Best French Onion Soup Barefoot Contessa Ina Garten Recipes

French Onion Soup image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 11

1/2 stick butter
1 tablespoon olive oil
8 cups thinly sliced onions (about 2-1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon flour
8 cups homemade beef stock, or good quality store bought stock
1/4 cup Cognac, or other good brandy
1 cup dry white wine
8 (1/2-inch) thick slices of French bread, toasted
3/4 pound coarsely grated Gruyere

Steps:

Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.
Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, Cognac, and wine. Cover loosely, and simmer very slowly 1 1/2 hours, adding a little water if the liquid reduces too much. Taste for seasoning
Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with grated cheese. Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls. Serve immediately.

French Onion Soup (Barefoot Contessa) Ina Garten image

Provided by Adrienne in Reister

Categories < 4 Hours

Time 1h5m

Yield 1 pot of soup

Number Of Ingredients 11

2 1/2 lbs yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 lb unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or 1/2 cup cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock (or just double up on the beef stock)
1 tablespoon kosher salt
1/2 teaspoon fresh ground white pepper
freshly grated parmesan cheese (or a cheese of your choice)

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 veal stocks plus salt and pepper.
Bring to a boil, then simmer uncovered for 20 minutes.
Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

Nutrition Facts : Calories 2144.9, Fat 95.3, SaturatedFat 59.8, Cholesterol 244, Sodium 10635, Carbohydrate 132.7, Fiber 19.6, Sugar 60.8, Protein 25