Beef Stock For French Onion Soup Recipes

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EASY FRENCH ONION SOUP



Easy French Onion Soup image

This soup is simple to make after work. My husband thinks it is as good if not better than any we've ever had in a restaurant.

Provided by Elizabeth Fullerton

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 (14 ounce) cans beef broth
1 (10 1/2 ounce) can beef consomme
2 large onions, sliced 1/4-inch thick
2 tablespoons butter
2 pressed garlic cloves
1 dash Worcestershire sauce
1 cup shredded swiss cheese
4 slices toasted French bread

Steps:

  • Place onions and butter in saucepan.
  • Sauté on medium heat until onions are tender.
  • Add garlic and sauté 1-2 minutes (don't let garlic burn).
  • Add beef broth, consomme, and Woschershire sauce.
  • Bring to a boil for 1 minute.
  • Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
  • Fill bowl with soup leaving room at the top.
  • Place toasted French bread on top.
  • Top with 0.125 cup Swiss cheese.
  • Place under broiler until cheese is bubbly.
  • Serve immediately.
  • Caution--bowls will be hot!

HOMEMADE BEEF STOCK FOR FRENCH ONION SOUP



Homemade Beef Stock for French Onion Soup image

This recipe can be halved. After making the French Onion Soup, you will have a couple of cups of stock left over. You can use it in any recipe calling for beef stock.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 4 quarts

Number Of Ingredients 14

3 pounds beef bones (such as marrow bones or shin bones)
3 pounds oxtail
2 tablespoons olive oil
2 tablespoons tomato paste
2 pounds unpeeled onions, quartered
2 large leeks, white and pale-green parts only, halved lengthwise, cut into 2-inch pieces and rinsed well
4 celery stalks, cut into thirds
3 large carrots, peeled, halved lengthwise, and cut into 2-inch pieces
8 garlic cloves, coarsely chopped
6 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
2 bay leaves
2 teaspoons whole black peppercorns
1 cup red wine

Steps:

  • Preheat oven to 400 degrees. Arrange beef bones and oxtail in a single layer in a heavy roasting pan (not glass). Coat with oil. Roast, turning once, until deep brown, about 45 minutes.
  • Add tomato paste, onions, leeks, celery, carrots, and garlic, stirring well. Roast until vegetables are browned and tender, about 40 minutes.
  • Meanwhile, make a bouquet garni by wrapping parsley, thyme, bay leaves, and peppercorns in a square of cheesecloth. Tie bundle with kitchen twine; set aside.
  • Transfer bones and vegetables to a large stockpot; set aside. Pour off fat from roasting pan. Set pan on stove across two burners. Add wine, and bring to a boil, deglazing pan by scraping up any brown bits from bottom with a wooden spoon; boil until wine is reduced by half, about 3 minutes. Add to stockpot.
  • Add 6 quarts (24 cups) water to stockpot. Bring to a boil. Reduce heat; bring to a gentle simmer. Add bouquet garni. Simmer, uncovered, over low heat, 3 hours.
  • Carefully pass stock through a fine sieve into a large bowl or pot; discard solids. Let stock cool completely.
  • Transfer stock to airtight containers. Refrigerate at least 8 hours or up to 3 days before using (fat will solidify; discard it before using). The stock can be frozen up to 4 months.

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

LANCE'S FRENCH ONION SOUP



Lance's French Onion Soup image

A proven, favorite recipe for the best French Onion soup ever. White Zinfindel goes great with this soup, too. You can double the recipe pretty easy, and I even tripled it once. Make sure to keep the sugar down, if you do.

