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FRENCH ONION SEAFOOD & STEAK SOUP BOWL BY SY



French Onion Seafood & Steak Soup Bowl by Sy image

This hearty and savory onion soup bowl "Surf & Turf", is a combination of French and Chinese cuisines. It has sauteed onions, seafood, steak, tomatoes, mushrooms, noodles and topped with melted Swiss cheese. You can use large soup bowls for a "Complete Meal" or small bowls if you wish. Enjoy, with a slice of warm and crusty French Baguette/Bread.

Provided by SkipperSy

Categories     Steak

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 29

2 tablespoons peanut oil or 2 tablespoons olive oil
2 tablespoons butter
6 large yellow onions, sliced about 1/8 inch thick (4 cups)
3 shallots, chopped
2 teaspoons fresh ginger, peeled and chopped
4 cloves garlic, minced
2 teaspoons flour
6 tablespoons harvey bristol cream dry sherry
4 cans beef stock (8+ cups, home made beef broth is best)
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/8 teaspoon granulated sugar
4 -6 ounces of chinese thin egg noodles (use thin noodles and a small amount Eliminate noodles if using small soup bowls)
12 slices French baguettes, thin (very thin slices is important and only two per bowl)
6 ounces swiss gruyere cheese (or substitute Swiss cheese)
2 tablespoons peanut oil or 2 tablespoons olive oil
12 white button mushrooms, cleaned
3 small plum tomatoes
1 -2 ounce bean sprouts or 1 -2 ounce alfalfa sprout
6 tablespoons peanuts
1/2 lb boneless sirloin steaks or 1/2 lb london broil beef, cut into small thin bit size pieces
12 medium shrimp, cleaned and butter-flied
6 large scallops, cut in half
lobster meat (optional)
crabmeat (optional)
1 teaspoon curry powder, mixed with
2 tablespoons water
1 teaspoon soy sauce

Steps:

  • STEP#1 for NOODLES, VEGETABLES, TOPPING: Place noodles in boiling water (&a little oil) and cook until 3/4 done, drain and set aside.
  • Toast French baguette/bread and set aside.
  • Cut Swiss Gruyere Cheese into small but THICK slices and slightly smaller then the toasted bread and set aside.
  • Cut mushrooms in half and set aside.
  • Cut tomatoes into thin pieces and set aside.
  • Add 2 tablespoon peanut/olive oil in a wok.
  • Add curry powder and cook for about 1-2 minutes (add a little water as needed).
  • Add the steak and stir fry for 1 minute (until pinkness is lost).
  • Add the scallops and stir fry 1 minute.
  • Add the shrimps (&other seafood) and stir fry 1 minute.
  • Add soy sauce stir fry briefly (don't over cook the meat or seafood); remove and set aside.
  • STEP#2 for SOUP BASE: In a large pot and using a medium heat add the oil and melt the butter.
  • Then add onions and sauté.
  • Cook the onions stirring gently until they are a light golden brown (about 12+ minutes).
  • Put in the shallots, ginger, garlic and cook for 2+ minutes.
  • Then add the flour and stir for 2 minute.
  • Add 3 tablespoons of the wine and scrap off the onions from the bottom of the pot.
  • Add the beef broth, sesame oil, soy sauce, Worcestershire sauce and sugar.
  • Simmer on medium/low heat for about 15 minutes.
  • Add 3 tablespoons of the wine to taste.
  • Then place pot on a very low flame/heat to keep hot.
  • STEP#3 PUT IT ALL TOGETHER: In 6 LARGE microwave bowls, add a small portion of noodles (If you are using small microwave bowls, eliminate the noodles).
  • Then add some mushrooms, tomatoes, alfalfa/bean sprouts, peanuts.
  • Next ladle the onion soup broth into each bowl.
  • Then add two pieces (no more) of the toasted French bread.
  • Place two thick slices of the Gruyere cheese on each piece of bread.
  • Add the seafood and meat topping around the side of the bowl for a nice presentation.
  • Place the bowl in a microwave oven and cook for about 1 1/2 to 2 minutes, until the cheese melts.
  • Serve using a porcelain Chinese spoon& chop sticks and with a warm piece of French Bread.
  • Enjoy.
  • Note- You can use ovenproof soup bowls instead of microwave bowls.
  • Place bowls in an oven at 350 degrees temperature and heat for 5-7 minutes in order to melt the cheese.
  • Or use a salamander broiler to melt the cheese and with the cheese slightly browned in spots.

