Details are important on this one. I need a simple French Onion Soup recipe. Got one?

Question

I want to make it in a large pot rather than individual bowls, as there will be several of us here with varying dietary issues.

There can be no alcohol/wine of any kind in the recipe. One person coming out tonight is Muslim and another is a recovering alcoholic. Another person is allergic to dairy. Not lactose intolerant - a real, anaphylactic shock inducing allergy. So no cheese/milk proteins allowed.

So far I'm looking at carmelized onions and beef stock. How would you jazz this up?

~Morg~

Answer 1

Ingredients:
3 tablespoons olive or vegetable oil
4 large onions, sliced
2 cloves garlic, minced
2 tablespoons flour
4 cups beef stock

1/2 teaspoon dried thyme
1 bay leaf
salt & pepper to taste
6 slices crusty French bread
3 tablespoons butter
garlic powder to taste


Directions:

Saute onions in oil in Dutch oven over low heat until tender and golden yellow, about 20 to 25 minutes.

Sprinkle flour over onions; cook a few minutes more, browning the flour well. Add stock and bring to boil; add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper to taste.

Meanwhile, spread bread slices with butter and toast under the broiler, watching carefully to avoid burning.

When soup is ready, spoon into 6 ovenproof bowls; top each with a slice of toast.

Answer 2

BEST YET ONION SOUP
Serving Size : 6

5 lg Yellow sweet onions
1 tb Margarine
1 tb Olive oil
1/4 ts Coarsely ground pepper
1 tb Flour
3 c Beef broth (10 3/4 oz.size
Container) undiluted
2 c Water
Salt and pepper to taste
After cooking
6 sl Fench bread (toasted)
2 tb Parmesan cheese
1 c Grated cheese of your choice (gruyere, mozzerella, or swiss, cheddar or jack )

Peel, and thinly slice onions. Put margarine in 4
quart dutchoven melt margarine mixed with olive oil
over medium high heat. Add onions, and sauate stirring
frequently with wooden spoon and cook until a light
warm brown. Sprinkle onions with flour, mix to coat,
stir until all traces of white flour disapear. Cook
one minute longer, remove from heat. Gradually add
beef broth, stirring while doing so. Add water,
return to moderately high heat and bring to boil.
Reduce heat and cook uncovered, for 30 - 40 minutes.
Taste soup and add salt paper to taste.. Pour soup
into 6 individual oven proof serving bowls. Place the
bowls on a jelly roll pan, top soup with a slice of
toasted french bread. Sprinkle liberally with parmesan
and gratted cheese. Place bowls 6 inches from
preheated broiler or oven preheated to 425F. Broil or
bake just until cheese melts and turns a rich light
golden brown. Remove; and serve immediately.

Answer 3

It appears that the soup is going to instruct individual bowls...

"Onion Soup Gratinee" - 6 servings

1/4 cup butter or margarine
4 cups sliced onions
3 (10 1/2 oz.) can condensed beef broth
2 soup cans water
1/8 tsp. pepper
1 tsp. Worcestershire sauce
6 slices French bread; toasted
3 cups shredded Swiss cheese

1) In 4-quart saucepan over medium-high heat, in hot butter, cook onions until tender; stir in broth, water, pepper and Worcestershire sauce. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes. Preheat oven to 425*.
2) Ladle soup into six 12-ounce ovensafe bowls; place 1 slice toasted bread on surface of soup in each bowl. Sprinkle 1/2 cup cheese onto each toasted bread slice in soup.
3) Bake 10 minutes or just until cheese is melted. Yields 8 cups.

Answer 4

ok ... I'd change the butter/margarine to what they alleric person can tolerate

French Onion Soup
Ingredients:
Soup
4 large onions
1/4 cup butter or margarine
2 teaspoons sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
8 cups reduced-sodium beef broth
Salt and ground black pepper to taste

Croutons
8 1-inch-thick French bread slices
1 cup (4 ounces) shredded mozzarella cheese


Directions:
1.Preheat oven to 400°F. For soup, slice onions using Ultimate Slice & Grate fitted with v-shaped thick slicing blade. Melt butter over medium heat in Dutch (6-qt.) Oven; add onions and sugar. Cook and stir 15-18 minutes, stirring frequently, until onions are tender and golden brown. Stir in flour and salt. Gradually add beef broth; bring to boil over medium-high heat, stirring frequently. Add salt and black pepper to taste. Cover; reduce heat and simmer 10 minutes.
2.For croutons, place bread slices on Classic Round Stone; bake 5 minutes or until lightly toasted. Grate cheese using Ultimate Slice & Grate fitted with grating blade. Turn bread slices over; sprinkle with cheese. Continue baking 5-8 minutes or until cheese is lightly browned and melted.
3.Ladle soup into bowls; top with croutons.
You can leave the cheese off of some of the croutons as well.

Answer 5

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Answer 6

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