Provided by Lance Mertz

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

Yield 6

Number Of Ingredients 9

5 onions, thinly sliced
6 cups beef broth
2 tablespoons vegetable oil
3 tablespoons butter or margarine
1 pound shredded Swiss cheese
1 teaspoon white sugar
½ cup white wine
salt and pepper to taste
1 (1 pound) loaf French bread, sliced

Steps:

  • In a medium stock pot, heat beef broth over medium-high heat.
  • In a saute pan, add butter and oil and cook over medium-high heat. Once heated, add onions and stir, until onions are tender and transparent. Stir in sugar.
  • Add onions to heated broth, stir and let simmer for 20 minutes.
  • Add wine and season with salt and pepper, simmer for 10 minutes.
  • Pour soup mixture into individual serving bowls and place a slice of bread on top, making sure bread gets well soaked. Place shredded cheese on top of bread and broil, 3 inches below heat, until cheese bubbles.

Nutrition Facts : Calories 664.3 calories, Carbohydrate 56.1 g, Cholesterol 84 mg, Fat 33.1 g, Fiber 3.4 g, Protein 32.7 g, SaturatedFat 18.2 g, Sodium 1463.2 mg, Sugar 7.7 g

FRENCH ONION SOUP



French Onion Soup image

This French onion soup recipe will knock your socks off! Made with the richest broth, perfect caramelized onions, and three types of cheese!

Provided by Amy

Categories     Soup

Time 1h25m

Number Of Ingredients 18

4 tablespoons unsalted butter
5 large yellow onions (, thinly sliced)
1 teaspoon salt
1 teaspoon granulated sugar
2 cloves garlic (, minced)
1/2 cup red wine
32 ounces low-sodium beef broth
24 ounces low-sodium chicken broth
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
1/2 tablespoon balsamic vinegar
pinch of salt and freshly ground black pepper ( , to taste)
5 1-inch thick slices of French bread
2 tablespoons extra-virgin olive oil
1 1/2 cups shredded Gruyere Swiss cheese (, room temperature)
1/4 cup shredded Mozzarella cheese (, room temperature)
2 tablespoons finely grated Parmesan cheese (, room temperature)

Steps:

  • In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes.
  • Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy.
  • Add in the garlic and cook until fragrant, about 1 minute.
  • Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides.
  • Add in the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf.
  • Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.
  • Remove and discard the herbs.
  • Mix in vinegar and taste. Season with additional salt and pepper, if necessary.
  • Reduce heat to low, cover to keep hot while you prepare the bread.
  • Preheat oven broiler, with rack 6 inches from the heat source. Arrange bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes, flipping once, until well toasted on both sides. (NOTE: keep an eye on the bread the entire time to ensure it doesn't burn. Every oven is different.) Remove from heat; leave broiler on.
  • Arrange oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, and sprinkle with the Swiss, Mozzarella, and Parmesan cheeses.
  • Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal.
  • Serve and enjoy!

Nutrition Facts : Calories 378 kcal, Carbohydrate 21 g, Protein 18 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 60 mg, Sodium 1014 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

JULIA CHILD'S FRENCH ONION SOUP



Julia Child's French Onion Soup image

Provided by insanelygood

Categories     Recipes     Soup

Time 2h30m

Number Of Ingredients 15

5-6 cups yellow onions, thinly sliced
1 tablespoon cooking oil
2 tablespoons butter
1/2 teaspoon sugar
1 teaspoon salt
3 tablespoons flour
6 cups beef stock (better if homemade)
1/2 cup wine (dry white wine or dry white vermouth)
8 slices French bread, about 1-inch thick
4 tablespoons olive oil for drizzling
Salt and pepper to taste
2-3 tablespoons cognac
1/2 raw yellow onion, grated
12 ounces Swiss cheese, grated
4 ounces parmesan cheese, grated

Steps:

