FRENCH ONION SOUP GRATINéE
With caramelized onions combined with cheese, herbs and wine, this French Onion Soup Gratinée is a fabulous elegant dish you can enjoy as an appetizer or even as a main course.
Provided by Francine Lizotte
Categories Other Soups
Time 45m
Number Of Ingredients 15
Steps:
- 1. In a large saucepan over medium-high heat, melt butter and add oil. Add onions, garlic and sea salt; sauté for 2 minutes. Add pepper, stir, reduce heat to medium and cover; cook for 8 minutes, stirring every couple minutes. Remove lid, reduce heat to medium-low and continue cooking for another 10 minutes, stirring often.
- 2. Pour Marsala wine and continue stirring; cook until wine has almost evaporated. Pour beef broth and vegetable broth; bring to a simmer. Add thyme, garlic salt and bay leaf; cook for 15 minutes. When ready to serve, remove thyme and bay leaf
- 3. Preheat broiler and place rack on second row from the top. Place bread on a baking sheet and toast. Remove from the heat, flip over and return to oven. When almost done, sprinkle cheese on two slices. Return to oven and cook until melted.
- 4. Place each toast with cheese at the bottom of the soup bowl. Ladle beef broth over and then place toast on top. Place two slices per bowl, sprinkle the remaining cheese over and transfer bowls under the broiler. Cook until cheese is melted and browned, about 3-4 minutes.
- 5. Note: For a non-alcohol version, use sherry vinegar
- 6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=l-Ebz4d_pZA
FRENCH ONION SOUP
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.)
- Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes.
- Preheat the broiler to finish the soup.
- Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs.
- Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.
FRENCH ONION SOUP POTATO GRATIN
Provided by Food Network
Categories side-dish
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
- For the potato gratin: Preheat the oven to 400 degrees F.
- Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
- Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
- Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
- In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
- In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
- Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!
FRENCH ONION SOUP GRATINEE
About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!
Provided by Jersey Tomato
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
- Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
- Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
- Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
- Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!
Nutrition Facts : Calories 617.8 calories, Carbohydrate 39.5 g, Cholesterol 113.9 mg, Fat 35.9 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 20.8 g, Sodium 3335.7 mg, Sugar 10.6 g
FRENCH ONION SOUP GRATINéE
Chef Derek Dammann featured Alliums in an episode of Gusto's Cook Like a Chef, showcasing recipes for staples like onions, garlic, leeks, and chives. In this recipe for French Onion Soup Gratinée, red onions are slow-cooked to a dark, caramelized tangle, simmered in rich, beefy broth, then topped with toasted baguette and piles of melty cheese.
Categories Soups,
Yield 4
Number Of Ingredients 10
Steps:
- Slice the onion in half and char the cut side of both sides of the onion on the open flame of a gas burner, a grill, or under a broiler until very dark to create a bruled onion.
- Heat beef stock in a large pot over medium-high heat.
- Add the bruled onion, thyme, and bay leaf, and bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Strain the reduced stock.
- Melt butter in a large, deep skillet over medium-high heat.
- Add the onions to the butter and saut for 2 minutes.
- Cover the pan, reduce heat to medium-low heat and cook for 15 minutes.
- Take the lid off and turn the heat up slightly to medium-high.
- Add salt to the onions and stir every few of minutes, cook for 30 minutes or until the onions have caramelized to a light brown colour.
- Add the caramelized onions to the reduced stock.
- Add pepper and simmer for about 10 minutes.
- Finish onion soup mix with sherry vinegar.
- For the gratine:Preheat the oven to broil.
- Ladle soup into each bowl.
- Top the soup with baguette rounds in each bowl.
- Cover the baguette rounds with 5 ounces (142 g) of gruyere cheese per soup.
- Broil for 5 minutes or until cheese is browned and crusted. Serve hot.
