Buttery Onion Soup Recipes

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BUTTERY ONION SOUP



Buttery Onion Soup image

Several years back, I needed ways to use up 25 lbs. of sweet onions-and this recipe's one I came up with. I like making it for guests. Sometimes, however, I'll fix a half recipe just for me! - Sharon Berthelote, Sunburst, Montana

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

2 cups thinly sliced onions
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
2 cups milk
1-1/2 to 2 cups shredded part-skim mozzarella cheese
Salt and pepper to taste
Croutons, optional

Steps:

  • In a large saucepan, cook onions in butter over low heat until tender and transparent, about 20 minutes. , Stir in flour. Gradually add broth and milk; cook and stir over medium heat until bubbly. Cook and stir for 1 minute longer; reduce heat to low. Add mozzarella cheese and stir constantly until melted (do not boil). Season to taste with salt and pepper. Serve with croutons if desired.

Nutrition Facts : Calories 294 calories, Fat 23g fat (14g saturated fat), Cholesterol 66mg cholesterol, Sodium 600mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 11g protein.

THE BEST FRENCH ONION SOUP



The Best French Onion Soup image

This bistro classic is deceptively easy to make. It just takes a little time and a few good ingredients. We found that yellow onions, also known as Spanish onions, work best for this recipe. They have a nice balance of sweetness and bitterness and caramelize perfectly. Just don't take them too dark -- a nice golden brown is perfect. Good beef broth also makes a big difference. If you can't make your own, look for a high-quality prepared variety.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h55m

Yield 8 servings

Number Of Ingredients 9

6 tablespoons unsalted butter
8 medium yellow onions, thinly sliced (see Cook's Note)
3 bay leaves
3 to 4 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 cups dry white wine
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 light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
  • Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
  • Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.

CLASSIC ONION SOUP



Classic Onion Soup image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 stick butter or 4 tablespoons olive oil
2 pounds yellow onions, peeled, thinly sliced
6 cups Winter Vegetable Stock
Salt and freshly ground black pepper, to taste
1 tablespoon dry sherry or cognac
1 clove garlic
6 (1-inch) slices crusty white bread
1 cup grated Gruyere cheese
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 275 degrees F.
  • Melt butter in a large saucepan over low heat, add onions and cook slowly, stirring occasionally, until onions are golden and tender, about 20 minutes. Add vegetable stock, salt and pepper to taste, and simmer for about 15 minutes. Stir in dry sherry or cognac.
  • Rub garlic clove on each piece sliced bread and toast on a baking sheet until both sides are golden.
  • Place bread in a casserole or in 6 individual ovenproof, bowls and ladle onion soup over top. Top with a mixture of Gruyere and Parmesan and place casserole or individual bowls under the broiler and to melt cheese and slightly brown top.

SIMPLE ONION SOUP



Simple Onion Soup image

Categories     Soup/Stew     Cheese     Onion     Bake     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 tablespoons (1/4 stick) butter
2 pounds onions, thinly sliced
3 14 1/2-ounce cans beef broth
1/2 cup dry red wine
1 1/3 cups seasoned croutons
4 thin slices Swiss cheese
4 tablespoons grated Parmesan cheese

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add onions; cook until deep brown, stirring frequently, about 25 minutes. Add broth and wine; boil until soup is slightly reduced and flavors blend, about 10 minutes. Season with salt and pepper.
  • Meanwhile, preheat oven to 500°F. Put 4 deep ovenproof bowls on baking sheet. Put 1/3 cup croutons in each bowl.
  • Ladle soup over croutons. Top with cheeses. Bake soup until heated through and cheeses melt, about 8 minutes.

OLD-FASHIONED ONION SOUP



Old-Fashioned Onion Soup image

This is a very tasty soup and very easy to make!!

Provided by CORWYNN DARKHOLME

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

Time 4h15m

Yield 8

Number Of Ingredients 4

3 pounds onions, sliced
½ cup butter, melted
7 slices French or Italian-style bread
4 ½ cups chicken broth

Steps:

  • Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
  • Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

Nutrition Facts : Calories 254.6 calories, Carbohydrate 28.8 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 3.4 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 660 mg, Sugar 8.2 g

BUTTERY ONION SOUP



Buttery Onion Soup image

Number Of Ingredients 8

2 cups thinly sliced onions
1/2 cup butter or margarine
1/4 cup all-purpose flour
2 cups chicken broth
2 cups milk
1-1/2 to 2 cup (6 to 8 ounces) shredded mozzarella cheese
salt and pepper to taste
crouton, , optional

Steps:

  • In a large kettle, sauté onions in butter over low heat until tender and transparent, about 20-30 minutes. Blend in flour. Gradually add broth and milk cook and stir over medium heat until bubbly. Cook and stir for 1 minute more reduce heat to low. Add mozzarella cheese and stir constantly until melted (do not boil). Season to taste with salt and pepper. Serve with croutons if desired.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

WHITE ONION SOUP



White Onion Soup image

On a cold winter's day, try this recipe for a rich, tasty onion soup, garnished with croutons and cheese.

Provided by English_Rose

Categories     Onions

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 ounces butter
2 tablespoons olive oil
4 large onions, finely sliced
4 celery ribs, finely chopped
2 garlic cloves, chopped
1 1/4 cups white wine
1 bay leaf
1 bouquet garni
1 bunch parsley, finely chopped
1 1/4 quarts chicken stock
1 teaspoon salt
crouton, for sprinkling
freshly grated gruyere cheese

Steps:

  • In a large, heavy-based saucepan heat together the butter and olive oil until the butter has melted.
  • Add the onion, celery and garlic and fry gently over low heat for 10 minutes, until the onion, celery and garlic has softened.
  • Add the white wine, increase the heat and cook briskly until the wine has reduced by a third.
  • Add the bay leaf, bouquet garni, parsley, stock and salt. Bring to the boil, reduce the heat and simmer gently, partly covered, for 2 hours.
  • Soften the butter in the oil add the vegetables and cook gently until soft.

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