PHILLY CHEESE STEAK
It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.
Provided by Bobby Flay
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
- Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
- Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
- Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
- Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
- Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
- Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
THE BEST FRENCH ONION SOUP
This bistro classic is deceptively easy to make. It just takes a little time and a few good ingredients. We found that yellow onions, also known as Spanish onions, work best for this recipe. They have a nice balance of sweetness and bitterness and caramelize perfectly. Just don't take them too dark -- a nice golden brown is perfect. Good beef broth also makes a big difference. If you can't make your own, look for a high-quality prepared variety.
Provided by Food Network Kitchen
Categories appetizer
Time 1h55m
Yield 8 servings
Number Of Ingredients 9
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.
FRENCH ONION SOUP WITH HOMEMADE BEEF STOCK
While making the beef stock from scratch is time consuming, it really makes for a fabulous soup! Of course you can always buy beef stock too (if you are in a bit of a hurry)! This serves 4 as a main course with crunchy French bread and a simple side salad (try mixing tender butter lettuce, sweet green and red leaf lettuce, some crunchy iceberg, confettied light green cabbage and grated carrot with candied pecans and a light balsamic or Italian dressing).
Provided by Lolobug
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 6h15m
Yield 4
Number Of Ingredients 26
Steps:
- Place the water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of fresh thyme into a large soup pot over medium heat, and bring to a boil. Reduce heat to a simmer, and cook, skimming and discarding the foam that forms on the top of the broth, until the broth is a rich brown color, 5 to 6 hours. Broth may be made in a slow cooker. Strain the broth, discard the ribs and vegetables, and refrigerate extra broth.
- Melt butter in a large heavy skillet or cast iron pan over medium-low heat, and cook the onions and garlic until caramelized and brown, about 30 minutes. Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl, and sprinkle the flour mixture over the browned onions. Cook and stir 5 minutes; add salt and black pepper to taste, and mix in parsley and 1 more teaspoon of thyme.
- Pour in 4 cups of beef broth, white wine, sherry, and hot pepper sauce; simmer until the flavors have blended and the soup has thickened, at least 15 minutes. More time couldn't hurt.
- About 15 minutes before serving time, preheat oven's broiler, and place a rack about 6 inches from the heat source.
- Brush the slices of French bread with flavored olive oil, and toast under the preheated broiler until well browned on each side, 1 to 2 minutes per side. Ladle soup into ovenproof soup bowls, and place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyere cheese.
- Place the filled soup bowls under the broiler until the cheese is melted, bubbly, and browned, 2 to 4 minutes or as needed.
Nutrition Facts : Calories 865.4 calories, Carbohydrate 82.5 g, Cholesterol 135.9 mg, Fat 40.7 g, Fiber 13.5 g, Protein 42.1 g, SaturatedFat 21.9 g, Sodium 1319.9 mg, Sugar 22.2 g
RESTAURANT-STYLE FRENCH ONION SOUP
Classic French onion soup, similar to one you can get in a restaurant. Made with wine and sherry to bring out the beef flavor of the broth. Two different cheeses top it off to give it that bubbly, browned, and stretchy topping.
Provided by Jenny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
- Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
- Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.
- Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
- Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
- Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.
Nutrition Facts : Calories 792.4 calories, Carbohydrate 77.2 g, Cholesterol 86.3 mg, Fat 37.7 g, Fiber 7.2 g, Protein 31.3 g, SaturatedFat 21.1 g, Sodium 2169.7 mg, Sugar 15.6 g
SPEEDY FRENCH ONION SOUP
Warm up with a bowl of this savory soup that's loaded with incredible flavor. Caramelized onions simmer with sweet onion soup and beef consommé. It's topped with cheesy garlic Texas toast and is so good you may want to double the recipe because it will be gone in a flash!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the butter in a 4-quart saucepan over medium heat. Add the onions and cook for 15 minutes or until well browned and caramelized, stirring occasionally.
- Stir the soup, consomme and 1 soup can water in the saucepan and heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring occasionally. Top each serving with 1 toast.
Nutrition Facts : Calories 340.6 calories, Carbohydrate 38.2 g, Cholesterol 27.2 mg, Fat 18.4 g, Fiber 5.2 g, Protein 7.7 g, SaturatedFat 8.1 g, Sodium 1130.2 mg, Sugar 7.9 g
CLASSIC FRENCH ONION SOUP
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Time 2h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
FRENCH ONION SEAFOOD & STEAK SOUP BOWL BY SY
This hearty and savory onion soup bowl "Surf & Turf", is a combination of French and Chinese cuisines. It has sauteed onions, seafood, steak, tomatoes, mushrooms, noodles and topped with melted Swiss cheese. You can use large soup bowls for a "Complete Meal" or small bowls if you wish. Enjoy, with a slice of warm and crusty French Baguette/Bread.
Provided by SkipperSy
Categories Steak
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 29
Steps:
- STEP#1 for NOODLES, VEGETABLES, TOPPING: Place noodles in boiling water (&a little oil) and cook until 3/4 done, drain and set aside.
- Toast French baguette/bread and set aside.
- Cut Swiss Gruyere Cheese into small but THICK slices and slightly smaller then the toasted bread and set aside.
- Cut mushrooms in half and set aside.
- Cut tomatoes into thin pieces and set aside.
- Add 2 tablespoon peanut/olive oil in a wok.
- Add curry powder and cook for about 1-2 minutes (add a little water as needed).
- Add the steak and stir fry for 1 minute (until pinkness is lost).
