Bistro Style Onion Soup Recipes

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BISTRO ONION SOUP



Bistro Onion Soup image

Make and share this Bistro Onion Soup recipe from Food.com.

Provided by southern chef in lo

Categories     Cheese

Time 1h5m

Yield 6 cups

Number Of Ingredients 14

4 large onions, sliced and separated into rings
1/4 cup butter
2 tablespoons all-purpose flour
5 1/4 cups water
1/2 cup dry white wine
1/2 cup dry red wine
4 chicken bouillon cubes
4 beef bouillon cubes
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon dried sage
1/4 teaspoon pepper
8 1/2 inches diagonally sliced French bread
8 slices gruyere cheese

Steps:

  • Sauté the onions in butter in Dutch oven over medium heat stirring often for 15 to 20 minutes or until the onions are golden. stir in the flour cook for 1 minute.
  • Add the water and the next 8 ingredients. Bring to boil; reduce heat and simmer partially covered for 30 minutes. Discard the bay leaves; ladle the soup into 4 oven-proof soup bowls.
  • Place the bowls on a baking sheet. Add 2 bread slices to each bowl with 2 slices of cheese.
  • Broil 5 1/2 inches from heat 4 minutes or until cheese is bubbly. Serve at once.

Nutrition Facts : Calories 443.6, Fat 21.8, SaturatedFat 12.4, Cholesterol 62, Sodium 1562, Carbohydrate 37.9, Fiber 2.9, Sugar 5.7, Protein 17.2

BISTRO ONION SOUP WITH LEEKS



Bistro Onion Soup With Leeks image

This version of French Onion Soup is freshened by the green sweetness of leeks, and the slight heat of chili flakes. If the combination of caramelized onion, brandy and cheese doesn't chase away the blues on those lingering grey days then nothing will. From the LCBO magazine.

Provided by evelynathens

Categories     Chowders

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons unsalted butter
3 slices bacon, diced
3 cups sliced onions
1 cup sliced shallot
1/4 teaspoon chili flakes
2 cups sliced leeks, well washed
2 teaspoons chopped garlic
1 cup dry white wine
2 teaspoons chopped thyme
4 cups chicken stock (homemade or low-sodium is best)
salt & freshly ground black pepper
4 slices multi-grain baguette
2 tablespoons olive oil
1/4 cup grated gruyere cheese
4 teaspoons brandy (optional)

Steps:

  • Heat butter in a soup pot with a wide bottom over medium heat. Add bacon and sauté for 3 minutes or until bacon is cooked but not crisp. Add sliced onion, shallots and chili flakes and sauté for 25 minutes, stirring occasionally, or until onions are golden.
  • Add leeks and garlic and sauté for 10 minutes or until leeks are very soft. Add wine, bring to a boil and simmer, scraping the bottom of the pan to incorporate any browned bits, until onions are just saucy, about 3 minutes.
  • Add chicken stock, bring to a boil, then turn heat to medium-low and simmer until flavours have come together, about 8 minutes more. Season with salt and pepper to taste.
  • While soup is simmering, make large croutons. Heat broiler or grill to high. Brush both sides of baguette slices with olive oil and broil or grill for 1 minute per side or until golden.
  • When you are ready to serve the soup, preheat broiler to high, and top each crouton with 1 tablespoon (25 mL) of grated cheese. Place baguette slices on a baking sheet, and broil for 1 minute, watching carefully, or until cheese is melted and bubbling.
  • Place soup in bowls, stir 1 tsp (5 mL) of brandy into each serving if desired, and top with a Gruyère baguette slice.

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