French Onion Soup

by on April 16, 2013 » Add the first comment.
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1 LB red onion
1/3 CU butter
1 TBL quatre epices
2 tsp flour
6 CU chicken stock
1 baguette (or similar)
6 oz grated Gruyere
2 TBL crushed Shitake mushrooms
2 tbs Madera or sherry or balsamic vinegar

quatre epices –
1 TBL pepper
2 tsp each of nutmeg and powdered ginger
1/2 tsp each of cinnamon and ground cloves

Instructions
1. Ahead of time: Cut baguette into rounds and toast lightly
2. Peel onions and cut into thin slices
3. Carmelize onions in butter for 15 minutes in soup pot on medium high
(leave “fond” in the bottom
4. Add quatre epices, stirring to keep onions from browning
5. When onions are translucent, sprinkle with flour, stir to combine
6. Add stock and mushrooms; cover, and simmer for 30 minutes
7. Transfer soup to bowls and float baguette slices on top
8. Sprinkle with Astiago and Gruyere (or Swiss as a substitute)
9. Place under a broiler until brown, then serve

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French Onion Soup

Ingredients
1 large onion (sliced)
2 CU broth or stock
Olive Oil
4 tsp AP flour
1 tsp sugar
toast or croutons
cheese – swiss or gruyere – and maybe some parmesean
1/4 CU white wine

Instructions
1. Heat oil in sauce pan to shimmering
2. Add onion slices and saute briefly
3. Cover and reduce heat to low and cook for 15 minutes
4. Uncover and increase heat to medium, and add sugar
5. Continue cooking for 5-15 minutes more; until onions are golden
6. Stir in flour and cook 1 minute
7. Stir in broth and wine
8. Bring to high simmer
9. Reduce heat to low and cook for 10 minutes
10. Using slotted spoon, divide onions into two soup tureens
11. Top off bowls equally with broth, leaving at least 1/2 inch clearance on top.
12. Top with slices of french bread or croutons
13. Top with cheeses
14. Broil until cheese barely starts to blacken
15. Serve in tureens so that diners do not get burnt by hot bowl.

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Ingredients to serve two people:
1 large onion (sliced)
2 CU broth or stock
4 tsp AP flour
1 tsp sugar
toast or croutons
cheese – swiss, gruyere or parmesean
1/4 CU white wine

Instructions:
1. Heat oil in sauce pan to shimmering
2. Add onion slices and saute briefly
3. Cover and reduce heat to low
4. Simmer for 15 minutes
5. Increase heat to medium, and add sugar
6. Cover and cook for 10 minutes more
7. Stir in flour and cook 1 minute
8. Stir in broth and wine
9. Bring to high simmer
10. Reduce heat to low and cook for 10 minutes
SOUP BASE IS NOW FINISHED
11. Using slotted spoon, divide onions into bowls
12. Add broth, leaving at least 1/2 inch to top
13. Top with slices of french bread or croutons
14. Top with cheeses
15. Broil until cheese barely starts to blacken
Serve in second bowl, so that diners do not get burnt by hot bowl.

Variations:
Gruyere cheese is the classic, but I like Swiss

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Slow Cooker French Onion Soup – www.CooksCountryTV.com

Halve three onions pole to pole, and cut into small pieces – NOT strips – NOT rainbow slices
2 TBL butter into slow cooker
Add 1 TBL brown sugar, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp thyme
Add 3 TBL AP Flour
Add 1/2 C dry sherry
Add 2 TBL soy sauce
Add 1 TBL apple butter

Toss all, then add to slow cooker

Add two beef bones into onions

WAIT: Liquid is added at the end

Cook 10-12 hours

Toast the bread on its own and top with Gruyere cheese
Broil until bubbly

Fish out beef bones
Add 1 C hot chicken broth plus 1 C hot beef broth

Bowl and float toasts

Find more like this: Grandpa's Use Only

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