JULIA CHILD'S FRENCH ONION SOUP
Steps:
- Place a heavy-bottom stockpot or dutch oven on a stove over medium-low heat. Add cooking oil and butter. Saute onions until evenly coated with oil and butter.
- Cover the pot and let it sit until onions are soft and translucent, about 20 minutes. For caramelized onions, turn the heat to medium or medium-high. Stir in sugar and salt and cook uncovered, stirring often until onions are browned and reduced.
- Reduce heat to medium-low and stir in the flour. Stir for 2-3 minutes, or until the flour and butter form a thick paste. If paste not achieved, add more butter.
- Mix in 1 cup of warm beef stock. Scrape the bottom of the pan to prevent scorching. Stir in the remaining stock and wine. Let the soup simmer for 30 minutes.
- For the croutons or toasted bread, preheat your oven to 325 degrees F. Drizzle bread with olive oil and place on a baking sheet. Bake the bread for 15 minutes at 325 degrees F. Flip the slices over and bake for another 15 minutes.
- Once the soup has simmered, preheat your oven to 350 degrees F.
- Salt and pepper to taste.
- Pour the soup into a casserole dish. Stir in cognac, the 1/2 raw onion (grated), and a few ounces of Swiss cheese.
- Top the soup with toasted bread in a single layer. Top the bread with the remaining Swiss and Parmesan cheese. Be sure all the edges of bread are covered to avoid burning. Drizzle with oil or melted butter.
- Bake the casserole at 350 degrees F for 30 minutes. Turn on the broiler and brown the cheeses.
- Let the soup cool for a few minutes before serving. Enjoy!
Nutrition Facts :
SLOW COOKER FRENCH ONION SOUP
This is a ridiculously easy soup, especially since it cooks in a slow cooker! When it's been simmering all day, you come home to an amazing aroma and a fabulous meal for a cold winter day.
Provided by Chandrav
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 5h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Season to taste with sea salt; stir in thyme and bay leaf. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours.
- About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
- Broil bread slices until toasted, 1 to 2 minutes per side.
- Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tablespoons of cheese mixture per serving.
- Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 17.5 g, Cholesterol 37.6 mg, Fat 14.7 g, Fiber 1.5 g, Protein 11 g, SaturatedFat 8.7 g, Sodium 595.9 mg, Sugar 6 g
JULIA CHILD'S FRENCH ONION SOUP
You will not find a French Onion Soup recipe more authentic than this fantastic French Onion Soup made by Julia Child on The French Chef
Provided by hmccallum
Categories Soup
Time 2h28m
Number Of Ingredients 18
Steps:
- Heat 2 tablespoons unsalted butter and olive oil in a heavy bottom pan, then add sliced onions stirring occasionally - cook about 20-25 minutes over low-to-medium Heat until tender and translucent. Do not skip this step. When done cooking, the onions should have reduced drastically.
- Raise the heat to moderate-high. Heat, add about 1/2 teaspoon brown sugar or white, and add one teaspoon of salt. Stir frequently- cook for about 25-35 minutes careful not to scorch or burn the onions--stir-stir--stir. The onions should have reduced again drastically.
- After the onions have been browned-carmelized- add 3 tablespoons of flour to give the soup body and thicken properly. Cook the onions over moderate heat, adding about one tablespoon butter to make a paste- cook on moderate heat for about 3 minutes to cook the raw taste off the flour and brown it lightly.
- Add the homemade beef stock- putting one cup of homemade stock first to release the browned bits in the pan--stir--then add the rest of the beef stock, one bay leaf, and sage. Bring the broth to a good simmer.
- Next, add the red wine to the simmering beef stock and reduce the heat to low cook or 30 minutes cook very slowly to cook the wine out.
- Slice the crusty french bread one inch thick and place on a baking sheet, coat with a little olive oi,l and bake on 325 degrees for about 10-15 minutes on each side.
- After the onion soup has been simmering for about 30 minutes, add three tablespoons of cognac, and one raw grated onion to the soup to lift the texture a little.
- Ladle the French Onion Soup into oven-safe crocks. Add some of the swiss cheese directly into the soup and stir. Then place the toasted French bread in a layer on top of the soup. Add the parmesan cheese to the top of the soup making a thick layer on top of the french bread, making sure to cover the edges of the toast to prevent burning. Drizzle with a little oil or melted butter.
- Place the crocks of French Onion Soup in a preheated 350-degree oven for about 25-30 minutes.
- If desired place the crock under the broiler and broil tops of soup to brown the cheese further.
Nutrition Facts : Calories 533 kcal, Carbohydrate 48 g, Protein 26 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 46 mg, Sodium 1372 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
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!
SLOW-COOKER FRENCH ONION SOUP
Our easy Slow-Cooker French Onion Soup is a fantastic winter meal made with little cleanup. How do you make Slow-Cooker French Onion Soup? Start by lining your slow-cooker and cooking the onions. Then add the flour, Worcestershire sauce, sugar, pepper and broth. Cover and cook for a no-fuss soup that's rich in flavor. Follow the directions to prepare Cheesy Broiled French Bread to get every last spoonful. If you've got 15 minutes to prep, this French onion soup recipe in the slow cooker will turn your table into the place to be by the end of the day.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h50m
Yield 8
Number Of Ingredients 11
Steps:
- Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
- In lined slow cooker, mix onions and margarine.
- Cover and cook on high heat setting 30 to 35 minutes or until onions begin to slightly brown around edges.
- Mix flour, Worcestershire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender.
- Prepare Cheesy Broiled French Bread. Place 1 slice bread on top of each bowl of soup. Serve immediately.
Nutrition Facts : Calories 185, Carbohydrate 21 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1240 mg
SLOW-COOKED FRENCH ONION SOUP
My husband and I love French onion soup, so I wondered if I could turn it into a less labor-intensive dish by altering my recipe to work in a slow cooker. The rich, cheesy result was an instant winner at home. -Ronda Eagle, Goose Creek, South Carolina
Provided by Taste of Home
Time 7h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Place butter in a 5-qt. slow cooker. Top with sweet and red onions; sprinkle with pepper. Cook, covered, on low until onions are tender, 5-6 hours., Stir in broth, water, wine, herbs and Worcestershire sauce. Cook, covered, on low until flavors are blended, 2-3 hours. Remove herb sprigs and bay leaf., To serve, preheat broiler. Place bread on a baking sheet; broil 4 in. from heat until lightly toasted, 1-2 minutes per side. Top bread with cheese; broil until cheese is melted, 1-2 minutes. Divide soup among eight bowls; top with cheese toasts and serve immediately.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 706mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.
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