Best Chef Pachucos French Onion Soup Recipes

SIMPLE MICROWAVE FRENCH ONION SOUP

Steps:

• Slice onions.
• Place onions and butter in microwave-safe dish and microwave on high 4-6 minutes.
• Add water and seasonings to onions.
• Stir to combine ingredients, then microwave on high 5 minutes.
• Change power setting to 50% (medium) and microwave 15-20 minutes.
• Toast bread and place in to bowls.
• Ladle soup over bread, top with mozzarella cheese.
• Sprinkle with parmesan.
• Microwave 5 minutes on medium until cheese is melted.

AMERICAN FRENCH ONION SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour.
• Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan, about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon.
• Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden, about 5 minutes.
• Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese.
• Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.

CHEF PACHUCO'S CHICKEN TORTILLA SOUP

Steps:

• Preheat oven to 200°.
• Place tortillas on baking sheet. When oven is preheated, place tortillas in oven for 15-20 minutes, flipping once, to dry out (you do not want moist tortillas in this case).
• When tortillas are dried out, cut into ¼ inch wide by 2 inch strips.
• Boil chicken breasts in the chicken broth until they turn white in color and float.
• Chop onion, tomatoes, and garlic. Set aside in bowl.
• Chop cilantro. Set aside in another bowl.
• Place poblano peppers under broiler or over the flame from a gas stove burner until the skin turns black in color.
• Place poblanos in a plastic bag (you can use one like those you get at the grocery store) for 10-15 minutes.
• When peppers are ready, take out of bag, run under cold water, and with hands (you may wish to use gloves), remove skin, seeds, and veins.
• Chop the poblanos, and add to bowl with onion, tomatoes, and garlic.
• In a skillet, heat enough oil to cover generously, the bottom of the skillet. Fry tortilla strips in the oil until golden brown (fry a little bit at a time; it is both easier to control, and gives more even browning).
• Drain tortilla strips on some paper toweling to remove excess grease.
• In the same oil, sauté onion, tomatoes, garlic, and poblanos until onion turns translucent.
• Chop or shred chicken (is a matter of preference), then add to skillet with vegetables. Simmer for 5-10 minutes stirring occasionally.
• Add tomato sauce and tomato paste, as well as all spices to the chicken broth. Bring to a boil.
• Add vegetables from skillet and about one handful of cilantro (set remaining cilantro aside to use as a garnish if you choose) to the broth.
• Reduce heat to a simmer and cook until cilantro turns black in color. Crush up approximately ¾ of the tortilla strips in a Ziploc bag until they are like bread crumbs, then add to pot.
• Simmer until tortilla strips dissolve, stirring occasionally. When tortilla strips are dissolved, you are finished and ready to plate.
• Serving suggestions are to shred some Monterey Jack cheese, and chop up some avocado, more onion and cilantro. Place these items along with some of the remaining tortilla strips on top of a piping hot bowl of soup.

THE BEST FRENCH ONION SOUP

Steps:

• Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
• Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
• Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.

FAMOUS BARR'S FRENCH ONION SOUP

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.