Ref Timeline – Misc process
- 11:00
- Slice onion
- 2 TBL butter 1 TBL oil
- Toss – High heat 20 min
- ½ tsp sugar
- Simmer 60 minutes
- 12:30
- Meanwhile make garlic float
- 2 tsp corn starch to premade soup
- Add soup to pan
- Turn on Broiler
- Simmer 10-15 minuets
- 12:45
- Divide soup and onions
- Float bread
- Sprinkle with cheese
- Broil till browned
Traditional French Onion Soup
INGREDIENTS
- 2 TBL unsalted butter
- 2 large (3 medium) sweet onions, sliced
- 1 cloves garlic, minced
- 3 TBL dry white wine
- 3 cups beef stock
- 2 TBL cornstarch
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoons white wine vinegar
- Kosher salt and freshly ground black pepper, to taste
- 6 (1/2 inch-thick) French baguette slices
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded Gruyère cheese
STEP BY STEP
- Melt butter in a large stockpot or Dutch oven over medium heat.
- Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes. If the onions begin to burn on the bottom of the pot, reduce heat and stir in 2 TBL water.
- Stir in whole clove of garlic until fragrant, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the stockpot.
- Stir in beef stock, thyme and bay leaves.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes.
- Discard thyme sprigs and bay leaves.
- Stir in white wine vinegar; season with salt and pepper, to taste.
- Place baguette slices in toaster oven and run through a toast cycle. Flip and run through one more time if not browned.
- Alternately, use an oven at 350º for 4-6 minutes.
- Set bread aside.
- Divide soup into ramekins.
- Place onto a baking sheet.
- Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
- Place into oven and bake 10-12 minutes or until golden brown and cheeses have melted.
- Serve immediately.
Grandpa’s French Onion Soup
INGREDIENTS
- 2-3 pieces of bacon
- 4 large Vidalia onions (sliced) (or 6 smaller)
- 1 tsp sugar
- 1/2 + 1/2 + 1/2 tsp salt
- 1 CU white wine or 1/2 C sherry
- 1 CU beef conumé
- 1 C chicken broth
- 1/2 C apple cider
- 2 TBL Olive Oil
- 1 tsp Worchestershire
- 1 tsp soy sauce
- 2 TBL Butter
- 1 TBL corn starch
- Flavored salad croutons
- 1/2 C grated Gruyere cheese
- 1/2 C grated Parmesan
- 1/2 C grated fontina or mozzarella
STEP BY STEP
- Cook bacon and set aside. Pour out most (but not all) of the grease.
- Add butter to sauce pan and reheat.
- Chop onions into slices, then add to a sauce pan sprinkling with a bit of salt as you go.
- Saute 1/2 hour over low heat till they heavily caramelize and brown.
- Add 1/2 tsp sugar and stir in.
- Cover and reduce heat to low and cook for 60 more minutes, stirring occasionally. If it starts to burn, add just 1 TBL of stock, but not too much.
- Meanwhile, use a stale baguette – not sponge bread, and not a fresh baguette. Butter heavily and sprinkle with garlic, then toast in oven until browned. (See Step 17 below) Set aside.
- After an hour, mix corn starch with wine.
- Increase heat to medium and stir in corn starch mixture
- Mix in a splash or three of cognac or sherry, Worcestershire, and soy
- Cook for three more minutes
- Add cold broth and cook for 10 minutes
- Using slotted spoon, divide onions into two soup tureens
- Break apart bacon and divide between tureens.
- Top off bowls equally with broth, leaving at least 1/2 inch clearance on top.
- Top and cover with a “form fit” disk of French bread – toasted
- Top with grated gruyere and parm mix.
- Sprinkle lightly with mozzarella
- Broil until cheese barely starts to blacken – about a minute
- Serve hot.
- Garnish with basil leaf.
Caramelized French Onion Soup
- 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
STEP BY STEP
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
Melted French Onion Soup
- Slice 3 yellow onions very thin
- Add 3 TBL EVOO
- Add 1 tsp granulated sugar
- Sauté slowly over low heat for about 40 minutes
- Add 2 tbl butter, salt, pepper
- Cook 10 more minutes
- Add 1 TBL AP flour
- Add cooking sherry . 3 tbl
- Add beef broth . 3 cups
- 2 tsp thyme leaves and 1 tsp salt
- Cover and simmer about 30 minutes – while doing the bread
- Roast cubes of bread 10 minutes or 3/4 inch thick slices
- Ladle finished soup into oven-safe tureens
- Top with croutons or baguette
- Top with grated mixture of Swiss, Gruyere and Fontina cheese
- Preheat oven to 350 degrees
- Switch to broil, then broil till browned – Watch it closely and don’t let it burn
- Serve hot with French bread or a baguette
Alton’s French Onion Soup
Slow Cooker French Onion Soup
- 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