A Texas Onion Soup Recipes

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SPEEDY FRENCH ONION SOUP



Speedy French Onion Soup image

Warm up with a bowl of this savory soup that's loaded with incredible flavor. Caramelized onions simmer with sweet onion soup and beef consommé. It's topped with cheesy garlic Texas toast and is so good you may want to double the recipe because it will be gone in a flash!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 30m

Yield 4

Number Of Ingredients 5

3 tablespoons butter
4 large onions, cut in half and thinly sliced
1 (14.5 ounce) carton Campbell's® Sweet Onion Soup
1 (10.5 ounce) can Campbell's® Condensed Beef Consomme or Campbell's® Condensed Beef Broth
4 slices Pepperidge Farm® Garlic Texas Toast, prepared according to package directions

Steps:

  • Heat the butter in a 4-quart saucepan over medium heat. Add the onions and cook for 15 minutes or until well browned and caramelized, stirring occasionally.
  • Stir the soup, consomme and 1 soup can water in the saucepan and heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring occasionally. Top each serving with 1 toast.

Nutrition Facts : Calories 340.6 calories, Carbohydrate 38.2 g, Cholesterol 27.2 mg, Fat 18.4 g, Fiber 5.2 g, Protein 7.7 g, SaturatedFat 8.1 g, Sodium 1130.2 mg, Sugar 7.9 g

CLASSIC FRENCH ONION SOUP



Classic French Onion Soup image

Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 11

5 tablespoons olive oil, divided
1 tablespoon butter
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32 ounces each) beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese

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.

Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

EASY ONION SOUP



Easy onion soup image

A simple, tasty and filling onion soup made with very few ingrediants.

Provided by kibbledonion

Time 1h30m

Yield Serves 4

Number Of Ingredients 10

3 Onions, shredded
2 Cloves of garlic, crushed
15g Butter - or oil
2 Vegatable stock cubes
900ml water
2 tea spoons brown sugar - can use white
2 'Good sized' potatoes, cubed
1 Carrot, sliced
1 Table spoon mixed random herbs - coriander, parsley, dill
Salt and pepper

Steps:

  • Turn hob on and place butter in frying pan or wok on the lit ring. Peel and shred onion and then add to the pan.
  • Continually move onions around until soft and golden brown. When onions have gone soft and brown, add crushed garlic and mix.
  • In a large pan boil water, add stock cubes, herbs, sugar, salt and pepper. Then add the onion and garlic mix.
  • Cut up the potatoes and add to the pan, and then do the same with the carrot.
  • Simmer on low heat for an hour.
  • Use a hand-held blender or place the soup into a standalone blender and blits untill thick. Then simmer for 10 more minutes.
  • Serve with toasted bread and melted cheese, enjoy.

A TEXAS ONION SOUP



A Texas Onion Soup image

Straight from Sam's Seafood Grill. The Texas 1015 Onion is used in this rendition to bring to life an old classic.

Provided by Jetjouster

Categories     Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 medium onion, sliced 1/2-inch thick (Texas 1015)
1 medium red onion, sliced 1/2-inch thick
1 1/2 tablespoons roasted garlic, finely minced
3 tablespoons peanut oil
32 ounces mushroom stock
1/3 cup Chardonnay wine
1 teaspoon Worcestershire sauce
1 1/2 tablespoons Kitchen Bouquet
1/2 teaspoon white pepper, finely ground
1/2 teaspoon black pepper, coursely ground
1/4 teaspoon chipotle pepper, finely ground
2 tablespoons balsamic vinegar
8 slices garlic toast, crispy
8 tablespoons parmesan cheese, grated
4 slices swiss cheese

Steps:

  • Heat oven to 375.
  • Heat oil over medium heat, add onions, garlic and saute until soft. Adding peppers along the way. About 10 minutes.
  • Stir in worcestershire, balsamic vinegar and Kitchen Bouquet, mix well.
  • Heat to medium high and deglaze with chardonnay. Saute about 10-15 minutes and reduce by one third.
  • Add broth. Saute about 10-15 minutes and reduce by one third.
  • While reducing, place one piece of toast in the bottom of a cup and 1 teaspoon parmesan cheese.
  • Next, ladel in onion soup (holding about 4 tablespoons back) and place one slice of toast on top of each cup, top with 1 teaspoon of parmesan cheese and top with swiss cheese.
  • Place in oven and bake for 3-5 minutes, or set to broil and finish.
  • Remove and spoon in a small amount of soup on top and serve.

Nutrition Facts : Calories 285.7, Fat 20.9, SaturatedFat 8.4, Cholesterol 34.6, Sodium 223.9, Carbohydrate 9.7, Fiber 1, Sugar 3.2, Protein 12.2

TEXAS SOUP



Texas Soup image

This is a really easy soup that goes together quick. You can add heat by using a Bloody Mary mix with habanero in it. This freezes well if you use a sturdy pasta.

Provided by Branwyn

Categories     One Dish Meal

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

32 ounces bloody mary mix
2 quarts water
1 can Rotel tomatoes & chilies
1 package Knorr vegetable soup mix
1 can corn (not creamed)
1 lb lean ground beef
1 onion, chopped
2 cups texas shaped pasta (you may substitute any kind of sturdy pasta for the Texas pasta)

Steps:

  • Bring Bloody Mary mix, water, tomatoes and green chilies, vegetable soup mix, and corn to a simmer in a large stockpot.
  • Brown ground beef and onion in a skillet until no pink remains in the beef.
  • Add ground beef to mixture in stockpot and let simmer 1/2 hour to 1 hour.
  • Add pasta in last 10-15 minutes of cooktime.

Nutrition Facts : Calories 133.2, Fat 4, SaturatedFat 1.6, Cholesterol 24.6, Sodium 170.1, Carbohydrate 13.8, Fiber 0.6, Sugar 0.7, Protein 9.9

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