All Day Cheesy French Onion Soup Recipes

THE BEST FRENCH ONION SOUP

Steps:

• In a large stock pot or dutch oven, melt the butter and canola oil together over high heat and add the onions. Sauté, stirring occasionally until they start to caramelize, about 15 minutes. Reduce the heat to medium high and continue to sauté until the onions are a deep brown color, about 1 hour.
• Deglaze with the sherry and red wine and cook until the liquid is nearly evaporated.
• Stir in the tomato paste and garlic purée. Add the bouquet garni, chicken stock, and beef base and bring to a simmer and cook for 45 minutes.
• Skim the butter fat/foamy liquid from the top, and discard. Taste for seasoning and add salt or pepper as desired. Remove the bouquet garni.
• Ladle the soup into oven-safe bowls and top with 2-3 slices of the baguette, then top with a slice of provolone cheese and grated gruyere if desired. Place the bowls on a baking sheet and broil for 3-4 minutes or until the cheese is melted. Garnish with fresh thyme leaves and serve.

RICH AND SIMPLE FRENCH ONION SOUP

Steps:

• Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
• Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
• Heat the oven broiler.
• Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

CHEESY FRENCH BREAD ONION SOUP

Steps:

• In large Dutch oven over medium heat, melt butter.
• Add onions and sugar.
• Cover and cook, stirring occasionally, 30 minutes or until onions are tender but not colored.
• Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN.
• Stir in flour until well blended.
• Gradually add wine; cook, stirring constantly, until mixture boils and thickens.
• Stir in beef broth and pepper; bring to boil.
• Reduce heat to low.
• Cover and simmer 15 minutes.
• Ladle soup into 6, 1-1/2 cup oven proof bowls.
• Top each with bread slice; sprinkle with swiss cheese and parmesan cheeses and paprika.
• Place bowls on jelly roll pan.
• Broil until cheese melts and bubbles.

EXTRA CHEESY FRENCH ONION SOUP

Steps:

• Make stock by bringing 10 cups water to boil.
• Add beef and chicken bouillon pastes (or heat canned beef and chicken broth).
• Lower heat to simmer and let simmer while preparing onions.
• Melt butter slowly (so it does not brown) in large soup pot over low heat.
• Add thinly sliced onions.
• Stir, cover, and cook on low heat until lightly brown, stirring occasionally, about 30 mins.
• Add wine, bring to boil, scraping up browed bits.
• Cook about 5 mins.
• stirring occasionally.
• Add about 5 good shakes of worcestershire sauce.
• Add stock to onions.
• Bring to boil, turn heat down to simmer and simmer uncovered about 1 1/2 hrs.
• Season to taste with salt and pepper.
• BREAD SLICES- BRUSH OLIVE OIL ON SLICES.
• SPRINKLE WITH PARMESAN AND PLACE IN OVEN ON COOKIE SHEET AT 375f UNTIL LIGHTLY BROWN.
• Ladle soup into ovenproof bowls.
• Float bread on top of soup.
• Top with 2 or 3 cheese slices.
• Place in oven or microwave until cheese melts.