Yummy French Onion Soup Food

CLASSIC FRENCH ONION SOUP

Steps:

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in white wine vinegar; season with salt and pepper, to taste. Preheat oven to broil. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside. Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes. Serve immediately.

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.

YUMMY FRENCH ONION SOUP

Steps:

• Thinly slice onions(rings).
• In 3 quart pot, melt butter.
• saute onions until translucent.
• add cans of broth and teriaki sauce.
• bring to boil,simmer for 45 minutes.
• Fill crock with hot soup, float a 1 inch slice of French bread, put 1 slice of each, swiss, provolone and munster cheese. (optional any cheese will do) put in a 400 degree oven until cheese is melted and soup is bubbly.

ONION SOUP

Steps:

• Slice Onions into thin rings.
• Saute Onion in Butter until they are clear.
• add water and bouillon.
• Bring to a boil.
• Turn down heat, simmer for 1 hour.

CLASSIC FRENCH ONION SOUP

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

YUMMY FRENCH ONION SOUP

Steps:

• 1. Saute onions and garlic in melted butter in a large saucepan, about 45 minutes. They should be browned and tender. (See note below).
• 2. Add wine and simmer until reduced to a glaze, about 3-4 minutes.
• 3. Stir in chicken broth, beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper.
• 4. Can be prepared 1 day ahead to this stage and refrigerated. Return soup to simmer before continuing.
• 5. Preheat broiler.
• 6. Ladle soup into broilerproof bowls. Top each bowl with a slice of toasted bread and the cheeses.
• 7. Broil until cheeses melt and bubble.
• 8. NOTE: I find that my garlic can get a little crispy and bitter when added to the onions at the beginning. So I usually add the garlic during the last 10-15 minutes of caramelizing the onions which is enough time to add a nice flavor.