French Onion Soup Ramen Recipes
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.
FRENCH ONION SOUP
Our French onion soup is deliciously rich and easy to make at home. This savoury soup is perfect for using up a garden glut and great for dinner parties
Provided by Sara Buenfeld
Categories Lunch, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
- Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don't burn.
- Add the garlic cloves for the final few minutes of the onions' cooking time, then sprinkle in the plain flour and stir well.
- Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
- To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
- Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.
Nutrition Facts : Calories 618 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium
FRENCH ONION SOUP RAMEN
This is definitely a different way of serving onion soup. But a good one. You'll lose your aggression crushing the noodles!
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 9m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- You will need a 24-ounce microwavable bowl. Add condensed soup to bowl. Refill soup can with water and add the water to the bowl.
- Without opening the ramen package, crush the ramen noodles mercilessly until mercilessly crushed. Open package. Depending on preference, add 1/2 to 1 full flavoring packet to soup.
- Add crushed noodles to bowl (they will float to top of soup). Cover noodles with Parmesan cheese, spreading cheese to sides of bowl so noodles are completely covered - use more cheese if necessary.
- Microwave for 2 minutes. (Cheese will not melt.).
Nutrition Facts : Calories 689.9, Fat 31.8, SaturatedFat 16.6, Cholesterol 50, Sodium 3782.9, Carbohydrate 67, Fiber 3.1, Sugar 6.2, Protein 35.7
ONION SOUP MARSALA
I've always loved onion soup but hate having to spend a lot of money eating it at a restaurant whenever I'm in the mood for it. My recipe is not only cheap to make, but quick and easy. I can whip this up in about 20 minutes. It's also a great company dish or just to enjoy on a cold fall or winter evening.
Provided by Dedee Royale
Categories Onions
Time 37m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a large saute pan, being careful not to burn the butter.
- Add onions and saute over med-high heat for 6-7 minutes, till translucent and yellow.
- Sprinkle flour over onions and mix in, cooking for 1 minute more.
- Add beef broth, Marsala, Worcestershire sauce, and Gravy Master.
- Simmer covered for 25 minutes on low heat to blend flavors.
- Serve in soup bowls or pour into onion crocks and add crusty toast rounds, topped with a slice of Swiss cheese.
- Place under broiler for 2 minutes.
- NOTE: Be sure your bowls are ovenproof.
Nutrition Facts : Calories 459.2, Fat 26.7, SaturatedFat 14.6, Cholesterol 64.4, Sodium 2892.3, Carbohydrate 32.3, Fiber 2.7, Sugar 8.6, Protein 12.3
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