Murphys 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.

MURPHY'S ONION SOUP

Steps:

• In a large saucepan, melt butter then add onions, shallots and garlic. Cook for 10 - 15 minutes until soft but not browned.
• Add bay leaves, basil thyme, brown sugar, stock or broth and stout.
• Bring to a boil, then reduce heat to low and simmer, covered 25 - 30 minutes or until onions are tender. Season to taste with salt and pepper.
• Preheat the broiler, arrange heat proof onion soup bowls on a baking sheet. Ladle soup into bowls and sprinkle with cheese. Place 4" under broiler and broil 1 - 2 minutes or until cheese melts and starts to brown.
• Remove carefully with oven mitts, place on a serving plate and ENJOY!

MURPHY'S CHICKEN TORTILLA SOUP

Steps:

• Cut raw kernels off corn cob with a sharp knife.
• In a large saucepan, melt the butter over moderate heat, add the garlic, onion, corn, carrots, and Anaheim chili.
• Cook for 3 minutes, stirring occasionally, until the onion is translucent.
• Stir in the cumin, chili powder, and oregano.
• Continue stirring another minute to toast the spices.
• Add the tomatoes, stock, cilantro, and chicken, bring mixture to a boil, and simmer for 10 minutes.
• Season with salt and pepper.
• To serve, distribute the broken tortilla chips equally in the bottom of soup bowls.
• Ladle the soup over tortilla chips.
• Garnish each bowl with a tablespoon of cheese.