Captain Dons Onion Soup With Garlic Flavored Croutons Recipes

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ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYèRE CROUTONS



One-Pot French Onion Soup With Garlic-Gruyère Croutons image

I don't make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what's the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.

Provided by Melissa Clark

Categories     dinner, one pot, appetizer

Time 5h

Yield 8 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil
4 pounds oxtail or beef shoulder, cut into 1- or 2-inch pieces
Salt
8 medium onions
4 celery stalks, coarsely chopped
4 medium carrots, peeled and coarsely chopped
2 bay leaves
4 thyme sprigs
8 tablespoons (1 stick) unsalted butter
Black pepper
1 cup port wine
Lemon juice, to taste, optional
6 ounces baguette loaf, cut into 1/2-inch-thick slices
2 garlic cloves, halved
8 ounces Gruyère cheese

Steps:

  • Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
  • Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
  • Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
  • Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
  • While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
  • Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
  • To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.

Nutrition Facts : @context http, Calories 748, UnsaturatedFat 22 grams, Carbohydrate 28 grams, Fat 42 grams, Fiber 4 grams, Protein 59 grams, SaturatedFat 19 grams, Sodium 1104 milligrams, Sugar 8 grams, TransFat 1 gram

CROUTONS



Croutons image

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 2 cups

Number Of Ingredients 3

2 tablespoons good olive oil
2 cups (1/2 inch diced) sourdough bread
Kosher salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.

SPRING ONION SOUP WITH GARLIC CROUTONS



Spring Onion Soup with Garlic Croutons image

Categories     Soup/Stew     Bitters     Garlic     Onion     White Wine     Spring     Gourmet

Yield Makes about 12 cups, serving 8

Number Of Ingredients 13

For the garlic croutons
1 loaf of Italian bread
4 garlic cloves, sliced
1/3 cup olive oil
For the soup
2 pounds large onions (preferably white), chopped fine
3 tablespoons unsalted butter
2 tablespoons vegetables oil
4 large garlic cloves, minced
3/4 cup dry vermouth or dry white wine
7 cups chicken broth
1 1/2 tablespoons Angostura bitters
3 cups finely chopped scallion (about 3 bunches)

Steps:

  • Make the garlic croutons:
  • Preheat the oven to 325°F. With a serrated knife remove the crust from the bread, discarding it, and cut the bread into 3/4-inch cubes. In a shallow baking pan arrange the bread cubes in one layer, bake them in the middle of the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer the croutons to a large bowl. In a skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden and with a slotted spoon discard the garlic. Drizzle the oil over the croutons, tossing to coat them well, and sprinkle the croutons with salt to taste.
  • Make the soup:
  • In a kettle cook the onions in the butter and the oil over moderate heat, stirring occasionally, for 25 to 30 minutes, or until they are soft and pale golden, add the garlic, and cook the mixture for 3 minutes. Stir in the vermouth and boil the mixture until most of the liquid is evaporated. Add the broth, the bitters, and salt and pepper to taste and simmer the soup for 5 minutes. The soup may be made up to this point 2 days in advance, kept covered and chilled, and reheated. Stir in the scallion.
  • Serve the soup topped with the croutons.

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