2# onions - sliced thin
8 - 12 TBSP UNsalted butter
10 cups beef stock (Or bouillon)
1 TBSP salt
8 slices French Bread, 1/2" thick
2 cups Gureyre or Mozzarella cheese, shredded
3 - 4 TBSP Worcestershire sauce
2 tsp Kitchen Bouquet to darken soup
Melt 2 TBSP butter in a large saucepan; add onions and stir well. Cover with a lid and cook over LOW HEAT for about 30 minutes or until onions are soft and transparent.
Remove the lid and continue cooking the onions, until golden brown. Stir in the beef stock. Replace lid and simmer for 30 - 45 minutes. Add dash of W-shire sauce and kitchen bouquet.
Serve with a piece of bread on top of the bowl of soup and shredded cheese.
Unless your bowl is oven proof for high temps, do not risk putting it in the oven. Easier to put the bread on a cookie sheet, top with the cheese, melt in the oven for a few minutes, remove and place on top of each bowl of soup. Enjoy!
Showing posts with label french onion soup. Show all posts
Showing posts with label french onion soup. Show all posts
Sunday, March 1, 2009
Saturday, January 31, 2009
Barr's Famous French Onion Soup
Recipe makes 16 servings
Calories 170
* 5 lbs onions, unpeeled
* 1/2 cup butter (1 stick)
* 1 1/2 teaspoons black pepper, freshly ground
* 2 tablespoons paprika
* 1 bay leaf
* 7 (16 ounce) cans beef broth, divided (recommended Swanson's)
* 1 cup dry white wine (optional)
* 3/4 cup all-purpose flour or instant flour (such as Wondra)
* caramel coloring (optional) or Kitchen Bouquet (optional)
* 2 teaspoons salt
* French baguette (optional)
* swiss cheese (optional) or gruyere cheese (optional)
Peel onions and slice 1/8 inch thick, preferably in a food processor.
Melt butter in a 6-quart (or larger) stockpot.
Add onions; cook, uncovered, over low heat for 1 1/2 hours,
stirring occasionally.
(The long cooking time makes the onions mellow and sweet.)
Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more,
stirring frequently.
Pour in 6 cans broth and wine. Increase heat and bring to a boil.
Dissolve flour in remaining 1 can broth.
Stir into boiling soup.
Reduce heat and simmer slowly for 2 hours.
Adjust color to a rich brown with caramel coloring, season with salt.
Refrigerate overnight. To serve, heat soup in microwave or on stove top.
If desired, pour into ovenproof crocks
or bowls.
Top with a slice of bread and a sprinkling of grated cheese.
Heat under the broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen.
Calories 170
* 5 lbs onions, unpeeled
* 1/2 cup butter (1 stick)
* 1 1/2 teaspoons black pepper, freshly ground
* 2 tablespoons paprika
* 1 bay leaf
* 7 (16 ounce) cans beef broth, divided (recommended Swanson's)
* 1 cup dry white wine (optional)
* 3/4 cup all-purpose flour or instant flour (such as Wondra)
* caramel coloring (optional) or Kitchen Bouquet (optional)
* 2 teaspoons salt
* French baguette (optional)
* swiss cheese (optional) or gruyere cheese (optional)
Peel onions and slice 1/8 inch thick, preferably in a food processor.
Melt butter in a 6-quart (or larger) stockpot.
Add onions; cook, uncovered, over low heat for 1 1/2 hours,
stirring occasionally.
(The long cooking time makes the onions mellow and sweet.)
Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more,
stirring frequently.
Pour in 6 cans broth and wine. Increase heat and bring to a boil.
Dissolve flour in remaining 1 can broth.
Stir into boiling soup.
Reduce heat and simmer slowly for 2 hours.
Adjust color to a rich brown with caramel coloring, season with salt.
Refrigerate overnight. To serve, heat soup in microwave or on stove top.
If desired, pour into ovenproof crocks
or bowls.
Top with a slice of bread and a sprinkling of grated cheese.
Heat under the broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen.
Sunday, December 14, 2008
Alton Brown French Onion Soup
5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
Friday, September 26, 2008
Baked French Onion Soup like Applebee's
The person who sent me this said she changed the recipe "for the better". Be sure you have some oven-safe soup bowls for this one, since you broil it a bit before serving. Under the gooey melted provolone of the original version you get from Applebee's is a unique round crouton that's made from bread similar to a hamburger bun.
3 tablespoons vegetable oil ( or better yet, bacon grease if you have it)
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat.
Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown.
Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil.
When soup begins to boil, reduce heat and simmer for 45 minutes.
To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off.
Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy.
Set these croutons aside until you need them.
When the soup is done, spoon about 1 cup into an oven-safe bowl.
Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone.
Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time).
Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.
3 tablespoons vegetable oil ( or better yet, bacon grease if you have it)
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat.
Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown.
Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil.
When soup begins to boil, reduce heat and simmer for 45 minutes.
To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off.
Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy.
Set these croutons aside until you need them.
When the soup is done, spoon about 1 cup into an oven-safe bowl.
Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone.
Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time).
Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings.
Makes 10 servings.
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