  • Place a heavy-bottom stockpot or dutch oven on a stove over medium-low heat. Add cooking oil and butter. Saute onions until evenly coated with oil and butter.
  • Cover the pot and let it sit until onions are soft and translucent, about 20 minutes. For caramelized onions, turn the heat to medium or medium-high. Stir in sugar and salt and cook uncovered, stirring often until onions are browned and reduced.
  • Reduce heat to medium-low and stir in the flour. Stir for 2-3 minutes, or until the flour and butter form a thick paste. If paste not achieved, add more butter.
  • Mix in 1 cup of warm beef stock. Scrape the bottom of the pan to prevent scorching. Stir in the remaining stock and wine. Let the soup simmer for 30 minutes.
  • For the croutons or toasted bread, preheat your oven to 325 degrees F. Drizzle bread with olive oil and place on a baking sheet. Bake the bread for 15 minutes at 325 degrees F. Flip the slices over and bake for another 15 minutes.
  • Once the soup has simmered, preheat your oven to 350 degrees F.
  • Salt and pepper to taste.
  • Pour the soup into a casserole dish. Stir in cognac, the 1/2 raw onion (grated), and a few ounces of Swiss cheese.
  • Top the soup with toasted bread in a single layer. Top the bread with the remaining Swiss and Parmesan cheese. Be sure all the edges of bread are covered to avoid burning. Drizzle with oil or melted butter.
  • Bake the casserole at 350 degrees F for 30 minutes. Turn on the broiler and brown the cheeses.
  • Let the soup cool for a few minutes before serving. Enjoy!

Nutrition Facts :

EASY FRENCH ONION SOUP



Easy French Onion Soup image

This tasty French onion soup is made with sliced onions, condensed beef broth, French bread, and Gruyère and Parmesan cheese.

Provided by Diana Rattray

Categories     Appetizer     Dinner     Lunch     Soup

Time 1h15m

Number Of Ingredients 7

3 tablespoons unsalted butter
4 medium yellow onions, sliced into 1/4-inch lengthwise pieces (about 6 cups)
2 (10 1/2-ounce) cans condensed beef broth
2 cans water (about 2 3/4 cups)
4 slices French bread (approximately 1 inch thick)
1/2 cup coarsely grated Gruyere cheese, more for serving
Sliced chives, for optional garnish

Steps:

  • Gather the ingredients.
  • In a large non-stick skillet or sauté pan over medium-low heat, melt the butter. Sauté the sliced onions for about 30 to 45 minutes, or until very soft and golden brown in color. Stir them frequently. If they are browning too quickly or scorching, turn the heat to low. It takes time to get that sweet caramelization, so don't try to rush it.
  • In a medium saucepan or Dutch oven, combine the beef broth and water with the cooked onion and bring to a boil. Reduce the heat to low and cover the pan. Simmer for 25 to 30 minutes.
  • Meanwhile, position a rack 4 inches from the broiler. Heat the broiler and place the bread on a foil-lined baking sheet. Toast until golden, 30 to 45 seconds.
  • Remove from the oven, flip the bread, and divide the cheese between the slices. Return to the oven and broil until the cheese is melted, 20 to 30 seconds.
  • To serve, pour the onion soup into four individual soup bowls. Float a slice of toasted French bread, cheese side up, in each bowl and sprinkle with extra cheese. Garnish with chives, if using.
  • Serve and enjoy!

Nutrition Facts : Calories 433 kcal, Carbohydrate 57 g, Cholesterol 38 mg, Fiber 3 g, Protein 17 g, SaturatedFat 9 g, Sodium 1211 mg, Sugar 9 g, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 0 g

GUINNESS FRENCH ONION SOUP



Guinness French Onion Soup image

Guinness French Onion Soup is loaded with caramelized onions, beef broth, and Guinness beer and topped with toasted bread and gooey cheese.

