FRENCH ONION SOUP AU GRATIN RECIPES

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FRENCH ONION SOUP AU GRATIN RECIPE BY CLAIRE PEREZ - SOUTH ...



French Onion Soup au Gratin Recipe by Claire Perez - South ... image

A delicious mixture of Gruyere and mozzarella cheeses make the perfect golden brown gratin on the French onion soup at Abe and Louie’s in Boca Raton, Florida. Be sure to sauté the onions until you get a rich, caramel color. This will bring out the sweetness and reduce the sherry until almost dry.This recipe was originally published in the South Florida Sun Sentinel.

Provided by THEDAILYMEAL.COM

Total Time 1 hours 14 minutes59S

Prep Time 14 minutes59S

Cook Time 59 minutes59S

Yield 12

Number Of Ingredients 12

3 pound red onions, sliced 1/4-inch thick
3 pound yellow onions, sliced 1/4-inch thick
1/2 tablespoon minced garlic
1 1/2 cups cooking sherry
3 quarts water
4 ounce beef bouillon base
4 ounce veal demi-glace base
3/4 teaspoon ground white pepper
1 1/2 tablespoons granulated onion
3 cup croutons
24 ounce grated gruyere cheese
24 ounce grated mozzarella cheese

Steps:

  • Step 1: In a large stock pot over medium-high heat, melt 4 ounces (1 stick) unsalted butter. Add 3 pounds sliced red onions and 3 pounds sliced yellow onions. Sauté until caramelized. Add 1/2 tablespoon minced garlic and cook for an additional 5 minutes, stirring frequently.
  • Step 2: Add 1 1/2 cups cooking sherry to deglaze, reduce heat and simmer until almost dry.
  • Step 3: Add 3 quarts water, 4 ounces beef bouillon base, 4 ounces veal demi-glace base, 3/4 teaspoon ground white pepper and 1 1/2 tablespoons granulated onion. Simmer for 30 minutes, stirring frequently.
  • Step 4: To serve, preheat broiler to high. Using an ovenproof crock or bowl, ladle soup into bowl. Top each serving with 1/4 cup croutons. This keeps the cheese from sinking.
  • Step 5: Sprinkle each serving with 2 ounces Gruyere and 2 ounces mozzarella cheese. Place under broiler until golden brown and bubbly, serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 561 calories, SugarContent 11 g, FatContent 33 g, CarbohydrateContent 31 g, CholesterolContent 113 mg, FiberContent 4 g, ProteinContent 33 g, SaturatedFatContent 20 g, SodiumContent 981 mg

FRENCH ONION SOUP AU GRATIN 7 | JUST A PINCH RECIPES



French Onion Soup Au Gratin 7 | Just A Pinch Recipes image

I make a large batch of this soup because my wife loves it.I freeze it in quart freezer bags so we can put it in a bowl and thaw it in the microwave.

Provided by Karl Strasser @Frenchpress

Categories     Other Appetizers

Prep Time 15 minutes

Cook Time 1 hours

Yield 16

Number Of Ingredients 15

1/2 gallon water
1 - bay leaf
2 teaspoon(s) thyme, dried
1 tablespoon(s) worcestershire sauce
5 pound(s) onions julienned
1/8 cup(s) beef base (paste)
1/8 cup(s) chicken base(paste)
1/2 cup(s) red wine
1 cup(s) cream sherry
1/4 cup(s) butter
1/2 cup(s) flour
FOR EACH SERVING
1 slice(s) swiss cheese
1 slice(s) provolone cheese
10 - croutons

Steps:

  • Saute the onion until they are light brown.Add the flour to the onions and mix in well.
  • Add the onions to a large stock pot and the rest of the ingredients and bring to a boil.
  • Then reduce heat to a simmer. Simmer 1 hour. Put soup in a soup crock and add croutons,cheese.
  • Put under a broiler or a toaster oven until cheese is golden brown. Then serve.
  • Soup can be frozen and served at a later date.

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A delicious mixture of Gruyere and mozzarella cheeses make the perfect golden brown gratin on the French onion soup at Abe and Louie’s in Boca Raton, Florida. Be sure to sauté the onions until you get a rich, caramel color. This will bring out the sweetness and reduce the sherry until almost dry.This recipe was originally published in the South Florida Sun Sentinel.
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