Easy French Onion Soup For Guests Recipes

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EASY FRENCH ONION SOUP



Easy French Onion Soup image

This soup is simple to make after work. My husband thinks it is as good if not better than any we've ever had in a restaurant.

Provided by Elizabeth Fullerton

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 (14 ounce) cans beef broth
1 (10 1/2 ounce) can beef consomme
2 large onions, sliced 1/4-inch thick
2 tablespoons butter
2 pressed garlic cloves
1 dash Worcestershire sauce
1 cup shredded swiss cheese
4 slices toasted French bread

Steps:

  • Place onions and butter in saucepan.
  • Sauté on medium heat until onions are tender.
  • Add garlic and sauté 1-2 minutes (don't let garlic burn).
  • Add beef broth, consomme, and Woschershire sauce.
  • Bring to a boil for 1 minute.
  • Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
  • Fill bowl with soup leaving room at the top.
  • Place toasted French bread on top.
  • Top with 0.125 cup Swiss cheese.
  • Place under broiler until cheese is bubbly.
  • Serve immediately.
  • Caution--bowls will be hot!

EASY FRENCH ONION SOUP



Easy French Onion Soup image

This tasty French onion soup is made with sliced onions, condensed beef broth, French bread, and Gruyère and Parmesan cheese.

Provided by Diana Rattray

Categories     Appetizer     Dinner     Lunch     Soup

Time 1h15m

Number Of Ingredients 7

3 tablespoons unsalted butter
4 medium yellow onions, sliced into 1/4-inch lengthwise pieces (about 6 cups)
2 (10 1/2-ounce) cans condensed beef broth
2 cans water (about 2 3/4 cups)
4 slices French bread (approximately 1 inch thick)
1/2 cup coarsely grated Gruyere cheese, more for serving
Sliced chives, for optional garnish

Steps:

  • Gather the ingredients.
  • In a large non-stick skillet or sauté pan over medium-low heat, melt the butter. Sauté the sliced onions for about 30 to 45 minutes, or until very soft and golden brown in color. Stir them frequently. If they are browning too quickly or scorching, turn the heat to low. It takes time to get that sweet caramelization, so don't try to rush it.
  • In a medium saucepan or Dutch oven, combine the beef broth and water with the cooked onion and bring to a boil. Reduce the heat to low and cover the pan. Simmer for 25 to 30 minutes.
  • Meanwhile, position a rack 4 inches from the broiler. Heat the broiler and place the bread on a foil-lined baking sheet. Toast until golden, 30 to 45 seconds.
  • Remove from the oven, flip the bread, and divide the cheese between the slices. Return to the oven and broil until the cheese is melted, 20 to 30 seconds.
  • To serve, pour the onion soup into four individual soup bowls. Float a slice of toasted French bread, cheese side up, in each bowl and sprinkle with extra cheese. Garnish with chives, if using.
  • Serve and enjoy!

Nutrition Facts : Calories 433 kcal, Carbohydrate 57 g, Cholesterol 38 mg, Fiber 3 g, Protein 17 g, SaturatedFat 9 g, Sodium 1211 mg, Sugar 9 g, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 0 g

EASY FRENCH ONION SOUP FOR GUESTS



Easy French Onion Soup for Guests image

This is French onion soup made the easy way! It's the perfect starter for fall or winter dinners. The secret is a splash of sherry vinegar and sherry wine. Top with a slice of baguette bread, sprinkle with Gruyere, and broil to golden brown for an impressive first course.

Provided by Chef John

Categories     French Onion Soup

Time 1h55m

Yield 6

Number Of Ingredients 13

¼ cup unsalted butter
3 large yellow onions, coarsely chopped
1 teaspoon kosher salt
2 sprigs fresh thyme
1 bay leaf
¼ cup dry sherry
1 tablespoon sherry vinegar
freshly ground black pepper to taste
3 cups beef broth
2 cups chicken broth
1 cup water
6 (1/4 inch thick) slices French baguette, toasted
6 ounces Gruyere cheese, shredded, or to taste

Steps:

