Gigis Soupe A L Oignon Recipes

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SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)



Soupe A l'Oignon Gratinee (French Onion Soup) image

Provided by Food Network

Number Of Ingredients 11

6 tablespoons butter
1 tablespoon olive oil
3 pounds medium yellow onions, peeled and thinly sliced
1 teaspoon sugar
Salt, to taste
1 tablespoon flour
8 cups beef stock
2 cups dry white wine
Freshly ground black pepper
1 baguette
1 pound gruyere cheese, shredded

Steps:

  • Melt 3 tablespoons of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute stirring often until onions are very soft and deep golden brown. Reduce heat to medium, sprinkle in flour and cook, stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste. Preheat oven to 425 degrees. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tablespoons of butter, then toast until golden brown on both sides in the oven. Place a slice of toast in each of 8 ovenproof bowl, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.

FRENCH ONION SOUP (SOUPE A L'OIGNON)



French Onion Soup (Soupe A L'Oignon) image

This is a traditional French onion soup recipe. It is not difficult to make....although you can use canned/prepared stock, it is best when made with "homemade" beef stock, as the canned/prepared stocks tend to be too salty.

Provided by Dee514

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb onion, peeled
2 ounces butter
2 1/2-3 pints beef stock
4 ounces cognac (or less)
8 -12 slices French bread
4 -6 ounces grated gruyere cheese

Steps:

  • Slice the onions very thinly.
  • Cook them in butter until clear (do not let them brown).
  • Add stock and simmer for 45 minutes.
  • Just before serving, add the brandy.
  • Toast the bread towards the end of the cooking time, place the grated Gruyère on the toasted bread and float on the top of the soup.
  • If the soup is served in ovenproof bowls, you can place the filled bowls under the broiler for a minute or so to brown the cheese.

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