Cheesy French Bread Onion Soup Recipes

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THE BEST FRENCH ONION SOUP



The Best French Onion Soup image

This traditional French Onion Soup recipe has a rich, decadent broth loaded with caramelized onions and topped with everyone's favorite part: the toasted bread and melty cheese.

Provided by Heidi

Categories     Soup

Time 2h30m

Number Of Ingredients 14

8 tablespoons butter
4 tablespoons canola oil
6 pounds yellow onions (, sliced 1/4 inch thick with the grain)
1/2 cup sherry wine
1/2 cup red wine
1/8 cup tomato paste
1/4 cup garlic purée
1 bouquet garni
4 tablespoons concentrated beef base
10 cups chicken stock
thyme leaves for garnish
1 baguette (, cut into 1 inch slices)
8 slices provolone cheese
2 cups shredded gruyere cheese (, (optional))

Steps:

  • In a large stock pot or dutch oven, melt the butter and canola oil together over high heat and add the onions. Sauté, stirring occasionally until they start to caramelize, about 15 minutes. Reduce the heat to medium high and continue to sauté until the onions are a deep brown color, about 1 hour.
  • Deglaze with the sherry and red wine and cook until the liquid is nearly evaporated.
  • Stir in the tomato paste and garlic purée. Add the bouquet garni, chicken stock, and beef base and bring to a simmer and cook for 45 minutes.
  • Skim the butter fat/foamy liquid from the top, and discard. Taste for seasoning and add salt or pepper as desired. Remove the bouquet garni.
  • Ladle the soup into oven-safe bowls and top with 2-3 slices of the baguette, then top with a slice of provolone cheese and grated gruyere if desired. Place the bowls on a baking sheet and broil for 3-4 minutes or until the cheese is melted. Garnish with fresh thyme leaves and serve.

Nutrition Facts : Calories 622 kcal, Carbohydrate 61 g, Protein 21 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 58 mg, Sodium 1014 mg, Fiber 7 g, Sugar 20 g, ServingSize 1 serving

CHEESY FRENCH BREAD ONION SOUP



Cheesy French Bread Onion Soup image

Make and share this Cheesy French Bread Onion Soup recipe from Food.com.

Provided by Kirstin in the Couv

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup butter
6 medium cooking onions, sliced
1 teaspoon sugar
1 tablespoon all-purpose flour
1 cup dry white wine
4 cups beef broth
1/4 teaspoon pepper
6 slices day-old French bread
2 cups swiss cheese, Grated
1/2 cup parmesan cheese, Grated
paprika

Steps:

  • In large Dutch oven over medium heat, melt butter.
  • Add onions and sugar.
  • Cover and cook, stirring occasionally, 30 minutes or until onions are tender but not colored.
  • Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN.
  • Stir in flour until well blended.
  • Gradually add wine; cook, stirring constantly, until mixture boils and thickens.
  • Stir in beef broth and pepper; bring to boil.
  • Reduce heat to low.
  • Cover and simmer 15 minutes.
  • Ladle soup into 6, 1-1/2 cup oven proof bowls.
  • Top each with bread slice; sprinkle with swiss cheese and parmesan cheeses and paprika.
  • Place bowls on jelly roll pan.
  • Broil until cheese melts and bubbles.

Nutrition Facts : Calories 427.9, Fat 21.1, SaturatedFat 13.1, Cholesterol 60.8, Sodium 1029.8, Carbohydrate 33.4, Fiber 2.7, Sugar 7.1, Protein 19.9

ONION SOUP WITH HERBY GARLIC CHEESE BREAD



Onion soup with herby garlic cheese bread image

This French-inspired warming soup uses chutney to add a delicious sweetness

Provided by Good Food team

Categories     Dinner, Starter

Time 40m

Number Of Ingredients 9

3 tbsp very soft butter
6 onions , thinly sliced
4 garlic cloves , crushed
1.2l beef stock (made from 2 stock cubes is fine)
2 tbsp plain flour
2-3 heaped tbsp caramelised onion chutney
1 tbsp parsley , chopped
2 small sandwich baguettes
125g ball light mozzarella , chopped

Steps:

