Brennans Onion Soup Recipes

FRENCH ONION SOUP RECIPE BY TASTY

Steps:

• In a large pot over medium-low heat, heat olive oil and add butter. Once the butter is melted, stir the onions and coat with oil and butter.
• Cover and cook for 20 minutes, checking occasionally.
• Turn up the heat to medium-high. Add ½ tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it's very important!)
• Stir in flour one tablespoon at a time and cook for about 30 seconds.
• Preheat Oven To 325˚F (160˚C).
• Add 1 cup (235 ml) of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
• Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
• In the meantime, cut the french bread or baguette into ½ inch (10 mm) thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
• Add optional ingredients.
• In an oven safe bowl, pour the onion soup, filling about ¾ of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
• Bake for two to three minutes or until the cheese has melted completely and become slightly golden.
• Enjoy!

BREAD AND ONION SOUP

Steps:

• Heat the fat in a large saucepan until hot but not smoking and add the onions. Saute the onions over medium to low heat for 30 minutes, stirring occasionally to release the dark, caramelized juices from the bottom of the pan.
• When the onions are dark brown, stir in the garlic, salt and pepper and add the water. Mix well to release all the crusty particles in the bottom of the pan. Bring the mixture to a boil, and boil gently, uncovered, for 10 minutes. You should end up with 11 to 12 cups of broth.
• Meanwhile, toast the bread slices until brown and crusty, break them into pieces, and divide the pieces among six soup bowls. The recipe can be prepared ahead to this point.
• If forgoing the egg yolk enrichment, at serving time bring the soup to a boil, pour it over the toast pieces in each bowl and serve immediately.
• If you are adding the egg yolks, at serving time place the yolks in a mixing bowl and whisk in one ladle of the hot soup. Then add another ladle of soup, whisk it in, and stir the yolk mixture into the remainder of the soup in the saucepan. Mix well and pour the hot soup over the toast in each bowl. Serve immediately.

FRENCH ONION SOUP FROM BIRDS EYE®

Steps:

• Melt butter in medium saucepan over medium heat and cook Recipe Ready Chopped Onions, stirring occasionally, 15 minutes or until golden brown. Add beef broth and thyme; bring to a boil over high heat. Simmer 5 minutes. Season, if desired, with salt and black pepper.
• Arrange 4 oven-proof soup bowls on baking sheet and evenly fill with soup. Arrange toast in each bowl and top with cheese. Broil 1 minute or until cheese is bubbling.

BENNIGAN'S ONION SOUP

Steps:

• Saute onions in butter and oil until onions are transparent, but not well browned.
• When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously.
• Pour into Dutch oven and stir in broths.
• Heat thoroughly and divide among 8 oven-proof bowls.
• Mix equal parts of cheese to smooth paste and spread over bread.
• Float a slice ofbread atop each serving.
• Place all bowls on oven rack 4" from broiler heat and broil until cheese melts.
• Serve at once.
• Leftover soup freezes well up to 6 months.

CREOLE ONION SOUP

Steps:

• In a soup pot, melt the butter over medium heat.
• Add the onions and cook until translucent. Add the flour and cook for 8 minutes, stirring constantly. (Be careful not to burn the flour).
• Add the chicken stock, milk and bay leaves and bring to a boil.
• Reduce down to medium heat and remove both bay leaves.
• Add the white wine, bring to a boil and stir on low speed with a hand mixer.
• While mixing, slowly add the cheddar cheese until dissolved.
• Reduce to low heat and cook for 20 minutes. Add salt and pepper to taste.
• Serve in a bowl with croutons, if desired.

BRENNAN'S ONION SOUP RECIPE

Steps:

• In a six-quart soup kettle melt butter, add onions and reduce heat to very low, cooking until onions are melted down. Be careful not to brown in the first stage of cooking. Add flour and cook 5 to 10 minutes more, stirring occasionally. Blend in stock, salt, and bring to a boil. Reduce heat and simmer about 15 minutes. Remove kettle from heat. Beat together egg yolk and cream. Add a little of the soup and mix quickly, then add to soup kettle. Serve in soup cups with toasted rounds of bread or croutons and sprinkle with grated Parmesan cheese, buttered breadcrumbs. Brown under broiler flame and serve. This recipe yields ?? servings.