SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)
Years ago I fell in love with the French onion soup at a Marriott Hotel in Santa Clara, CA. This is the first time, in over 15 years, that I've tasted a truly reasonable facsimile of it with a little tweaking. No surprise that it comes from a French cookbook. It has the nicest, most savory flavor. (NOTE: Prep and cook times are rough guesses.)
Provided by Sandi From CA
Categories Onions
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 °F.
- Melt half the butter and oil in a sauce pan over low heat.
- Add the onions, cover, and cook for about 20 minutes until soft and translucent. Stir frequently.
- Butter the bread slices with the remaining butter and bake until toasted.
- Remove and set aside.
- Remove the cover, increase to medium-high, add sugar, and stir continuously until the onions turn golden.
- Add stock and wine, increase heat to high, and bring soup to a boil. Add thyme if using.
- Reduce heat and simmer for 30 minutes.
- Adjust seasoning.
- Divide the bread slices among the serving bowls in a single layer.
- Gently divide the soup among the bowls.
- Combine the cheeses and sprinkle half over each bowl.
- Melt and brown the cheese under a broiler.
Nutrition Facts : Calories 443.6, Fat 31.8, SaturatedFat 18.5, Cholesterol 87.9, Sodium 1410.5, Carbohydrate 19, Fiber 2.4, Sugar 7.8, Protein 21.9
SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)
Provided by Food Network
Number Of Ingredients 11
Steps:
- Melt 3 tablespoons of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute stirring often until onions are very soft and deep golden brown. Reduce heat to medium, sprinkle in flour and cook, stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste. Preheat oven to 425 degrees. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tablespoons of butter, then toast until golden brown on both sides in the oven. Place a slice of toast in each of 8 ovenproof bowl, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.
FRENCH ONION SOUP (SOUPE A L'OIGNON)
This is a traditional French onion soup recipe. It is not difficult to make....although you can use canned/prepared stock, it is best when made with "homemade" beef stock, as the canned/prepared stocks tend to be too salty.
Provided by Dee514
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Slice the onions very thinly.
- Cook them in butter until clear (do not let them brown).
- Add stock and simmer for 45 minutes.
- Just before serving, add the brandy.
- Toast the bread towards the end of the cooking time, place the grated Gruyère on the toasted bread and float on the top of the soup.
- If the soup is served in ovenproof bowls, you can place the filled bowls under the broiler for a minute or so to brown the cheese.
FRENCH ONION SOUP (SOUPE á L'OIGNON GRATINéE)
Taken from The Best International Recipe, posted for safekeeping. You can substitute Swiss cheese, and use broiler-safe bowls. If you're not sure if your bowls are broiler-safe, set the oven temperature to 500 F. and bake the soup, rather than broil, until the cheese is melted.
Provided by cellogirl2
Categories Onions
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large Dutch oven over medium heat.
- Stir in the onions and 1 teaspoons salt, cover, and cook until the onions are wet and slightly wilted, about 10 minutes.
- Uncover and continue to cook, stirring occasionally, until the liquid cooks off and onions are translucent, about 20 minutes.
- Reduce the heat to low and continue to cook the onions, frequently scraping up any browned bits on the bottom of the pot, until deep brown and very soft, 40 to 60 minutes.
- Continue to cook onions, stirring every 5 minutes, until a dark crust covers the bottom of the pot, about 10 minutes.
- Stir in 1/4 cup water, scrape up the crust, and continue to cook until another dark crust forms, 2 to 3 minutes; repeat this process 2 more times.
- Stir in the chicken broth, remaining 4 cups water, thyme, and bay leaf, scraping up any final bits of the browned crust.
- Bring to a simmer and cook for 10 minutes.
- Remove and discard the thyme and bay leaf.
- Turn off the heat, stir in the sherry and season with salt and pepper to taste.
- Meanwhile, adjust an oven rack to the middle position and heat the oven to 325°F
- Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and very slightly colored at the edges, about 10 minutes; set aside.
- TO SERVE:.
- Adjust an oven rack 6 inches from the broiler element and heat the broiler.Set individual broiler-safe soup bowls or crocks on a baking sheet and fill each with about 1 3/4 cups of soup. Top each bowl with 2 baguette slices and sprinkle evenly with the cheese. Broil until browned and bubbly, 5 to 10 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 521, Fat 21.4, SaturatedFat 11.7, Cholesterol 57.2, Sodium 646.2, Carbohydrate 51.9, Fiber 3.5, Sugar 4.8, Protein 22.1
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