Appetizer - Ramekins for french onion soup recipes

Author: Ulysses Chevalier

This soup is traditionally served piping hot in little individual ramekins or soup crocks. French Onion Soup Easy, delicious, comforting French Onion Soup based on Julia Child's famous recipe!

French Onion Soup
Classic French Onion Soup
One Pot French Onion Soup
World’s Best French Onion Soup
How to cook French onion soup in the oven?
How do you cook soup in a ramekin?
What is French onion soup made of?
How to cook French onion soup with baguette?

French Onion Soup

French Onion Soup
Provided by: By Himanshu Taneja
Yields: 0 servings
Number of ingredients: 13

Ingredients:

4 tbsp butter
1.2 kg onions, peeled and very thinly sliced
1 tsp granulated sugar
2 cloves garlic, peeled and minced
2 tsp sea salt
1 tsp freshly ground black pepper
2 tsp all purpose flour
3/4 cup white wine
2 liter chicken/vegetable stock
1 tsp balsamic vinegar
6 slices hearty baguette, well toasted
2 cloves garlic, peeled, for rubbing the toast
3 cups grated Emmenthal cheese

How to cook:

Melt the butter in a large pot. Add the onions and sugar and cook for 20 minutes, stirring occasionally, until soft and translucent.
Add the garlic, salt and pepper and continue to cook for 1 1/2 hours, stirring less frequently and decreasing the heat to avoid burning as the onion continue to cook down. The onions are done when they have collapsed into a thick amber-brown paste.
Stir in the flour and cook, stirring constantly, for 1 minute. Add the wine and stock and bring to boil and decrease the heat and simmer slowly for 45 minutes. Turn off the heat and add the vinegar, salt and pepper, adjusting to your taste.
Rub the garlic on bread slices and toast.
Preheat the oven to 200 degree C. Divide the soup among bowls. Put the bread on top of soup and sprinkle the cheese generously over them. Place the bowls on top rack of oven and bake for about 20 minutes, or until cheese is melted and deeply browned. Serve immediately.

Notes: French Onion Soup - The White Ramekins, Stir in the flour and cook, stirring constantly, for 1 minute. Add the wine and stock and bring to boil and decrease the …

Tags:

worlds best french onion soup ramekins for french onion soup

Classic French Onion Soup

Easy, delicious, comforting French Onion Soup based on Julia Child's famous recipe!
Provided by: Anecia Hero
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: French
Number of ingredients: 12

Ingredients:

5-6 large onions (sliced ¼"-inch; "plain" yellow; not "sweet yellow onions" See Recipe Notes)
1 stick butter (, salted or unsalted)
3 tablespoons olive oil
64 oz. beef broth
1 tablespoon sugar
3 tablespoons flour (, all-purpose)
½ teaspoon sage (, ground)
1 whole bay leaf
12 ounces Swiss, Gruyere, or Comte cheese (,shredded)
1 cup dry white wine
1 loaf French bread (sliced)
salt & pepper (to taste)

Nutrition:

How to cook:

Make the Soup
Slice
Thinly slice onions; set aside
Melt 1 stick of butter and oil in a large stock pot on medium heat
Add sliced onions and sugar to melted butter and allow to cook on medium low heat until onions are brown; be patient...this takes a while
Add
Once onions are browned, add flour and beef stock; combine well
Add wine, sage and bay leaf; bring to boil for 5 minutes, then reduce heat to medium low and cover; salt and pepper to taste
Make the Bread Topping
Preheat oven to 350ºF
Slice French Bread into 1/4 inch pieces
Coat
Lightly coat bread slices with olive oil and place on oiled baking sheet
Place baking sheet in oven and bake for 15 minutes; then turn bread slices and bake another 15 minutes, or until golden brown
Remove from oven and set aside
Soup Assembly
Broil
Turn oven temperature to broil; remove bay leaf from soup
Ladle onion soup 2/3 of the way into oven-safe ramekins; ; add toasted French bread; top with shredded cheese
Place ramekins on baking sheet and place under broiler until cheese is nicely browned
Remove baking sheet from oven; using a paper towel, dip the ends of the paper towel onto the residual oil from the baked cheese
Allow to sit
Ramekins will be extremely hot; allow to sit for about 8 minutes prior to serving

