COUNTRY-STYLE FRENCH ONION SOUP
Chicken broth and Dijon mustard bring out the mellow, rich flavor of onions.
Provided by Land O'Lakes
Categories Lunch Soup Onion Mustard Vegetable Soup and Stew Main Course
Yield 6 (1 1/4-cup) servings
Number Of Ingredients 18
Steps:
- Heat oven to 400°F.
- Melt 2 tablespoons butter in saucepan until sizzling; add onions and 1/2 teaspoon garlic. Cook over medium heat, stirring occasionally, 7-10 minutes or until onions are tender.
- Add all remaining soup ingredients; continue cooking 12-15 minutes or until heated through.
- Melt 1/4 cup butter in 13x9-inch baking pan in oven. Stir in 1 teaspoon basil and 1/2 teaspoon garlic. Add bread cubes; toss to coat. Bake, stirring occasionally, 10-15 minutes or until toasted.
- Pour soup into oven-proof bowls; place 1 slice cheese in each bowl. Bake 8-12 minutes or until cheese is lightly browned. Serve with croutons.
Nutrition Facts : Calories 300 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 45 milligrams, Sodium 960 milligrams, Carbohydrate 22 grams, Fiber 2 grams, Sugar grams, Protein 12 grams
THE BEST FRENCH ONION SOUP
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
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 FRENCH ONION SOUP
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
Time 2h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 11
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.
RESTAURANT-STYLE FRENCH ONION SOUP
Classic French onion soup, similar to one you can get in a restaurant. Made with wine and sherry to bring out the beef flavor of the broth. Two different cheeses top it off to give it that bubbly, browned, and stretchy topping.
Provided by Jenny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
- Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
- Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.
- Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
- Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
- Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.
Nutrition Facts : Calories 792.4 calories, Carbohydrate 77.2 g, Cholesterol 86.3 mg, Fat 37.7 g, Fiber 7.2 g, Protein 31.3 g, SaturatedFat 21.1 g, Sodium 2169.7 mg, Sugar 15.6 g
CLASSIC FRENCH ONION SOUP
This country dish is as hearty as it is simple.
Categories French Sunday lunch dinner party soup
Time 1h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in a large Dutch oven or pot over medium heat. Add onion and season with salt. Reduce heat to medium-low and cook, stirring often at first and then only occasionally, until onions are golden brown and caramelized, 1 hour to 1 hour 15 minutes.
- Add white wine and dry sherry and bring to a boil. Add flour and cook, stirring, until thickened, 1 to 2 minutes. Stir in broth and let simmer 10 minutes. Season with salt.
- Heat oven to broil. Place 4 broiler-safe bowls on a sheet tray and fill with soup. Top each with a slice of bread (trimming to fit, if necessary) and cheese, dividing evenly. Broil until cheese is golden brown, 1 to 2 minutes. Serve immediately.
FRENCH ONION SOUP RECIPE BY TASTY
Here's what you need: olive oil, butter, yellow onion, salt, sugar, flour, beef stock, white wine, ground sage, whole bay leaf, french bread, cognac, swiss cheese, pepper, parmesan cheese
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pot over medium-low heat, heat olive oil and add butter. Once the butter is melted, stir the onions and coat with oil and butter.
- Cover and cook for 20 minutes, checking occasionally.
- Turn up the heat to medium-high. Add ½ tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it's very important!)
- Stir in flour one tablespoon at a time and cook for about 30 seconds.
- Preheat Oven To 325˚F (160˚C).
- Add 1 cup (235 ml) of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
- Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
- In the meantime, cut the french bread or baguette into ½ inch (10 mm) thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
- Add optional ingredients.
- In an oven safe bowl, pour the onion soup, filling about ¾ of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
- Bake for two to three minutes or until the cheese has melted completely and become slightly golden.
- Enjoy!
Nutrition Facts : Calories 1549 calories, Carbohydrate 167 grams, Fat 64 grams, Fiber 8 grams, Protein 45 grams, Sugar 38 grams
RESTAURANT-STYLE FRENCH ONION SOUP
How do they get away with charging extra for something this easy? The soup will only be as good as the beef stock so don't use cheap, salty bullion cubes. Make your own stock or use the kind of good soup base that restaurants use. (Tones brand is available at Sam's Club).
Provided by 3KillerBs
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil and butter together in a pan large enough to hold the onions and broth.
- Saute onions very gently in half olive oil and half butter until soft and golden but do not allow them to brown.
- Pour beef stock into the pan with the onions and simmer gently for 1/2 an hour.
- Season to taste with salt and pepper.
- Divide into oven-proof bowls. Float the stale bread on top.
- Cover with the cheese and broil until the cheese bubbles and browns.
Nutrition Facts : Calories 260, Fat 15.1, SaturatedFat 7.5, Cholesterol 26.9, Sodium 1220.1, Carbohydrate 18.9, Fiber 1.4, Sugar 3.6, Protein 12.3
CREAMY FRENCH ONION SOUP
I enjoy inviting people into my home to sample flavorful foods like this creamy soup. You'll find it's a nice twist on the traditional version. -Minnie Paulson, Standley, North Dakota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet or Dutch oven, saute onions in butter until tender. Sprinkle with flour, salt and pepper; cook and stir for 1 minute. Gradually add broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 30 minutes. Combine sour cream and milk. Stir into soup; heat through (do not boil). Place a slice of toasted bread on each soup bowl; ladle soup over bread. Sprinkle with cheese
Nutrition Facts :
COUNTRY STYLE FRENCH ONION SOUP
The light chicken broth and Dijon mustard bring out the mellow, rich flavor of onions. Land-o-Lakes Cookbook.
Provided by daisygrl64
Categories Lunch/Snacks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- heat oven to 400 *F.
- in a 3qt saucepan melt 2 tablespoons butter, add onion and 1/2 teaspoon garlic. cook over medium heat, stirring often, until onions are tender.
- add remaining soup ingredients, continue cooking until heated through.
- meanwhile in 13x9 baking pan, melt 1/4 cup butter in oven. stir in basil and 1/2 teaspoon garlic.
- add bread cubes, toss to coat. bake 10 to 15 minutes, stirring often until toasted.
- pour soup in oven proof bowls, place 1 cheese slice in each bowl. bake 7 to 10 minutes or until cheese is lightly browned.
- serve with rye croutons.
Nutrition Facts : Calories 247.2, Fat 18.6, SaturatedFat 11.2, Cholesterol 53.3, Sodium 496.2, Carbohydrate 12.4, Fiber 1.8, Sugar 5.2, Protein 8.9
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