BEST FRENCH ONION SOUP CROCKS RECIPES

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FRENCH ONION SOUP RECIPE - MARTHA STEWART



French Onion Soup Recipe - Martha Stewart image

French onion soup feeds the soul on a cold day, and now you can enjoy it at the best restaurant on the block: your place. Our classic recipe turns a lazy Sunday into a long-simmering affair. Set yourself up for maximum coziness and serve it bubbling hot.

Provided by Greg Lofts

Categories     Soup Recipes

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
3 pounds sweet onions, such as Vidalia, halved and thinly sliced (9 cups)
2 tablespoons unsalted butter
1 clove garlic, minced (1 teaspoon)
3 thyme sprigs
1 bay leaf
Kosher salt and freshly ground white pepper
1/2 cup dry vermouth or dry white wine
2 quarts beef stock, preferably homemade
1/3 cup sweet Marsala, Madeira, or port wine
6 slices French bread or other soft country loaf (each 1 inch thick), lightly toasted
8 ounces Gruyère, coarsely grated (2 cups)

Steps:

  • Heat oil in a large, heavy pot over medium. Add onions and cook, stirring occasionally, until soft and beginning to turn golden, 35 to 40 minutes (if onions develop color quickly, reduce heat).
  • Add butter, garlic, thyme, bay leaf, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring a few times, until golden brown, 15 to 20 minutes more. Add vermouth and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes.
  • Stir in stock and Marsala. Bring to a boil, then reduce heat to low and gently simmer 45 minutes. Season to taste.
  • Preheat broiler. Ladle soup into broiler-safe crocks or bowls set on a rimmed baking sheet. Nestle a piece of toast into each, partially submerged, and top each with 1/3 cup Gruyère. Broil until cheese is melted, bubbly, and golden brown in places, 2 to 4 minutes. (Soup without toast and cheese can be cooled and refrigerated in an airtight container up to 3 days, or frozen up to 6 months.)

ONION SOUP GRATINéE - WILLIAMS SONOMA



Onion Soup Gratinée - Williams Sonoma image

To ensure a golden crust forms on this gratinéed soup, do not push the croutons into the soup. Simply float them on top.

Provided by WILLIAMS-SONOMA.COM

Total Time 90 minutes

Prep Time 20 minutes

Cook Time 70 minutes

Yield 6 servings

Number Of Ingredients 12

2 Tbs. unsalted butter
4 yellow onions, thinly sliced
2 garlic cloves, chopped
4 fresh thyme sprigs
1 bay leaf
2 Tbs. all-purpose flour
1/4 cup dry white wine
1/4 cup port
8 cups chicken stock
Salt and freshly ground pepper, to taste
1-lb. loaf country-style white bread
1/2 lb. grated Gruyère cheese

Steps:

  • In a large soup pot over medium heat, melt the butter. When the foaming subsides, add the onions, garlic, thyme and bay leaf and sauté, stirring occasionally, until the onions are tender and golden, about 20 minutes.
  • Add the flour and cook, stirring constantly, for 2 minutes. Add the white wine and port, bring to a simmer, stirring occasionally, and cook for 5 minutes. Add the stock, return to a simmer and cook for 30 minutes. Season with salt and pepper.
  • Position a rack in the upper third of an oven and preheat to 400°F.
  • Cut the bread into 1-inch-thick slices, arrange on a baking sheet and bake until golden, 12 to 15 minutes.
  • Remove the bay leaf from the soup and ladle the soup into 6 ovenproof soup bowls or crocks, filling them to within 1 inch of the rim. Trim the croutons as needed to fit inside the bowls, then top each portion with 2 croutons and sprinkle generously with cheese. Place the bowls on a baking sheet and bake until the crust is golden brown and crispy, 12 to 15 minutes. Serve immediately. Serves 6.

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ONION SOUP GRATINéE - WILLIAMS SONOMA
To ensure a golden crust forms on this gratinéed soup, do not push the croutons into the soup. Simply float them on top.
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Total Time 90 minutes
  • Remove the bay leaf from the soup and ladle the soup into 6 ovenproof soup bowls or crocks, filling them to within 1 inch of the rim. Trim the croutons as needed to fit inside the bowls, then top each portion with 2 croutons and sprinkle generously with cheese. Place the bowls on a baking sheet and bake until the crust is golden brown and crispy, 12 to 15 minutes. Serve immediately. Serves 6.
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