Best Onion Soup Gratin Recipes

FRENCH ONION SOUP POTATO GRATIN

Steps:

• For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
• For the potato gratin: Preheat the oven to 400 degrees F.
• Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
• Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
• Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
• In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
• In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
• Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!

ONION SOUP GRATIN

Steps:

• In a large heavy pot, melt the butter over medium heat. Stir in the leeks, onions and shallots and toss to coat with the butter. Cook onions until they begin to soften. Cover and continue to stir occasionally. When the onions begin to turn golden, turn up the heat to medium high and add the pinch of sugar and nutmeg. Continue to cook until onions turn a rich golden brown. Season onions with salt and pepper. Add red wine and bring to a simmer. Cook for 3-5 minutes. Pour in warm stock and bring to a simmer. Preheat oven to 400 degrees. Ladle soup into ovenproof bowls and place bowls on baking sheet. Top each bowl with slice of bread and sprinkle with cheese. Bake for 15 minutes or until bubbly.

FRENCH ONION SOUP AU GRATIN STUFFED MEATLOAF

Steps:

• For the onions: 1.Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized. 2.Add thyme, sauté for minute or two, then add the wine and beef broth. 3.Reduce until very little liquid remains. 4.Set aside. For the meatloaf: 1.Preheat oven to 350°F. 2.In a bowl, combine ground beef, bread crumbs or oats, parsley, pepper, salt, and eggs. Gently combine with your hands until blended, but try not to overwork the meat. 3.On a piece of plastic wrap or wax paper, press the meat mixture into a 10x12-inch rectangle. 4.Set aside ½ cup shredded mozzarella cheese and ½ cup og the caramelized onions. Sprinkle the remaining 1½ cups cheese and the caramelized onions evenly over ground beef. Roll up like a jelly roll, starting from the short end, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9x13-inch baking pan. 5.Sauce - whisk together, bring to boil, simmer till thickened. 6.Place pan in the oven and bake for 45 minutes. While the meatloaf is baking, prepare the sauce (see below). 7.Remove pan from oven, pour the sauce over the meatloaf, and sprinkle with the reserved onions nd cheese. 8.Return meatloaf to oven 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly. 9.Garnish with fresh parsley, if desired. Remove from oven and allow to stand 10 minutes. Slice and serve. For the sauce: 1.Whisk ingredients together in a small saucepan, and bring to a boil over medium heat. 2.Reduce to a simmer until reduced and thickened

HEARTY ONION SOUP GRATIN

Steps:

• Heat oil in a skillet over mediumheat. Cook onions untilsoft and translucent, about 8 minutes.Reduce heat to low. Addthyme, and cook, stirring occasionally,until onions are deepgolden brown, 35 to 40 minutes.Season with salt and pepper.
• Preheat broiler with rack about6 inches from heat source.Bring beef stock to a boil. Addcarrots and turnips. Reduceheat, and simmer, covered, untilvegetables are almost tender,about 5 minutes.
• Divide vegetables evenlyamong 4 ovenproof bowls usinga slotted spoon. Divide onionsamong bowls. Add 1 bay leaf toeach. Set bowls on a rimmedbaking sheet. Divide hot stockamong bowls.
• Top each with 1 slice of bread,then 2 slices of cheese. Broiluntil cheese is golden and bubbling,about 5 minutes. Transferto 4 serving bowls if desired.

FRENCH ONION SOUP AU GRATIN STUFFED MEATLOAF RECIPE - (3.5/5)

Steps:

• For the onions: Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized. Add thyme, sauté for minute or two, then add the wine and beef broth. Reduce until very little liquid remains. Set aside. For the meatloaf: Preheat oven to 350°F. In a bowl, combine ground beef, bread crumbs or oats, parsley, pepper, salt, and eggs. Gently combine with your hands until blended, but try not to overwork the meat. On a piece of plastic wrap or wax paper, press the meat mixture into a 10x12-inch rectangle. Set aside ½ cup shredded mozzarella cheese and ½ cup og the caramelized onions. Sprinkle the remaining 1½ cups cheese and the caramelized onions evenly over ground beef. Roll up like a jelly roll, starting from the short end, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9x13-inch baking pan. Sauce - whisk together, bring to boil, simmer till thickened. Place pan in the oven and bake for 45 minutes. While the meatloaf is baking, prepare the sauce (see below). Remove pan from oven, pour the sauce over the meatloaf, and sprinkle with the reserved onions nd cheese. Return meatloaf to oven 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly. Garnish with fresh parsley, if desired. Remove from oven and allow to stand 10 minutes. Slice and serve. For the sauce: Whisk ingredients together in a small saucepan, and bring to a boil over medium heat. Reduce to a simmer until reduced and thickened.