- Add the scallops and stir fry 1 minute.
- Add the shrimps (&other seafood) and stir fry 1 minute.
- Add soy sauce stir fry briefly (don't over cook the meat or seafood); remove and set aside.
- STEP#2 for SOUP BASE: In a large pot and using a medium heat add the oil and melt the butter.
- Then add onions and sauté.
- Cook the onions stirring gently until they are a light golden brown (about 12+ minutes).
- Put in the shallots, ginger, garlic and cook for 2+ minutes.
- Then add the flour and stir for 2 minute.
- Add 3 tablespoons of the wine and scrap off the onions from the bottom of the pot.
- Add the beef broth, sesame oil, soy sauce, Worcestershire sauce and sugar.
- Simmer on medium/low heat for about 15 minutes.
- Add 3 tablespoons of the wine to taste.
- Then place pot on a very low flame/heat to keep hot.
- STEP#3 PUT IT ALL TOGETHER: In 6 LARGE microwave bowls, add a small portion of noodles (If you are using small microwave bowls, eliminate the noodles).
- Then add some mushrooms, tomatoes, alfalfa/bean sprouts, peanuts.
- Next ladle the onion soup broth into each bowl.
- Then add two pieces (no more) of the toasted French bread.
- Place two thick slices of the Gruyere cheese on each piece of bread.
- Add the seafood and meat topping around the side of the bowl for a nice presentation.
- Place the bowl in a microwave oven and cook for about 1 1/2 to 2 minutes, until the cheese melts.
- Serve using a porcelain Chinese spoon& chop sticks and with a warm piece of French Bread.
- Enjoy.
- Note- You can use ovenproof soup bowls instead of microwave bowls.
- Place bowls in an oven at 350 degrees temperature and heat for 5-7 minutes in order to melt the cheese.
- Or use a salamander broiler to melt the cheese and with the cheese slightly browned in spots.
Nutrition Facts : Calories 932.4, Fat 34.5, SaturatedFat 12.1, Cholesterol 83.7, Sodium 2381.3, Carbohydrate 109.3, Fiber 8.1, Sugar 12.8, Protein 46.4
OLD SAN FRANCISCO STEAKHOUSE'S FRENCH ONION SOUP
After working at O.S.F and observing the management I doubt this chain will be around for much longer--too bad because the food is outstanding. Here is my biggest seller...
Provided by Grimms Restaurant T
Categories Onions
Time 45m
Yield 1 gallon, 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat the butter in a large heavy pot over moderate heat and add the onions, separating the rings with a fork. Cover and sauté onions, stirring occasionally, for about 10 minutes. Raise the heat to medium high and cook, stirring often, until the onions are very soft and a deep golden brown, about 20 minutes more. Add beef stock, chicken stock, sherry, brown sugar, pepper, thyme, parsley, paprika and scallions. Simmer for 10 minutes, or longer, if desired. To serve, pour soup into warmed bowls, and top with croutons and Swiss cheese.
- To clarify butter: Melt butter in a heavy pan over low heat. Skim off froth and carefully pour clear liquid into another container, being careful to leave the milky residue behind.
- Recipe can be halved or doubled.
- At the restaurant we served these in onion bowls -- or very large yellow onions with the root cut off and the insides mostly scraped out(this can be used in the soup) with an ice cream scoop. After toping them with croutons and cheese they were placed under the broiler until bubbling.
Nutrition Facts : Calories 191.6, Fat 3.2, SaturatedFat 1.4, Cholesterol 7.4, Sodium 571.5, Carbohydrate 16.3, Fiber 1.2, Sugar 7.2, Protein 5.2
BAKED FRENCH ONION AND STEAK SOUP
Make and share this Baked French Onion and Steak Soup recipe from Food.com.
Provided by Shawn C
Categories Clear Soup
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Use 2 teaspoons olive oil to coat the bottom of a stainless steel oven-safe frying pan.
- Lightly salt and pepper the steak on both sides; place in skillet with the oil.
- Pour Worcestershire sauce over steak and add 1/2 cup water into bottom of pan.
- Place the pan in oven and bake for 30 minutes.
- Remove the pan from oven.
- Transfer steak to cutting board.
- Reduce oven heat to 250 degrees Fahrenheit.
- Remove the fat and bone from the meat.
- Return fat and bone to pan with the drippings still in it.
- Add 4 cups water.
- Heat to boiling and scrape any bits from bottom of the pan.
- Boil for about 15 minutes.
- In another stockpot melt 3 tablespoons butter and 1 tablespoon olive oil. add onions.
- Reduce heat to medium-low and cook slowly, stirring often, for 15 minutes or until onions are translucent.
- Chop the cooled steak in small pieces and add to onion.
- Sprinkle flour over the meat and onions and mix through.
- Strain the liquid in the pan into the onions in the stock pot.
- Add remaining water; add the beef base.
- Cover and reduce heat to medium low; simmer for 15 minutes.
- CROUTONS: Melt the butter with the garlic clove in a small saucepan and cook on low 5 minutes.
- Brush both sides of French bread slices.
- Place in 250 degree Fahrenheit oven for 15 minutes.
- Turn over and cook another 15 minutes.
- Remove and let cool slightly.
- Cut each into 6 pieces.
- Place 4 or 5 croutons in soup crocks; ladle soup over.
- Top with a slice of provolone cheese and a generous sprinkle of parmesan cheese.
- Place under broiler until cheese is melted and starts to brown.
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