Collection (6) French Onion Soup
Addicts
Crockpot French Onion Soup
Barr's French Onion Soup
French Onion Soup
French Onion Soup
French Onion Soup
* Exported from MasterCook *
Double Cheese French Onion Soup
Recipe By : The Southern Living Cookbook, 1987, 8487-0709-5
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 large onions -- thinly sliced
--and separated into rings
1/2 cup butter or margarine -- melted
1 tablespoon all-purpose flour
10 3/4 ounces canned chicken broth -- undiluted
10 1/2 ounces canned beef broth -- undiluted
2 cups water
1/4 cup dry white wine
1/8 teaspoon pepper -- up to 1/4
8 slices french bread -- toasted
--3/4-inch-thick
8 slices mozzarella cheese
1/2 cup grated parmesan cheese
Saute onion in butter in a Dutch oven until tender. Blend in flour,
stirring until smooth. Gradually add chicken broth, beef broth, water, and
wine. Bring to a boil; reduce heat and simmer 15 minutes. Add pepper.
Place 8 ovenproof serving bowls on a baking sheet. Place 1 bread slice in
each bowl; ladle soup over bread. Top with 1 cheese slice; sprinkle with
Parmesan cheese. Broil 6 inches from heat until cheese melts.
Yield: 8 cups.
by Gail Shermeyer <4p...@netrax.net>
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* Exported from MasterCook *
Crockpot French Onion Soup
Recipe By : Diane's Traveling Newsletter
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds onions -- sliced thin
1 tablespoon sugar
1 teaspoon salt
1/4 cup margarine
3 tablespoons olive oil
2 tablespoons flour
2 cans condensed beef broth
2 cans condensed beef consumme
1/2 cup dry white wine
1 teaspoon worcestershire sauce
3 soup cans water
***TOPPING***
1 loaf french bread -- sliced
olive oil
parmesan cheese -- freshly grated
swiss cheese -- freshly grated
Melt margarine and olive oil together in large skillet. Add sliced onions,
sugar and salt to skillet, saute approximately 20 minutes or until golden.
Sprinkle onions with flour and cook an additional 2 - 3 minutes. To
crockpot, add the remaining ingredients and the onion mixture. Cook at
least 8 hours or follow individual crockpot directions.
TOPPING:
Brush 1 inch slices of French bread on both sides with olive oil. Sprinkle
one side with parmesan cheese and broil. Put broiled side down in got
soup, sprinkle top side of bread with parmesan and top with grated swiss
cheese. Broil intil bubbly.
amxd...@earthlink.net (Dumas) By Suzy...@aol.com
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* Exported from MasterCook *
Barr's French Onion Soup
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
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5 pounds unpeeled onions
1/2 cup butter -- (1 stick)
1 1/2 teaspoons freshly ground black pepper
2 tablespoons paprika
1 bay leaf
7 cans beef broth -- (about 16-ounce)
divided (recommended Swanson's)
1 cup dry white wine -- optional
3/4 cup all-purpose or instant flour (such as
Wondra)
Caramel coloring or Kitchen Bouquet -- optional
2 tsps salt
french baguettes -- optional
Swiss 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 breat and a sprinkling of grated cheese. Heat under the
broiler until cheese melts and bubbles, about 5 minutes. Leftover soup can
be frozen. Yield: 4 quarts.
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* Exported from MasterCook *
French Onion Soup
Recipe By : Miriam Podcameni Posvolsky
Serving Size : 1 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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3 onions thinly sliced
2 tablespoons butter
6 cups beef broth -- I prefer home made.
1 cup grated Gruyere cheese
2 tablespoons dry red wine
salt and freshly ground pepper to taste
4 slices bread
Cook onions in butter until they begin to change color, let some of them
actually brown. Add broth and wine and bring to a boil. Simmer 10 to 15
minutes Check seasoning Slightly toast bread slices. Place some of the
onion soup in each of 4 oven proof individual bowls Place 1 toast in ea
bowl Pour rest of soup to fill up to 4/5 of bowl. Toast will rise to the
surface. Sprinkle plenty of cheese on top of toast. Bake in 350 oven for 15
minutes. Turn to broil 10 minutes or until a crust forms. Note: I some
times add pieces of Gouda in the bottom of the bowls.( but then it"s not
authentic, yet it makes it just even more delicious) Bon Appetit Miriam
Podcameni Posvolsky <mir...@pobox.com>
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* Exported from MasterCook *
French Onion Soup
Recipe By : New York Times Bread & Soup Cookbook by Yvonne Young
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 large onions
3 cloves garlic
12 tablespoons butter
9 tablespoons flour
10 cups Chicken stock -- see recipe
2 cups dry white wine
salt and pepper -- to taste
grated Swiss Cheese -- optional
serves 8
Peel and chop the onions very fine. Mince the garlic cloves. HEat the =
butter in a saucepan, add the vegetables, stir slowly over medium heat =
until the onion is golden, but not browned. Blend in the flour and stir =
for 3 minutes. Add the Chicken stock all at once. Raise the heat =
slightly and stir the soup rapidy until it comes to a boil. Add the = wine
and simmer the soup for 20 minutes, stirring from time to time. = Serve
immediately with grated Swiss cheese if desired.
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* Exported from MasterCook *
French Onion Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews Vegetables
Amount Measure Ingredient -- Preparation Method
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4 Tablespoons Butter
2 Tablespoons Vegetable oil
2 Pounds Onions (about 7 cups) -- thinly sliced (about
Vidalia are best
1 Teaspoon Salt
3 Tablespoons Flour
2 Quarts Beef stock -- fresh or canned
CROUTES
12 sl 1" thick French bread
2 Teaspoons Olive oil
1 Garlic clove -- cut
1 Cup Imported Swiss -- freshly
grated OR combination of
Jack and Parmesan or your choice
In a heavy 4-5 qt saucepan or soup kettle, melt the butter with the oil
over a moderate heat. Stir in the onions and salt and cook uncovered over
low heat, stirring occasionally for 20-30 minutes, or until the onions are
a rich golden brown. Sprinkle flour over onions and cook, stirring, for 2-3
minutes. Remove the pan from the heat. In a separate saucepan, bring the
stock to a simmer, then stir the hot stock into the onions. Return the soup
to low heat and simmer, partially covered, for another 30-40 minutes,
occasionally skimming off the fat. Taste for seasoning and add salt and
pepper as needed. CROTES: While the soup simmers, make the crotes. Preheat
the oven to 3250. Spread the slices of bread in one layer on a baking sheet
and bake for 15 minutes. With a pastry brush, lightly coat both sides of
each slice with olice oil. Then turn the slices. To serve, place the crotes
in a large tureen or individual soup bowls and ladle the soup over them.
Pass the grated cheese seperately. Alternative: To make onion soup gratine,
preheat the oven to 375F. Ladle the soup into an ovenproof tureen or
individual soup bowls, top with crotes, and spread the grated cheese on
top. Sprinkle the cheese with a little melted butter or olive oil. Bake.
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