the soup is served in ovenproof bowls, you can place the filled bowls under the broiler for a minute or so to brown the cheese.

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.

SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

Steps:

• Melt 3 tablespoons of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute stirring often until onions are very soft and deep golden brown. Reduce heat to medium, sprinkle in flour and cook, stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste. Preheat oven to 425 degrees. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tablespoons of butter, then toast until golden brown on both sides in the oven. Place a slice of toast in each of 8 ovenproof bowl, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.

SOUPE A L'OIGNON (FRENCH ONION SOUP)

Steps:

• In a heavy bottomed frying pan, melt the butter and the sugar together.
• Add the onions and slowly brown them until they are dark brown (about 30 minutes). Stir frequently remembering to use a wooden spoon to occasionally lift off the brown from the bottom of the pan.
• Add flour, cooking and stirring it for 2-3 minutes.
• Add broth and simmer partially covered for 1 hour.
• To serve, ladle each serving into an oven proof serving bowl and top with one crouton per bowl. Cover each bowl generously with Swiss cheese and sprinkle with Parmesan cheese.
• Bake covered on a baking sheet at 325F for 15 minutes and then uncovered for another 10 minutes. Serve.

SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

Steps:

• Preheat oven to 450 °F.
• Melt half the butter and oil in a sauce pan over low heat.
• Add the onions, cover, and cook for about 20 minutes until soft and translucent. Stir frequently.
• Butter the bread slices with the remaining butter and bake until toasted.
• Remove and set aside.
• Remove the cover, increase to medium-high, add sugar, and stir continuously until the onions turn golden.
• Add stock and wine, increase heat to high, and bring soup to a boil. Add thyme if using.
• Reduce heat and simmer for 30 minutes.
• Adjust seasoning.
• Divide the bread slices among the serving bowls in a single layer.
• Gently divide the soup among the bowls.
• Combine the cheeses and sprinkle half over each bowl.
• Melt and brown the cheese under a broiler.

VINCENT PRICE SOUPE à L'OIGNON - ONION SOUP

Steps:

• (Also needed: 6 oven-proof soup bowls.).
• Over medium temperature, heat a deep skillet with the bacon drippings or butter.
• Add the chopped onions and sauté until just soft.
• Add the flour, salt, pepper, and garlic and cook until it is golden brown (careful not to burn).
• Add the parsley sprig, thyme, chicken stock, wine, and simmer for 45 minutes, then remove from heat and add the Cognac.
• To serve: divide the servings between the six oven-proof bowls, placing the bowls on a baking sheet, with 1 slice of toasted French bread in each bowl.
• To make it Soupe à L'Oignon Gratinée: preheat your oven's broiler setting; you're going to make three layers of thinly sliced bread and Parmesan cheese in the bowl, pouring soup into the bowls, topping each layer with Parmesan and a little melted butter, then placing the bowls on a baking sheet under the broiler until the cheese melts and forms a golden brown crust.

FRENCH ONION SOUP (SOUPE á L'OIGNON GRATINéE)

Steps:

• Melt butter in large Dutch oven over medium heat.
• Stir in the onions and 1 teaspoons salt, cover, and cook until the onions are wet and slightly wilted, about 10 minutes.
• Uncover and continue to cook, stirring occasionally, until the liquid cooks off and onions are translucent, about 20 minutes.
• Reduce the heat to low and continue to cook the onions, frequently scraping up any browned bits on the bottom of the pot, until deep brown and very soft, 40 to 60 minutes.
• Continue to cook onions, stirring every 5 minutes, until a dark crust covers the bottom of the pot, about 10 minutes.
• Stir in 1/4 cup water, scrape up the crust, and continue to cook until another dark crust forms, 2 to 3 minutes; repeat this process 2 more times.
• Stir in the chicken broth, remaining 4 cups water, thyme, and bay leaf, scraping up any final bits of the browned crust.
• Bring to a simmer and cook for 10 minutes.
• Remove and discard the thyme and bay leaf.
• Turn off the heat, stir in the sherry and season with salt and pepper to taste.
• Meanwhile, adjust an oven rack to the middle position and heat the oven to 325°F
• Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and very slightly colored at the edges, about 10 minutes; set aside.
• TO SERVE:.
• Adjust an oven rack 6 inches from the broiler element and heat the broiler.Set individual broiler-safe soup bowls or crocks on a baking sheet and fill each with about 1 3/4 cups of soup. Top each bowl with 2 baguette slices and sprinkle evenly with the cheese. Broil until browned and bubbly, 5 to 10 minutes. Cool 5 minutes before serving.