Onion Soup Gratinée With Cider Recipes

ONION SOUP GRATINEE

Steps:

• Make the soup: In a large saucepan cook the onions in the butter and oil with sugar, salt and pepper to taste over moderately low heat, covered, stirring occasionally, until soft. Uncover and cook over moderate heat, stirring occasionally, until golden brown. Add the flour and cook, stirring, 2 minutes. Add the stock, wine, cheesecloth bag and salt and pepper to taste and cook, partially covered, skimming occasionally, 30 minutes. Season with minced onion and Cognac.
• Preheat oven to 350 degrees F. Arrange slices of bread on baking sheet, brush both sides with melted butter and bake, turning once, for 15 minutes, or until golden. Rub with garlic.
• Transfer soup to ovenproof bowls and cover with bread slices. Sprinkle with cheeses and drizzle with melted butter. Bake for 15 minutes, or until soup is simmering and cheese has melted. Run under a preheat broiler until cheese is golden.
• Recommended Wine: 1995 Beaujolais Nouveau

THREE ONION SOUP GRATINEE

Steps:

• In a large soup pot, melt butter oven medium-low heat.
• Add all the onions along with 1/4 tsp black pepper.
• Saute until onions turn a nice golden brown or caramelize, about 25 minutes.
• Stir occasionally to prevent the onions from sticking to the pan.
• When onions are brown, add the flour and stir until it disappears.
• Turn heat to medium-high and add both stocks and the thyme.
• Bring to a boil, lower the heat to low, cover and cook until soup is slightly thickened and is a medium-brown in color.
• This should take about 1-hour, taste and adjust seasonings as necessary for personal taste.
• Preheat the broiler and ladle soup into broiler-proof bowls.
• Place 1 slice of toast in each bowl and top with the cheese.
• Heat under the broiler about 3 to 5 minutes or until cheese is brown and bubbling.
• Serve immediately.

FRENCH ONION SOUP GRATINEE

Steps:

• Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
• Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
• Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
• Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
• Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

CIDER & ONION SOUP WITH CHEESE & APPLE TOASTS

Steps:

• Heat the butter in a saucepan until foaming, then add the onions and cook for 10 mins until soft and golden. Add the garlic and cook for 1 min more. Pour over the cider, then add the potato and thyme sprigs and simmer for another 2 mins. Stir in the stock and cream, bring to the boil and simmer for 15 mins until the potato is soft. Remove and discard the thyme, transfer the soup to a blender and blitz until smooth.
• To make the cheese & apple toasts, heat the grill to high. Toast the bread on both sides, then mix the cheese, dried apple and onion together. Pack the mixture onto the toasts, then grill until melted and golden. Pour the soup into bowls, scatter over the apple matchsticks and thyme leaves, then serve with the toasts.

QUICK ONION SOUP GRATINéE

Steps:

• In small saucepan, heat soup over medium-high heat until hot, stirring occasionally.
• Meanwhile, in small bowl, combine cheeses; mix well.
• Set oven control to broil. To serve, place 2 ovenproof bowls on cookie sheet for easier handling. Ladle soup into bowls. Top each with slice of toasted bread. Sprinkle each with about 1/4 cup cheese mixture.
• Broil 3 to 5 inches from heat for 1 to 3 minutes or until cheese is bubbly.

FRENCH ONION SOUP GRATINÉE

Steps:

• In a large saucepan over medium-high heat, melt butter and add oil. Add onions, garlic and sea salt; sauté for 2 minutes. Add pepper, stir, reduce heat to medium and cover; cook for 8 minutes, stirring every couple minutes. Remove lid, reduce heat to medium-low and continue cooking for another 10 minutes, stirring often.
• Pour Marsala wine and continue stirring; cook until wine has almost evaporated. Pour beef broth and vegetable broth; bring to a simmer. Add thyme, garlic salt and bay leaf; cook for 15 minutes. When ready to serve, remove thyme and bay leaf.
• Preheat broiler and place rack on second row from the top. Place bread (cut slices to fit your bowl) on a baking sheet and toast. Remove from the heat, flip over and return to oven. When almost done, sprinkle cheese on two slices. Return to oven and cook until melted.
• Place each toast with cheese at the bottom of the soup bowl. Ladle beef broth over and then place toast on top. Place two slices per bowl, sprinkle the remaining cheese over and transfer bowls under the broiler. Cook until cheese is melted and browned, about 3-4 minutes.
• Note: For a non-alcohol version, use sherry vinegar.