AUTHENTIC FRENCH ONION SOUP COURTESY OF JULIA CHILD
There are a lot of French Onion Soup recipes on Zaar, but I think that this very authentic version deserves a place on the list. After making many of the existing recipes with success, I wrote down this recipe while watching Julia Child in a very old episode of "The French Chef". It takes a little longer, but the time is very well spent. It is also more detailed than others and includes fool-proof instructions for properly browning onions as well as many extra add-ins. Don't be put off by the long list of ingredients. The sage, wine, raw onion, and cognac are optional, but they contribute a lot, so use what you have. The result is an out-of-this-world onion soup with an amazing depth of flavor. You can make this even days ahead of time and then add the toasted bread ("croutes" as Julia calls them) and cheese and bake it the day of. This can be made vegetarian by using a beefy-flavored veg broth such as Better than Bullion Beefless broth instead of beef stock. Try it and love it! Enjoy!
Provided by Anita de la Costa
Categories European
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place heavy bottom stock pot or dutch over over medium-low heat.
- Add 1 Tbs cooking oil, 2Tbs butter to pot.
- Add sliced onions and stir until they are evenly coated with the oil.
- Cover and cook for about 20 minutes until they are very tender and translucent.
- To brown or caramelize the onions turn heat under pot to medium or medium high heat.
- Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
- Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.
- Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).
- Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
- Add the rest of the stock, wine to the soup.
- Simmer for 30 minutes.
- To make the "croutes" (toasted bread), heat oven to 325 degrees F.
- Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.
- Cook the croutes for 15 minutes in oven on each side (30 minutes total).
- Check the soup for seasoning and add salt and pepper if needed.
- Transfer to a casserole dish.
- At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.
- Add a few ounces of the swiss cheese directly into the soup and stir.
- Place the toasted bread in a single layer on top of the soup.
- Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.
- Drizzle with a little oil or melted butter.
- Place in a 350 degree oven for about 30 minutes.
- Turn on broiler and brown cheese well.
- Let cool for a few minutes.
- Bon Apetit!
FRENCH ONION SOUP
French onion soup feeds the soul on a cold day, and now you can enjoy it at the best restaurant on the block: your place. Our classic recipe turns a lazy Sunday into a long-simmering affair. Set yourself up for maximum coziness and serve it bubbling hot.
Provided by Greg Lofts
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Heat oil in a large, heavy pot over medium. Add onions and cook, stirring occasionally, until soft and beginning to turn golden, 35 to 40 minutes (if onions develop color quickly, reduce heat).
- Add butter, garlic, thyme, bay leaf, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring a few times, until golden brown, 15 to 20 minutes more. Add vermouth and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes.
- Stir in stock and Marsala. Bring to a boil, then reduce heat to low and gently simmer 45 minutes. Season to taste.
- Preheat broiler. Ladle soup into broiler-safe crocks or bowls set on a rimmed baking sheet. Nestle a piece of toast into each, partially submerged, and top each with 1/3 cup Gruyère. Broil until cheese is melted, bubbly, and golden brown in places, 2 to 4 minutes. (Soup without toast and cheese can be cooled and refrigerated in an airtight container up to 3 days, or frozen up to 6 months.)
CREAMY VIDALIA ONION SOUP
This is a robust and creamy onion soup. The addition of egg yolks adds a lovely creamy texture.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Yield 4
Number Of Ingredients 12
Steps:
- In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
- Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
- When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.
Nutrition Facts : Calories 363.9 calories, Carbohydrate 28 g, Cholesterol 199.3 mg, Fat 24.5 g, Fiber 4.3 g, Protein 10 g, SaturatedFat 10.5 g, Sodium 820.9 mg, Sugar 13.1 g
FRENCH SWEET ONION SOUP
"Though I prefer sweet Vidalia onions," writes Marion Lowery from Medford, Oregon, "I have used every kind of onion in this delicious soup and always achieved wonderful results. I've even added mushrooms, as it was still well-received by family and friends."
