FRENCH ONION CAN SOUP RECIPES

Steps:

• Preheat oven to 400 degrees.Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Add onions and cook, covered, for 20 minutes. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow onions to cook in the oven for 1 hour, stirring at least once during the cooking process so onions won’t stick and burn.Remove pot from oven and place back on stovetop over medium heat. Stir, scraping off all the brown, flavorful bits. Turn off heat and pour in wine. Turn heat back to medium. Cook wine for five minutes, allowing it to reduce. Add broths, Worcestershire Sauce and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes.Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy.When soup is ready, ladle into bowl or ramekin. Place crispy bread on top, and then sprinkle generously with grated cheese. Broil until cheese is melted and bubbly.Serve immediately.

Steps:

• Peel onions and slice 1/8 inch thick, preferably in a food processor.
• Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
• (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
• Pour in 6 cans broth and wine. Increase heat and bring to a boil.
• Dissolve flour in remaining 1 can broth.
• Stir into boiling soup.
• Reduce heat and simmer slowly for 2 hours.
• Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.
• If desired, pour into ovenproof crocks or bowls.
• Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
• Leftover soup can be frozen.