French Onion Soup With Baguette Crostini Recipes

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CLASSIC FRENCH ONION SOUP



Classic French Onion Soup image

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

Categories     Dinner     Lunch

Time 2h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 11

5 tablespoons olive oil, divided
1 tablespoon butter
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32 ounces each) beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese

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.

TUSCAN WHITE ONION SOUP WITH CROSTINI



Tuscan White Onion Soup with Crostini image

Provided by Food Network

Number Of Ingredients 17

1/2 pound butter
4 large Spanish onions, sliced
8 cloves garlic, shaved
8 shallots, sliced
1 fresh thyme sprig
1 teaspoon cardamom
1 quart fresh chicken stock
Sea salt and fresh pepper, to taste
Balsamic Reduction, for garnish
Crostini, for garnish, recipe follows
Shaved Parmigiano-Reggiano cheese, for garnish
Unsweetened whipped cream, for garnish
1 bottle balsamic vinegar
1 baguette, cut in half and sliced lengthwise into 1/4-inch thick slices
Extra-virgin olive oil
Cracked black peppercorn and sea salt to taste
Parmigiano Reggiano cheese, grated

Steps:

  • Melt butter and sweat onions, garlic, shallots until translucent. Add thyme and cardamom. Cover with chicken stock and bring to a boil. Season with salt and pepper. Simmer until tender. Blend really well in a blender. Strain through a chinoise. Adjust seasoning and texture.
  • For the Balsamic Reduction: In a saucepot over medium-high heat, reduce 1 bottle balsamic vinegar until it's the consistency of syrup.
  • For the Crostini: Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and brush with extra-virgin olive oil. Season the pan with salt and pepper. Place the bread slices on the baking sheet and season the bread with extra-virgin olive oil, salt and pepper to taste. Sprinkle the bread with grated Parmesan cheese. Transfer the slices to the oven and bake until golden, about 5 minutes.
  • To serve, heat soup in a separate pot, whisk in whipped cream. Ladle into bowl. Garnish with Balsamic Reduction, shaved Parmesan cheese and Crostini.

FRENCH ONION CROSTINI



French Onion Crostini image

Make and share this French Onion Crostini recipe from Food.com.

Provided by CookingONTheSide

Categories     Onions

Time 2h10m

Yield 24 serving(s)

Number Of Ingredients 8

1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
6 yellow onions, thinly sliced (about 2 pounds)
2 sprigs fresh thyme
salt, to taste
pepper, to taste
1/2 baguette, preferably semolina, cut crosswise into 24 slices
2 cups swiss cheese, shredded (or jarlsberg cheese)

Steps:

  • In large, heavy pot or skillet, warm 1/4 cup olive oil over medium-low heat.
  • Add the onions and 1 sprig thyme and cook, stirring every 10 minutes or so (if they start sticking to the pan, add a splash of water), for about 1 1/2 hours.
  • Season to taste with salt and pepper.
  • Meanwhile, preheat the oven to 350 degrees.
  • Arrange the baguette slices on a baking sheet and brush on both sides with the remaining 2 T olive oil.
  • Season with salt and pepper.
  • Bake until crisp, 10-15 minutes.
  • Place about 1 T cheese on each toast; bake until the cheese is melted, about 5 minutes.
  • Remove the leaves from the remaining thyme sprig and chop.
  • Top each toast with the carmelized onions and chopped thyme.

Nutrition Facts : Calories 101.5, Fat 6.2, SaturatedFat 2.1, Cholesterol 8.3, Sodium 75.7, Carbohydrate 8.2, Fiber 0.7, Sugar 1.3, Protein 3.5

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