  • Melt 1 tbsp of the butter in a medium saucepan. Add the onions, stir well, then cover and gently cook, stirring occasionally, for about 15 mins - they should be really soft but not browned. Add half the garlic, increase the heat and cook for 5 mins more, adding a splash of stock if the onions start to stick - they should brown a little now.
  • Stir in the flour and chutney, and cook for 1-2 mins, then pour over most of the stock and simmer while you make the garlic bread. Mix the rest of the butter and garlic with half the parsley. Season.
  • Heat oven to 200C/180C fan/gas 6. Cut each baguette into about 6 slices, but don't go all the way through. Add a little of the butter mixture and some mozzarella into each cut, then push back together to seal. Wrap in a double layer of foil. Bake for 10-15 mins, until the butter is melted. Season the soup, adding remaining stock if required. Serve with garlic bread.

Nutrition Facts : Calories 413 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 2.12 milligram of sodium

FRENCH ONION SOUP WITH FRENCH BREAD TOAST



French Onion Soup with French Bread Toast image

I got this savory recipe from a co-worker my first year out of college. It's been a family favorite ever since. --Janaan Cunningham

Provided by Taste of Home

Categories     Lunch

Time 2h15m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup butter
2 pounds onions, thinly sliced
1 tablespoon sugar
4 tablespoons all-purpose flour
3 cans (14-1/2 ounces each) beef broth
2 cups water
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon beef bouillon granules
1/4 teaspoon garlic salt
1/4 teaspoon pepper
8 slices French bread, toasted
1 cup shredded Swiss cheese

Steps:

  • In a Dutch oven or soup kettle, melt butter. Add onions and sugar; cook over low heat until lightly browned, about 1 hour. , Sprinkle flour over onions and stir until blended. Gradually stir in broth. Add the water, salt, dried onion, bouillon, garlic salt and pepper., Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 45 minutes., Ladle soup into ovenproof bowls. Top with a slice of toasted bread; sprinkle with cheese. Place on a baking sheet. Bake at 400° for 5 minutes.

Nutrition Facts :

EXTRA CHEESY FRENCH ONION SOUP



Extra Cheesy French Onion Soup image

Better than restaurant onion soup. Make the entire quantity and place in freezer in heavy duty freezer bags. When vidalias are in season, I double and triple the recipe to have the soup on hand.

Provided by BoxOWine

Categories     Onions

Time 2h30m

Yield 14 cups

Number Of Ingredients 10

1/2 cup unsalted butter
5 lbs vidalia onions, thinly sliced (OR substitute spanish or hawaiian onions. DO NOT USE RED SALAD ONIONS.)
7 teaspoons better than bouillon beef base or 7 cans beef broth
3 teaspoons better than bouillon chicken bouillon granules or 3 cans chicken broth
Worcestershire sauce
2 cups dry white wine
French bread, slices toasted (see below)
olive oil
parmesan cheese
cheese slice (mozzarella, swiss, or gruyere)

Steps:

  • Make stock by bringing 10 cups water to boil.
  • Add beef and chicken bouillon pastes (or heat canned beef and chicken broth).
  • Lower heat to simmer and let simmer while preparing onions.
  • Melt butter slowly (so it does not brown) in large soup pot over low heat.
  • Add thinly sliced onions.
  • Stir, cover, and cook on low heat until lightly brown, stirring occasionally, about 30 mins.
  • Add wine, bring to boil, scraping up browed bits.
  • Cook about 5 mins.
  • stirring occasionally.
  • Add about 5 good shakes of worcestershire sauce.
  • Add stock to onions.
  • Bring to boil, turn heat down to simmer and simmer uncovered about 1 1/2 hrs.
  • Season to taste with salt and pepper.
  • BREAD SLICES- BRUSH OLIVE OIL ON SLICES.
  • SPRINKLE WITH PARMESAN AND PLACE IN OVEN ON COOKIE SHEET AT 375f UNTIL LIGHTLY BROWN.
  • Ladle soup into ovenproof bowls.
  • Float bread on top of soup.
  • Top with 2 or 3 cheese slices.
  • Place in oven or microwave until cheese melts.