FRENCH ONION SOUP AU GRATIN

Steps:

• 1. Saute the onion until they are light brown.Add the flour to the onions and mix in well.
• 2. Add the onions to a large stock pot and the rest of the ingredients and bring to a boil.
• 3. Then reduce heat to a simmer. Simmer 1 hour. Put soup in a soup crock and add croutons,cheese.
• 4. Put under a broiler or a toaster oven until cheese is golden brown. Then serve.
• 5. Soup can be frozen and served at a later date.

FRENCH ONION SOUP AU GRATIN STUFFED MEATBALLS RECIPE - (4.4/5)

Steps:

• 1.In a large nonstick pan over medium-low heat, saute onions and butter stirring occasionally until golden brown and caramelized. 2.Add the thyme, salt, water, bouillon, and wine. Cook over medium heat until reduced by half. Let cool. 3.Combine the milk soaked bread, ½ cup panko, parsley, pepper, salt, and egg in a bowl and mix together until everything is a happy gloopy mess. Mix in the ground beef with your hands until the gloopy mess is evenly distributed into the meat. If necessary to make the meat formable, mix in additional ¼ cup of panko. 4.Grab a small handful of the meat and flatten in your palm. Add some cheese and onions, and fold meat over and around it, sealing the edges as best as you can. This is a messy process. Repeat until all meat has been stuffed. 5.In a large nonstick skillet, heat canola oil over medium high heat. Brown meatballs on all sides. Remove to an oven safe dish when browned. Don't worry about these cooking all the way through. They will finish cooking in the oven. 6.Make sauce by combining all ingredients in a saucepan, and simmering for 10 minutes. Pour over meatballs, and top the meatballs with any extra onions, with the shredded mozzarella cheese, and any extra provolone you didn't use to stuff the meatballs. 7.Bake at 350 for 30 minutes, Remove, top with fresh chopped parsley, and serve with mashed potatoes.

FRENCH ONION SOUP WITH CROUTONS AU GRATIN

Steps:

• I a medium sauscepan, melt butter over medium-low heat; sauté mushrooms, onion and thyme, if using for 10-12 minutes or until lightly csaramelized.
• Stir in flour to absorb butter; slowly stir in cream, Increase heat to high, sitr in stock and bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until flavours are blended. (to make ahead, prepare the soup up to this point, let cool and refrigerate in an airtight container for up to 1 day. Reheat gently until hot and proceed as follows).
• Lightly toast baguette slices in a toaster; set aside. Preheat broiler. Place ovenproof soup bowls on baking sheet and ladle soup into bowls. Top each bowl with two baguette slices and sprinkle with Gruyère and blue cheeses. Broil for about 2 minutes or until cheese is lightly browned and bubbly. Place bowls on serving plates with chopped chives. Be sure to warn your guests the bowl is ultra hot.

CARAMELIZED ONION SOUP AU GRATIN (LOW CARB, BUT YOU WON'T NOTICE

Steps:

• In a 3- to 4-quart pan, combine onion, shallots, butter, and Splenda over medium heat.
• Cook, stirring often, until onion is slightly caramelized and tastes very sweet, about 35 minutes.
• (If onion begins to brown too quickly, reduce heat to medium-low.) To pan, add broth and sherry.
• Bring to a simmer over medium-high heat.
• Pour soup into ovenproof bowl.
• Top with Wasa and cheese.
• Place bowl on baking sheet; broil 6 inches from heat until cheese is bubbling and lightly browned, about 3 minutes.

