Best French Onion Soup With Bourbon And Guinness Recipes

FRENCH ONION SOUP

Steps:

• In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions only occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking.
• Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
• Add the flour and cook, stirring constantly, for one minute.
• Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes.
• While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
• When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. If it's not quite sweet enough, add ¼ teaspoon sugar.
• Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks (be sure the soup is very hot as it won't warm up much in the oven). Top each crock with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère and then Parmigianno Reggiano. Slide the crocks into the oven and broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool for a few minutes before serving. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to broiler to melt, about 2 minutes more. Divide the soup among bowls and top each serving with two cheese toasts.)
• Make-Ahead Instructions: The soup can be made and refrigerated up to 3 days ahead (without toasts or cheese), or up to 3 months ahead and frozen. Toasts can be made (without the cheese) and kept sealed at room temperature for up to 3 days.

GUINNESS FRENCH ONION SOUP

Steps:

• Place a large saucepan over medium heat and add the butter and olive oil.
• Once the butter has melted add the onions and cook until completely caramelized and golden brown, stirring from time to time for about 1 hour. Also, add a bit of water or Guinness to deglaze the pan as needed to prevent burning.
• Next, add the garlic, brown sugar, and thyme. Cook until fragrant, about a minute.
• Add the butter, let it melt, sprinkle and mix in the flour and let it cook for 2-4 minutes.
• Add the beer and deglaze the pan.
• Add the broth, Worcestershire sauce, mustard, bay leaves, salt, and pepper. Bring the mixture to a boil, reduce the heat and simmer for 30 minutes.
• Finally, ladle the soup into oven-proof bowls and arrange them onto a baking sheet.
• Top with the sliced bread and sprinkle cheese on top, broil until cheese melts, about 1-3 minutes. Serve.

BOURBON ONION SOUP RECIPE - (4.4/5)

Steps:

• In a soup pot, melt the butter over medium heat. Add the onions. Cook over medium heat until the onions are caramelized (about an hour). Watch the heat. Too hot and the onions will burn. When done, add the garlic and mix well. Lower the heat to low and add the whiskey. Let the alcohol burn off for a minute or so. Then add the beef broth and salt. Cover and simmer until ready to serve. When ready to serve, get the soup nice and hot. Have broiler hot. Put soup in bowl and then float croutons on top and quickly add sliced cheese and then cover with Parmesan Cheese. Put under the broiler right away. You don't want the bread getting really soggy and sinking down through the soup. Broil for 2-3 minutes to melt the cheese!!!!!!!

FRENCH ONION SOUP

Steps:

• Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
• When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
• Ladle the soup in bowls and float several of the Gruyere croutons on top.
• Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

GUINNESS FRENCH ONION SOUP

Steps:

• Prepare the onions: In a dutch oven, heat butter and olive oil over medium heat. Add onions, ½ tsp salt, ¼ tsp pepper, and brown sugar; and stir to combine. Cook for 30-35 minutes, stirring occasionally, until onions are light golden brown. Add garlic, and cook for 1 minute until fragrant.
• Add beef stock, Guinness, worcestershire, thyme, bay leaf, ½ tsp salt, and ¼ tsp pepper to the softened onions, scraping the bottom of the pot with a wooden spoon to pull up any browned bits. Stir to combine. With the heat still at medium, bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Taste for seasoning, and add another pinch of salt, if necessary. Remove thyme sprigs and bay leaf from the pot.
• Make the crouton: Preheat oven to 375 degrees. Cut bread in half to fit the size of your soup crock, and place on a sheet pan. Bake for 5 mins. Flip, and place back in the oven for 5 more mins. Increase oven temperature to broil, and position top rack to 6 inches from the heating element.
• Divide soup between 4 oven safe crocks or bowls arranged on a baking sheet. Place toasted bread on top of soup. Mix gruyere and Irish cheddar together, and top the croutons with cheese mix evenly divided between the bowls. Place under the broiler for 5-6 minutes until the cheese is bubbly and melted and just starting to brown. Serve immediately.

GUINNESS AND ONION SOUP WITH IRISH CHEDDAR CROUTON

Steps:

• Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
• Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
• Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.

CLASSIC FRENCH ONION SOUP

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

FRENCH ONION SOUP

Steps:

• Melt butter in a heavy Dutch oven over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
• Meanwhile, warm broth in a saucepan over low heat.
• Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
• Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
• Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.