Recipe: 10 Onion Soup Recipes - 1/6/98 - TALK TKL Chat

TALK TKL Chat Room - 1/6/98
Onion Soups
Onion And Garlic Beer Soup
French Onion Soup (2)
Imprecise French Onion Soup
Norwegian Onion Soup
Picante Onion Soup
Onion Soup with Cheese Crouton
Onion Soup with Calvados
Onion Soup with Cheese Croutons
California Onion Soup

Junie (11:53:43 am) : ONION AND GARLIC BEER SOUP
4 pounds onions (about 10), sliced thin
4 large garlic cloves, minced
2 tablespoons olive oil
a 12-ounce bottle of beer (not dark)
5 1/4 cups beef broth
2 tablespoons sugar
2 tablespoons unsalted butter
4 slices of day-old rye bread, crusts discarded and the bread cut into 1/2
inch cubes
freshly grated Parmesan as an accompaniment
In a heavy kettle cook the onions and the garlic in the oil over moderate
heat, stirring occasionally, until the mixture is browned. Stir in the beer
and the broth, simmer the mixture, covered, for 45 minutes, and stir in the
sugar and salt and pepper to taste. While the soup is simmering, in a heavy
skillet melt the butter over moderate heat, add the bread cubes, and cook
them, stirring, until they are golden. Divide the soup among 6 bowls and top
it with the Parmesan and the croutons.
Makes about 12 cups, serving 6.
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linda/tennessee (3:18:37 pm) : French Onion Soup
(Soupe a l'Oignon Gratinee)
This is from "SACLANT Secrets" A NATO
Cookbook
The author of the recipe is Anne Kerros
Servings: 6
Ingredients:
1 Tbsp olive oil or salad oil
4 Tbsp butter or oleo
6 large onions, thinly sliced
6 cups beef broth, regular strength
salt and pepper
1/3 cup port wine (optional)
1/2 cups diced Gruyere or Swiss Cheese
1/2 cup shredded Parmesan Cheese (or Gruyere)
dry-toasted French bread (see below)
Instructions:
Dry-toasted French Bread:
Cut six slices French bread, each 1/2-inch thick, to fit inside soup
bowls. Place bread on a baking sheet. Bake in a 325 F oven for 20 to
25 minutes until lightly toasted.
Heat oil and 2 tablespoons of the butter in a 3-quart pan over medium-low
heat. Add onions and cook, stirring occasionally, until soft and caramel
colored but not browned (about 40 minutes). Add broth and bring to a boil;
cover, reduce heat, and simmer for 30 minutes. Season to taste with salt and
pepper. Stir in the port.
Pour into six 1-1/2 to 2 cup oven proof soup bowls. Evenly add the diced
Gruyere and top with a piece of toast. Sprinkle equally with the shredded
Parmesan (or Gruyere). Melt remaining 2 tablespoons butter and drizzle over
cheese.
Bake in a 425 degree oven for ten minutes, then broil about 4 inches from the
heat until cheese is lightly browned.
Get it together
then remember
where you put it
Linda/Tennessee
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linda/tennessee (3:25:49 pm) : Title: French Onion Soup
Categories: Soups
Yield: 4 servings
6 lg Onions, sliced
6 tb Butter
6 c Beef Stock
1 tb Flour
4 French Bread Slices
1 c Parmesan Cheese, grated
Madeira Wine, to taste
Spread French Bread slices with 2 tablespoons of butter. Toast
until
brown and set aside.
In soup pot, melt remaining butter. Add onions and saute until
tender. Add stock. Add salt and pepper to taste. Add flour and mix
until smooth. Simmer for 15 minutes.
Pour in separate serving bowls and place toasted bread on top.
Sprinkle with Parmesan Cheese and broil until light brown.
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Michele, Nh (2:18:54 pm) : Imprecise French Onion Soup
Thinly slice a few onions, I use whatever I have Spanish, white, red. Heat
some olive oil in a pan and saute the onions until they're wilted add a
couple of cans of beef broth, some Worcestershire sauce and salt. Then I put
in oven proof mugs put a slice of French bread on top, top with Swiss and
put under the broiler until melted.
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SueA, CA (10:44:39 pm) : Norwegian Onion Soup
Jarlsberg, pronounced YARLS-berg, is similar to Swiss, but milder.
3 tablespoons butter or margarine
3/4 cup thinly sliced green onions with tops
3 tablespoons all-purpose flour
6 cups chicken broth or bouillon
1-1/2 cups shredded Jarlsberg cheese (6 oz.)
Salt and pepper to taste
Melt butter or margarine in a large saucepan over medium heat. Add green
onions. Saute until tender but not browned. Gradually blend in flour. Slowly
add broth or bouillon, stirring constantly until mixture thickens and
bubbles. Lower heat. Gradually stir in cheese until partially melted. Some
shreds of cheese should remain unmelted. Stir in salt and pepper to taste.
Serve immediately or refrigerate. Reheat before serving. Makes 4 to 6
servings.
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SueA, CA (10:45:02 pm) : PICANTE ONION SOUP
Grand Prize winner in the Pace Picante Sauce "Pick Up the Pace" Recipe
Contest, sponsored by Pace Foods, Inc.
