Henrys Onion Soup Recipes
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.
HENRY'S ONION SOUP
Make and share this Henry's Onion Soup recipe from Food.com.
Provided by hjunkman
Categories Vegetable
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in butter and oil until onions are transparent, but not.
- well browned. When tender, turn heat to lowest point and sprinkle with.
- flour, stirring vigorously. Pour into Dutch oven and stir in broths.
- Heat thoroughly and divide among 8 oven−proof bowls. Mix equal parts of.
- cheese to smooth paste and spread over bread. Float a slice of.
- bread atop each serving. Place all bowls on oven rack 4" from broiler heat.
- and broil until cheese melts. Serve at once. Leftover soup freezes.
- well up to 6 months.
Nutrition Facts : Calories 821.8, Fat 34.1, SaturatedFat 18.9, Cholesterol 81.6, Sodium 2888.5, Carbohydrate 85.7, Fiber 4.2, Sugar 7, Protein 42.6
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