Classic French Onion Soup From Kraft Recipes

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.

CLASSIC FRENCH ONION SOUP

Steps:

• Melt the butter together with the olive oil in a Dutch oven over medium heat, then add the white and red onions, leeks, garlic, bay leaves, thyme and salt and pepper to taste, and cook, covered, stirring occasionally, until all the onions are caramelized, about 30 minutes.
• Add the sherry and cook until reduced by half, 10 to 15 minutes. Discard the bay leaves and thyme sprigs. Add the beef stock, bring to a simmer and cook 15 minutes. Taste and adjust the salt and pepper as desired.
• Preheat the broiler. Add the baguette toasts to each soup bowl and ladle soup over the top (they will rise to the top). Top each toast with the cheese and broil until the cheese browns, about 30 seconds.

CLASSIC FRENCH ONION SOUP

Steps:

• To caramelize the onions, in a large, heavy-bottomed Dutch oven, melt the butter over medium-low heat. Add the onions, leeks, and shallot. Season with salt and pepper, sprinkle with sugar, and cook, stirring as needed to keep the onions from sticking, until the onions are melting and soft, golden brown, and beginning to caramelize, 30 to 45 minutes.
• To prepare the soup, sprinkle the flour over the onions, and stir to coat. Add the sherry, stock, and thyme and bring to a boil over high heat. Decrease the heat to low, and simmer, partially covered, for about 30 minutes. Taste and adjust for seasoning with salt and pepper.
• Preheat the broiler. To serve, ladle hot soup into 6 ovenproof bowls. Arrange the bowls on a baking sheet. Place 1 or 2 slices of baguette over each bowl of soup. Top each bowl with 1/2 cup grated cheese so it covers the baguette slices. Broil until the cheese is melted and crusty brown around the edges. (Watch carefully so the bread doesn't burn.) Garnish with the chives. Serve immediately.
• Sherry is a fortified wine from the town of Jerez de la Frontera, in the Andalusia region of Spain. Sherries can range in flavor from sweet to dry, and are served either at room temperature or chilled. Sherry is an excellent apéritif and adds a lively punch in cooking, where it is typically added as a finish for soups.