French Onion Soup Potato Gratin Recipes

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THE BEST FRENCH ONION SOUP



The Best French Onion Soup image

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

6 tablespoons unsalted butter
8 medium yellow onions, thinly sliced (see Cook's Note)
3 bay leaves
3 to 4 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 cups dry white wine
8 cups low-sodium beef broth
8 slices French-style baguette (about the size of the top of the soup crocks)
4 cups coarsely shredded Gruyere (about 2 pounds)

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.

FRENCH ONION POTATO GRATIN



French Onion Potato Gratin image

This gratin takes the best flavors of French onion soup-melty cheese and caramelized onions-and pairs them with potatoes, mushrooms, garlic, and thyme for one helluva great side dish that will have you licking the spoon--even when guests are looking. It's that good!

Provided by David Leite

Categories     Sides

Time 2h

Number Of Ingredients 10

3 tablespoons (1 1/2 oz) unsalted butter (plus more for the dish)
10 ounces white or brown mushrooms (cleaned and cut into 1/8-inch (3 mm) slices)
1 large (8 oz) onion (peeled and sliced into thin half-moons)
Salt and freshly ground black pepper
2 garlic cloves (minced)
1 tablespoon fresh thyme leaves
Pinch of grated nutmeg
1 1/2 pounds (about 4 large) Yukon Gold potatoes
8 ounces grated Gruyère or Emmental cheese
1 1/2 cups heavy cream

Steps:

  • Position a rack in the middle of the oven and crank the heat to 375°F (190°C). Generously butter a 2-quart (1.9 L) casserole dish.
  • In a large skillet over medium-high heat, melt the butter.
  • Scoop in the mushroom and onion slices and stir to coat. Season with salt and pepper. Continue to cook, stirring occasionally, until the mushrooms and onions are softened and browned, 13 to 15 minutes.
  • Toss in the garlic and thyme and cook until fragrant, 1 to 2 minutes. Stir in the nutmeg. Remove the skillet from the heat.
  • Using a mandoline or sharp knife, carefully cut the potatoes into 1/8-inch (3 mm) thick slices.
  • Line the bottom of the prepared casserole dish with a double layer of potato slices, overlapping slightly-kind of like playing cards. Sprinkle lightly with salt and pepper.
  • Scoop about 1/3 of the mushroom-onion mixture into the dish and spread over the potatoes. It won't cover it fully, but that's okay.
  • Sprinkle 1/3 of the cheese over the top.
  • Repeat layering the potatoes, salt and pepper, mushroom-onion mixture, and cheese, two more times.
  • Slowly pour the cream into a crevice along the side, being mindful not to wash away the cheese on top.
  • Slide the casserole into the oven and bake until the potatoes are fork-tender and the top is golden brown, 50 to 60 minutes. If the top browns too quickly, cover it with foil halfway through baking.
  • Remove the casserole from the oven and let sit for 20 minutes before serving.

Nutrition Facts : ServingSize 1 serving, Calories 530 kcal, Carbohydrate 27 g, Protein 17 g, Fat 41 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 139 mg, Sodium 161 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 14 g

FRENCH ONION POTATOES



French Onion Potatoes image

This potato bake is yummy and even better the next day--if there's any leftover that is! Especially great for barbeques.

Provided by Julie

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h10m

Yield 16

Number Of Ingredients 7

cooking spray
2 large onions, sliced
1 (1.5 ounce) package dry French onion soup mix
1 ⅓ cups diced cooked bacon
6 large potatoes, peeled and sliced
3 ½ cups shredded Cheddar cheese
2 ½ cups heavy cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
  • Place a layer of sliced onions on the bottom of the baking dish. Add a sprinkle of French onion soup mix and a layer of bacon pieces, followed by layers of potato slices, shredded cheese, and cream. Continue adding layers of the remaining ingredients, ending with a layer of shredded cheese on the top.
  • Spray a piece of aluminum foil with cooking spray and cover the baking dish.
  • Bake in the preheated oven until potatoes and onions are tender, 40 to 50 minutes. Remove foil and continue baking until nicely browned and bubbly, about 10 minutes more.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 29.2 g, Cholesterol 99.1 mg, Fat 30.2 g, Fiber 3.5 g, Protein 17 g, SaturatedFat 17 g, Sodium 788.3 mg, Sugar 2.2 g

FRENCH ONION SOUP GRATINEE



French Onion Soup Gratinee image

About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!