  • Melt butter in a large skillet over low heat. Cook onions with salt, stirring occasionally, until the onions are soft and golden, about 40 to 45 minutes.
  • Mix in thyme sprigs and bay leaf. Pour in sherry wine and sherry vinegar, and stir in black pepper. Pour in beef broth, chicken broth, and water. Stir to combine, and allow the soup to simmer gently for one hour.
  • Ladle soup into heat-proof crocks. Place a slice of toasted baguette on top of each crock, and sprinkle 1 ounce of shredded Gruyere cheese per serving.
  • Preheat oven's broiler and set the oven rack about 6 inches from the heat source. Place the filled crocks on a baking sheet, and broil until the cheese is golden and bubbly, about 1 minute.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 11.8 g, Cholesterol 53.2 mg, Fat 17.4 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 10.4 g, Sodium 1225.7 mg, Sugar 3.8 g

EASY FRENCH ONION SOUP



Easy French Onion Soup image

This is our Christmas Day buffet soup. So easy to prepare and serve. Ladling the soup over the French bread and cheese is a simple way to melt the cheese without using the broiler.

Provided by LaLa Lola

Categories     < 60 Mins

Time 55m

Yield 10 serving(s)

Number Of Ingredients 8

1/2 cup margarine (1 stick)
4 large onions, sliced,separated into rings (use yellow or red or combination of both)
2 cans beef broth
1/4 cup dry white wine
2 cups water
1/4 teaspoon pepper
French bread, slices (toasted in oven until crisp)
shredded mozzarella cheese or swiss cheese (or combo mozzarella/parmesan)

Steps:

  • Melt margarine in large pot.
  • Add onions; cook until limp, about 20 minutes.
  • Add broth, wine, water, and pepper.
  • Bring to boil; reduce heat, simmer, uncovered for 15 minutes.
  • To serve, put French bread slice in bowl.
  • Top with shredded cheese.
  • Ladle hot soup over bread and cheese.

Nutrition Facts : Calories 122, Fat 9.7, SaturatedFat 1.6, Cholesterol 0.6, Sodium 567.8, Carbohydrate 6.3, Fiber 0.8, Sugar 2.6, Protein 2.2

EASY FRENCH ONION SOUP FOR GUESTS



Easy French Onion Soup for Guests image

This is French onion soup made the easy way! It's the perfect starter for fall or winter dinners. The secret is a splash of sherry vinegar and sherry wine. Top with a slice of baguette bread, sprinkle with Gruyere, and broil to golden brown for an impressive first course.

Provided by Chef John

Categories     French Onion Soup

Time 1h55m

Yield 6

Number Of Ingredients 13

¼ cup unsalted butter
3 large yellow onions, coarsely chopped
1 teaspoon kosher salt
2 sprigs fresh thyme
1 bay leaf
¼ cup dry sherry
1 tablespoon sherry vinegar
freshly ground black pepper to taste
3 cups beef broth
2 cups chicken broth
1 cup water
6 (1/4 inch thick) slices French baguette, toasted
6 ounces Gruyere cheese, shredded, or to taste

Steps:

  • Melt butter in a large skillet over low heat. Cook onions with salt, stirring occasionally, until the onions are soft and golden, about 40 to 45 minutes.
  • Mix in thyme sprigs and bay leaf. Pour in sherry wine and sherry vinegar, and stir in black pepper. Pour in beef broth, chicken broth, and water. Stir to combine, and allow the soup to simmer gently for one hour.
  • Ladle soup into heat-proof crocks. Place a slice of toasted baguette on top of each crock, and sprinkle 1 ounce of shredded Gruyere cheese per serving.
  • Preheat oven's broiler and set the oven rack about 6 inches from the heat source. Place the filled crocks on a baking sheet, and broil until the cheese is golden and bubbly, about 1 minute.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 11.8 g, Cholesterol 53.2 mg, Fat 17.4 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 10.4 g, Sodium 1225.7 mg, Sugar 3.8 g

FRENCH ONION SOUP RECIPE BY TASTY



French Onion Soup Recipe by Tasty image

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

4 tablespoons olive oil
2 tablespoons butter
6 cups yellow onion, thinly sliced
1 teaspoon salt
½ teaspoon sugar
3 tablespoons flour
6 cups beef stock
1 cup white wine
½ teaspoon ground sage
1 leaf whole bay leaf
1 loaf french bread, or baguette
3 tablespoons cognac, optional
12 oz swiss cheese, grated
pepper, to taste
4 oz parmesan cheese, grated

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

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