Grandpa Parkers French Onion Soup Recipes

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JACQUES PEPIN'S ONION SOUP GRATINEE



Jacques Pepin's Onion Soup Gratinee image

This is an amazingly easy way to make classic French Onion Soup. The quality of your stock will determine the quality of the soup. This makes four lovely individual crocks of cheese topped soup, assuming your crocks will hold at least two cups.

Provided by Chef Kate

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons unsalted butter
3 onions, sliced
7 cups unsalted chicken stock, preferably homemade
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
16 slices baguette
10 ounces gruyere, grated on the large hole side of a box grater (or Comte or Emmenthaler)

Steps:

  • Melt the butter in a large saucepan and saute the onions over medium high heat for about eight minutes or until they are lightly browned.
  • Add stock, salt and pepper (if your stock is salted, do not add additional salt) and boil gently for about 15 minutes.
  • In the meanwhile, pre-heat the oven to 400°F.
  • Toast the baguette slices in the oven.
  • Place one or two slices of baguette in the bottom of each of four ovenproof crocks.
  • Add 1/4 cup of grated cheese to each crock and place the crocks on a cookie sheet.
  • Ladle the onion and stock mixture into the crocks.
  • Top with the remaining grated cheese, pressing some of the cheese against the lip of each crock.
  • Bake for 35 to 45 minutes or until cheese is beautifully browned.
  • In the last few moments, place the remaining baguette slices in the oven to warm.
  • Serve the soup immediately with the toasted slices of baguette.

RICH AND SIMPLE FRENCH ONION SOUP



Rich and Simple French Onion Soup image

We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.

Provided by Allrecipes Member

Categories     French Onion Soup

Time 55m

Yield 4

Number Of Ingredients 11

½ cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
5 cups beef broth
2 tablespoons dry sherry
1 teaspoon dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
¼ cup grated Parmesan cheese

Steps:

  • Melt butter with olive oil in an 8-quart stock pot over 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. Let simmer for 30 minutes.
  • Meanwhile, preheat the oven's 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 a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes.

Nutrition Facts : Calories 585.6 calories, Carbohydrate 28 g, Cholesterol 98 mg, Fat 44 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.3 g, Sodium 1592.3 mg

GRANDPA PARKER'S FRENCH ONION SOUP



Grandpa Parker's French Onion Soup image

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This was submitted to the cookbook by my late grandfather - William Parker.

Provided by Sarah_Jayne

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

5 tablespoons butter
2 cups onions, sliced
4 1/2 cups beef bouillon
salt and pepper
Worcestershire sauce
French bread
parmesan cheese, grated

Steps:

  • Heat butter and then add onion and simmer for 10 minutes.
  • Add bouillon and bring to boil and then simmer for 20 minutes.
  • Season to your taste with salt, pepper and Worcestershire sauce.
  • Pour the hot soup into earthenware cups.
  • On top of each, float a slice of sauteed French bread and sprinkle with grated cheese.

Nutrition Facts : Calories 121.5, Fat 10.2, SaturatedFat 6.3, Cholesterol 26, Sodium 1088.7, Carbohydrate 6.8, Fiber 0.8, Sugar 3.3, Protein 1.6

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