Goldenonionsoup Recipes

GOLDEN ONION SOUP

Steps:

• In a saucepan over medium-low heat, cook onions in butter until tender, about 10 minutes.
• Stir in flour until blended.
• Gradually add broth and milk.
• Bring to a boil and stir for 1 minute.
• Reduce heat.
• Add the cheese; heat just until cheese is melted (do not boil); taste and adjust seasoning with salt and pepper if needed.

GOLDEN ONION SOUP

Steps:

• Heat butter and oil in a large pot over medium heat. Add onions, season with 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionaly, until very tender, 12 to 15 minutes.
• Reduce heat to medium-low and cook, uncovered, stirring occasionally, until onions are golden brown, 20 to 25 minutes.
• Sprinkle with flour and cook for 2 minutes; stir in vinegar.
• Add wine and simmer for 3 minutes. Add thyme, broth, and 4 cups water and bring to a boil. Reduce heat and simmer for 10 minutes. Spoon soup into bowls and sprinkle with cheese and aditional thyme, if desired.
• TIPS & TECHNIQUES.
• MAKE-AHEAD TIP: Freeze the soup (without cheese) for up to 3 months. Thaw in the fridge overnight. Reheat, covered, in a saucepan over medium heat. Top with chese and additional thyme before serving, if desired.

CLASSIC ONION SOUP

Steps:

• Preheat oven to 275 degrees F.
• Melt butter in a large saucepan over low heat, add onions and cook slowly, stirring occasionally, until onions are golden and tender, about 20 minutes. Add vegetable stock, salt and pepper to taste, and simmer for about 15 minutes. Stir in dry sherry or cognac.
• Rub garlic clove on each piece sliced bread and toast on a baking sheet until both sides are golden.
• Place bread in a casserole or in 6 individual ovenproof, bowls and ladle onion soup over top. Top with a mixture of Gruyere and Parmesan and place casserole or individual bowls under the broiler and to melt cheese and slightly brown top.