Provided by Catalina Castravet

Categories     Soup

Time 2h

Number Of Ingredients 16

2 tablespoons butter
2 tablespoons olive oil
4 pounds onions (sliced)
2 cloves garlic (minced)
1 teaspoon fresh thyme (chopped)
2 tablespoons brown sugar
2 tablespoons butter
1/4 cup all-purpose flour
3 cups Guinness beer (or other Stout)
3 cups beef broth (or vegetable broth)
2 teaspoons Worcestershire sauce
1 tablespoon grainy mustard
2 bay leaves
salt and pepper to taste
6 slices baguette (1/2 inch thick and day old, toasted)
1 cup white cheddar (shredded)

Steps:

  • Place a large saucepan over medium heat and add the butter and olive oil.
  • Once the butter has melted add the onions and cook until completely caramelized and golden brown, stirring from time to time for about 1 hour. Also, add a bit of water or Guinness to deglaze the pan as needed to prevent burning.
  • Next, add the garlic, brown sugar, and thyme. Cook until fragrant, about a minute.
  • Add the butter, let it melt, sprinkle and mix in the flour and let it cook for 2-4 minutes.
  • Add the beer and deglaze the pan.
  • Add the broth, Worcestershire sauce, mustard, bay leaves, salt, and pepper. Bring the mixture to a boil, reduce the heat and simmer for 30 minutes.
  • Finally, ladle the soup into oven-proof bowls and arrange them onto a baking sheet.
  • Top with the sliced bread and sprinkle cheese on top, broil until cheese melts, about 1-3 minutes. Serve.

Nutrition Facts : Calories 490 kcal, Carbohydrate 57 g, Protein 13 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 20 mg, Sodium 914 mg, Fiber 6 g, Sugar 17 g, UnsaturatedFat 13 g, ServingSize 1 serving

FRENCH ONION SOUP (SOUPE à L'OIGNON GRATINéE) RECIPE



French Onion Soup (Soupe à l'Oignon Gratinée) Recipe image

Here's the recipe you need to get the best caramelized onion- and cheese-filled flavor in every steamy, crouton-topped bowl of French onion soup.

Provided by Daniel Gritzer

Categories     Appetizers and Hors d'Oeuvres     Soups and Stews

Time 2h

Yield 4

Number Of Ingredients 13

6 tablespoons (90g) unsalted butter, plus more for bread
3 pounds (1.4kg) yellow or mixed onions, sliced 1/8 inch thick (see note)
Kosher salt and freshly ground black pepper
1/2 cup (120ml) dry sherry (such as Amontillado)
2 quarts (1.8L) homemade or store-bought low-sodium chicken stock
2 sprigs thyme
1 bay leaf
1 teaspoon (5ml) Asian fish sauce (optional)
1 teaspoon (5ml) cider vinegar
8 bowl-size slices rustic bread, toasted until crisp
1 medium clove garlic
1 pound (450g) Gruyère cheese, grated
Freshly minced chives, for garnish

Steps:

  • Add fish sauce, if using, and cider vinegar. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Nutrition Facts : Calories 1284 kcal, Carbohydrate 123 g, Cholesterol 177 mg, Fiber 8 g, Protein 63 g, SaturatedFat 35 g, Sodium 3321 mg, Sugar 26 g, Fat 61 g, ServingSize Serves 4, UnsaturatedFat 0 g

ONION SOUP - TRADITIONAL FRENCH



Onion Soup - Traditional French image

Provided by theyadmin

Categories     Soup

Time 1h10m

Number Of Ingredients 14

3 yellow onion (3 medium thinly sliced yellow onions)
2 sweet vidalia onions (2 medium sweet Vidalia Onions thinly sliced)
3 tablespoons unsalted butter (3 tablespoons unsalted butter)
1 tablespoon olive oil (1 tablespoon olive oil)
½ teaspoon sugar (½ teaspoon sugar)
1 tablespoon unbleached all-purpose flour (1 tablespoon unbleached all-purpose flour)
5 cups beef stock (5 cups beef broth)
1 pound oxtail (1 pound oxtail)
1 cup red wine (1 cup red wine)
2 thyme (2 fresh thyme sprigs)
3 tablerspoons cognac (3 tablespoons cognac)
4 French bread (4 slices French bread)
1 cup Gruyere cheese (1 cup grated Gruyere cheese)
salt and pepper (salt and pepper)

Steps:

