French Onion Soup With An Italian Attitude Recipes

ITALIAN-STYLE ONION SOUP

Steps:

• In a Dutch oven over medium heat, melt butter with the oil. Add the onions, rosemary, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook for 30 minutes or until lightly browned, stirring occasionally. Add the broth, wine and vinegar; heat through., Meanwhile, in a small bowl, combine the tomatoes, basil, Parmesan cheese, garlic powder and remaining salt and pepper. Spoon tomato mixture over bread slices; top with mozzarella. Place on a baking sheet., Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Ladle soup into bowls; top with toast. Serve immediately.

ONION SOUP WITH FONTINA AND THYME

Steps:

• In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.
• Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately.

RICH AND SIMPLE FRENCH ONION SOUP

Steps:

• Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
• Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
• Heat the oven broiler.
• Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

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.

FRENCH ONION SOUP WITH AN ITALIAN ATTITUDE

Steps:

• Preheat the broiler to high.
• Heat a large deep pot over medium to med-high heat; add in olive oil and butter.
• When the butter melts, start adding the onions as you slice them.
• Season with salt, pepper, and rosemary.
• Cook the onions 15-18 minutes, until tender, sweet, and caramel colored, stirring often.
• If you find the onions are burning in spots before browning all over, add a splash of water and stir now and then, scraping the bottom of the pot.
• While the onions are cooking, make the topping: in a small bowl, combine the grape tomatoes, basil, grated cheese, salt, and pepper.
• Under the broiler or toaster oven, toast the crusty bread until golden; rub each side of the toast with the crushed garlic clove.
• Once the onions are done, add the balsamic vinegar and white wine, stirring up all the brown bits from the bottom of the pot.
• Add in the stock; cover to bring to a quick boil.
• Arrange 4 small, deep soup bowls or crocks on a cookie sheet.
• Once the soup reaches a boil, ladle it into the bowls.
• Float a toasted bread slice on each serving and cover each toast with a mound of grape tomato mixture.
• Top with 2 slices of the mozzarella cheese.
• Slide the cookie sheet under the hot broiler until the cheese melts and bubbles.