French Onion Soup Gratinee
Ingredients
* 4 oz butter
* 5 lb onion sliced thin
* 6.5 qt beef stock, or half beef and half chicken stock
* salt and pepper to taste
* 5 fl oz Sherry 4-6 fl oz, optional
* as needed, each:
* French bread (see directions)
* 1.5 lb Gruyère or swiss cheese, or a mixture, coarsely grated
French Onion Soup Instructions
# Heat the butter in a stockpot over moderate heat.
# Add the onions and cook until they are golden.
# Stir occasionally.
# Note:
# The onions must cook slowly and become evenly browned.
# This is a slow process and will take about 30 minutes.
# Do not brown too fast or use high heat.
# Add the stock and bring to a boil.
# Simmer until the onions are very tender and the flavors are well blended, about 20 minutes.
# Season to taste with salt an pepper.
# Add the sherry, if desired.
# Cut the bread into slices about .38 in thick.
# You will need 1 or 2 slices per portion, or just enough to cover the top of the soup in its serving crock.
# Toast the slices in the oven or under the broiler.
# For each portion fill an individual service soup crock with hot soup.
# Place 1 or 2 slices of the toast on top and cover with cheese.
# Pass under the broiler until the cheese is bubbling and lightly browned.
# Serve immediately.
# Note:
# Onion soup may be served without gratinéeing and with cheese croutons prepared separately.
# Toast the bread as in basic recipe.
# Place on a sheet pan.
# Brush lightly with butter and sprinkle each piece with grated cheese.
# (Parmesan may be mixed with the other cheese).
# Brown under the broiler.
# Garnish each portion with 1 cheese crouton.
French Onion Soup Grantineed with Cheese
French Onion Soup Grantineed with Cheese
Ingredients
* 1 1/2 lbs (about 5 cups or a little more) thinly sliced yellow onions
* 3 T. butter...
* 1 T. vegetable oil
* A heavy-bottomed, 4-quart covered saucepan
* 1 t. salt shopping list
* 1/4 t. sugar (helps the onions to brown)
* 3 T. flour
* 2 quarts boiling brown stock, purchased beef stock, or 1 quart of water and 1 quart of stock
* 1/2 c. dry white wine or dry white vermouth shopping list
* salt and pepper to taste
* 2 oz. (about 3/4 c.) shredded swiss cheese shopping list
* 1 T. grated raw onion
* 8 to 10 rounds of hard toasted French bread (toast bread rounds in oven at 225 for 25 min.)
* For bread Rounds:
* 1 1/2 c. grated Swiss, or Swiss and parmesan cheese
* 1 T. olive oil or melted butter
* Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.
* Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.
* Sprinkle in the flour and stir for 3 minutes.
* Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning.
* Preheat the oven to 325 degrees.
* Bring the soup to the boil and pour into a tureen or soup pots. Stir in the 3/4 c. shredded Swiss cheese and grated onion. Float the rounds of toast on top of the soup, and spread the grated cheese over it. Sprinkle with the oil or butter.
* Bake for 20 minutes in the oven, then set for a minute or two under a preheated broiler to brown the top lightly. Serve immediately.
Ingredients
* 1 1/2 lbs (about 5 cups or a little more) thinly sliced yellow onions
* 3 T. butter...
* 1 T. vegetable oil
* A heavy-bottomed, 4-quart covered saucepan
* 1 t. salt shopping list
* 1/4 t. sugar (helps the onions to brown)
* 3 T. flour
* 2 quarts boiling brown stock, purchased beef stock, or 1 quart of water and 1 quart of stock
* 1/2 c. dry white wine or dry white vermouth shopping list
* salt and pepper to taste
* 2 oz. (about 3/4 c.) shredded swiss cheese shopping list
* 1 T. grated raw onion
* 8 to 10 rounds of hard toasted French bread (toast bread rounds in oven at 225 for 25 min.)
* For bread Rounds:
* 1 1/2 c. grated Swiss, or Swiss and parmesan cheese
* 1 T. olive oil or melted butter
* Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.
* Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.
* Sprinkle in the flour and stir for 3 minutes.
* Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning.
* Preheat the oven to 325 degrees.
* Bring the soup to the boil and pour into a tureen or soup pots. Stir in the 3/4 c. shredded Swiss cheese and grated onion. Float the rounds of toast on top of the soup, and spread the grated cheese over it. Sprinkle with the oil or butter.
* Bake for 20 minutes in the oven, then set for a minute or two under a preheated broiler to brown the top lightly. Serve immediately.
French Onion Soup III
A nice French onion soup recipe to try !
INGREDIENTS
* 2 onions, thinly sliced
* 1/4 cup butter
* 2 tablespoons all-purpose flour
* 2 (10.5 ounce) cans beef broth
* 2 1/2 cups water
* 6 slices French bread, toasted
* 1/2 cup grated Parmesan cheese
* 1/2 cup shredded Swiss cheese
INSTRUCTIONS
1. First of all preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings.
2. And then in a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.
3. Meanwhile, toast French bread slices.
4. Place toasted bread into soup bowls. Pour onion soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes. The French onion soup recipe is ready to serve...!! Nice !
french-onion-soup-recipe
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