Onion Soup Marsala Recipes

FRENCH ONION SOUP

Steps:

• Heat oil in a large, heavy pot over medium. Add onions and cook, stirring occasionally, until soft and beginning to turn golden, 35 to 40 minutes (if onions develop color quickly, reduce heat).
• Add butter, garlic, thyme, bay leaf, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring a few times, until golden brown, 15 to 20 minutes more. Add vermouth and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes.
• Stir in stock and Marsala. Bring to a boil, then reduce heat to low and gently simmer 45 minutes. Season to taste.
• Preheat broiler. Ladle soup into broiler-safe crocks or bowls set on a rimmed baking sheet. Nestle a piece of toast into each, partially submerged, and top each with 1/3 cup Gruyère. Broil until cheese is melted, bubbly, and golden brown in places, 2 to 4 minutes. (Soup without toast and cheese can be cooled and refrigerated in an airtight container up to 3 days, or frozen up to 6 months.)

ONION SOUP MARSALA

Steps:

• Melt butter in a large saute pan, being careful not to burn the butter.
• Add onions and saute over med-high heat for 6-7 minutes, till translucent and yellow.
• Sprinkle flour over onions and mix in, cooking for 1 minute more.
• Add beef broth, Marsala, Worcestershire sauce, and Gravy Master.
• Simmer covered for 25 minutes on low heat to blend flavors.
• Serve in soup bowls or pour into onion crocks and add crusty toast rounds, topped with a slice of Swiss cheese.
• Place under broiler for 2 minutes.
• NOTE: Be sure your bowls are ovenproof.