Best Bonnies Country Onion Soup With Rye Croutons Recipes

BONNIE'S COUNTRY ONION SOUP WITH RYE CROUTONS

Steps:

• 1. Heat oven to 400 degrees.
• 2. PREPARE CROUTONS Melt the butter in an oblong pan, add the basil, garlic and toss to coat. Bake 7 to 10 minutes, turning half way through. Remove and set aside.
• 3. MAKE THE SOUP: Melt 2 tablespoons of butter in a large 3 quart sauce pan, and saute the onions with the garlic. Cook over medium heat until onions are very tender. Add the water, broth, chicken granules, country-style dijon mustard, basil leaves, thyme leaves, and black pepper. Simmmer about five minutes.
• 4. Add the soup to the 3 oven-proof bowls. Add a thick slice of Mozzarella cheese to each bowl. Return to the hot oven and bake about 10 minutes until cheese is lightly brown, remove from oven, and add the croutons.
• 5. Here is how it looks! Enjoy!

FRENCH ONION SOUP WITH CROUTONS

Steps:

• Slice onions finely, sautee in butter until tender.
• Add water, boullion cubes, and Kitchen Bouquet.
• Simmer 20 minutes, add croutons and serve.
• To make croutons: Toast bread slices under broiler.
• Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese.
• Dice.

COUNTRY STYLE FRENCH ONION SOUP

Steps:

• heat oven to 400 *F.
• in a 3qt saucepan melt 2 tablespoons butter, add onion and 1/2 teaspoon garlic. cook over medium heat, stirring often, until onions are tender.
• add remaining soup ingredients, continue cooking until heated through.
• meanwhile in 13x9 baking pan, melt 1/4 cup butter in oven. stir in basil and 1/2 teaspoon garlic.
• add bread cubes, toss to coat. bake 10 to 15 minutes, stirring often until toasted.
• pour soup in oven proof bowls, place 1 cheese slice in each bowl. bake 7 to 10 minutes or until cheese is lightly browned.
• serve with rye croutons.

BONNIE'S RYE CROUTONS FOR SALAD AND SOUPS

Steps:

• 1. Pre-heat oven to 400 degrees. Melt butter in pan, when melted add basil and garlic, stir, then add bread pieces, turn to coat.
• 2. bake for 7 to 10 minutes, turning once half way through.
• 3. Here is what they look like. Enjoy!

SLOW-COOKER FRENCH ONION SOUP(COOK'S COUNTRY)

Steps:

• COOK ONIONS Arrange beef bones on paper towel-lined plate. Microwave until well browned, 8 to 10 minutes. Meanwhile, set slow cooker to high. Add butter, cover, and cook until melted. Add onions, 2 teaspoons salt, 1 teaspoon pepper, brown sugar, and thyme. Stir flour, apple butter, sherry, and soy sauce together in small bowl until smooth. Pour over onions and toss to coat. Tuck bones under onions around edge of slow cooker. Cover and cook on high heat until onions are softened and deep golden brown, 10 to 12 hours. (Cooked onions can be refrigerated in airtight container for 1 day.).
• 2. FINISH SOUP Remove bones from slow cooker. Heat chicken and beef broth in microwave until beginning to boil. Stir into slow cooker. Season with salt and pepper.
• 3. MAKE CROUTONS Adjust oven rack to upper-middle position (about 6 inches from broiler element) and heat oven to 400 degrees. Arrange bread slices in single layer on baking sheet and bake until bread is golden at edges, about 10 minutes. Heat broiler. Divide cheese evenly among croutons and broil until melted and bubbly, 3 to 5 minutes.
• 4. SERVE SOUP Ladle soup into bowls and top each with 2 croutons. Serve.
• **Most soup recipes start by chopping or mincing onions. For this recipe, we wanted slices that would retain their shape through 10 to 12 hours of gentle simmering. We found that cutting onions with the grain (rather than across it) yielded slices durable enough for the slow cooker.

FRENCH ONION SOUP WITH CHEESE CROUTONS

Steps:

• In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
• Add the beef and chicken stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper.
• *For the croutons*.
• While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
• *To serve*.
• Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.