Bar Bouluds French Onion Soup Recipes

FAMOUS BARR'S FRENCH ONION SOUP

Steps:

• Peel onions and slice 1/8 inch thick, preferably in a food processor.
• Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
• (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
• Pour in 6 cans broth and wine. Increase heat and bring to a boil.
• Dissolve flour in remaining 1 can broth.
• Stir into boiling soup.
• Reduce heat and simmer slowly for 2 hours.
• Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.
• If desired, pour into ovenproof crocks or bowls.
• Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
• Leftover soup can be frozen.

BAR BOULUD'S FRENCH ONION SOUP

Steps:

• Method: Melt the butter in a large casserole or Dutch oven over medium heat. Put the garlic and sliced onions into the pot then immediately season with salt and pepper. Cook the onions until they have softened and released all excess water (about 10 minutes). Bring the heat down to low and allow the onions to caramelize slowly, stirring often, until they become a deep caramel color. This process should take about 40 minutes (depending on your onions, you might need even more time to color them seriously-be patient). Dust the onions with the flour and cook, still stirring, for an additional 5 minutes to toast the flour. Be sure to incorporate it thoroughly.
• Add the white wine and cook, stirring, until the wine evaporates almost completely.
• Take 2 sprigs Italian parsley, 2 sprigs thyme, 8 black peppercorns, 1 bay leaf, and tie in cheesecloth to create herb sachet.
• Cover the onions with the stock and toss in the herb sachet. Bring the soup to a boil, then lower the heat to a simmer for 60-90 minutes, or until the soup has a deep flavor. Make certain to skim the soup often as it cooks.
• If you're not serving the soup immediately, set it aside to cool, then cover and chill it; the soup can be kept in the refrigerator overnight. Once the soup is cold, spoon off and discard any fat on the surface. Reheat before serving.).
• At serving time, toast the slices of bread-you can do this under the broiler.
• To Serve: Pour the soup into a large oven-proof serving bowl or into individual ovenproof bowls. Cover the toasted slices of bread with grated Gruyère or Swiss cheese, float the bread in the soup, and run the soup under the broiler until the cheese melts. Serve immediately.

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.

FRENCH ONION SANDWICHES

Steps:

• In a large skillet, melt butter or oleo. Add steaks and cook over medium high heat for 2-3 minutes on each side or till done. Remove from skillet, reserving the drippings. Cook the onion in the drippings until tender. Combine the broth, cornstarch, Worcestershire sauce, garlic powder, and a dash of pepper. Add to skillet. Cook until bubbly. Cook and stir 2 minutes more. Place on toasted bread top with swiss and onion mixture.

FRENCH ONION SOUP

Steps:

• Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
• Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don't burn.
• Add the garlic cloves for the final few minutes of the onions' cooking time, then sprinkle in the plain flour and stir well.
• Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
• To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
• Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.

PAULA DEEN'S FRENCH ONION SOUP

Steps:

• Saute onions and garlic in oil over low heat until tender and golden yellow.
• Sprinkle flour over onions, cook a few minutes more, browning the flour well.
• Add stock and wine and bring to a boil, add thyme and bay leaf.
• Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.
• Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown.
• Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese.
• Place ovenproof bowl on a baking sheet lined with tin foil.
• Bake at 350 degrees 4 or 5 minutes under a hot broiler.

EXTRA CHEESY FRENCH ONION SOUP

Steps:

• Make stock by bringing 10 cups water to boil.
• Add beef and chicken bouillon pastes (or heat canned beef and chicken broth).
• Lower heat to simmer and let simmer while preparing onions.
• Melt butter slowly (so it does not brown) in large soup pot over low heat.
• Add thinly sliced onions.
• Stir, cover, and cook on low heat until lightly brown, stirring occasionally, about 30 mins.
• Add wine, bring to boil, scraping up browed bits.
• Cook about 5 mins.
• stirring occasionally.
• Add about 5 good shakes of worcestershire sauce.
• Add stock to onions.
• Bring to boil, turn heat down to simmer and simmer uncovered about 1 1/2 hrs.
• Season to taste with salt and pepper.
• BREAD SLICES- BRUSH OLIVE OIL ON SLICES.
• SPRINKLE WITH PARMESAN AND PLACE IN OVEN ON COOKIE SHEET AT 375f UNTIL LIGHTLY BROWN.
• Ladle soup into ovenproof bowls.
• Float bread on top of soup.
• Top with 2 or 3 cheese slices.
• Place in oven or microwave until cheese melts.