Braised French Onion Soup Recipes

FRENCH ONION CHICKEN

Steps:

• Melt the butter in a pan over medium heat, add the onions and cook until a deep golden brown, about an hour, stirring occasionally, adding a bit of water or broth to deglaze the pan as needed.
• Add the garlic, thyme and flour and cook for another minute while stirring.
• Add half of the broth, deglaze the pan, bring to a boil, reduce the heat and simmer for 5 minutes.
• Meanwhile, heat the oil in another pan over medium-high heat, season the chicken with salt and pepper, add the chicken and brown on both sides, about 2-4 minutes per side before setting aside.
• Add the remaining cup of broth to the pan (that the chicken was just removed form), deglaze it, mix in the balsamic vinegar and mustard, bring to a boil, reduce the heat and simmer to reduce by half, about 5 minutes.
• Place the onions in an oven safe pan, top with the chicken and broth from the chicken pan, cover with a lid or foil and bake in a preheated 350F/180C oven for 20 minutes.
• Sprinkle on the cheese and broil until it has melted, about 2-4 minutes.

SIMPLE BRAISED FRENCH LENTILS

Steps:

• Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring.
• Add the wine. Let this cook-off, about 2 minutes.
• Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender.
• When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt. A tiny little splash of red wine vinegar livens them up.
• Leftovers can be frozen for later use, or refrigerated and made into a salad the next day- adding fresh veggies and a simple vinaigrette. Or use for breakfast, warmed on toast, with Sauteed Greens, a poached egg and an herby green sauce like gremolata or Leek oil. YUM. ????

MUM'S FRENCH ONION LAMB CHOPS

Steps:

• Mix water and french onion soup mix together, set aside.
• Trim lamb chops of all visible fat.
• Place 3 chops in a casserole dish and top with half the French Onion mix, add the rest of the chops and top with the remaining French Onion Mix.
• Cover with lid (or foil) and bake in 180c oven for about 1 hour.
• I usually check them after 30 minutes and add more water if it looks a little dry.
• Serve with mashed potatoes.

BEEF SHORT RIB FRENCH ONION SOUP

Steps:

• Mix flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in the seasoned flour mixture. Reserve 3 tablespoons of leftover seasoned flour.
• Heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. Remove ribs and set aside. Turn heat down to medium and melt butter in the pot; cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. Stir constantly and reduce heat if onions begin to burn.
• Stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes; pour in beef broth and sherry. Bring to a boil, stirring constantly, until soup is slightly thickened; season with more salt and black pepper, if desired.
• Strip leaves from thyme sprigs and add leaves to the soup. Gently return short ribs to the pot, reduce heat to low, and simmer soup until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.
• Preheat the oven's broiler.
• Ladle soup into oven-safe soup crocks, placing a short rib into each bowl. Top soup with 2 slices of French bread per bowl and sprinkle about 1/4 cup of Gruyere cheese over each crock.
• Place crocks under broiler until cheese is browned and bubbling, 2 to 3 minutes.

FRENCH ONION SOUP WITH BRAISED SHORT RIBS

Steps:

• Braise the short ribs: Preheat the oven to 325 degrees F. Toss the short ribs with the flour and season liberally with salt and pepper. Heat the canola oil in a large Dutch oven over medium-high heat until it begins to shimmer. Add the short ribs and cook until browned on all sides, about 8 minutes. Transfer to a plate.
• Add the carrot, chopped onion and leek to the pot and cook, stirring, until lightly browned, about 4 minutes. Return the short ribs to the pot and stir in the thyme sprigs, bay leaf, garlic and tomato paste. Add the wine and bring to a simmer, then cook until reduced by half, about 5 minutes. Add the stock and return to a simmer. Cover, transfer to the oven and braise until the short ribs are falling off the bone, 2 hours, 30 minutes to 3 hours.
• Meanwhile, caramelize the onions: Melt the butter in a large pot over medium heat. Add the sliced onions, reduce the heat to low and season with salt and pepper. Cook, stirring frequently, until deep golden brown, about 2 hours, 30 minutes. (Add a splash of water and scrape up any browned bits from the pot, if necessary.)
• When the short ribs are done, remove from the broth with a slotted spoon, transfer to a plate and let cool slightly. Strain the broth, discarding the solids. Shred the meat, discarding the bones, and toss with 1 cup of the broth. Reserve the remaining broth.
• Add the thyme leaves and sherry to the caramelized onions. Cook until the liquid is reduced by half, about 3 minutes; add the reserved broth and cook 30 more minutes. Season with salt and pepper. Skim the fat from the top of the soup. Stir in the vinegar.
• Preheat the oven to 425 degrees F. Divide the soup among 6 ovenproof bowls; spoon about 1/3 cup shredded meat into the center of each, then top each with 2 slices toast, trimming the bread if necessary. Top each with 2 slices cheese, letting the cheese hang over the side of the bowl. Transfer to the oven and bake until golden and bubbly, about 10 minutes. Top with chives.

BRAISED FRENCH ONION SOUP

Steps:

• Hear oven to 425°F.
• Combine wine, 1/2 cup of the sherry, 8 tablespoons of butter, sugar, onions, and salt and pepper in a 9x13-inch casserole dish and braise, uncovered, stirring occasionally, until the onions just begin to brown, 40-45 minutes. Remove casserole from oven, cover with foil, and continuing braising in oven, about 1 hour. Keep onions warm.
• Meanwhile, tie parsley, thyme, and bay leaves together with kitchen twine to make a bouquet garni. Put bouquet garni and broth into a pot and bring to a boil. Reduce heat to medium low and simmer, partially covered, for 30 minutes. Remove and discard bouquet garni. Stir in remaining sherry and cook for 5 minutes more.
• WHile the broth simmers, spread the baguette slices with the remaining butter. Toast in a skillet over medium heat, turning once, until golden, 5-7 minutes. Rub slices generously with garlic and set aside. Discard any remaining garlic.
• Heat broiler with rack 6" from element. Arrange 6 heatproof bowls on a foil lined baking sheet, divide onion and broth between bowls, and stir together. Place 2 baguette slices in each bowl. Top each with about 1 cup of gruyere cheese and 1/3 cup of parmigiano. Broil until cheese are browned and bubbly, 3-5 minutes. Serve immediately.