French Onion Soup With Porcini Recipes

ONE-POT FRENCH ONION SOUP WITH PORCINI MUSHROOMS

Steps:

• Bring a small saucepan with about 2 1/2 cups water to a boil over high and place mushrooms in 2-cup glass measuring cup. Pour boiling water over the mushrooms to fill the cup (a little less than 2 cups) and set aside.
• Melt butter in a large Dutch oven over medium heat. Stir in oil and onions, cover and cook, stirring occasionally, until wilted, about 15 minutes. Turn heat up to medium-high, season with salt and pepper and continue cooking, covered, stirring occasionally, 15 minutes.
• Add fennel and leeks, season again, and cook, covered, stirring occasionally, 15 minutes.
• Remove lid, increase heat to high and cook, stirring frequently, until the vegetables are deeply browned, about 5 minutes. Lower the heat if the buildup on the bottom of the pot threatens to burn. Sprinkle with flour and cook, stirring, 1 to 2 minutes.
• Scoop the mushrooms out of their liquid, reserving liquid and chop mushrooms finely. Add chopped mushrooms, wine, thyme sprigs and bay leaf to the pot. Cook, scraping the bottom of the pot with a wooden spoon, until wine is mostly evaporated, 2 to 3 minutes. Add reserved mushroom liquid to the pot, pouring the liquid slowly and discarding the last few drops of liquid, which may contain grit. Pour in the stock and demi-glace, if using, and bring to a boil, scraping the bottom of the pot to loosen any residue. Reduce to a simmer, and cook uncovered until flavors meld, about 30 minutes. Discard thyme sprigs and bay leaf. Season to taste with salt and pepper.
• Meanwhile, heat oven to 375 degrees. Fit the toasted bread on the surface of the soup in an even layer, breaking them up as needed to cover the surface. Sprinkle with the Gruyère and Parmesan. Set the Dutch oven on a baking sheet and bake in the middle of the oven until the cheese is bubbling, 15 to 20 minutes. Heat oven to broil and continue cooking until cheese is melted and golden brown, 1 to 2 minutes. Serve immediately.

THE BEST FRENCH ONION SOUP

Steps:

• Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
• Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
• Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.

PATTY'S FRENCH ONION SOUP

Steps:

• Put butter in a large pot.
• add the onions and sauté till translucent.
• Add two tablespoons instant blending flour and stir well.
• Add 4 cans of beef bouillion, and 3 cans of water.
• Add 1-2 tsp black pepper.
• Simmer, without letting boil, (I usually make in the morning and let simmer most of the day).
• Taste test for strength of broth, you want it beefy-- add more bouillon if needed, and pepper if not peppery enough.
• Fill french onion soup bowls with the soup.
• Top with a Rusk, then grated mozzarella and parmesan.
• Bake in hot oven 400 degrees till cheese is golden and bubbly.
• You can brown up the cheese with the broiler if needed.
• This makes quite a bit, but it stores in the fridge and can be re heated.
• It will look yucky when you go to reheat as the butter comes to top and hardens-- but once heated is fine.
• Enjoy!

EASY AND AMAZING FRENCH ONION SOUP

Steps:

• Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onions; cook, stirring frequently, until well browned, about 20 minutes. Add garlic; stir constantly for 1 minute. Pour in beef broth, chicken broth, and pale ale. Stir black pepper and bay leaves into the soup.
• Bring soup to a simmer. Cover and simmer until flavors combine, about 30 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler on low. Spread French bread slices on a baking sheet.
• Broil French bread slices until very lightly toasted, 30 seconds to 1 minute. Divide mozzarella cheese and Parmesan cheese evenly over bread.
• Broil bread until cheeses are bubbly and browned, 1 to 2 minutes.
• Ladle soup into serving bowls and top each bowl with a slice of French bread.

FRENCH ONION SOUP WITH PROVOLONE

Steps:

• In a large saucepan, saute onions and sugar in 3 tablespoons butter until golden brown. Stir in the flour, pepper and nutmeg until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes. Stir in the Parmesan cheese. , Meanwhile, in a large skillet, melt remaining butter; add bread. Cook until golden brown on both sides. Ladle soup into 2 ovenproof bowls. Place a slice of cheese in each bowl; top with bread and remaining cheese. Bake at 375° until the cheese is bubbly, about 10 minutes.

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

Steps:

• Melt butter in a heavy Dutch oven over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
• Meanwhile, warm broth in a saucepan over low heat.
• Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
• Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
• Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.

FRENCH ONION SOUP RECIPE BY TASTY

Steps:

• In a large pot over medium-low heat, heat olive oil and add butter. Once the butter is melted, stir the onions and coat with oil and butter.
• Cover and cook for 20 minutes, checking occasionally.
• Turn up the heat to medium-high. Add ½ tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it's very important!)
• Stir in flour one tablespoon at a time and cook for about 30 seconds.
• Preheat Oven To 325˚F (160˚C).
• Add 1 cup (235 ml) of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
• Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
• In the meantime, cut the french bread or baguette into ½ inch (10 mm) thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
• Add optional ingredients.
• In an oven safe bowl, pour the onion soup, filling about ¾ of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
• Bake for two to three minutes or until the cheese has melted completely and become slightly golden.
• Enjoy!

FRENCH ONION SOUP

Steps:

• Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
• Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don't burn.
• Add the garlic cloves for the final few minutes of the onions' cooking time, then sprinkle in the plain flour and stir well.
• Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
• To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
• Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.