Can anyone help with an Onion Soup recipe?!
I once ate at a restaurant which served the greatest Onion Soup I've ever tasted!. The broth isn't clear nor runny and there wasn't cheese on top!.
The soup they served had the color orange or a brownish-red color, the broth is thick and creamy, and you could really taste the cheese in it!. The onion was cut up in small tiny pieces, and it was mildly spicy!.
It was delicious!. Heavenly!.
Anyone knows what this version of Onion Soup is called!? Or how to go about making it!?Www@FoodAQ@Com
The soup they served had the color orange or a brownish-red color, the broth is thick and creamy, and you could really taste the cheese in it!. The onion was cut up in small tiny pieces, and it was mildly spicy!.
It was delicious!. Heavenly!.
Anyone knows what this version of Onion Soup is called!? Or how to go about making it!?Www@FoodAQ@Com
Answers:
Thick Onion Soup:
Melt 6 tbsp of butter over low heat!.
Add 1 lb of onions & 1 garlic clove finely chopped!.
Cook & stir for 10-15 minutes until soft!.
Stir in 1/3 cup of flour & stir for 1 minute!.
Then gradually add 2 1/2 cups of vegetable bouillon!.
Bring to a boil over medium heat, stirring!.
Add 2 1/2 cups of milk, return to a boil!.
Season with salt & pepper to taste,
add 2-3 tsp lemon or lime juice, pinch of allspice, & bay leaf!.
Cover & simmer for 25 minutes!.
Remove & discard bay leaf!.
Stir in 1 grated carrot, simmer 2-3 minutes more!.
Add 4-6 tbsp of heavy cream, heat, serve garnished with parsley!.Www@FoodAQ@Com
Melt 6 tbsp of butter over low heat!.
Add 1 lb of onions & 1 garlic clove finely chopped!.
Cook & stir for 10-15 minutes until soft!.
Stir in 1/3 cup of flour & stir for 1 minute!.
Then gradually add 2 1/2 cups of vegetable bouillon!.
Bring to a boil over medium heat, stirring!.
Add 2 1/2 cups of milk, return to a boil!.
Season with salt & pepper to taste,
add 2-3 tsp lemon or lime juice, pinch of allspice, & bay leaf!.
Cover & simmer for 25 minutes!.
Remove & discard bay leaf!.
Stir in 1 grated carrot, simmer 2-3 minutes more!.
Add 4-6 tbsp of heavy cream, heat, serve garnished with parsley!.Www@FoodAQ@Com
I'm sorry, but I do not know the one you are asking about!. However, here are two delicious recipes!. The Leeks give the soup a wonderful flavor!. Be sure to clean the leeks extra good, insects like to hide in the green parts:
1!.
http://www!.cooks!.com/rec/view/0,1948,146!.!.!.
2!.
http://www!.cooks!.com/rec/doc/0,1938,1461!.!.!.
Www@FoodAQ@Com
1!.
http://www!.cooks!.com/rec/view/0,1948,146!.!.!.
2!.
http://www!.cooks!.com/rec/doc/0,1938,1461!.!.!.
Www@FoodAQ@Com
I think you are enjoying a variation of a cream of onion soup recipe!. Do some snooping for "cream of onion Soup" , and you may find some great recipes!.
Here is an example:
http://www!.cdkitchen!.com/recipes/recs/29!.!.!.
Hope this helps!
Www@FoodAQ@Com
Here is an example:
http://www!.cdkitchen!.com/recipes/recs/29!.!.!.
Hope this helps!
Www@FoodAQ@Com
Oh that sounds sooooo good!. I love onions - I want the recipe too!!Www@FoodAQ@Com
soup!. yumWww@FoodAQ@Com
This is a delicious onion soup recipe!. If you don't want the cheese floated on top, you might try skipping that section of this recipe and simply stir the cheese into the broth!.
French Onion Soup Recipe
Ingredients
6 large red onions, peeled and thinly sliced!.
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock or chicken stock
1/2 cup of dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese
Method
1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30 minutes!. Add the sugar about 10 minutes into the process to help with the carmelization!.
2 Add garlic and sauté for 1 minute!. Add the stock, wine, bay leaf, and thyme!. Cover partially and simmer until the flavors are well blended, about 30 minutes!. Season to taste with salt and pepper!. Discard the bay leaf!.
