Best Harrahs Steak House 5 Onion Soup Recipes

Creamy 5 Onion Soup image

Provided by Desert Canuck

Categories Onions

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 tablespoons butter
6 slices thick bacon, chopped into bit sized pieces
2 large yellow onions, halved & sliced
2 large white onions, halved & sliced
2 large red onions, halved & sliced
4 large shallots, sliced
1 tablespoon thyme
1 large bay leaf
3 large leeks, bottoms only, washed thoroughly & sliced
3 tablespoons flour
8 cups chicken stock
1 cup heavy cream
salt and pepper

Steps:

Melt the butter over medium high heat in a dutch oven. Fry the bacon until crispy. Remove with a slotted spoon to paper towel and set aside.
To the bacon drippings add the yellow, red, and white onions, shallots, thyme, bay leaf, salt and pepper. Saute, stirring often, until the onions begin to caramelize (at least 15 minutes).
Add the leeks and continue to cook for 5 minutes.
Sprinkle on the flour, and stir gently until all the flour is incorporated. Continue cooking, stirring often, until the flour has begun to cook (at least 5 minutes).
Add the Chicken stock and taste to adjust seasonings. Bring to a boil, scraping up any browned bits off the bottom. Once boiling, reduce the heat to low and simmer, partly covered, for 45 minutes, stirring occasionally.
Remove the bay leaf and use a submersible blender to puree the soup. Add the cream, taste to adjust seasonings, and simmer for an additional 10 minutes.
Ladle into individual bowls, sprinkled with some of the reserved bacon.

Nutrition Facts : Calories 378, Fat 24.7, SaturatedFat 12, Cholesterol 67.2, Sodium 527.9, Carbohydrate 29.5, Fiber 2.3, Sugar 9.9, Protein 10.8

The Best French Onion Soup image

Provided by Food Network Kitchen

Categories appetizer

Time 1h55m

Yield 8 servings

Number Of Ingredients 9

6 tablespoons unsalted butter
8 medium yellow onions, thinly sliced (see Cook's Note)
3 bay leaves
3 to 4 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 cups dry white wine
8 cups low-sodium beef broth
8 slices French-style baguette (about the size of the top of the soup crocks)
4 cups coarsely shredded Gruyere (about 2 pounds)

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.