OIGNON SAUCIER RECIPES

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ONION SAUCE RECIPE | ALLRECIPES



Onion Sauce Recipe | Allrecipes image

When we were little my Oma would serve this sauce over either pork or beef.

Provided by LINDA MCLEAN

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1 cup

Number Of Ingredients 8

2 tablespoons butter
3 medium onions, coarsely chopped
1 teaspoon white sugar
½ teaspoon paprika
1 tablespoon white vinegar
1 cup chicken broth
1 slice dark rye bread, torn into pieces
salt and pepper to taste

Steps:

  • Melt the butter in a large skillet over medium heat. Add onions, cook and stir until lightly browned. Sprinkle in the sugar, and continue cooking until onions are deep golden brown, about 10 minutes. Stir in the chicken broth and vinegar and season with paprika. Mix in the bread until dissolved. Bring to a boil, then simmer over low heat for 3 minutes.
  • Transfer the mixture to a blender or food processor, and blend until smooth. Serve with pork or beef.

Nutrition Facts : Calories 109.5 calories, CarbohydrateContent 12.8 g, CholesterolContent 15.3 mg, FatContent 6.1 g, FiberContent 2 g, ProteinContent 1.7 g, SaturatedFatContent 3.7 g, SodiumContent 97.1 mg, SugarContent 4.9 g

ANTHONY BOURDAIN’S FRENCH ONION SOUP AUTHENTIC RECIPE ...



Anthony Bourdain’s French Onion Soup Authentic Recipe ... image

Following is the recipe adapted from Anthony Bourdain’s Les Halles Cookbook, which was inspired by his time spent at the French-style brasserie restaurant Les Halles in New York. 

Provided by TasteAtlas

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield 8 servings

Number Of Ingredients 11

BROTH
6 ounces butter
8 large onions, or 12 small onions, thinly sliced
2 ounces port wine
2 ounces balsamic vinegar
2 quarts dark chicken stock, or low-sodium chicken or beef broth
4 ounces slab bacon, cut into 1/2-inch cubes
1 bouquet garni
CROUTONS AND CHEESE
16 baguette croutons, sliced and toasted in the oven with a little olive oil
12 ounces grated Gruyère cheese

Steps:

  • Over medium heat melt the butter in a large pan until it starts to brown. Add in the onions and cook, occasionally stirring, until brown and softened.
  • Next, turn up the heat to medium-high and add port wine and vinegar to the onions. Scrape the bottom of the pan to deglaze it and combine all the ingredients together.
  • After that, add chicken broth, bacon, and the bouquet garni and bring to a boil. Reduce the heat, season with salt and pepper and let simmer for 45 minutes to an hour while skimming any foam that may form on top. Once done, remove the bouquet garni.
  • Divide the soup into individual crock pots and place two croutons on top side by side. Cover with a generous amount of cheese while letting some cheese to hang over the edges of the crock.
  • Place the crocks under a preheated broiler or in the oven at 220 °C until the cheese melts and bubbles and brown spots appear.
  • One extra tip, when the cheese starts to flatten due to the heat in the oven, take the crocks out and using a propane torch melt and brown the cheese as desired.

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