  • Preheat the oven to 400º. Spread the rounds of baguette on a cookie sheet and bake until golden brown. Set aside.
  • Heat the butter with the oil in a large saucepan until melted. Add the onions and cook gently over medium heat and occasionally stir. When the onions are completely soft and slightly light golden.
  • Add the sugar, pinch of salt and increase the heat to high. Cook for about 2 minutes until the onions caramelize slightly.
  • Stir in flour and cook for about 1 more minute until light brown. Pour in the beef stock, the oxtails, red wine, fresh thyme, add pepper to taste, and bring to a boil. Lower the heat, partially cover and simmer for about 50 minutes.
  • Remove the oxtails and the thyme. Add the Cognac to the soup. Stir well. Taste and adjust the seasoning.
  • Turn on the broiler. Leave the door open while reaching the temperature.
  • Ladle the soup in 4 French onion soup terrines. Cover with the baguette and pile on the Gruyere cheese. Place the terrines on a cookie sheet.
  • Put the soup terrine under the broiler until the cheese melts.
  • Serve immediately.

Nutrition Facts : Calories 1865 kcal, Carbohydrate 253 g, Protein 100 g, Fat 46 g, SaturatedFat 20 g, Cholesterol 184 mg, Sodium 2997 mg, Fiber 13 g, Sugar 25 g, TransFat 1 g, UnsaturatedFat 22 g, ServingSize 1 serving

FRENCH ONION SOUP WITH BEEF



French Onion Soup with Beef image

If you like the classic version, you are going to love this hearty French onion soup with beef, topped with a cheesy toasted baguette.

Provided by Fox Valley Foodie

Categories     Soup

Time 2h40m

Number Of Ingredients 15

2 tablespoons cooking oil
1 1/2 pounds beef stew meat (cubed)
3 tablespoons butter
1 ½ pounds thinly sliced yellow onions (approximately 2 large onions)
½ teaspoon sugar
½ teaspoon salt
3 cloves garlic (minced)
1 tablespoons flour
4 cups beef stock
1 cup dry white wine (such as Chardonay)
2 teaspoons Worcestershire sauce
1 bay leaf
¼ teaspoon fresh ground black pepper
4 slices French baguette (toasted)
½ pound grated Gruyere cheese (or Swiss cheese)

Steps:

  • Add cooking oil to a large pot or Dutch oven and set over medium high heat. Once oil is shimmering add beef stew meat and sear until well browned on all sides.
  • Once browned, remove the beef from the pot and set aside in a large bowl. Reduce the heat to medium. Deglaze any burnt on browned bits on the bottom of the pot by adding a splash of beef stock and scraping them loose with a wooden spoon. Pour off liquid into the bowl with the seared beef.
  • Add butter to the pot along with sliced onions, sugar, and salt. Slowly caramelize the onions until deeply golden brown, stirring occasionally. Approximately 30 minutes. Add minced garlic and saute for an additional two minutes.
  • Sprinkle flour into the onion mixture, stir it around to fully incorporate and let the raw flour taste cook out for a minute or two, then add the beef and deglazing liquid back to the pot.
  • Add the remaining beef stock to the pot along with wine, Worcestershire sauce, bay leaf, and black pepper. Cover the pot with a lid, reduce the heat to medium low, and let simmer for two hours, or until beef is tender.
  • Ladle soup into oven-safe bowls, top with toasted baguette slices and shredded cheese. Place bowls under the broiler until the cheese has melted, then serve.

Nutrition Facts : Calories 621 kcal, Carbohydrate 40 g, Protein 27 g, Fat 35 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 85 mg, Sodium 1267 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 17 g, ServingSize 1 serving

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  • Combine the mushroom sauce, soup and water in a large measuring cup and blend. Pour over the meat.