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven or large kettle, melt butter. Add olive oil and onions. Cover and cook over low heat until onions are soft, about 30 minutes, stirring occasionally. Stir in the beef broth, water, cider or juice, bay leaf, thyme, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Discard bay leaf., Meanwhile, arrange bread on a broiler pan; broil until each side is golden brown. Ladle soup into individual ovenproof soup bowls. Float a slice of bread in each bowl and sprinkle with Swiss cheese and top with Parmesan cheese. Broil until cheese is melted and bubbly. Serve immediately.
Nutrition Facts : Calories 256 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 483mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges
CLASSIC SWEET VIADALIA FRENCH ONION SOUP
This makes a wonderful, very flavorful french onion soup. It is based on a recipe in one of Suzanne Somers' cookbooks, and then slightly modifed by me. It is quite low carb as is, but for an even more low-carb, low-fat version, you may use a slice of portebello mushroom, instead of the bread (just place a large mushroom slice where you would the bread, and place the cheese on top of the mushroom)and use shredded Parmesan cheese (which is a cheese that is lower in fat). A lovely soup, well-worth the trouble of making it!
Provided by Helping Hands
Categories < 60 Mins
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil or butter in large saucepan.
- Add onions and saute for 10 minutes over medium-high heat.
- Lower the heat to medium-low.
- Add mustard seed, celery seed, and salt and pepper to taste.
- Continue to saute the onions for 20 minutes, until the onions have carmelized and are a rich golden brown in color.
- Add the beef broth, red cooking wine, and Worcestershire sauce.
- Cook over medium heat for 15 minutes.
- Preheat broiler.
- Spoon soup into bowls (that are oven-proof) and place a slice of french bread on top (may lightly butter bread, if you prefer).
- Add a slice of cheese on top of each piece of bread.
- Place under broiler for a few minutes until the cheese gets brown, and bubbles a bit.
- Carefully remove soup bowls from oven and serve.
- NOTE: Can also be made in a crockpot (after cooking onions in butter on stovetop covered for 20 mins), cooking on low for 5-8 hours or on high for 2 1/2 hours.
Nutrition Facts : Calories 568.9, Fat 25.8, SaturatedFat 7.4, Cholesterol 27.4, Sodium 1867.2, Carbohydrate 61.2, Fiber 5.4, Sugar 11.5, Protein 20.2
VIDALIA ONION SOUP
There's no question of the star in this traditional favorite soup. Rich Swiss cheese delightfully tops off a heaping bowlful of sweet, succulent Vidalia onions.-Ruby Jean Bland, Glennville, Georgia
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven or soup kettle, saute the onions in butter until lightly browned. Sprinkle with pepper and flour. Cook and stir for 1 minute. Add the broth, water and bay leaf; simmer for 30-40 minutes, stirring occasionally. , Discard bay leaf. Ladle into ovenproof soup bowls; top with bread and cheese. Bake at 400° for 10 minutes or until cheese is golden brown.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 580mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
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FRENCH ONION SOUP WITH VIDALIA ONIONS - THE COOKFUL
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- Cut the butter into small pieces and put it into a very large skillet over medium heat. Peel and slice one Vidalia onion. Add it to the skillet. Increase heat to medium-high. Add 1/2 teaspoon of the brown sugar and a pinch of salt and of black pepper. Stir. Peel and slice a second onion. Add it to the skillet with another 1/2 teaspoon brown sugar and some salt and pepper. Stir. Repeat with final onion. Cover skillet. Continue to cook over medium-high heat, stirring occasionally, until well-browned and very soft, 10-11 minutes.
- Meanwhile, preheat the broiler. Pour the beef broth into a large pot or Dutch oven over high heat. Add 1 teaspoon of salt and the thyme. Cover and bring to a boil. Reduce to a simmer. While the broth is heating, slice the bread into 4-5 slices. Put in a single layer on a baking sheet and put it under the broiler until it is toasted. Shred the cheese. Remove toast from broiler. Flip slices over. Top each with some of the cheese. Return it to under the broiler until cheese is melted.
- When the onions are well-browned, add the wine to them. Stir it until most of the wine has evaporated. Add the onions and wine to the hot broth. Taste and add salt and pepper if needed. Ladle soup into bowls. Top each serving with a slice of cheese toast.
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