Recipe: French Onion Soup (10)

Hope this helps.

Joe

FRENCH ONION SOUP WITH CHEESE TOAST
1/2 c. butter
3 lb. onions, thinly sliced
3 cloves garlic, crushed
7 c. beef broth
or 4 (14 1/2 oz.)cans ready-to-serve beef broth
2 c. dry white wine or chicken broth
1/4 tsp. salt
1/4 tsp. pepper
13 slices toasted French bread (1/2" thick)
13 oz. Swiss or Gruyere cheese, sliced
Fresh parsley, chopped
Melt butter in 5-quart Dutch oven or stockpot over medium heat. Stir in onions and garlic. Cook 20 to 30 minutes or until onions are very soft. Stir in broth, wine, salt and pepper. Cook, uncovered, for 40 to 60 minutes or until flavors are blended. Just before serving, toast bread; place cheese on hot bread. To serve, ladle soup into bowls; top with toasted cheese bread and parsley. Makes 13 (1-cup) servings.

FRENCH ONION SOUP
1 stick butter
2 1/2 c. onion rings
2 cans beef bouillon soup
2 cans water
1 tsp. Lea & Perrins
Toasted French bread
Mozzarella or Swiss or Parmesan cheese
In 2-quart bowl, melt butter in microwave. Stir in onion rings. Saute 5 minutes on high. Stir in bouillon, water, and Lea & Perrins. Cook on high 5 minutes, then simmer on medium 5 minutes. Top with cheese. Reheat 1 minute to melt cheese before serving. Serve with French bread.

DISNEY'S FRENCH ONION SOUP
2 c. sliced Spanish onions
2 tsp. margarine
2 3/4 c. water
2 beef bouillon cubes
1 chicken bouillon cube
1/8 tsp. white pepper
Salt to taste
1/4 tsp. garlic powder
1 tbsp. dry sherry or white wine
French bread, sliced 1 inch thick and toasted
Mozzarella cheese
Saute onions in margarine in a heavy 6-cup saucepot until golden brown, stirring often. Add water, bouillon cubes, pepper, salt if needed, and garlic powder. Bring to a boil and simmer, covered, 10-15 minutes. Add sherry and cook 2 minutes longer. Serve topped with French bread and Mozzarella cheese. Place under broiler long enough to melt cheese.

RENE'S FRENCH ONION SOUP
4 to 5 lg. yellow onions (about 1 1/2 lbs.)
3 tbsp. butter or margarine
1/4 tsp. coarsely ground black pepper
1 tbsp. all-purpose flour
3 cans (10 3/4 oz. size) beef broth,undiluted
3 c. water
1 bay leaf
6 to 8 slices French bread
2 tbsp. Parmesan cheese
1 c. grated Gruyere cheese or Swiss cheese
NOTE: If you do not have individual onion soup bowls or a broilerproof casserole, be sure to follow the baking directions, not the broiling directions.
1. Peel onions; cut off and discard root ends. Using a large French chef's knife, slice onions thinly. In a 4-quart saucepan, over medium-high heat, melt butter. Add onions and ground black pepper to butter.
2. Saute onion mixture until onions are a light golden brown. Sprinkle onion mixture with flour and stir until all traces of flour disappear. Cook 1 minute longer, stirring constantly with a wooden spoon. Remove from heat.
3. Gradually add beef broth to onion mixture, stirring constantly; stir in water and bay leaf. Return to medium-high heat and bring mixture to boiling, stirring constantly. Reduce heat to low and cook uncovered for 30 to 40 minutes. Discard bay leaf.
4. Taste soup and add salt and pepper, if desired. Turn soup into individual onion soup bowls placed on a jelly-roll pan or into a broilerproof casserole. Toast the French bread slices in a toaster or under the broiler until they are light golden brown.
5. Arrange toast slices on top of onion soup. (Do not push them into the soup.) Sprinkle the toast liberally with the Parmesan cheese and grate Gruyere cheese. Place bowls or broilerproof casserole 6 inches from heat source in preheated broiler. Or preheat oven to 425 degrees and place bowls or casserole in oven.
6. Broil or bake the soup until the Gruyere cheese melts and turns golden brown. Remove from oven; serve immediately. Makes 6 servings. To prepare soup ahead: Complete steps 1, 2 and 3; refrigerate soup. Before serving, proceed with steps 4, 5 and 6.

FRENCH ONION SOUP
3 med. sweet Spanish onions, separated into rings
1/4 c. butter or margarine
2 tbsp. flour
2 cans (10 1/2 oz. each) condensed beef bouillon soup
2 1/2 c. water
6 slices of toasted French bread
1/2 c. grated Parmesan cheese
1/2 c. grated Swiss cheese
Saute onions in butter or margarine at moderate temperature until soft and golden. Stir in flour. Gradually add bouillon and water. Bring to boil and simmer 20 minutes. Meanwhile, toast bread lightly. Place bread in ovenproof bowls. Ladle soup over bread. Sprinkle with cheeses and bake at 425 degrees for 10 minutes.

