Four Onion Soup Recipes

RICH AND SIMPLE FRENCH ONION SOUP

Steps:

• Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
• Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
• Heat the oven broiler.
• Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

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.

FOUR ONION SOUP

Steps:

• Slice all onions 1/4 inch thick.
• In a 3 quart saucepan over medium heat, saute onions and garlic in butter for 15 minutes or until tender and golden, stirring occasionally.
• Add broth, consomme, worcestershire sauce and nutmeg and bring to a boil. Reduce heat, cover and simmer for 30 minutes.
• Sprinkle 1 Tbls. of swiss cheese in the bottom of six overproof 8 oz. bowls.
• Ladle hot soup into bowls and top each with a slice of bread.
• Sprinkle with remaining Swiss cheese and parmesan cheese.
• Broil until cheese melts.
• Serve immediately.

EASY ELEGANT FRENCH 4-ONION SOUP

Steps:

• Peel and slice onions very thin and add sliced leek, finely chopped shallots and chopped scallions.
• Melt butter on medium heat in a 4 quart pot.
• Add all 4 types of onions and cook over medium-low heat, stirring occasionally, until caramelized ~ about 25-40 minutes minutes.
• Bring 8 cups water to boil.
• Add Knorr bouillon OR organic beef broth [vegans could substitute MORGA vegetable broth] to dissolve.
• Add beef broth all at once to onions.
• Add wine and heat just to boiling.
• Toast french bread.
• Grate gruyere cheese (or use Sargento grated cheese ~ swiss or Monterey jack are best).
• Pour very hot soup into bowls and sprinkle grated cheese on top.
• If desired, put ovenproof crocks or stainless steel container under the broiler to melt the grated cheese --
• Serve with piece of toasted bread.
• This would be very good chilled in the summer, too.

CLASSIC FRENCH ONION SOUP

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.