Tyler Florences French Onion Soup Recipes

RICH AND SIMPLE FRENCH ONION SOUP

Steps:

• Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
• Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
• Heat the oven broiler.
• Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

FRENCH ONION SOUP

Steps:

• In a large saucepan over medium heat, fry 4 strips of bacon until crisp. Discard bacon. Saute onions and shallots in bacon fat until tender, about 10 minutes. Add balsamic vinegar, wine and oregano; cook for 30 minutes. Stir frequently until the onions caramelize and are golden brown.
• Blend in chicken broth. Simmer gently for 1 hour, stir occasionally. Season with salt and pepper. Ladle soup into 4 ovenproof bowls. Float the croutons on top of soup and sprinkle with grated cheese. Broil until cheese melts. Garnish with flat-leaf parsley, serve immediately.

FRENCH ONION SOUP

Steps:

• Melt the stick of butter in a large pot over medium heat.
• Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
• Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
• Discard the bay leaves and thyme sprigs.
• Dust the onions with the flour and give them a stir.
• Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
• Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes.
• Season, to taste, with salt and pepper.
• When you're ready to eat, preheat the broiler.
• Arrange the baguette slices on a baking sheet in a single layer.
• Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
• Ladle the soup in bowls and float several of the Gruyere croutons on top.
• Alternative method:
• Ladle the soup into bowls, top each with 2 slices of bread and top with cheese.
• Put the bowls into the oven to toast the bread and melt the cheese.