Soupe A Loignon Gratinee French Onion Soup Food

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.

ONION SOUP GRATINEE

Steps:

• Make the soup: In a large saucepan cook the onions in the butter and oil with sugar, salt and pepper to taste over moderately low heat, covered, stirring occasionally, until soft. Uncover and cook over moderate heat, stirring occasionally, until golden brown. Add the flour and cook, stirring, 2 minutes. Add the stock, wine, cheesecloth bag and salt and pepper to taste and cook, partially covered, skimming occasionally, 30 minutes. Season with minced onion and Cognac.
• Preheat oven to 350 degrees F. Arrange slices of bread on baking sheet, brush both sides with melted butter and bake, turning once, for 15 minutes, or until golden. Rub with garlic.
• Transfer soup to ovenproof bowls and cover with bread slices. Sprinkle with cheeses and drizzle with melted butter. Bake for 15 minutes, or until soup is simmering and cheese has melted. Run under a preheat broiler until cheese is golden.
• Recommended Wine: 1995 Beaujolais Nouveau

FRENCH ONION SOUP (SOUPE à L'OIGNON GRATINéE) RECIPE

Steps:

• Add fish sauce, if using, and cider vinegar. Season with salt and pepper. Discard thyme sprigs and bay leaf.

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.

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 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.

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.