Creamy French Onion Soup Recipes Recipes Recipe For Chili

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CREAMY GREEN CHILE SOUP



Creamy Green Chile Soup image

Provided by Sandra Lee

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 12

1 cup frozen chopped onions
1 teaspoon crushed garlic
2 cups frozen corn kernels, divided
3 (4-ounce) cans diced green chiles, divided (recommended: Ortega)
4 cups chicken stock
1 teaspoon Mexican seasoning
2 tablespoons butter
1 (8-ounce) package sliced fresh mushrooms
3/4 cup Mexican crema (recommended: Caciqus)
Salt and freshly ground black pepper
Fresh cilantro leaves, chopped, for garnish
Crumbled cotija cheese, for garnish

Steps:

  • In a medium pot over medium-high heat, combine onions, garlic, 1 cup corn kernels, 2 cans of the chiles, chicken stock, and Mexican seasoning. Bring to a boil. Reduce heat and simmer for 10 minutes.
  • Meanwhile, melt butter in medium skillet over medium-high heat. Add remaining corn and green chiles. Add mushrooms and saute for 10 minutes, or until water from mushrooms is released and evaporated; set aside.
  • Transfer chile mixture to a blender. Puree until smooth, working in batches if necessary. *(TIP: Cover blender with dish towel and pulse.) Return puree to skillet and add sauteed vegetables. Bring to a boil. Reduce to low heat and stir in Mexican crema. Season, to taste, with salt and pepper.
  • Serve soup hot garnished with cilantro and cotija cheese.

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

CREAMY FRENCH ONION SOUP



Creamy French Onion Soup image

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

8 medium onions, thinly sliced
1/3 cup butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
8 cups chicken broth
1 cup sour cream
1/2 cup whole milk
12 slices French bread (1 inch thick), toasted
1 cup shredded mozzarella cheese

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 :

CREAMY FRENCH ONION SOUP



Creamy French Onion Soup image

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

Provided by Nat Da Brat

Categories     Cheese

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
2 lbs white onions (thinly sliced)
4 cups chicken stock
3 cups whipping cream
salt and pepper
6 slices French bread
3 ounces Stilton cheese
3 ounces cheddar cheese
2 tablespoons butter

Steps:

  • Toast 6 thick slices of French bread in a 300 degree oven until crisp.
  • Blend the Stilton with a couple tablespoons of butter, then spread on the toast.
  • When ready to serve the soup, pop one of these on top of each serving bowl and sprinkle with lots of cheddar cheese.
  • Melt butter in a large saucepan over low heat.
  • Add onions, cover, and cook until translucent, stirring occasionally for about 30 minutes.
  • Add the stock and bring to a boil.
  • Reduce heat and simmer for 15 minutes.
  • Add cream and bring to a boil, reduce heat and simmer to thicken slightly (about 15 minutes).
  • Season generously with salt and pepper.
  • Ladle into bowls, top with Stilton Toast, and run under the broiler until the cheese is melted and brown.
  • Serve immediately.

Nutrition Facts : Calories 916.2, Fat 68.3, SaturatedFat 41.3, Cholesterol 223.9, Sodium 1035.9, Carbohydrate 58, Fiber 4, Sugar 9.5, Protein 20.2

CREAMY SWISS ONION SOUP



Creamy Swiss Onion Soup image

It was a cool spring day when I came up with this sweet and creamy variation of traditional baked French onion soup. I top individual bowls with toasty buttered croutons and a sprinkling of Swiss cheese, then pop them under the broiler. The rich results are delightful! - I. MacKay Starr, North Saanich, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 10

7 tablespoons butter, divided
1-1/2 cups cubed day-old bread
3 large onions, quartered and thinly sliced
1-1/2 cups water
4-1/2 teaspoons chicken bouillon granules
1/4 cup all-purpose flour
1-3/4 cups milk, divided
1-1/2 cups shredded Swiss cheese, divided
Pepper to taste
Fresh minced chives or parsley

Steps:

  • Melt 3 tablespoons of butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted. , Meanwhile, in a large saucepan, saute onions in remaining butter until lightly browned, about 12 minutes. Stir in water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Combine flour and 1/2 cup milk until smooth; gradually stir into onion mixture. Stir in remaining milk. Bring to a boil; boil for 2 minutes, stirring until thickened. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper. , Ladle into four ovenproof bowls; sprinkle with reserved croutons and remaining cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Garnish with chives.

Nutrition Facts :

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