Bourbon Onion Soup Recipe 445

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BOURBON ONION SOUP RECIPE - (4.4/5)



Bourbon Onion Soup Recipe - (4.4/5) image

Provided by á-16791

Number Of Ingredients 9

3 Lbs Onions (Red and Yellow), sliced and then quartered. This is roughly 2 large red onions and 2 large yellow onions.
1-1/2 sticks real butter
2 cloves minced garlic or 1 tsp minced garlic
1/2 cup Bourbon Whiskey
1 qt of Beef Broth (1 qt water, 2 TBL beef base)
1 tsp salt
Croutons
Sliced Cheese - Gruyere, Mozzarella, or Provolone
1/4 cup Parmesan Cheese

Steps:

  • In a soup pot, melt the butter over medium heat. Add the onions. Cook over medium heat until the onions are caramelized (about an hour). Watch the heat. Too hot and the onions will burn. When done, add the garlic and mix well. Lower the heat to low and add the whiskey. Let the alcohol burn off for a minute or so. Then add the beef broth and salt. Cover and simmer until ready to serve. When ready to serve, get the soup nice and hot. Have broiler hot. Put soup in bowl and then float croutons on top and quickly add sliced cheese and then cover with Parmesan Cheese. Put under the broiler right away. You don't want the bread getting really soggy and sinking down through the soup. Broil for 2-3 minutes to melt the cheese!!!!!!!

OUTBACK ONION SOUP



Outback Onion Soup image

This is our spin-off of the famous restaurant soup. It has a creamy consistency which is accentuated by Colby-Jack cheese. This is a very simple recipe.

Provided by EZEECAT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Time 2h

Yield 4

Number Of Ingredients 9

2 quarts water
8 cubes beef bouillon, crumbled
2 large onions, quartered and sliced
1 teaspoon salt
1 teaspoon coarsely ground black pepper
¾ cup all-purpose flour
½ cup cold water
1 cup heavy cream
1 ½ cups shredded Colby-Monterey Jack cheese

Steps:

  • In a large, heavy pot over medium heat, bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes.
  • Stir in salt and pepper and simmer 30 minutes more.
  • Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more.
  • Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary. Serve hot, garnished with croutons, if desired.

Nutrition Facts : Calories 533.1 calories, Carbohydrate 30.3 g, Cholesterol 130.8 mg, Fat 39 g, Fiber 1.8 g, Protein 17.4 g, SaturatedFat 25.3 g, Sodium 2741.1 mg, Sugar 4.7 g

OLD-FASHIONED ONION SOUP



Old-Fashioned Onion Soup image

This is a very tasty soup and very easy to make!!

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Time 4h15m

Yield 8

Number Of Ingredients 4

3 pounds onions, sliced
½ cup butter, melted
7 slices French or Italian-style bread
4 ½ cups chicken broth

Steps:

  • Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
  • Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

Nutrition Facts : Calories 254.6 calories, Carbohydrate 28.8 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 3.4 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 660 mg, Sugar 8.2 g

GRILLED BOURBON ONIONS



Grilled Bourbon Onions image

Provided by Food Network Kitchen

Categories     condiment

Time 30m

Yield about 3 cups

Number Of Ingredients 8

2 large sweet onions, such as Vidalia, sliced into 1/2- to 3/4-inch-thick rounds
Vegetable oil, for brushing
Kosher salt and freshly ground pepper
1/2 cup bourbon
2 tablespoons ketchup
1 tablespoon packed dark brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar

Steps:

  • Preheat a grill to medium. Brush the onions with vegetable oil on both sides and season with salt and pepper. Grill, covered and turning occasionally, until tender and charred, 15 to 20 minutes; roughly chop.
  • Combine the bourbon, ketchup, brown sugar and Worcestershire sauce in a large skillet. Simmer over medium-high heat until the sauce has thickened and the alcohol has burned off, about 3 minutes. Stir in the balsamic vinegar and add the onions. Season with salt and pepper. Serve warm or at room temperature.

PORK CHOPS WITH BOURBON GLAZED ONIONS



Pork Chops With Bourbon Glazed Onions image

Make and share this Pork Chops With Bourbon Glazed Onions recipe from Food.com.

Provided by Stephen Shafer

Categories     Pork

Time 30m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
2 cups sliced onions
1 teaspoon sugar
1/4 cup Bourbon
1/4 cup chopped pecans, toasted
1 tablespoon minced fresh sage leaf
salt and black pepper
4 center-cut pork chops (8 to 10 oz each)
2 tablespoons vegetable oil

Steps:

  • Melt butter in a saute pan over medium high heat.
  • Add onions and sugar; saute for 1 minute.
  • Cover pan and reduce heat to med low.
  • Simmer onions for about 10 minutes.
  • Uncover pan and stir onions, scraping up all the little brown bits of flavor from the bottom of the pan.
  • Cook onions, uncovered, until they begin to caramelize.
  • Add bourbon, cook until almost all liquid has evaporated, 2 to 3 minutes.
  • Transfer onions to a bowl and stir in pecans, sage, salt, and pepper.
  • Keep onion mixture warm.
  • Season chops with salt and pepper.
  • Wipe out saute pan and add oil to pan.
  • Add chops to pan and turn burner to med heat.
  • Cook chops until browned, about 5 minutes.
  • Flip chops, cover pan, reduce heat to low, and cook chops until an instant read thermometer registers 155 near the bone, 7 - 10 minutes.
  • Remove chops from pan, tent with foil and let meat rest for 5 minutes.
  • Serve each chop with some onions.

FOUR-ONION SOUP



Four-Onion Soup image

This mellow, rich-tasting onion soup is such a main-stay for our family that I felt compelled to share the recipe. Topped with toasted French bread and melted cheese, it's special to serve. -Margaret Adams, Pacific Grove, California

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 6 servings.

Number Of Ingredients 13

1 medium yellow onion
1 medium red onion
1 medium leek (white portion only)
5 green onions with tops
1 garlic clove, minced
2 tablespoons butter
2 cans (14-1/2 ounces each) beef broth
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1 teaspoon Worcestershire sauce
1/2 teaspoon ground nutmeg
1 cup shredded Swiss cheese
6 slices French bread (3/4 inch thick), toasted
6 tablespoons grated Parmesan cheese, optional

Steps:

  • Slice all onions and leek 1/4 in. thick. In a large saucepan over medium-low heat, saute onions and garlic in butter until tender and golden, about 15 minutes, stirring occasionally. Add broth, consomme, Worcestershire sauce and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Sprinkle 1 tablespoon of Swiss cheese in the bottom of 6 ovenproof 8-oz. bowls. Ladle hot soup into bowls. Top each with a slice of bread. Sprinkle with remaining Swiss cheese and Parmesan cheese if desired. , Broil 6-8 in. from the heat until cheese melts. Serve immediately.

Nutrition Facts : Calories 197 calories, Fat 10g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 783mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.

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