Nutrition Facts : Calories 932.4, Fat 34.5, SaturatedFat 12.1, Cholesterol 83.7, Sodium 2381.3, Carbohydrate 109.3, Fiber 8.1, Sugar 12.8, Protein 46.4

STEAKS WITH FRENCH ONION SAUCE



Steaks with French Onion Sauce image

Enjoy the taste of your favorite soup with a knife and fork! French onion soup gets "beefed" up in this unique main dish. A slice of toasted French bread fits right in. -Vicky Carlson of Shreveport, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2 beef tenderloin steaks (4 ounces each)
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Dash garlic powder
2 teaspoons butter, divided
1/4 pound small fresh mushrooms, halved
1 medium onion, thinly sliced
1/4 cup dry red wine or beef broth
1 can (10-1/2 ounces) condensed beef consomme, undiluted
2/3 cup water
2 slices French bread (1 inch thick), toasted

Steps:

  • Sprinkle steaks with thyme, pepper and garlic powder. In a large skillet over medium-high heat, brown steaks in 1 teaspoon butter on both sides. Remove and keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Add consomme and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Return steaks to the pan. Cover and cook for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with toasted French bread.

Nutrition Facts :

RESTAURANT-STYLE FRENCH ONION SOUP



Restaurant-Style French Onion Soup image

How do they get away with charging extra for something this easy? The soup will only be as good as the beef stock so don't use cheap, salty bullion cubes. Make your own stock or use the kind of good soup base that restaurants use. (Tones brand is available at Sam's Club).

Provided by 3KillerBs

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

2 onions, sliced in rings
1 tablespoon butter
1 tablespoon olive oil
4 cups beef stock (homemade or prepared, high quality beef soup base)
4 slices stale bread (preferably French or Italian)
4 slices provolone cheese or 4 slices swiss cheese

Steps:

  • Heat olive oil and butter together in a pan large enough to hold the onions and broth.
  • Saute onions very gently in half olive oil and half butter until soft and golden but do not allow them to brown.
  • Pour beef stock into the pan with the onions and simmer gently for 1/2 an hour.
  • Season to taste with salt and pepper.
  • Divide into oven-proof bowls. Float the stale bread on top.
  • Cover with the cheese and broil until the cheese bubbles and browns.

Nutrition Facts : Calories 260, Fat 15.1, SaturatedFat 7.5, Cholesterol 26.9, Sodium 1220.1, Carbohydrate 18.9, Fiber 1.4, Sugar 3.6, Protein 12.3

OLD SAN FRANCISCO STEAKHOUSE'S FRENCH ONION SOUP



Old San Francisco Steakhouse's French Onion Soup image

After working at O.S.F and observing the management I doubt this chain will be around for much longer--too bad because the food is outstanding. Here is my biggest seller...

Provided by Grimms Restaurant T

Categories     Onions

Time 45m

Yield 1 gallon, 16 serving(s)

Number Of Ingredients 14

2 tablespoons clarified butter
2 large red onions, thinly sliced
6 large yellow onions, thinly sliced
2 quarts beef stock
2 quarts chicken stock
12 ounces dry sherry
1 1/2 tablespoons brown sugar
3 teaspoons ground black pepper
1 1/2-2 teaspoons fresh thyme leaves or 3/4 teaspoon dried thyme
2 tablespoons minced fresh parsley
paprika, to taste
1 teaspoon chopped scallion
sourdough croutons or toasted pieces French bread
thinly sliced swiss cheese

Steps:

