Nitas American Onion Soup Recipes

NITA'S AMERICAN ONION SOUP

Steps:

• In a large saucepan over medium-low heat, fry 4 strips of bacon until crisp.
• Drain on paper towels.
• Reserve bacon fat for another use.
• In same pan, over low heat, melt butter.
• Add onions and saute them over medium-low heat until onion is somewhat translucent and tender, about 10 minutes.
• Stir frequently until onions caramelize and are golden brown.
• Stir in garlic.
• Remove from heat.
• Do NOT burn.
• In a large pot or Dutch Oven, combine onions, beef broth, Kitchen Bouquet and dark brown sugar.
• Simmer gently for 1 hour, stir occasionally.
• Meanwhile, spray or spread bread of choice with a thin coating of butter.
• Toast lightly and place it in a 225 Degrees F.
• warm oven and allow it to dry out.
• Add wine and oregano to soup.
• Cook for another 20 minutes.
• Add shallots and cook another 5 minutes.
• Season with black pepper.
• Remove bread from oven.
• Increase oven temperature to 350 Degrees F.
• Place oven dried bread (or use Croutons) in 4 ovenproof soup bowls.
• Ladle soup on top and sprinkle with crumbled crisp bacon.
• Cover top of bowls with cheese slices.
• Place in preheated oven and bake about 20 minutes or until cheese melts.
• Serve immediately.
• ENJOY!

AMERICAN FRENCH ONION SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour.
• Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan, about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon.
• Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden, about 5 minutes.
• Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese.
• Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.

FRENCH ONION SOUP (BAREFOOT CONTESSA) INA GARTEN

Steps:

• In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color.
• Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes.
• Add the white wine and simmer uncovered for 15 more minutes.
• Add the beef and veal stocks plus salt and pepper.
• Bring to a boil, then simmer uncovered for 20 minutes.
• Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.