CLUBFOODY'S FRENCH ONION SOUP GRATINEE
This is a delicious elegant dish you can enjoy as an appetizer or a main course. VIDEO https://youtu.be/l-Ebz4d_pZA
Provided by CLUBFOODY
Categories European
Time 45m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan over medium-high heat, melt butter and add oil. Add onions, garlic and sea salt; sauté for 2 minutes. Add pepper, stir, reduce heat to medium and cover; cook for 8 minutes, stirring every couple minutes. Remove lid, reduce heat to medium-low and continue cooking for another 10 minutes, stirring often.
- Pour Marsala wine and continue stirring; cook until wine has almost evaporated. Pour beef broth and vegetable broth; bring to a simmer. Add thyme, garlic salt and bay leaf; cook for 15 minutes. When ready to serve, remove thyme and bay leaf.
- Preheat broiler and move rack on the second row from the top. Place sliced bread on a baking sheet and toast until golden brown. Remove from the heat, flip over and return to oven. When almost done, sprinkle Asiago cheese on two slices. Return to oven and cook until the cheese is melted.
- Place each toast with cheese at the bottom of the soup bowls. Ladle beef broth mixture over and then place toasted sliced bread on top. Place two slices of Swiss cheese per bowl, sprinkle the remaining Asiago cheese over and transfer bowls under the broiler. Cook until cheese is melted and browned, about 3-4 minutes.
- Note: For a non-alcohol version, use sherry vinegar.
Nutrition Facts : Calories 789.8, Fat 39.6, SaturatedFat 21, Cholesterol 86.8, Sodium 1697.6, Carbohydrate 63, Fiber 6.9, Sugar 17.6, Protein 15.5
FRENCH ONION SOUP GRATINÉE
With caramelized onions combined with cheese, herbs and wine, this soup is an elegant dish you can enjoy as an appetizer or even as a main course. VIDEO https://www.youtube.com/watch?v=l-Ebz4d_pZA
Provided by CLUBFOODY
Categories < 60 Mins
Time 45m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan over medium-high heat, melt butter and add oil. Add onions, garlic and sea salt; sauté for 2 minutes. Add pepper, stir, reduce heat to medium and cover; cook for 8 minutes, stirring every couple minutes. Remove lid, reduce heat to medium-low and continue cooking for another 10 minutes, stirring often.
- Pour Marsala wine and continue stirring; cook until wine has almost evaporated. Pour beef broth and vegetable broth; bring to a simmer. Add thyme, garlic salt and bay leaf; cook for 15 minutes. When ready to serve, remove thyme and bay leaf.
- Preheat broiler and place rack on second row from the top. Place bread (cut slices to fit your bowl) on a baking sheet and toast. Remove from the heat, flip over and return to oven. When almost done, sprinkle cheese on two slices. Return to oven and cook until melted.
- Place each toast with cheese at the bottom of the soup bowl. Ladle beef broth over and then place toast on top. Place two slices per bowl, sprinkle the remaining cheese over and transfer bowls under the broiler. Cook until cheese is melted and browned, about 3-4 minutes.
- Note: For a non-alcohol version, use sherry vinegar.
Nutrition Facts : Calories 782.6, Fat 39.3, SaturatedFat 20.8, Cholesterol 80.4, Sodium 1017.3, Carbohydrate 62.3, Fiber 7, Sugar 17.4, Protein 15.2
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FRENCH ONION SOUP GRATINéE RECIPE - CLUB FOODY
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Ratings 3Servings 2Cuisine FrenchCategory Appetizers, Soups & Chowders
- In a large saucepan over medium-high heat, melt butter and add oil. When it gets hot, add onions, garlic and sea salt; sauté for 2 minutes. Add freshly ground black pepper, stir, reduce the heat to medium and cover; cook for 8 minutes, stirring every couple minutes.
- Uncover, reduce the heat to medium-low and continue cooking for another 10 minutes, stirring often.
- Pour in Marsala wine (*see footnote) and continue stirring; cook until the wine has almost evaporated.
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