Provided by Jersey Tomato

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 17

4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
½ cup shredded Asiago or mozzarella cheese, room temperature
4 pinches paprika

Steps:

  • Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
  • Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
  • Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
  • Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
  • Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Nutrition Facts : Calories 617.8 calories, Carbohydrate 39.5 g, Cholesterol 113.9 mg, Fat 35.9 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 20.8 g, Sodium 3335.7 mg, Sugar 10.6 g

FRENCH ONION SOUP GRATINéE



French Onion Soup Gratinée image

This fantastic French onion soup made using two types of cheese, French bread and beef bullions is an all time favorite dinner.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 6

Number Of Ingredients 9

3 tablespoons margarine or butter
4 cups thinly sliced onions
5 cups beef broth
1 beef-flavor bouillon cube or 1 teaspoon beef-flavor instant bouillon
1 teaspoon Worcestershire sauce
Dash pepper
4 oz. (1 cup) shredded Swiss cheese
1/4 cup grated Parmesan cheese
6 slices French bread, toasted

Steps:

  • Melt margarine in Dutch oven or large saucepan over low heat. Add onions; cook 15 minutes or until onions are golden brown and tender, stirring occasionally.
  • Add broth, bouillon cube, Worcestershire sauce and pepper. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes.
  • Meanwhile, in medium bowl, combine cheeses.
  • To serve, place 6 ovenproof bowls on cookie sheet for ease in broiling. Ladle soup into bowls. Top each with slice of toasted bread; sprinkle each with about 2 tablespoons cheese mixture. Broil about 3 to 5 inches from heat for 1 to 3 minutes or until cheese is bubbly.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Cup, Sodium 1150 mg, Sugar 5 g

FRENCH ONION GRATIN SOUP (KITCHEN PRINCESS)



French Onion Gratin Soup (Kitchen Princess) image

Yes, I know. It's another Kitchen Princess recipe, I have not been able to get a hold of my family's stuff yet. But still, this is also a French dish, and it's not too bad. Tip: If you are interested, you can make this soup Japanese-style by using mochi instead of French bread!

Provided by Lady Black Mage

Categories     Onions

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

1 large onion
1 3/4 cups consomme (uses 1 block consomme)
1 1/2 tablespoons butter
1/2 cup shredded cheese
2 teaspoons grated cheese
2 slices French bread
some salt and pepper

Steps:

  • Boil 1 ¾ cups water. Add 1 block consommé. Set the soup aside.
  • Peel the onion and slice into thin strips.
  • Heat the butter on medium in a frying pan. Don't let the butter burn! Put the onion in the butter and sauté until the onion turns dark yellow. Stir well with wooden spoon so it doesn't burn. Sautéing it well here makes the sweetness come out of the onion.
  • Add the consommé soup to the frying pan and stir. Add salt and pepper to taste.
  • Put the soup into a heat-resistant bowl or cup. Put the French bread and shredded cheese on top, and shake some grated cheese on top of that. Put it in an oven toaster and toast for about 4 to 5 minutes. When it turns golden brown, it's done.

Nutrition Facts : Calories 443.8, Fat 18.7, SaturatedFat 10.9, Cholesterol 44, Sodium 1890.5, Carbohydrate 46.6, Fiber 3, Sugar 3.6, Protein 22.3

FRENCH ONION SOUP GRATINÉE



FRENCH ONION SOUP GRATINÉE image

With caramelized onions combined with cheese, herbs and wine, this soup is an elegant dish you can enjoy as an appetizer or even as a main course. VIDEO https://www.youtube.com/watch?v=l-Ebz4d_pZA

Provided by CLUBFOODY

Categories     < 60 Mins

Time 45m

Yield 2 serving(s)

Number Of Ingredients 15

4 tablespoons butter
1 tablespoon olive oil
4 cups onions, sliced (red and white)
1 large garlic clove, pressed
1/4 teaspoon sea salt (or to taste)
1/2 teaspoon black pepper
5 tablespoons marsala wine
4 cups low sodium beef broth
1 cup low sodium vegetable broth
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 large bay leaf
4 slices bread (about 1-inch thick)
1/2 cup asiago cheese, grated
2 slices provolone cheese (substitute gruyere or emmental cheese)

Steps:

  • In a large saucepan over medium-high heat, melt butter and add oil. Add onions, garlic and sea salt; sauté for 2 minutes. Add pepper, stir, reduce heat to medium and cover; cook for 8 minutes, stirring every couple minutes. Remove lid, reduce heat to medium-low and continue cooking for another 10 minutes, stirring often.
  • Pour Marsala wine and continue stirring; cook until wine has almost evaporated. Pour beef broth and vegetable broth; bring to a simmer. Add thyme, garlic salt and bay leaf; cook for 15 minutes. When ready to serve, remove thyme and bay leaf.
  • Preheat broiler and place rack on second row from the top. Place bread (cut slices to fit your bowl) on a baking sheet and toast. Remove from the heat, flip over and return to oven. When almost done, sprinkle cheese on two slices. Return to oven and cook until melted.
  • Place each toast with cheese at the bottom of the soup bowl. Ladle beef broth over and then place toast on top. Place two slices per bowl, sprinkle the remaining cheese over and transfer bowls under the broiler. Cook until cheese is melted and browned, about 3-4 minutes.
  • Note: For a non-alcohol version, use sherry vinegar.

Nutrition Facts : Calories 782.6, Fat 39.3, SaturatedFat 20.8, Cholesterol 80.4, Sodium 1017.3, Carbohydrate 62.3, Fiber 7, Sugar 17.4, Protein 15.2

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