Bonnies Country Onion Soup With Rye Croutons Recipes

COUNTRY-STYLE FRENCH ONION SOUP

Steps:

• Heat oven to 400°F.
• Melt 2 tablespoons butter in saucepan until sizzling; add onions and 1/2 teaspoon garlic. Cook over medium heat, stirring occasionally, 7-10 minutes or until onions are tender.
• Add all remaining soup ingredients; continue cooking 12-15 minutes or until heated through.
• Melt 1/4 cup butter in 13x9-inch baking pan in oven. Stir in 1 teaspoon basil and 1/2 teaspoon garlic. Add bread cubes; toss to coat. Bake, stirring occasionally, 10-15 minutes or until toasted.
• Pour soup into oven-proof bowls; place 1 slice cheese in each bowl. Bake 8-12 minutes or until cheese is lightly browned. Serve with croutons.

BONNIE'S RYE CROUTONS FOR SALAD AND SOUPS

Steps:

• 1. Pre-heat oven to 400 degrees. Melt butter in pan, when melted add basil and garlic, stir, then add bread pieces, turn to coat.
• 2. bake for 7 to 10 minutes, turning once half way through.
• 3. Here is what they look like. Enjoy!

BONNIE'S FRENCH ONION SOUP

Steps:

• 1. Peel the onions and cut them in half. Slice them very thin. Choose large sweet onions.
• 2. Melt butter in a Dutch oven over medium heat. Add the onions to the Dutch oven and toss the onions around until they are coated with the butter. Cook uncovered. The onions will cook down. Stir about every five minutes so the onions don['t burn.
• 3. Remember slow and low is the way to go. Resist the urge to turn up the heat. You don't want to burn the onions. This is going to take about 40 minutes or more until the onions are caramelized a deep rich golden brown.
• 4. Once the onions are caramelized, add in the garlic and stir for two minutes, then add two tablespoons of flour, mixing it in with the onions and garlic. Next, add the beef broth, scraping up the bits from the bottom of the Dutch oven and bring the broth to a boil.
• 5. Add the Marsala wine, thyme, bay leaves, and marjoram. Add salt and coarse ground pepper, adjust seasoning. Stir. Turn the burner to low simmer and cover. Simmer for 20 minutes on low.
• 6. I use these little casserole dishes or ramekins will do. Anything that is oven proof. Place your baking dishes on a pan for easier and safer handling.
• 7. Turn the oven on to Broil. Ladle up the soup into the baking dishes. Fill it with soup about a half inch from the rim of the dish.
• 8. Add bread, or croutons, or baguettes, (We lightly toast ours in the toaster first.) Then add the cheeses and broil.
• 9. Place the pan with the baking dishes on the top rack under the broiler. Watch them carefully. It only takes about five minutes!
• 10. Here is how it looks! Enjoy!

FRENCH ONION SOUP WITH CHEESE CROUTONS

Steps:

• In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
• Add the beef and chicken stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper.
• *For the croutons*.
• While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
• *To serve*.
• Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

FRENCH ONION SOUP WITH CROUTONS

Steps:

• Slice onions finely, sautee in butter until tender.
• Add water, boullion cubes, and Kitchen Bouquet.
• Simmer 20 minutes, add croutons and serve.
• To make croutons: Toast bread slices under broiler.
• Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese.
• Dice.

COUNTRY STYLE FRENCH ONION SOUP

Steps:

• heat oven to 400 *F.
• in a 3qt saucepan melt 2 tablespoons butter, add onion and 1/2 teaspoon garlic. cook over medium heat, stirring often, until onions are tender.
• add remaining soup ingredients, continue cooking until heated through.
• meanwhile in 13x9 baking pan, melt 1/4 cup butter in oven. stir in basil and 1/2 teaspoon garlic.
• add bread cubes, toss to coat. bake 10 to 15 minutes, stirring often until toasted.
• pour soup in oven proof bowls, place 1 cheese slice in each bowl. bake 7 to 10 minutes or until cheese is lightly browned.
• serve with rye croutons.