FRENCH ONION SOUP AU GRATIN STUFFED MEATBALLS

Steps:

• For the onions: Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized. Add thyme, saute for minute or two, then add the wine and beef broth. Reduce until very little liquid remains. Set aside. For the meatballs: Combine all ingredients except the cheese in a large bowl, and gently combine with your hands. Divide the meat mixture into sixteen equal pieces. Take one piece of the meat mixture and flatten slightly into a patty. Place about a half tablespoon of the onions and one cube of cheese in the center of the patty and wrap the meatball around the onions and cheese, sealing as best you can. Repeat with the remaining meat, onions, and cheese cubes. Preheat your oven to 375°F. Heat the oil in a skillet over medium high heat. Add the meatballs and brown on all sides. Whisk together the sauce ingredients and pour over the meatballs. Place in the oven and bake for 15-20 minutes. If you are not using an oven-safe skillet, transfer to a casserole dish before pouring over the sauce. Sprinkle the shredded cheese over the meatballs and return to the oven for another 15-20 minutes, or until cooked through, then place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly. Garnish with fresh parsley, if desired.

FRENCH ONION SOUP WITH CROUTONS AU GRATIN

Steps:

• 1.In a medium saucepan, melt butter over medium-low heat; sauté mushrooms and onions for about 10 to 12 min or until lightly caramelized. 2.Stir in flour to absorb butter; slowly stir in cream. Increase heat to high, stir in stock and bring to boil. 3.Reduce heat and simmer, stirring occasionally for 20 min or until flavours are blended. 4.Lightly toast baguette slices in a toaster; set aside. 5.Preheat broiler. 6.Place ovenproof soup bowls on baking sheet and ladle soup into bowls. Top each bowl with two baguette slices and sprinkle with Canadian Gruyère and Blue cheese. 7.Broil for about 2 min or until cheese is lightly browned and bubbly. 8.Place bowls on serving plate and sprinkle with chopped chives. 9.Be sure to warn your guest that the bowl is ultra hot.

FRENCH ONION GRATIN SOUP (KITCHEN PRINCESS)

Steps:

• Boil 1 ¾ cups water. Add 1 block consommé. Set the soup aside.
• Peel the onion and slice into thin strips.
• Heat the butter on medium in a frying pan. Don't let the butter burn! Put the onion in the butter and sauté until the onion turns dark yellow. Stir well with wooden spoon so it doesn't burn. Sautéing it well here makes the sweetness come out of the onion.
• Add the consommé soup to the frying pan and stir. Add salt and pepper to taste.
• Put the soup into a heat-resistant bowl or cup. Put the French bread and shredded cheese on top, and shake some grated cheese on top of that. Put it in an oven toaster and toast for about 4 to 5 minutes. When it turns golden brown, it's done.

FRENCH ONION SOUP - BEEF AU GRATIN RECIPE

Steps:

• Saute onions in melted butter; about 15-20 mins. Remove onions to bowl and brown beef. Return onions to pan. Mix flour, sugar, cumin, salt and pepper; add to pan and stir 1 min. Gradually add broth, stirring; 10 mins. Place 1/2 c noodles in each bowl; add beef mixture. Stir cheeses together and sprinkle over beef. Broil until cheese is melted and lightly browned. About 5 minutes.

ONION SOUP AU GRATIN

Steps:

• 1. saute the onions in 3 tablespoons of the butter in a large- bottom sauce pan over med heat until there limp and golden brown, shaking the pan well as they cook so they dont stick or burn, about 10 min. stir in the flour, then mix in the wine and the stock. season with salt and pepper to taste, and add the nutmeg. cover and simmer over very low heat for 1 hour, then add 2 tablespoons of the cheese.
• 2. while theb soup simmers, melt the remaining 3 tablespoons butter in a skillet and saute the bread over med hi heat until crispy brown on both sides.
• 3. ladle the soup into oven proof bowls; arrange 2 or 3 of the fried bread on top of each and sprinkle each with about 2 tablespoons of the remaining cheese. put in a 450f oven or under a hot broiler until the cheese melts and forms a thick brown crust. then serve hot