HOW TO MAKE FRENCH ONION SOUP WITHOUT BEEF BROTH
2021-10-29 3. Cut each onion in fifty percent following. 4. Cut the onion very finely making cuts vertical to the rings. Onions after thirty minutes of food preparation covered over reduced warmth: After 2 hrs of cooking exposed: After 3 and also a fifty percent hrs complete: When the onions look brownish-yellow in shade, include 6 mugs of water, 1/3 mug ...
From familycuisine.net
User Interaction Count 93


THIS FRENCH ONION BEEF NOODLE SOUP HAS THE MOST SLURP ...
2022-02-03 This French onion beef noodle soup has the most slurp-worthy broth of all time Go make this! Michelle Ganley, Digital Content Team Managing Editor, Graham Media Group. Published: February 3, 2022 ...
From local10.com
Author Michelle Ganley


FRENCH ONION BEEF RAMEN SOUP – KILTED CHEF
2022-01-13 Add soya sauce and return beef to pot. Bring to a boil, reduce heat and simmer for 1 1/2 hours. Remove beef and strain broth. return beef to the pot. Shred meat and add to broth. Add onions and simmer for 30 minutes. Add rice wine vinegar. Place cooked ramen noodles in a bowl, ladle hot broth over top. Garnish with green onions.
From kiltedchef.ca
Servings 4
Total Time 2 hrs 20 mins
Category Beef


FRENCH ONION SOUP
2022-02-14 French Onion Soup. Heat beef stock in a large pot over medium-high heat. Bundle and add thyme and bay leaf, bring to a boil. Reduce heat and simmer for 30 minutes. Remove the bundle of thyme and bay. Melt butter in a large, deep skillet over medium-high heat. Add the onions to the butter and sauté for two minutes.
From more.ctv.ca
Cuisine French
Category Dinner
Servings 4
Total Time 2 hrs 10 mins


FRENCH ONION SOUP - COOKING CLASSY
2022-02-18 French Onion Soup Recipe Ingredients. Soup Ingredients. 5 Tbsp unsalted butter, cut into 1-Tbsp pieces; 3 lbs yellow onions, peeled, halved and thinly sliced from root to tip; 1/4 tsp salt, then more to taste; 2 Tbsp all-purpose flour; 3/4 cup dry white wine, such as Sauvignon Blanc; 4 cups beef stock; 4 cups low-sodium chicken broth; 1 large sprig thyme; 2 bay leaves …
From cookingclassy.com
Servings 6
Calories 506 per serving


CLASSIC FRENCH ONION SOUP - SWANSON
2021-07-08 Classic French Onion Soup prep time: 10 min total time: 59 ... Beef broth adds an underlying richness while white wine brings a bright acidity to the soup. Serve in oven-safe crocks and pop under the broiler just until the cheese is perfectly melted. Perfection! Ingredients. cost per recipe: $11.99. 1 tablespoon vegetable oil 2 extra large onion, cut in half and thinly sliced …
From campbells.com
Servings 4
Total Time 59 mins
Estimated Reading Time 1 min
Calories 450 per serving


HOW TO MAKE BEEF BROTH FOR FRENCH ONION SOUP? – FOOD & DRINK
How To Make Beef Broth For French Onion Soup? Prepare homemade beef stock at 450 degrees F by heating the oil on a parchment paper until it’s cool. Cover the beef bones with heavy-bottomed baking pans after coating the bottom in olive oil. Put all the ingredients in a large stock pot. Add a couple of bay leaves as well as garlic.
From smallscreennetwork.com


FRENCH ONION SOUP RECIPE | TASTE OF FRANCE
2022-03-07 The onions should be golden. 3 Add 4 thinly sliced garlic cloves for the final few minutes of the onions’ cooking time and stir well. 4 Increase the heat and keep stirring as you gradually add 250ml dry white wine, followed by 1.3l beef stock. Cover and simmer for 15-20 mins. 5 To serve, turn on the grill and toast 4-8 slices of French bread.
From tasteoffrancemag.com


