Grandma Delleplain French Onino Soup Recipes

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:

• In a large covered saucepan, cook onions and garlic in butter over medium-low heat for 8-10 minutes or until tender and golden, stirring occasionally. Add water, bouillon and Worcestershire sauce; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Ladle hot soup into six ovenproof bowls. Top each with a piece of French bread. Cut each slice of cheese in half and place over the bread. Broil until cheese melts. Serve immediately.

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.

HOMEMADE FRENCH ONION SOUP

Steps:

• Melt butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
• Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
• Meanwhile, preheat broiler. Arrange bread on a rimmed baking sheet and broil until deep-golden brown on both sides, about 1 to 2 minutes per side; set aside.
• Ladle 1 cup hot soup into four 13-ounce ramekins or ovenproof bowls. Arrange the bowls on a rimmed baked sheet. Place 2 slices of toasted bread over each bowl of soup to cover the surface of the soup completely. Sprinkle 3 ounces grated cheese over bread in each bowl, and place under broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.

RESTAURANT-STYLE FRENCH ONION SOUP

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.

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.

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.

FRENCH ONION SOUP

Steps:

• Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.
• Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, Cognac, and wine. Cover loosely, and simmer very slowly 1 1/2 hours, adding a little water if the liquid reduces too much. Taste for seasoning
• Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with grated cheese. Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls. Serve immediately.

COMFORT FRENCH ONION SOUP

Steps:

• Saute onions in butter until limp.
• Add flour, salt, pepper, garlic & sugar.
• Cook over medium heat, stirring constantly, for about 5 minutes.
• Add parsley flakes, thyme, beef stock, chicken stock& wine.
• Simmer for 45 minutes.
• Add Cognac.
• Toast French bread & place in the bottom of ovenproof soup bowls.
• Sprinkle generously with Parmesan cheese.
• Ladle soup into bowls.
• Top with Mozzarella cheese (thin slice or grated).
• Place under broiler until cheese melts & soup bubbles.

GRANDMA DELLEPLAIN GREEN PEA SOUP

Steps:

• ( BROWN STOCK ) Cut or trim meat from bones and brown meat. Put the meat and bones into a large kettle, or pot, cover with water and seasoning and bring to a boil, reduce heat and simmer 4-5 hours. Add the vegetables and cook 1-2 hours longer. Strain and cool. When cool remove the layer of fat at the top. Use the broth fot soups, stews, and gravys.
• Green Pea Soup.. combine brown stock, warer and 3 1/2 cups peas, celery, onions, turnips and mint. Cook until vegetables are tender.
• Rub through a sieve, thin with stock or water if necessary.
• Blend flour and seasoning with salt, pepper, and sugar. Add to puried vegetables and heat to boiling, stirring constantly. Add remaining whole peas, cook until tender, and serve.

GRANDMA DELLEPLAIN FRENCH ONINO SOUP

Steps:

• ( BROWN STOCK ) This must be made before you make the onion soup. It will take the longest to cook, about 5-6 hours. Cut away the meat from the beef bones and brown the meat, Place the meat and bones in a large kettle, or pot., cover with water and add seasoning , bring to a boil, reduice heat and simmer 4-5 hours. Add the vegetables and cook 1-2 hours longer. Strain and cool when the broth is cool remove the layer of fat at the top. Use the broth for soups, stews, and gravys.
• For the french obion soup slice the onions or chop them and brown them in the butter, add the ( brown stock ) wercestershire sauce, salt and pepper, simmer until onions are tender, put into bowls and sprinkle with parmisan cheese on top.