French Onion Soup With Bacon Recipes

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FRENCH ONION SOUP WITH BACON



French Onion Soup with Bacon image

Onions are sautéed until golden brown in this delicious version of classic French onion soup. We added some bacon to make it even tastier.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 5 servings, 1 cup each

Number Of Ingredients 8

4 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
3 large Spanish onions, thinly sliced, separated into rings
2 cans (14-1/2 oz. each) fat-free reduced-sodium beef broth
1/2 tsp. black pepper
1/4 tsp. dried thyme leaves
5 slices Italian bread, toasted
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
  • Add onions to reserved drippings in pan; cook 20 min. or until golden brown, stirring frequently. Add broth, pepper and thyme; stir. Simmer 15 min. Remove from heat; stir in bacon.
  • Heat broiler. Ladle soup into 5 ovenproof bowls; top with remaining ingredients.
  • Broil, 4 inches from heat, 2 to 3 min. or until cheeses are melted and golden brown.

Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 750 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 7 g, Protein 14 g

FRENCH ONION SOUP



French Onion Soup image

Provided by Tyler Florence

Categories     appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 11

3 tablespoons bacon drippings (4 bacon strips)
6 Maui or Vidalia onions (3 pounds/8 cups), thinly sliced
2 large shallots, chopped
1 tablespoon balsamic vinegar
1 cup burgundy wine
2 teaspoons dried oregano
3 quarts chicken broth
Salt and freshly ground black pepper, to taste
Sliced baquette, toasted and seasoned
Swiss cheese, grated
Flat-leaf parsley, chopped, for garnish

Steps:

  • In a large saucepan over medium heat, fry 4 strips of bacon until crisp. Discard bacon. Saute onions and shallots in bacon fat until tender, about 10 minutes. Add balsamic vinegar, wine and oregano; cook for 30 minutes. Stir frequently until the onions caramelize and are golden brown.
  • Blend in chicken broth. Simmer gently for 1 hour, stir occasionally. Season with salt and pepper. Ladle soup into 4 ovenproof bowls. Float the croutons on top of soup and sprinkle with grated cheese. Broil until cheese melts. Garnish with flat-leaf parsley, serve immediately.

FRENCH ONION SOUP WITH BACON



French Onion Soup With Bacon image

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

Provided by CookingONTheSide

Categories     Stocks

Time 58m

Yield 5 serving(s)

Number Of Ingredients 8

4 slices bacon, cut into 1/2 inch wide slices
3 large Spanish onions, thinly sliced and separated into rings
2 (14 1/2 ounce) cans beef broth
1/2 teaspoon black pepper
1/4 teaspoon dried thyme leaves
5 slices Italian bread, toasted
1 cup Italian cheese, such as mozzarella and or provolone cheese
2 tablespoons parmesan cheese, grated

Steps:

  • Cook bacon in large saucepan until crisp.
  • Remove bacon from pan with slotted spoon, reserving 2 T drippings in pan; drain bacon o n paper towels.
  • Add onions to reserved drippings; cover.
  • Cook on medium heat 5 minutes.
  • Uncover, cook 15 minutes or until onions are golden brown, stirring frequently.
  • Add broth, pepper and thyme, stir.
  • Simmer 15 minutes; stir in bacon.
  • Heat broiler, ladle soup into 4 ovenproof bowls; top with toast and cheeses.
  • Broil, 4 inches from heat, 2-3 minutes or until cheeses are melted and golden brown.

Nutrition Facts : Calories 140.3, Fat 4.6, SaturatedFat 1.7, Cholesterol 6.1, Sodium 816, Carbohydrate 18.8, Fiber 2.1, Sugar 4, Protein 6.2

FRENCH ONION SOUP



French Onion Soup image

For a taste of the bistro, try Tyler Florence's ultimate French Onion Soup recipe, topped with nutty Gruy�re croutons.

Provided by Tyler Florence

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

Steps:

  • Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
  • When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
  • Ladle the soup in bowls and float several of the Gruyere croutons on top.
  • Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

ONION AND BACON SOUP



Onion and Bacon Soup image

This reinterpretation of French onion soup adds bacon for deep satisfying flavor. For a classic touch, make sure to include the broiled cheesy bread top.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h30m

Number Of Ingredients 5

6 slices bacon, cut crosswise into 1-inch pieces
3 large yellow onions, halved and thinly sliced lengthwise
4 cups low-sodium chicken broth
6 baguette slices (1 inch thick)
1 1/2 cups grated Gruyere cheese

Steps:

  • In a medium Dutch oven or heavy pot, cook bacon over medium-high, stirring occasionally, until browned, about 5 minutes. Pour off all but 1 tablespoon fat from pot (reserve for another use). Add onions, and reduce heat to medium. Cook, stirring occasionally and scraping up browned bits from pot with a wooden spoon, until onions are very soft and deep golden brown, about 1 hour (reduce heat if onions are overbrowning). Add chicken broth and bring to a boil. Remove from heat.
  • Heat broiler, with rack in top position. With a ladle, transfer soup into six 8-ounce broilerproof baking dishes set on a rimmed baking sheet. Top each with a baguette slice and 1/4 cup grated cheese. Transfer sheet to oven and broil until cheese is melted and browned in spots, about 3 minutes. Serve immediately.

