Harrahs Steak House 5 Onion Soup Recipes

HARRAHS STEAK HOUSE 5 ONION SOUP

Steps:

• slice tough green leaves from top of leek; slice off root and where it joins the white base. From remaining leek section, cut away coarse green layers to expose tender green. Cut leek in half lengthwise,pull apart layers using fingers and swish leek through cool water. cut leeks crosswise into thin slices. Preheat oven to 450. In large stock pot over med. heat, melt butter. Add leek, spanish onion, red onion, shallots, 1/4 cup scallions, basil and pepper. Saute untill onions are tender. DO NOT brown onions. Add flour and stir until smooth. Cook 1 minute, then add red wine, stock and cream. Bring soup to boil, then reduce heat to simmer. Cook 10 minutes, stirring frequently so soup doesent burn to bottom of pot. Ladle soup into crocks, then top each with 1 crouton, 1 slcie swiss and 1 slice gruyere. Place crocks in oven until cheese is melted and browned. Remove from oven and evenly top soups with remaining 1/4 cup scallions

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.