Don S Favorite French Onion Soup Recipes

DON'S FAVORITE FRENCH ONION SOUP

Steps:

• 1. Mix first 3 ingredients and simmer for 20 minutes.
• 2. Divide soup into 6 ovenproof bowls.
• 3. Top each with a slice of toasted French bread and 1/2 ounce of cheese.
• 4. Broil until cheese is melted.

DON'S FAVORITE FRENCH ONION SOUP

Steps:

• Mix first 3 ingredients and simmer for 20 minutes.
• Divide soup into 6 ovenproof bowls.
• Top each with a slice of toasted French bread and 1/2 ounce of cheese.
• Broil until cheese is melted.

CHRISSY TEIGEN'S CROISSANT FRENCH ONION SOUP RECIPE IS THE ULTIMATE COMFORT FOOD

Steps:

• Heat the oil and seven tablespoons of butter in an at least eight-quart, heavy-bottom pot on high heat until melted.
• Add your thinly sliced onions and thyme bundle and cook. Stir often for about 15 minute,s until the onions are still light in color and begin to shrink.
• Reduce the heat to medium-low and add the thinly sliced garlic. Cook another 20 minutes, stirring often, until the onions are a deep golden color and tender. If you notice some onions are browning more than others, stir more frequently. You want all your onions to be an even golden brown.
• Next, add the two tablespoons of flour and stir until it coats all the onions for about three minutes, until they have a dull appearance.
• Add the wine. Increase the heat to medium and bring to a boil. Cook the onions for about five minutes until they are purple and almost all the wine has evaporated.
• Take out the thyme bundle and throw it away. Add your beef broth, soy sauce, and one teaspoon of salt. Bring to a boil over high heat then reduce heat to a gentle simmer. Continue to simmer until the soup has thickened and the onions are no longer purple, about 45 minutes. Season with salt to taste.
• Preheat the oven to 350 degrees. Spread out the croissant pieces on a baking sheet and bake for about nine minutes until golden. Remove from oven and crank up the broiler.
• Arrange your soup crocks on a sturdy rimmed baking sheet. Grate ¼ cup of Gruyère cheese on the bottom of each soup crock. Ladle soup over cheese and add your croissant.
• Top off with more grated cheese. Broil until cheese is bubbly - about three or four minutes.

FRENCH ONION SOUP

Steps:

• In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes.
• Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy.
• Add in the garlic and cook until fragrant, about 1 minute.
• Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides.
• Add in the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf.
• Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.
• Remove and discard the herbs.
• Mix in vinegar and taste. Season with additional salt and pepper, if necessary.
• Reduce heat to low, cover to keep hot while you prepare the bread.
• Preheat oven broiler, with rack 6 inches from the heat source. Arrange bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes, flipping once, until well toasted on both sides. (NOTE: keep an eye on the bread the entire time to ensure it doesn't burn. Every oven is different.) Remove from heat; leave broiler on.
• Arrange 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, and sprinkle with the Swiss, Mozzarella, and Parmesan cheeses.
• Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal.
• Serve and enjoy!

FAVORITE FRENCH ONION SOUP

Steps:

• In a Dutch oven, saute the onions, sugar, thyme, herbes de provence, salt and pepper in oil; cook over medium heat for 15-20 minutes or until lightly browned, stirring frequently., Add sherry and wine, stirring to loosen browned bits from pan. Gradually stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally., Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes on each side or until lightly browned., Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with cheese. Place bowls on a baking sheet. Broil 2-3 minutes longer or until cheese is golden.

FRENCH ONION SOUP

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Add the onions, salt, and several grinds of pepper and toss to combine. Reduce the heat to low and cook for about 40 minutes, stirring every few minutes, or until the onions are very soft. Increase the heat to medium and cook 15 to 20 more minutes, stirring often, until golden brown. Add the vinegar, tamari, thyme, and garlic and stir. Sprinkle the flour on the onions, stir, and cook for 2 minutes. Stir in the wine and cook 2 minutes, or until evaporated. Add the broth and simmer over medium heat for 30 minutes.
• Preheat the oven to 450°F and line a baking sheet with parchment paper. Place the baguette slices, topped with cheese, on the baking sheet and bake until the slices are toasted and the cheese is melted, 8 to 10 minutes.
• Ladle the soup into ramekins or bowls and top each with a toasted baguette piece, fresh thyme, and a pinch of red pepper flakes, if desired.

OUR FAVORITE FRENCH ONION SOUP

Steps:

• In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
• Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
• Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
• Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
• Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)

JERRI MANTHEY'S FAMOUS VEGETARIAN FRENCH ONION SOUP

Steps:

• Add the butter to a saucepan over low heat and cook, stirring, until melted. Add the onions and stir constantly for 20 minutes or until they become soft and golden brown. Sprinkle the flour over the onions and cook, stirring, for 2-3 minutes. While stirring, slowly add the vegetable stock. Season as desired with salt and pepper and bring to a boil. Reduce the heat to very low, cover, and cook for 45 minutes, stirring occasionally. Turn the oven broiler on. Place the bread slices on a baking sheet and place under the broiler until lightly toasted. Turn the bread over and drizzle lightly with olive oil. Season with garlic powder and sprinkle with Parmesan cheese. Place under the broiler until the cheese is melted. Place the slices of bread in the bottom of individual heatproof soup bowls. Carefully pour the onion soup over the bread. Sprinkle additional Parmesan on top then lay slices of Swiss cheese over the top to cover the entire opening of the bowl. Let some of the cheese hang over the edge to form a seal and so that it melts to the bowl and makes crusty cheese pieces to pick off (my personal favorite). Place the bowls on a baking sheet and place under the broiler until the cheese melts. Serve immediately. SPECIAL NOTE FOR VEGETABLE STOCK: The best way to make this stock is with "Better Than Bouillon" brand vegetable base. It has a ton of flavor and is the only one I ever use.