Notes: Classic French Onion Soup Recipe, Ingredients 5-6 large onions sliced ¼"-inch; "plain" yellow; not "sweet yellow onions" See Recipe Notes 1 stick butter , salted or unsalted 3 tablespoons …

One Pot French Onion Soup

A no-fuss version! No transferring to ramekins, no nothing! Make everything into a ONE POT WONDER and serve. So easy. SO GOOD!
Provided by: Chungah Rhee
Total time: 80 minutes
Cook time: 65 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 12

Ingredients:

12 (3/4-inch-thick) French baguette slices
1/4 cup unsalted butter
3 pounds sweet onions, sliced
3 cloves garlic, minced
1/3 cup dry white wine
6 cups beef stock
4 sprigs fresh thyme
2 bay leaves
2 teaspoons balsamic vinegar
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups shredded Gruyère cheese
1/2 cup freshly grated Parmesan

How to cook:

Preheat oven to broil.
Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
Melt butter in a large oven-proof braiser over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the braiser.
Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
Stir in balsamic vinegar; season with salt and pepper, to taste.
Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
Place into oven and broil until golden brown and cheeses have melted; about 3-5 minutes.
Serve immediately.

Notes: French Onion Soup Recipe, Step 1. Preheat oven to 450°F. Cook onions in a 12" nonstick skillet over high heat, stirring constantly, until soft and caramelized, about 15 minutes. …

World’s Best French Onion Soup

My take on the classic French onion soup, hailed by some as the best in the world. Adapted from Alton Brown's Good Eats. This soup is traditionally served piping hot in little individual ramekins or soup crocks. You'll need one oven-safe ramekin or crock per diner.
Provided by: Johan Johansen
Total time: 150 minutes
Cook time: 120 minutes
Prep time: 30 minutes
Yields: 0 servings
Cuisine: French
Number of ingredients: 13

Ingredients:

2 kilos onions
25 grams of butter
1 teaspoon salt
200 ml dry white wine (I use Chardonnay)
500 ml beef stock (preferably homemade)
25 cl Dry, hard cider (unfiltered is best)
1 Bouquet garni; a fancy French name for a bunch of thyme sprigs
1 splash Cognac (a generous one at that)
6-8 slices French-style bread
150 grams Gruyere cheese (grated)
2 leek greens
5 sprigs parsley
1 bay leaf

How to cook:

Trim the ends off each onion then cut in halves lengthwise. Remove peel and finely slice into half moon shapes.
Put a cast iron pot over medium heat and add the butter.
Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all the onions are in the pot.
Do not even attempt to stir the onions before they’ve been allowed to sweat down for 15 to 20 minutes.
After onions have sweated down a bit, stir occasionally until they take on a dark mahogany color. This may take as much as two hours and they’ll surrender a lot of water while browning. Just keep stirring infrequently and allow water to evaporate. Do not worry about burning.
Once onions are greatly reduced, sweet and deeply caramelized, add enough wine to cover and turn heat to high, reducing the wine to a syrupy consistency.
Add beef stock, apple cider and the bouquet garni. Reduce heat back down again and simmer at least 15 to 20 minutes, preferably more.
To serve:
Place oven rack in top 1/3 of oven and heat broiler.
Slice bread and use oven safe ramekins or soup crocks to punch out round croutons large enough to snugly fit the mouth of the bowls.
Place the croutons on a baking sheet and place under broiler for 1 minute.
Remove bouquet garni from soup mixture and with salt, pepper and cognac to taste.
Allow mixture to boil for a minute or two to take the edge off the Cognac.
Ladle soup into ramekins/crocks leaving a little space at the top.
Place bread round, toasted side down, on top of soup and top with grated cheese.
Broil until cheese is bubbly and golden, 1 to 2 minutes.

Notes: Best French Onion Soup Recipe, Preheat the oven to 325 degrees F. Drizzle each side of the bread slices with a bit of olive oil and place on a baking sheet. Cook the croutes for 15 …