Mimis French Onion Soup Recipes

FRENCH ONION SOUP - MIMI'S RECIPE - (4.6/5)

Steps:

• 1. Melt the butter in a heavy-bottomed pot and saute the onions over medium-low heat until they soften and turn golden brown (keep stirring and adjust the heat so they don't burn). Add the beef stock and simmer 10 minutes. Whisk the grated cheese into the soup and season with salt and pepper to taste. 2. To serve French Onion Soup "Au Gratin," pour into ovenproof soup crocks. Top with toasted, sliced French bread and sliced or grated cheese (Gruyere, Mozzarella, Swiss or Parmesan, or any combination thereof). Broil until the cheese melts and carefully remove from the oven.

MIMI'S FRENCH ONION SOUP

Steps:

• 1. Preheat broiler. 2. In a large, heavy bottomed pot, cook the onions in the butter over moderate heat, stirring frequently, for 40 minutes, or until they are golden brown. Sprinkle the onions with the flour and cook the mixture, stirring, for 3 minutes. 3. Add the broth slowly and then the bay leaf. Stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes. 4. Season the soup with salt and pepper. Add sherry, if desired. 5. Remove the bay leaf. Pour soup into individual serving bowls. Place 2 slices of the toast atop each of the 4 soup bowls, top each toast with 1 tablespoon of the Gruyère. 6. Place bowls on a cookie sheet and broil under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbling.

MIMI'S CAFE FRENCH ONION SOUP

Steps:

• Melt the butter in a heavy-bottomed pot and sauté the onions over medium-low heat until they soften and turn golden brown (keep stirring and adjust the heat so they don't burn). Add the beef stock and simmer 10 minutes. Whisk the grated cheese into the soup and season with salt and pepper to taste. To serve French Market Onion Soup "Au Gratin," pour into ovenproof soup crocks. Top with toasted, sliced French bread and sliced or grated cheese (Gruyere, Mozzarella, Swiss or Parmesan, or any combination thereof). Broil until the cheese melts and carefully remove from the oven.

FRENCH ONION SOUP

Steps:

• Melt the butter in a heavy-bottomed Dutch oven or large saucepan over medium-low heat. Add the onions; sprinkle with salt, cover and cook 10 minutes to get them going. Uncover, add the thyme and bay leaf, and continue cooking until the onions are deeply caramelized, 1 to 11/2 hours.
• Turn the heat up to medium and sprinkle the onions with the flour. Stir and allow the flour to cook, 1 to 2 minutes. Deglaze the pan with the wine and allow to reduce. Add the beef stock, chicken stock and lemon juice, and simmer, about 10 minutes. Taste the soup, and add salt and pepper as needed.
• Meanwhile, preheat the broiler to high. Ladle the soup into 4 ovenproof crocks.
• Mix the Swiss and Parmesan in a small bowl. Top each crock with a baguette slice and evenly distribute the cheese on top of each. Place the crocks under the broiler just until the cheese is bubbly and browning, about 1 minute. Serve hot.
• From Food Network Kitchens: after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.