Mom Ts French Onion Soup Recipes

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.

BRITTA'S MOM'S FRENCH ONION SOUP OMELET

Steps:

• Add oil to a heated saute pan. When hot, add onions and caramelize until nice and brown. Set aside. Break the eggs into a mixing bowl, add water, salt and pepper. Melt the butter in an 8-inch non-stick pan and set over high heat. Make sure the butter coats the whole pan. When the foam has subsided, slowly pour in the eggs. Tilt the pan to spread the eggs mixture evenly. Let eggs firm up a little and then shake the pan and use the spatula to get the mixture away from the sides, into the middle, letting the liquid run under the sides. Continue to cook until the mixture holds together. Add mustard, caramelized onions and grated cheese to the center. Tilt the pan to one side, and with a spatula fold about 1/3 of the omelet over the middle. Shake the pan gently to slide the omelet to the edge of the pan. Turn the omelet directly onto the plate by inverting the pan over the plate.

PATTY'S FRENCH ONION SOUP

Steps:

• Put butter in a large pot.
• add the onions and sauté till translucent.
• Add two tablespoons instant blending flour and stir well.
• Add 4 cans of beef bouillion, and 3 cans of water.
• Add 1-2 tsp black pepper.
• Simmer, without letting boil, (I usually make in the morning and let simmer most of the day).
• Taste test for strength of broth, you want it beefy-- add more bouillon if needed, and pepper if not peppery enough.
• Fill french onion soup bowls with the soup.
• Top with a Rusk, then grated mozzarella and parmesan.
• Bake in hot oven 400 degrees till cheese is golden and bubbly.
• You can brown up the cheese with the broiler if needed.
• This makes quite a bit, but it stores in the fridge and can be re heated.
• It will look yucky when you go to reheat as the butter comes to top and hardens-- but once heated is fine.
• Enjoy!

MOM T'S FRENCH ONION SOUP

Steps:

• Melt 3 Tablespoons butter in heavy saucepan and add onions.
• Saute over low heat until golden brown.
• Add white wine, garlic, salt and pepper to taste.
• Cook for a few minutes to reduce wine by half.
• Add beef broth; stir well and cook for 20 to 30 minutes.
• Preheat oven to 350 degrees Fahrenheit.
• Pour the soup into individual, oven safe, bowls.
• Top with garlic croutons.
• Mix Parmesan and Gruyere cheeses together; sprinkle evenly over croutons.
• Dot each with the remaining butter.
• Bake until golden brown.
• Serve immediately.