3 To serve you can either use individual oven-proof soup bowls or one large casserole dish!. Ladle the soup into the bowls or casserole dish!. Cover with the toast and sprinkle with cheese!. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned!. Serve immediately!.
Serves 4-6!.
Www@FoodAQ@Com
French Onion Soup Recipe
Ingredients
6 large red onions, peeled and thinly sliced!.
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock or chicken stock
1/2 cup of dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese
Method
1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30 minutes!. Add the sugar about 10 minutes into the process to help with the carmelization!.
2 Add garlic and sauté for 1 minute!. Add the stock, wine, bay leaf, and thyme!. Cover partially and simmer until the flavors are well blended, about 30 minutes!. Season to taste with salt and pepper!. Discard the bay leaf!.
3 To serve you can either use individual oven-proof soup bowls or one large casserole dish!. Ladle the soup into the bowls or casserole dish!. Cover with the toast and sprinkle with cheese!. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned!. Serve immediately!.
Serves 4-6!.
Www@FoodAQ@Com
Here's the recipe for the Best Onion Soup of all time!!!!!!!!!! It takes some time, but it's sooooooooooooooo worth it!.
Best French Onion Soup
Serves 6!. Published January 1, 2008!. From Cook's Illustrated!.
Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet!. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes!. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese!. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup!. We prefer Swanson Certified Organic Free Range Chicken Broth and Pacific Beef Broth!. For the best flavor, make the soup a day or 2 in advance!. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe!.
Ingredients
Soup
3 tablespoons unsalted butter , cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
Table salt
2 cups water , plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth (see note)
2 cups beef broth (see note)
6 sprigs fresh thyme , tied with kitchen twine
1 bay leaf
Ground black pepper
Cheese Croutons
1 small baguette , cut into 1/2-inch slices
8 ounces shredded Gruyère cheese (about 2 1/2 cups)
Instructions
1!. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees!. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray!. Place butter in pot and add onions and 1 teaspoon salt!. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume)!. Remove pot from oven and stir onions, scraping bottom and sides of pot!. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour!.
2!. Carefully remove pot from oven and place over medium-high heat!. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly!. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary!. (Scrape any fond that collects on spoon back into onions!.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes!. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown!. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes!.
3!. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot!. Increase heat to high and bring to simmer!. Reduce heat to low, cover, and simmer 30 minutes!. Remove and discard herbs, then season with salt and pepper!.
4!. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes!. Set aside!.
5!. To serve: Adjust oven rack 6 inches from broiler element and heat broiler!. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup!. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère!. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes!. Let cool 5 minutes before serving!.
Again, let me assure you!. Your patience will be rewarded!!!!!
Www@FoodAQ@Com
Best French Onion Soup
Serves 6!. Published January 1, 2008!. From Cook's Illustrated!.
Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet!. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes!. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese!. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup!. We prefer Swanson Certified Organic Free Range Chicken Broth and Pacific Beef Broth!. For the best flavor, make the soup a day or 2 in advance!. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe!.
Ingredients
Soup
3 tablespoons unsalted butter , cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
Table salt
2 cups water , plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth (see note)
2 cups beef broth (see note)
6 sprigs fresh thyme , tied with kitchen twine
1 bay leaf
Ground black pepper
Cheese Croutons
1 small baguette , cut into 1/2-inch slices
8 ounces shredded Gruyère cheese (about 2 1/2 cups)
Instructions
1!. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees!. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray!. Place butter in pot and add onions and 1 teaspoon salt!. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume)!. Remove pot from oven and stir onions, scraping bottom and sides of pot!. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour!.
2!. Carefully remove pot from oven and place over medium-high heat!. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly!. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary!. (Scrape any fond that collects on spoon back into onions!.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes!. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown!. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes!.
3!. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot!. Increase heat to high and bring to simmer!. Reduce heat to low, cover, and simmer 30 minutes!. Remove and discard herbs, then season with salt and pepper!.
4!. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes!. Set aside!.
5!. To serve: Adjust oven rack 6 inches from broiler element and heat broiler!. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup!. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère!. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes!. Let cool 5 minutes before serving!.
Again, let me assure you!. Your patience will be rewarded!!!!!
Www@FoodAQ@Com