Nutrition Facts : Calories 152, Fat 6.8, SaturatedFat 4.2, Cholesterol 17.5, Sodium 128.2, Carbohydrate 16.1, Fiber 2.8, Sugar 7.3, Protein 2

EASY AND AMAZING FRENCH ONION SOUP



Easy and Amazing French Onion Soup image

Beer adds a depth of flavor to this soup that can't be beat! Using beef and chicken broth enhances the flavor too. So simple!

Provided by Keep it Simple!

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

Time 1h7m

Yield 6

Number Of Ingredients 11

2 tablespoons canola oil
7 onions, sliced
2 cloves garlic, crushed
1 (32 fluid ounce) container beef broth
1 (32 fluid ounce) container chicken broth
1 (12 fluid ounce) can pale ale
1 teaspoon ground black pepper
2 bay leaves
6 slices French bread
3 tablespoons shredded mozzarella cheese, or to taste
3 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onions; cook, stirring frequently, until well browned, about 20 minutes. Add garlic; stir constantly for 1 minute. Pour in beef broth, chicken broth, and pale ale. Stir black pepper and bay leaves into the soup.
  • Bring soup to a simmer. Cover and simmer until flavors combine, about 30 minutes.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler on low. Spread French bread slices on a baking sheet.
  • Broil French bread slices until very lightly toasted, 30 seconds to 1 minute. Divide mozzarella cheese and Parmesan cheese evenly over bread.
  • Broil bread until cheeses are bubbly and browned, 1 to 2 minutes.
  • Ladle soup into serving bowls and top each bowl with a slice of French bread.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 42.5 g, Cholesterol 5 mg, Fat 7.4 g, Fiber 5.3 g, Protein 10.3 g, SaturatedFat 1.6 g, Sodium 1181.3 mg, Sugar 14.1 g

FRENCH ONION SOUP WITH CHEESE TOASTS



French Onion Soup with Cheese Toasts image

The whole family will enjoy this intensely flavorful soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

1/2 cup unsalted butter
3 tablespoons all-purpose flour
2 large white onions, chopped into small pieces
4 cups homemade or low-sodium canned chicken stock
4 cups homemade or low-sodium canned beef stock
1 teaspoon salt
1/4 teaspoon freshly ground pepper
18 thin slices French baguette
2 cups shredded Swiss cheese (1/2 pound)

Steps:

  • In a large, heavy-bottom saucepan, melt the butter over medium heat. Add flour and chopped onions; saute, stirring occasionally, until onions are soft and translucent, about 15 minutes.
  • Pour chicken and beef stocks into the saucepan, and stir to combine. Bring mixture to a boil. Reduce heat to low, and simmer 15 minutes. Add salt and pepper.
  • Heat broiler. Ladle soup into six 16-ounce ovenproof bowls, and float 3 slices of bread on top of each. Sprinkle the cheese over bread slices in each bowl, dividing evenly. Place bowls on a rimmed baking sheet, and broil until cheese is melted and bubbling, about 2 minutes. Let soup cool slightly before serving.

FRENCH ONION GARLIC BREAD



French Onion Garlic Bread image

My husband and I love creating new recipes together based on our favorite foods. This is our very first creation as a married couple. The cheesy bread can also be use as an appetizer for a party. -Taryn Camp, Oviedo, Florida

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 12 servings.

Number Of Ingredients 9

1 large sweet onion, thinly sliced
1 tablespoon olive oil
1/2 cup beef broth
4 garlic cloves, minced, divided
1/4 teaspoon dried thyme
1/4 cup butter, softened
1 loaf (1 pound) French bread, sliced
2 tablespoons grated Parmesan cheese
2 cups shredded Gruyere or Swiss cheese

Steps:

  • In a large saucepan, saute onion in oil for 8-10 minutes or until tender. Add the broth, 1 garlic clove and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes., Meanwhile, in a small bowl, combine butter and remaining garlic; stir until creamy. Spread over bread slices. Place on a greased 15x10-in. baking pan. Bake at 350° for 5-8 minutes or until lightly toasted., Sprinkle with Parmesan cheese; top with onion mixture and Gruyere cheese. Broil 3-4 in. from the heat for 1-2 minutes or until bubbly.

Nutrition Facts : Calories 323 calories, Fat 18g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 452mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.

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