French Onion Seafood Steak Soup Bowl By Sy Recipes

THE ULTIMATE RIBEYE FRENCH ONION SOUP

Steps:

• Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Heat butter and oil in a 6-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add steak; sear for 2 to 3 minutes per side. Remove steak; drain all but 1 tablespoon drippings. Stir in onions and thyme; cook, stirring occasionally, until onions are tender, about 15 minutes. Add wine and bring to a boil, stirring with a wooden spoon to scrape up any browned bits. Boil until wine is reduced by half, about 15 minutes.
• Cut steak from the bones and chop into 1-inch pieces; transfer to the pot. Add broth and bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until beef is very tender, about 3 hours. Add water as needed to keep onions and beef covered.
• Preheat the oven to 425 degrees F (220 degrees C). Arrange bread on a small baking sheet.
• Bake bread in the preheated oven until toasted, about 6 minutes.
• Stir mozzarella cheese and Parmesan cheese together in a small bowl.
• Remove and discard bones and thyme sprigs from the pot. Skim off any excess fat. Stir in remaining salt and pepper.
• Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Divide soup among 4 oven-proof bowls or mugs; arrange on a large foil-lined baking sheet. Top each bowl with toast and cheeses.
• Broil soups until cheese is browned and bubbly, 1 to 2 minutes. Watch closely to prevent burning.

SOUTHWEST STEAK BOWLS

Steps:

• 1. To make the steak marinade, mince the garlic and combine it in a bowl with the olive oil, cumin, salt, and the juice from half of the lime (1-2 Tbsp juice). Save the other half of the lime to use in the pico de gallo. Add the marinade and steak to a zip top bag or shallow dish, make sure the steak is well coated in the marinade, and refrigerate it for about 30 minutes while the rice cooks.
• 2. Cook the rice according to the package instructions, but substitute chicken broth for the water.
• 3. While the rice is cooking and steak is marinating, prepare the pico de gallo. Dice the tomato and half of the onion. Combine the diced tomato, onion, juice from the second half of the lime, ¼ tsp of salt, and a handful of roughly chopped cilantro in a bowl. Stir until combined, taste, and adjust the salt if needed.
• 4. Rinse the black beans in a colander and allow the corn kernels to thaw.
• 5. To cook the steak, heat a large skillet over medium-high until very hot. Add the steak and cook for 3-5 minutes on one side, or until deeply golden brown. Flip and cook in the same manner on the second side. Transfer the steak to a cutting board and allow it to rest for five minutes. If desired, thinly slice the second half of your onion and cook it in the skillet for a few minutes, or until they are caramelized.
• 6. Once the steak has rested for a few minutes, slice it thinly against the grain (look for the lines in the meat and cut across them). To build the bowls, lay down one cup of rice, ¼ cup each of beans, corn, and pico de gallo, a few slices of steak, a few sprigs of cilantro, and a dollop of sour cream. Serve hot.

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.

RESTAURANT-STYLE FRENCH ONION SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
• Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
• Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.
• Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
• Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
• Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.

FRENCH ONION SEAFOOD & STEAK SOUP BOWL BY SY

Steps:

• STEP#1 for NOODLES, VEGETABLES, TOPPING: Place noodles in boiling water (&a little oil) and cook until 3/4 done, drain and set aside.
• Toast French baguette/bread and set aside.
• Cut Swiss Gruyere Cheese into small but THICK slices and slightly smaller then the toasted bread and set aside.
• Cut mushrooms in half and set aside.
• Cut tomatoes into thin pieces and set aside.
• Add 2 tablespoon peanut/olive oil in a wok.
• Add curry powder and cook for about 1-2 minutes (add a little water as needed).
• Add the steak and stir fry for 1 minute (until pinkness is lost).
• Add the scallops and stir fry 1 minute.
• Add the shrimps (&other seafood) and stir fry 1 minute.
• Add soy sauce stir fry briefly (don't over cook the meat or seafood); remove and set aside.
• STEP#2 for SOUP BASE: In a large pot and using a medium heat add the oil and melt the butter.
• Then add onions and sauté.
• Cook the onions stirring gently until they are a light golden brown (about 12+ minutes).
• Put in the shallots, ginger, garlic and cook for 2+ minutes.
• Then add the flour and stir for 2 minute.
• Add 3 tablespoons of the wine and scrap off the onions from the bottom of the pot.
• Add the beef broth, sesame oil, soy sauce, Worcestershire sauce and sugar.
• Simmer on medium/low heat for about 15 minutes.
• Add 3 tablespoons of the wine to taste.
• Then place pot on a very low flame/heat to keep hot.
• STEP#3 PUT IT ALL TOGETHER: In 6 LARGE microwave bowls, add a small portion of noodles (If you are using small microwave bowls, eliminate the noodles).
• Then add some mushrooms, tomatoes, alfalfa/bean sprouts, peanuts.
• Next ladle the onion soup broth into each bowl.
• Then add two pieces (no more) of the toasted French bread.
• Place two thick slices of the Gruyere cheese on each piece of bread.
• Add the seafood and meat topping around the side of the bowl for a nice presentation.
• Place the bowl in a microwave oven and cook for about 1 1/2 to 2 minutes, until the cheese melts.
• Serve using a porcelain Chinese spoon& chop sticks and with a warm piece of French Bread.
• Enjoy.
• Note- You can use ovenproof soup bowls instead of microwave bowls.
• Place bowls in an oven at 350 degrees temperature and heat for 5-7 minutes in order to melt the cheese.
• Or use a salamander broiler to melt the cheese and with the cheese slightly browned in spots.