Time 2h15m Yield 12 servings (2-1/4 quarts). Number Of Ingredients 11 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.
Number Of Ingredients 17 Steps:
Melt butter and sweat onions, garlic, shallots until translucent. Add thyme and cardamom. Cover with chicken stock and bring to a boil. Season with salt and pepper. Simmer until tender. Blend really well in a blender. Strain through a chinoise. Adjust seasoning and texture. For the Balsamic Reduction: In a saucepot over medium-high heat, reduce 1 bottle balsamic vinegar until it’s the consistency of syrup. For the Crostini: Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and brush with extra-virgin olive oil. Season the pan with salt and pepper. Place the bread slices on the baking sheet and season the bread with extra-virgin olive oil, salt and pepper to taste. Sprinkle the bread with grated Parmesan cheese. Transfer the slices to the oven and bake until golden, about 5 minutes. To serve, heat soup in a separate pot, whisk in whipped cream. Ladle into bowl. Garnish with Balsamic Reduction, shaved Parmesan cheese and Crostini.
More about “french onion soup with baguette crostini recipes”
Time 2h10m Yield 24 serving(s) Number Of Ingredients 8 Steps:
In large, heavy pot or skillet, warm 1/4 cup olive oil over medium-low heat. Add the onions and 1 sprig thyme and cook, stirring every 10 minutes or so (if they start sticking to the pan, add a splash of water), for about 1 1/2 hours. Season to taste with salt and pepper. Meanwhile, preheat the oven to 350 degrees. Arrange the baguette slices on a baking sheet and brush on both sides with the remaining 2 T olive oil. Season with salt and pepper. Bake until crisp, 10-15 minutes. Place about 1 T cheese on each toast; bake until the cheese is melted, about 5 minutes. Remove the leaves from the remaining thyme sprig and chop. Top each toast with the carmelized onions and chopped thyme.
