Best Gingered Onion And Beef Soup With French Bread Dumplings Recipes

JULIA CHILD'S FRENCH ONION SOUP

Steps:

• Place a heavy-bottom stockpot or dutch oven on a stove over medium-low heat. Add cooking oil and butter. Saute onions until evenly coated with oil and butter.
• Cover the pot and let it sit until onions are soft and translucent, about 20 minutes. For caramelized onions, turn the heat to medium or medium-high. Stir in sugar and salt and cook uncovered, stirring often until onions are browned and reduced.
• Reduce heat to medium-low and stir in the flour. Stir for 2-3 minutes, or until the flour and butter form a thick paste. If paste not achieved, add more butter.
• Mix in 1 cup of warm beef stock. Scrape the bottom of the pan to prevent scorching. Stir in the remaining stock and wine. Let the soup simmer for 30 minutes.
• For the croutons or toasted bread, preheat your oven to 325 degrees F. Drizzle bread with olive oil and place on a baking sheet. Bake the bread for 15 minutes at 325 degrees F. Flip the slices over and bake for another 15 minutes.
• Once the soup has simmered, preheat your oven to 350 degrees F.
• Salt and pepper to taste.
• Pour the soup into a casserole dish. Stir in cognac, the 1/2 raw onion (grated), and a few ounces of Swiss cheese.
• Top the soup with toasted bread in a single layer. Top the bread with the remaining Swiss and Parmesan cheese. Be sure all the edges of bread are covered to avoid burning. Drizzle with oil or melted butter.
• Bake the casserole at 350 degrees F for 30 minutes. Turn on the broiler and brown the cheeses.
• Let the soup cool for a few minutes before serving. Enjoy!

GINGERED ONION AND BEEF SOUP WITH FRENCH BREAD DUMPLINGS RECIPE - (5/5)

Steps:

• For the soup Pat the beef with a paper towel and season with salt and pepper In a heavy bottom pan heat half the olive oil over medium high heat and brown the beef on both sides Add the red wine and corn starch and cook just 2 minutes (or until it bubbles and thickens) Add 4 Cups of the beef broth (reserve 1 Cup) to the beef and wine and carefully transfer to a slow cooker set on low and cover Slice the onions 1/4 inch thick Heat skillet and remaining half of olive oil and saute the onions for about 5 minutes or until soft Grate the ginger and combine with the onions and stir Crush and chop the garlic clove and add to the onions and ginger and cook about 5 minutes longer De-glaze the pan with the remaining cup of beef broth and carefully transfer the onions to the slow cooker Cook on low 4 hours For the dumplings Break the french bread into pieces and add to food processor Pulse for a few seconds until the bread is chopped in to small pieces Pour in to a mixing bowl Add the egg, milk, Italian bread crumbs and granulated garlic and stir until combined Chop parsley fine and add to the dumpling mixture stirring until combined Heat oil in a pan over medium heat Roll mixture in to golf ball size dumplings (makes 12) Pan fry both sides until brown and crispy Serve with soup Optional: garnish with 1 TBLS Shredded Parmesan cheese

FRENCH ONION SOUP - MIMI'S RECIPE - (4.6/5)

Steps:

• 1. Melt the butter in a heavy-bottomed pot and saute the onions over medium-low heat until they soften and turn golden brown (keep stirring and adjust the heat so they don't burn). Add the beef stock and simmer 10 minutes. Whisk the grated cheese into the soup and season with salt and pepper to taste. 2. To serve French Onion Soup "Au Gratin," pour into ovenproof soup crocks. Top with toasted, sliced French bread and sliced or grated cheese (Gruyere, Mozzarella, Swiss or Parmesan, or any combination thereof). Broil until the cheese melts and carefully remove from the oven.