onion Soup?

Question

Has any one got a nice recipe for Onion Soup,

Answer 1

French Onion Soup:

3 14-ounce cans ready-to-eat beef broth
3/4 cup canned French-fried onions
1/4 cup dry sherry
4 slices stale French bread
4 1-ounce slices Swiss cheese

Heat oven to 400º F. Arrange four 10-ounce oven-safe soup bowls on a baking sheet. Divide the broth and onions among them. Add 1 tablespoon of sherry to each. Float a slice of bread in each bowl and top with a slice of cheese. Bake 12 to 15 minutes or until the cheese is melted and the soup is bubbling.

Yield: 4 servings

Answer 2

"French Onion Soup" - 4 servings

3 cups sliced onion (about 3 medium)
2 tablespoons butter
2 (10 1/2 oz.) cans condensed beef broth (bouillon)
1 1/2 cups water
1 teaspoon Worcestershire sauce
2 thin slices French bread; toasted
Grated Parmesan cheese

In covered large saucepan, cook onion in butter over low heat about 30 minutes, stirring occasionally. Add beef broth, water, and Worcestershire sauce; heat to boiling. Reduce heat; cover and simmer about 30 minutes.
Place 1/2 slice toasted bread in each of 4 soup bowls; pour hot soup over bread and sprinkle with cheese.

Answer 3

500 grammes onions sliced
1 litre good chicken stock
1 tbsp olive oil
1 tbsp butter
1 clove garlic crushed
salt and pepper

For garnish:
Slices of oven toasted bread
Grated cheese

Heat ovenproof pan, add butter and oil. Add crushed garlic and onion. Sweat over low heat until onions are brown and sweet - will take at least 20 minutes - the longer the better. Add stock and bring to the boil. Boil for 20 minutes.
Prepare croutons by drying bread in oven (healthy option) or frying in oil and butter till crisp.

Serve by ladling soup imto ovenproof bowl, cover crouton with grated cheese, put into bowl, flash under grill until cheese bubbles

Answer 4

5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated

Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

Answer 5

you will need 1 qt of good rich beef stock.....and take 3 onions sliced and sauteed in butter (unsalted) but reg ok....the onions need to be glazy after sauting...to this add the stock 3 bay leaves and 1/2 cup of red wine (opt).season with salt and pepper to taste bring to a boil and then lower heat to keep warm.....then take some french bread and butter both sides and dip in parmesan cheese and toast both side in oven..only til brown then ladle up a bowl of soup (oven proof) leave room to put a slice of the bread floating in soup and then a slice of swiss cheese and set under broiler to melt and brown cheese garnis with a little parmesan

Answer 6

2 tablespoons butter
1 lb. onions, sliced
2 1/2 cups chicken stock
1 bay leaf
1/8 teaspoon salt
1/8 teaspoon pepper
4 slices of French loaf
4 oz (1 cup) shredded Cheddar cheese

Answer 7

2Lbs onions and one bunch of chives sliced and gently fried in a little butter and olive oil in a large pan until browned, add 2 pints of beef or chicken stock when browned with salt and black pepper, and then simmer for about 10 minutes.
you can add a bay leaf or some parsley for a nice twist .

Answer 8

no but i once had some on holiday in tenerife it had a egg on top proper nice