CAN I USE BEEF BROTH TO MAKE FRENCH ONION SOUP? – FOOD & DRINK
Two key elements are the main ingredients in the making of a classic French onion soup. There is no doubt that stock is the first factor. soup will be no good if it’s not made from the stock you’ve selected. soup traditionally features beef stock, though sometimes it is difficult to obtain good beef stock, leading to its high costs.
From smallscreennetwork.com


PANERA FRENCH ONION SOUP RECIPE (COPYCAT) - RECIPES.NET
2021-12-23 This french onion soup recipe calls for a combination of caramelized yellow onions, beef stock, and red wine, with added croutons and melted cheese. It’s simply perfect as an appetizer or a light entrée. This french onion soup recipe is easy enough to follow and it’s a great dish for when you’re having guests over or for your romantic ...
From recoverableries.co.uk


FRENCH ONION BONE BROTH SOUP – DR. KELLYANN
2022-01-10 4 cups Dr. Kellyann's Beef Bone Broth or 4 packets Dr. Kellyann's French Onion Bone Broth (prepared) 1 small clove garlic, smashed. About 1 cup roasted sweet onions. 1/4 teaspoon herbs de Provence. 1 peppercorn. Celtic or pink Himalayan Salt. Directions: Heat the broth in a saucepan over medium heat. Add the garlic, onions, herbs, and peppercorn.
From drkellyann.com


RECIPE OF ULTIMATE FRENCH ONION SOUP WITH HOMEMADE ...
2022-02-14 French Onion Soup with Homemade Fullblood Wagyu Beef Stock. On a baking sheet with a rim, place all of the diced carrots, celery, onions, and leeks. Place the thyme on the baking sheet as well. Place the Fullblood Wagyu soup bone on top. On a baking sheet with a rim, place all of the diced carrots. Here is how you cook it. Tess shows you how to make a …
From supertcc.com


DESCRIPTION OF FRENCH ONION SOUP - ALL INFORMATION ABOUT ...
A Brief History Of French Onion Soup - Culture Trip trend theculturetrip.com. French onion soup, an incomparably delicious and heartwarming dish of minced onions and beef stock, toasted bread, and grated and grilled Comté cheese, is a national treasure.Its gastronomic roots are in the broths of Ancient Rome, prepared for the first time over 8,000 years ago.
From therecipes.info


FRENCH ONION SOUP RECIPES
8 cups low-sodium beef broth: 8 slices French-style baguette (about the size of the top of the soup crocks) 4 cups coarsely shredded Gruyere (about 2 pounds) Steps: Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and …
From tfrecipes.com


FRENCH ONION SOUP (THE BEST) | RICARDO
French onion soup is a comfort food classic, and this recipe is our absolute best! French onion soup is a comfort food classic, and this recipe is our absolute best! Recipes . Recipes; Boutique; Restaurant; Magazine; Corporate; FR . My recipes Edit my profile Logout My account. Open main navigation. Recipes. Main Dishes. Barley and quinoa; Beef; Breakfast and brunch; Chicken; …
From ricardocuisine.com


10 BEST FRENCH ONION SOUP WITHOUT BEEF BROTH RECIPES | YUMMLY
2022-02-18 French Onion Soup without Beef Broth Recipes 63,574 Recipes. Last updated Feb 18, 2022. This search takes into account your taste preferences. 63,574 suggested recipes. Easy French Onion Soup McCormick. onions, au jus gravy mix, butter, water. French Onion Soup This Silly Girl's Kitchen. Gruyere cheese, unsalted butter, sweet onions, dry red wine, …
From yummly.com


FRENCH ONION SOUP WITH HOMEMADE BEEF STOCK RECIPES
Most French onion soup recipes call for beef stock, but substituting mushroom broth instead creates a surprisingly rich soup, full on flavor - without the meat. Could become a staple recipe in vegetarian or meat-loving households! A long cooking time and savory ingredients mean this soup is pretty darn rich. Add in the toasted baguette slices and all that gooey Gruyere... this …
From tfrecipes.com


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