Best Antoines Soupe A Loignon Gratine Recipes
SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)
Provided by Food Network
Number Of Ingredients 11
Steps:
- Melt 3 tablespoons of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute stirring often until onions are very soft and deep golden brown. Reduce heat to medium, sprinkle in flour and cook, stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste. Preheat oven to 425 degrees. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tablespoons of butter, then toast until golden brown on both sides in the oven. Place a slice of toast in each of 8 ovenproof bowl, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.
FRENCH ONION SOUP GRATINEE
About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!
Provided by Jersey Tomato
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
- Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
- Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
- Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
- Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!
Nutrition Facts : Calories 617.8 calories, Carbohydrate 39.5 g, Cholesterol 113.9 mg, Fat 35.9 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 20.8 g, Sodium 3335.7 mg, Sugar 10.6 g
COMME CA'S SOUPE A L'OIGNON GRATINEE
A recipe from the LA Times Culinary SOS column. This soup was remembered by the requester from a chilly late night foray to Paris' Halle market 40 years ago! Long time to make - Purrfect activity for a lazy wet cold Sunday - I suspect it would be a lovely brown bagged soup in a wide mouth Thermos with crusty bread, Gruyere slices & crisp apple on the side.
Provided by Busters friend
Categories Cheese
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. Place the onions and butter in large lidded casserole, season with one-fourth teaspoon salt, cover and place in the oven. Cook, stirring every 15 minutes or so, until the onions are softened and a light golden-brown, about 1 1/2 hours.
- Transfer the casserole to the stove-top and heat over medium-high heat. Continue to cook, stirring frequently, until the onions are a deep golden-brown and just begin to stick to the bottom of the pot to form a crust.
- Add half of the water and cook, scraping the bottom constantly, until the water has evaporated, about 8 minutes. Add the Sherry and continue cooking until it has evaporated, 3 to 5 minutes.
- Stir in the remaining water, chicken broth and beef broth, as well as the thyme bundle and bring to a gentle simmer. Reduce the heat to maintain a bare simmer and continue to cook for 40 minutes. Remove the thyme and season to taste with salt and pepper.
- While the soup is simmering, prepare the toasts: Slice the French bread on a bias into one-half-inch thick slices large enough to fit inside of each soup bowl (use one toast if it will fit, two if the slices are smaller). Toast the bread until crisp and golden. Set aside.
- Fill 8 oven-proof soup bowls with soup to one-half inch from the rim, making sure to distribute onions evenly between bowls. Lay the toasts on top of the soup, inside the edges of the bowl. Sprinkle the grated Gruyère evenly over the tops of the bowls and place the bowls under the broiler just until the cheese is bubbling and begins to brown in places. Serve immediately.
Nutrition Facts : Calories 615.5, Fat 27.1, SaturatedFat 15, Cholesterol 78.1, Sodium 1216.2, Carbohydrate 48.1, Fiber 3.8, Sugar 8, Protein 27.1
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Antoine's Soupe a l'Oignon Gratiné Recipes is a famous French onion soup cooked at Antoine's Restaurant in New Orleans, Louisiana. It is a delicious and savory soup with caramelized onions, beef broth, and topped with croutons and cheese. The recipe has been passed down through generations since its invention in the 17th century. Antoine's Restaurant has been known for its sophisticated dining experience and authentic French cuisine since 1840, and the soup has been a signature dish ever since.
History
The origins of Soupe a l'Oignon Gratiné recipes can be traced back to the Roman Empire, where it was served as a hangover remedy. The dish was later popularized in France during the 18th century when it became a staple of French cuisine. The dish was created as a way to use up leftover bread and onions, and it quickly became a popular dish among the working class. Soupe a l'Oignon Gratiné was later served in restaurants and eventually became a signature dish of French cuisine. Antoine's Restaurant in New Orleans, Louisiana, was founded in 1840 by Antoine Alciatore, who was born in Marseilles, France. Antoine's has been known as one of the most sophisticated restaurants in the United States, serving authentic French cuisine for more than 180 years. The restaurant has been a favorite among celebrities, politicians, and locals alike. Antoine's Soupe a l'Oignon Gratiné Recipe is one of the most famous dishes served at the restaurant and has been a favorite among the patrons for generations.Ingredients
The recipe for Antoine's Soupe a l'Oignon Gratiné incorporates simple ingredients that are easily accessible. The main ingredients include:- Onions
- Butter
- Flour
- Beef broth
- Dry white wine
- Herbs (thyme and bay leaves)
- Salt and pepper
- Bread (French baguette)
- Gruyere cheese (or Swiss cheese)
Preparation
The recipe for Antoine's Soupe a l'Oignon Gratiné is a lengthy process, but it's well worth the effort. The onions need to be caramelized slowly to achieve a deeper, sweeter flavor. Here are the steps involved:Step 1: Caramelize the onions
Begin by thinly slicing the onions and melting butter in a large saucepan or Dutch oven over medium heat. Add the onions to the butter and cook them for about 45 minutes, stirring occasionally. The onions should be golden brown and soft. Add flour to the onions and stir for 3-4 minutes until the flour is well combined.Step 2: Add beef broth and wine
Slowly pour in the beef broth, stirring constantly to avoid lumps. Add white wine, thyme, and bay leaves. Bring the soup to a simmer, cover the pot, and let it cook for 30-40 minutes.Step 3: Prepare the croutons and cheese
Preheat the oven to 350°F. Cut a French baguette into slices, brush them with olive oil, and place them on a baking sheet. Bake for 5-7 minutes until they are crispy. Next, grate the cheese and set it aside.Step 4: Assemble and bake the soup
Discard the bay leaves and thyme sprigs and season the soup with salt and pepper. Ladle the soup into oven-safe bowls and add the croutons, making sure they are submerged in the soup. Sprinkle the grated cheese on top of the soup and croutons. Place the bowls on a baking sheet and bake for 10-15 minutes until the cheese is melted and bubbly.Variations
Antoine's Soupe a l'Oignon Gratiné is a classic soup that has been adapted and modified in many ways. Here are some variations of the soup:- Vegan: Substitute beef broth with vegetable broth and use vegan cheese or omit cheese altogether.
- Seafood: Add shrimp, crab or lobster to the soup for some seafood flair.
- French Onion Dip: Use the same ingredients to make a cold dip that pairs well with potato chips or vegetable sticks.