  • Heat the butter in a large heavy pot over moderate heat and add the onions, separating the rings with a fork. Cover and sauté onions, stirring occasionally, for about 10 minutes. Raise the heat to medium high and cook, stirring often, until the onions are very soft and a deep golden brown, about 20 minutes more. Add beef stock, chicken stock, sherry, brown sugar, pepper, thyme, parsley, paprika and scallions. Simmer for 10 minutes, or longer, if desired. To serve, pour soup into warmed bowls, and top with croutons and Swiss cheese.
  • To clarify butter: Melt butter in a heavy pan over low heat. Skim off froth and carefully pour clear liquid into another container, being careful to leave the milky residue behind.
  • Recipe can be halved or doubled.
  • At the restaurant we served these in onion bowls -- or very large yellow onions with the root cut off and the insides mostly scraped out(this can be used in the soup) with an ice cream scoop. After toping them with croutons and cheese they were placed under the broiler until bubbling.

Nutrition Facts : Calories 191.6, Fat 3.2, SaturatedFat 1.4, Cholesterol 7.4, Sodium 571.5, Carbohydrate 16.3, Fiber 1.2, Sugar 7.2, Protein 5.2

FRENCH ONION SOUP WITH HOMEMADE BEEF STOCK



French Onion Soup with Homemade Beef Stock image

While making the beef stock from scratch is time consuming, it really makes for a fabulous soup! Of course you can always buy beef stock too (if you are in a bit of a hurry)! This serves 4 as a main course with crunchy French bread and a simple side salad (try mixing tender butter lettuce, sweet green and red leaf lettuce, some crunchy iceberg, confettied light green cabbage and grated carrot with candied pecans and a light balsamic or Italian dressing).

Provided by Lolobug

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 6h15m

Yield 4

Number Of Ingredients 26

12 cups water
1 pound beef short ribs
3 parsnips, peeled and cubed
3 onions, coarsely chopped
2 carrots, peeled and coarsely chopped
2 stalks celery with leaves, coarsely chopped
2 bay leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh thyme
¼ cup butter
4 large onions, thinly sliced
3 cloves garlic, smashed
¼ cup flour, or more as needed
1 teaspoon herbes de Provence
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chopped fresh parsley, or to taste
1 teaspoon chopped fresh thyme, or to taste
¼ cup dry white wine
2 tablespoons dry sherry
1 dash hot pepper sauce (such as Tabasco®), or to taste
4 thick slices French bread
basil and garlic-flavored olive oil for brushing
2 cups grated Gruyere cheese
1 pinch sea salt to taste

Steps:

  • Place the water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of fresh thyme into a large soup pot over medium heat, and bring to a boil. Reduce heat to a simmer, and cook, skimming and discarding the foam that forms on the top of the broth, until the broth is a rich brown color, 5 to 6 hours. Broth may be made in a slow cooker. Strain the broth, discard the ribs and vegetables, and refrigerate extra broth.
  • Melt butter in a large heavy skillet or cast iron pan over medium-low heat, and cook the onions and garlic until caramelized and brown, about 30 minutes. Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl, and sprinkle the flour mixture over the browned onions. Cook and stir 5 minutes; add salt and black pepper to taste, and mix in parsley and 1 more teaspoon of thyme.
  • Pour in 4 cups of beef broth, white wine, sherry, and hot pepper sauce; simmer until the flavors have blended and the soup has thickened, at least 15 minutes. More time couldn't hurt.
  • About 15 minutes before serving time, preheat oven's broiler, and place a rack about 6 inches from the heat source.
  • Brush the slices of French bread with flavored olive oil, and toast under the preheated broiler until well browned on each side, 1 to 2 minutes per side. Ladle soup into ovenproof soup bowls, and place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyere cheese.
  • Place the filled soup bowls under the broiler until the cheese is melted, bubbly, and browned, 2 to 4 minutes or as needed.

Nutrition Facts : Calories 865.4 calories, Carbohydrate 82.5 g, Cholesterol 135.9 mg, Fat 40.7 g, Fiber 13.5 g, Protein 42.1 g, SaturatedFat 21.9 g, Sodium 1319.9 mg, Sugar 22.2 g

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