Nutrition Facts : Calories 284 g, Fat 12 g, Fiber 2 g, Protein 17 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

FRENCH ONION SOUP



French Onion Soup image

French onion soup feeds the soul on a cold day, and now you can enjoy it at the best restaurant on the block: your place. Our classic recipe turns a lazy Sunday into a long-simmering affair. Set yourself up for maximum coziness and serve it bubbling hot.

Provided by Greg Lofts

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
3 pounds sweet onions, such as Vidalia, halved and thinly sliced (9 cups)
2 tablespoons unsalted butter
1 clove garlic, minced (1 teaspoon)
3 thyme sprigs
1 bay leaf
Kosher salt and freshly ground white pepper
1/2 cup dry vermouth or dry white wine
2 quarts beef stock, preferably homemade
1/3 cup sweet Marsala, Madeira, or port wine
6 slices French bread or other soft country loaf (each 1 inch thick), lightly toasted
8 ounces Gruyère, coarsely grated (2 cups)

Steps:

  • Heat oil in a large, heavy pot over medium. Add onions and cook, stirring occasionally, until soft and beginning to turn golden, 35 to 40 minutes (if onions develop color quickly, reduce heat).
  • Add butter, garlic, thyme, bay leaf, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring a few times, until golden brown, 15 to 20 minutes more. Add vermouth and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes.
  • Stir in stock and Marsala. Bring to a boil, then reduce heat to low and gently simmer 45 minutes. Season to taste.
  • Preheat broiler. Ladle soup into broiler-safe crocks or bowls set on a rimmed baking sheet. Nestle a piece of toast into each, partially submerged, and top each with 1/3 cup Gruyère. Broil until cheese is melted, bubbly, and golden brown in places, 2 to 4 minutes. (Soup without toast and cheese can be cooled and refrigerated in an airtight container up to 3 days, or frozen up to 6 months.)

SPECIAL FRENCH ONION SOUP



Special French Onion Soup image

Combined with a salad, this rich soup is a meal for my husband and me. I top it with Brie, prosciutto and garlic on French bread to make it extra tasty. -Laura McAllister, Morganton, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 9 servings.

Number Of Ingredients 14

1/4 cup butter, cubed
1/4 cup plus 1 tablespoon olive oil, divided
6 large sweet onions, thinly sliced (about 12 cups)
1 whole garlic bulb
1/4 cup dry red wine or beef broth
6 cups beef broth
1-1/2 teaspoons Worcestershire sauce
1 bay leaf
Dash cayenne pepper
Pepper to taste
9 slices French bread (1 inch thick)
1 round (8 ounces) Brie cheese, rind removed, softened
6 thin slices prosciutto or deli ham, chopped
2 cups grated Parmesan cheese

Steps:

  • In Dutch oven over medium heat, melt butter with 1/4 cup oil; add onions. Cook, stirring occasionally, for 15 minutes. Reduce heat to low. Cook 45 minutes longer or until onions are golden, stirring occasionally., Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with remaining oil. Wrap in heavy-duty foil. , Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside., Add wine to the onion mixture; cook for 2 minutes. Stir in the broth, Worcestershire sauce, bay leaf, cayenne and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes., Place bread on a baking sheet. Bake at 425° for 3-5 minutes or until golden brown, turning once. Spread each slice with Brie and mashed garlic; sprinkle with prosciutto. , Discard bay leaf from soup; ladle 1 cup each into nine ovenproof bowls. Top with one slice of toast; sprinkle with Parmesan cheese. Place bowls on a baking sheet. Bake for 10 minutes or until cheese is melted.

Nutrition Facts : Calories 396 calories, Fat 27g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 1348mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

FRENCH ONION SOUP VII



French Onion Soup VII image

Beautiful French onion soup. Good for a cold evening or after a late night as a midnight snack. Alternatively, grill the bread and cheese first, and serve in soup or on the side. This keeps well; in fact, it gets better with time. Enjoy and experiment!

Provided by Zabocka

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

Time 40m

Yield 6

Number Of Ingredients 7

¼ cup butter
8 onions, sliced
1 quart vegetable broth
1 ½ cups white wine
salt and pepper to taste
6 slices baguette
2 cups shredded mozzarella cheese

Steps:

  • Melt butter in a large pot over medium heat. Saute onions until deep brown, about 20 minutes. Stir in broth and wine, using a wooden spoon to scrape the bottom of the pot. Season with salt and pepper. Cook until heated through.
  • Preheat oven on broiler setting. Ladle soup into heatproof serving bowls. Top each bowl with a slice of bread, and sprinkle with cheese. Place under a hot broiler until cheese is melted and slightly browned.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 29.4 g, Cholesterol 44.4 mg, Fat 14.6 g, Fiber 3.1 g, Protein 13.7 g, SaturatedFat 8.8 g, Sodium 699.3 mg, Sugar 10.4 g

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