FRENCH ONION SOUP (SOUPE A L'OIGNON)
This is a traditional French onion soup recipe. It is not difficult to make....although you can use canned/prepared stock, it is best when made with "homemade" beef stock, as the canned/prepared stocks tend to be too salty.
Provided by Dee514
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
VINCENT PRICE SOUPE à L'OIGNON - ONION SOUP
Mr. Price's "Treasury of Great Recipes" is a wonderful cookbook that I'm privileged to have on my shelf! The style of recipe format is rather different from what we're used to these days, so I'm translating for a more modern audience. Here you have a recipe adapted from one the collection, a delicious onion soup! From the market in Les Halles in Paris, circa 1965.
Provided by Julesong
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 461.7, Fat 15.2, SaturatedFat 6.4, Cholesterol 25.6, Sodium 1083.6, Carbohydrate 56, Fiber 3.6, Sugar 7.6, Protein 17.9
FRENCH ONION SOUP (SOUPE à L'OIGNON GRATINéE) RECIPE
Here's the recipe you need to get the best caramelized onion- and cheese-filled flavor in every steamy, crouton-topped bowl of French onion soup.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Soups and Stews
Time 2h
Yield 4
Number Of Ingredients 13
Steps:
- Add fish sauce, if using, and cider vinegar. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Nutrition Facts : Calories 1284 kcal, Carbohydrate 123 g, Cholesterol 177 mg, Fiber 8 g, Protein 63 g, SaturatedFat 35 g, Sodium 3321 mg, Sugar 26 g, Fat 61 g, ServingSize Serves 4, UnsaturatedFat 0 g
SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)
Provided by Food Network
Number Of Ingredients 11
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.
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- Melt butter in a large Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring occasionally. Partially cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally. Add sugar and pepper; cook, uncovered, until deep golden brown (about 35 minutes), stirring frequently. Sprinkle onion with flour; cook 2 minutes, stirring constantly. Add broth, water, and wine; bring to a boil. Reduce heat, and simmer 30 minutes. Add Worcestershire sauce; stir well.
- Arrange bread slices in a single layer on a jelly-roll pan; broil for 2 minutes or until toasted, turning after 1 minute.
- Divide soup evenly among each of 4 broiler-safe soup bowls. Top each serving with 1 bread slice and 1 cheese slice. Place soup bowls on jelly-roll pan; broil for 4 minutes or until tops are golden brown and cheese bubbles.
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- Heat oil in a large pot over medium-high heat. Add the onions and salt and toss to coat evenly with the oil. Lower the heat to medium-low, cover and cook, stirring occasionally, sweating the onions until they are softened, about 15 minutes.
- Remove the lid and continue to cook uncovered, stirring occasionally another 15 to 20 minutes until most of the residual moisture has evaporated, but don’t cook long enough to caramelize. Add the garlic and bay leaves and cook for another 3 minutes until fragrant.
- Stir in the flour and then the port wine. Add the hot beef broth and stir to combine. Season with more salt and pepper. Partially cover with a lid and simmer on low for about 45 minutes, stirring occasionally, skimming impurities, and adjusting seasoning as needed (don’t be stingy on the pepper!).
- Meanwhile, preheat the oven or toaster oven to 375°F. Toss the bread cubes with the olive oil or spray them with olive oil spray, and toast in the oven for about 15 to 20 minutes until golden and crusty. Set aside.
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- Une fois la braise bien rouge, faire noircir les oignons rouges et jaunes directement dans le charbon pendant quelques minutes. Retirer les oignons du barbecue et les laisser tiédir avant de les émincer. Refermer le couvercle du barbecue et laisser descendre la température à 300 °F (150 °C). Maintenir cette température.
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