FRENCH ONION SOUP
2 lbs. yellow onions, thinly sliced
1 tbsp. olive oil
3 tbsp. margarine
2 tbsp. molasses
1 tsp. salt
1/2 tsp. pepper
1/4 c. flour
1 can beef broth
2 c. hot water
2 tbsp. beef bouillon granules
Dash of Worcestershire sauce
Thick sliced French bread, toasted on 1 side
2 c. shredded Swiss cheese
Combine onion, oil and margarine in large saucepan. Cook covered over medium heat for 15 minutes, stir occasionally. Stir in brown sugar, molasses, salt and pepper. Cover and simmer for 35 minutes, stirring occasionally. Add flour and cook 1 minute, stirring constantly. Gradually add broth and water with dissolved bouillon. Cook 20 minutes. Ladle soup into soup dishes that can be put into the oven. Top with half a slice of bread and sprinkle with cheese. Place under broiler for 2 to 3 minutes. Yields: 10 cup servings.

CLASSIC FRENCH ONION SOUP
4 c. thinly sliced sweet onions
1 clove garlic, finely chopped
1/4 c. margarine or butter
5 1/2 c. water
1/3 c. dry sherry or white wine or water
8 tsp. beef flavor instant bouillon
or beef flavored bouillon cubes
6 (3/4" thick) slices French bread,buttered & toasted
6 slices Swiss cheese, cut in half crosswise
In large saucepan, cook onions and garlic in margarine until golden brown. Add water, sherry and bouillon, bring to a boil. Reduce heat; cover and simmer 30 minutes to blend flavors. Place soup in six oven proof soup bowls. Top each serving with a bread slice and cheese. Broil until cheese melts. Serve immediately. Refrigerate leftovers.

FAMOUS BARR'S FRENCH ONION SOUP
1 lb. 6 oz. peeled onions
3 oz. butter
1 tsp. freshly ground pepper
1 tbsp. Spanish paprika
2 bay leaves
1 1/2 tsp. salt
1/2 c. flour
1 1/2 qts. beef bouillon (from cubes or canned)
Cut onions in half and slice with the grain about 1/8" thick. Melt butter and add sliced onions. Saute slowly for 20 minutes, stirring frequently. Add paprika, pepper, bay leaves and flour. Mix well, keeping flame low. Stir while cooking for 5 minutes. Gradually add hot bouillon while stirring, preferably with a wooden spoon. Simmer soup, covered for at least 30 minutes.
If a rich brown color is desired, add caramel coloring. Taste soup and season with salt. Yield: 2 quarts. Serving Suggestion: Heat soup and fill oven proof casserole or individual oven proof crocks with 8 ounces of soup. To with thin slices of French bread and cover each serving with 1 1/2 ounces of grated Swiss or Gruyere cheese. Place under broiler and melt cheese until golden brown.

FRENCH ONION SOUP
5 c. thinly sliced yellow onions (1 1/2 lbs.)
3 tbsp. butter or margarine
1 tbsp. vegetable oil
1 tsp. salt
1/4 tsp. sugar
3 tbsp. flour
3 cans beef bouillon
3 c. water
1/2 c. dry wine
Garlic and pepper to taste
8-10 oz. grated Swiss cheese
8 slices toasted French bread
Grated Parmesan cheese
Cook onions slowly in butter and oil in heavy 4 quart saucepan for 15 minutes. Stir in salt and sugar. Continue cooking until onions are golden brown. Sprinkle in flour and stir for 3 minutes. Add bouillon and water; blend well. Add wine and seasonings. Simmer 30 more minutes. Ladle into individual ovenproof soup bowls. Add grated Swiss cheese to each bowl. Top each with a toast round and sprinkle with Parmesan cheese and more Swiss cheese if desired. Bake 30 minutes in 325 degree oven and serve. (To make toast: Cut French bread 1/2 - 1 inch thick. Place on cookie sheet and bake at 325 degrees until dried out and brown.)

FRENCH ONION SOUP
6 lg. onions, about 3 lbs. thinly sliced
6 cloves of minced garlic
2 tbsp. butter, add more if necessary
1 tbsp. oil
1/4 tsp. sugar
1 tbsp. flour
3 (14 oz.) cans beef broth
1/2 c. dry white wine
1 tsp. Dijon mustard
Salt to taste
Dried out French bread, sliced
Grated Swiss cheese
Cook onions and garlic slowly on low heat with butter and oil in large ovenproof stock pot for 15 minutes, covered. Uncover, raise heat to medium, stir in sugar. Cook for about 45 minutes, stirring frequently until onions have carmelized and are an even, deep, golden brown. Sprinkle on flour and stir for 2 minutes. Pour in 1/2 can of broth and mix in the flour. Add rest of broth, wine, and mustard. Simmer on low for 30 minutes. Salt to taste. When ready to serve, float French bread and grated cheese on top of soup. Put under broiler until cheese melts, about 10 minutes.