ONION GRATIN SOUP RECIPES

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FRENCH ONION SOUP POTATO GRATIN RECIPE | FOOD NETWORK



French Onion Soup Potato Gratin Recipe | Food Network image

Provided by Food Network

Categories     side-dish

Total Time 2 hours 25 minutes

Cook Time 45 minutes

Yield 8 to 10 servings

Number Of Ingredients 14

8 tablespoons unsalted butter, wrapper reserved
5 large Spanish onions, sliced about 1/4 inch thick 
Kosher salt and freshly ground black pepper 
About 3/4 cup beef stock 
2 tablespoons sherry 
2 teaspoons Dijon mustard 
3 pounds Yukon gold potatoes
Kosher salt and freshly ground black pepper 
1 pound Gruyere, shredded 
8 ounces mozzarella, shredded 
1 1/4 cups heavy cream 
1 1/4 cups beef stock 
One 4 1/2-ounce bag premade croutons, lightly crushed 
One 3 1/2-ounce bag French fried onions 

Steps:

  • For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
  • For the potato gratin: Preheat the oven to 400 degrees F.
  • Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
  • Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
  • Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
  • In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
  • In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
  • Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!

FRENCH ONION SOUP - THE PIONEER WOMAN



French Onion Soup - The Pioneer Woman image

It may be slightly unusual to suggest French Onion Soup for a Valentine’s Day dinner—just as unusual, probably, as my putting Roasted Garlic Mashed Po

Provided by Ree Drummond

Categories     Valentine's Day    main dish    soup

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 6 servings

Number Of Ingredients 9

1 stick Butter
4 whole Large (or 6 Medium) Yellow Onions, Halved Root To Tip, And Sliced Thin
1 c. (generous) Dry White Wine
4 c. Low Sodium Chicken Broth
4 c. Beef Broth
2 cloves Minced Garlic
Worcestershire Sauce
Several Thick Slices Of French Bread Or Baguette
5 oz. weight (to 7 Ounces) Gruyere Cheese, Grated

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.

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