French Onion Soup

Discussion in 'Recipes' started by Bengal B, May 20, 2004.

  1. Bengal B

    Bengal B Founding Member

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    French Onion Soup3 Lbs.sweet yellow onions1 Lb. small red Onion4 tablespoons butter4 tablespoons flour1 tablespoon honey1 tablespoon Worcestershire sauce 1/2 teaspoon fresh ground pepper 2 15-ounce cans beef broth Peel and slice OnionSeparate onions into rings. In a large Dutch oven, sauté onions in butter over low heat untilcaramelized, about 15 minutes. Add honey, Worcestershire sauce and sprinkle in flour and pepper. Stir and cook for 1 minute over medium heat. Stir in beef broth. Simmer for 30 minutes. Serve on toasted French bread in bottom of soup bowl. Reheat soup and ladle over bread. Top with grated Jarlsberg, Gruyere, or Swiss cheese. Place under preheated broiler until cheese melts.
     
  2. Bengal B

    Bengal B Founding Member

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    Golden Sweet Onion Soup

    Golden Sweet Onion Soup 3 tb Butter2 lg Sweet onions; halved / sliced2 sm Yellow squash; halved.. lengthwise and sliced1/2 ts Ground Paprika Pepper 1/4 ts Turmeric 1 pt Chicken broth1 c Water1/4 c Flour1/2 ts Salt1/4 ts Ground white pepper 2 c MilkSliced natural almonds;Chopped fresh parsley leaves. In heavy 4 quart saucepan, heat butter overmedium heat. Add onions and sauté until lightlybrowned, about 5 minutes. Add yellow squash,paprika and turmeric; cook 3 minutes. Add brothand heat to boiling over high heat. Reduce heat tolow, cover and cook until vegetables are verytender, about 10 minutes. In small bowl, gradually stir water into flouruntil smooth. Stir flour mixture, salt and pepperinto vegetable mixture. Heat to boiling, stirringconstantly, until thickened, 3 to 4 minutes. In blender, blend mixture, in batches, untilsmooth. Return soup to saucepan and add milk; toserve immediately, reheat just until hot. To servelater, cool to room temperature and refrigerate,tightly covered; reheat just before serving.. To serve, divide soup among 8 bowls and topwith toasted almonds and parsley, if desired
     
  3. Bengal B

    Bengal B Founding Member

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    Cream of Onion Soup

    Cream of Onion Soup3 Tbsp butter 1-1/2 cups thinly sliced onions 1 Tbsp flour 1/2 tsp salt 4 cups milk or cream4 beaten egg yolks Salt Paprika, freshly grated nutmeg, or Worcestershire sauce (optional) Sauté the onions in the butter over medium-low heat until golden brown.Stir in the flour and salt, then add the liquid of your choice. Simmer the mixture, covered, until the onions are very tender. Pour a small amount of the soup into the egg yolks and mix, then pour that mixture into the soup and stir well. Heat a bit more, but do not allow it to come to a boil. Season with the paprika, nutmeg, Worcestershire sauce, if desired.
     
  4. Bengal B

    Bengal B Founding Member

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    CREAMY SWISS ONION SOUP

    CREAMY SWISS ONION SOUP7 tablespoons butter or margarine1 1/2 cups day-old bread cubes3 large onions, quartered & thinly sliced1 1/2 cups water4 1/2 teaspoons chicken bouillon granules1/4 cup all-purpose flour1 3/4 cups milk1 1/2 cups shredded Swiss cheese pepper -- to tastefresh chives or parsley -- mincedMelt 3 tablespoons butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350F degrees for 7 minutes; turn and bake 7 minutes longer or until toasted.Meanwhile in a large saucepan, saute the onions in remaining butter until lightly browned, about 12 minutes. Stir in water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Combine flour and 1/2 cup milk until smooth; gradually stir into onion mixture. Stir in remaining milk. Bring to a boil; boil for 2 minutes, stirring until thickened. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper.Ladle into four ovenproof bowls; sprinkle with reserved croutons and remaining cheese. Broil 4 inches from heat until cheese is melted and bubbly. Garnish with chives.
     

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