Makes about 5 cups
3 cups thinly sliced onions
1 clove garlic, very finely chopped
4 tablespoons (1/2 stick) butter or margarine
2 cups tomato juice
1 (10 l/2-ounce) can condensed beef broth
1 soup can water
1/2 cup Pace Picante Sauce
1 cup unseasoned croutons
1 cup (4 ounces) shredded Monterey Jack cheese
Place the onions, garlic and butter in a 3-quart saucepan. Cook over
medium-low heat for about 20 minutes, stirring frequently, until the onions
are tender and golden brown. Stir in the tomato juice, broth, water and
picante sauce; bring to a boil. Reduce the heat and simmer, uncovered, for
20 minutes. Ladle the soup into bowls and sprinkle with the croutons and
cheese. Serve with bread sticks and additional picante sauce on the side.
From Cheese Cookery
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SueA, CA (10:45:24 pm) : Onion Soup with Cheese Crouton
1/4 cup (1/2 stick) butter
4 large yellow onions, thinly sliced
1/2 teaspoon sugar
6 cups canned beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
Salt and freshly ground pepper
4 to 6 slices French bread
Butter
1/4 cup (about) freshly grated
Parmesan or Gruyere cheese
Heat butter in large saucepan over medium heat. Add onion and sugar and
saute until golden. Add broth, Worcestershire and paprika and bring to boil.
Reduce heat and simmer uncovered 15 to 20 minutes. Add salt and pepper.
Meanwhile, toast bread on one side under broiler. Spread untoasted side with
butter and sprinkle with cheese. Return to broiler until lightly toasted.
Ladle soup into bowls and float toast. If soup bowls are oven proof, float
bread and run under broiler to toast second side.
From Cooking with Bon Appetit Soups and Salads
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SueA, CA (10:46:03 pm) : Onion Soup with Calvados
2 tablespoons (1/4 stick) butter
1 large onion, chopped
Pinch of brown sugar
2 cups chicken broth
1/4 teaspoon thyme
1 bay leaf
Salt and freshly ground pepper
1/2 ounce Calvados or applejack
Melt butter in heavy skillet over low heat. Add onion, sprinkle with sugar
and saute slowly until light caramel color, about 7 to 10 minutes. Add
broth, thyme, bay leaf, salt and pepper and blend well. Cover and continue
cooking for 20 minutes. Stir in Calvados or applejack just before serving.
From Cooking with Bon Appetit Soups and Salads
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SueA, CA (10:46:37 pm) : Onion Soup with Cheese Croutons
Slices of nutty-flavored Gruyere melted atop thick slabs of French bread
float in a robust beef broth studded with caramelized onions.
2 to 3 sweet onions (about 2 pounds)
2 tablespoons vegetable oil
2 tablespoons butter or margarine, melted
1 clove garlic, minced
2 tablespoons all-purpose flour
5 cups beef broth, divided
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon salt
2 teaspoons lemon juice
Freshly ground pepper to taste
Cheese Croutons
Cut each onion in half lengthwise; cut crosswise into thin slices.
Cover and cook onion in oil and butter in a large Dutch oven over medium-low
heat 20 minutes, stirring occasionally. Stir in garlic. Cook, uncovered,
over medium heat 30 minutes, stirring often.
Sprinkle onion mixture with flour. Cook 2 minutes, stirring constantly. Add
1 cup broth. Bring to a boil; boil 1 minute. Add remaining 4 cups broth, bay
leaf, thyme, and salt; stir well. Bring to a boil; reduce heat, and simmer,
uncovered, 20 minutes. Stir in lemon juice and pepper. Remove and discard
bay leaf.
Ladle 1 cup soup into individual soup bowls. Top each with a Cheese Crouton.
Serve immediately. Yield: 4 cups.
Cheese Croutons
(3/4-inch-thick) diagonally sliced French bread slices
1 clove garlic, crushed
2 ounces thinly sliced Gruyere cheese
2 teaspoons grated Parmesan cheese
Place bread slices on a baking sheet. Bake at 325 for 15 minutes or until
golden. Rub each slice of bread with garlic. Place Gruyere cheese on top of
bread. Sprinkle with Parmesan cheese. Bake at 375 for 3 minutes or
until cheese melts. Yield: 4 croutons. Joanna Badger
from America's Best Recipes
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SueA, CA (10:47:06 pm) : California Onion Soup
SERVES 6
I/4 pound butter
4 white onions, thinly sliced
6 shallots, minced
I teaspoon sugar
3 tablespoons flour
6 cups Beef Stock
I/3 cup dry sherry
Salt and freshly ground pepper to taste
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Melt the butter in a large saucepan, and add the onions. Cook slowly until
golden brown, about 5 minutes. Stir in shallots and sugar. Cook more
minutes, remove from heat, and stir in flour, blending well. Slowly add cups
of the Beef Stock and return to heat for 5 minutes, stirring frequently.
Puree in a blender or food processor. Deglaze the saucepan with remaining
stock. Add pureed mixture and bring to a boil. Reduce to a simmer and cook
for 5 minutes. Add sherry and cook 5 minutes more. Season to taste with salt
and pepper. Pour the soup into oven proof bowls. Top with cream that has been
whipped with Parmesan cheese. Brown slightly under broiler.
California Heritage