French Onion Soup X Recipes

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RICH AND SIMPLE FRENCH ONION SOUP



Rich and Simple French Onion Soup image

We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.

Provided by Lori Levin

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

Time 1h5m

Yield 4

Number Of Ingredients 11

½ cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
2 tablespoons dry sherry
1 teaspoon dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
¼ cup grated Parmesan cheese

Steps:

  • Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
  • Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
  • Heat the oven broiler.
  • Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g

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.

FRENCH ONION SOUP



French Onion Soup image

Provided by Ina Garten

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 pound unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or Cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
Freshly grated Parmesan

Steps:

  • In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
  • Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

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 SOUP



French Onion Soup image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 2h45m

Yield 8 servings

Number Of Ingredients 11

4 large yellow onions
1/2 cup (1 stick) butter
1 generous cup dry white wine
4 cups (1 quart) low-sodium beef broth
4 cups (1 quart) low-sodium chicken broth
3 tablespoons fresh thyme leaves
4 to 5 dashes Worcestershire sauce
2 cloves garlic, minced
Several thick slices French bread or baguette
Olive oil, for drizzling
8 ounces Gruyere cheese, sliced thick

Steps:

  • For the soup: Preheat the oven to 400 degrees F. Slice the onions in half from root to tip, then slice them thin.
  • Melt the butter in a heavy ovenproof pot or Dutch oven over medium-low heat. Add the onions, stir to coat them in the butter and cook, covered, until translucent and soft, about 20 minutes.
  • Transfer the pot to the oven with the lid slightly ajar. Roast the onions for 1 hour, stirring twice to keep them from burning. (Some brown bits on the bottom of the pan are fine though.)
  • Return the pot to the stovetop over medium heat (keep the oven on) and pour in the wine. Stir, scraping the pan. Cook until the wine reduces, 5 minutes. Next, add the beef broth, chicken broth, thyme, Worcestershire sauce and garlic. Reduce the heat to low and let the soup simmer for 45 minutes.
  • For the croutons: Meanwhile, drizzle slices of French bread with olive oil and toast in the oven until golden. Set aside.
  • To serve, turn on the oven broiler. Ladle the soup into ovenproof bowls. Place 1 or 2 pieces of the croutons on top of each serving of soup, depending on the size of the bowl. Place a thick slice of cheese on top of each bowl, then place the bowls on a baking sheet and broil just long enough for the cheese to become melted, bubbly and slightly toasted.
  • Serve immediately.

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.

FRENCH ONION SOUP



French onion soup image

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

50g butter
1 tbsp olive oil
1kg onions, halved and thinly sliced
1 tsp sugar
4 garlic cloves, thinly sliced
2 tbsp plain flour
250ml dry white wine
1.3l hot strongly-flavoured beef stock
4-8 slices baguette (depending on size)
140g gruyère, finely grated

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

AUTHENTIC FRENCH ONION SOUP COURTESY OF JULIA CHILD



Authentic French Onion Soup Courtesy of Julia Child image

There are a lot of French Onion Soup recipes on Zaar, but I think that this very authentic version deserves a place on the list. After making many of the existing recipes with success, I wrote down this recipe while watching Julia Child in a very old episode of "The French Chef". It takes a little longer, but the time is very well spent. It is also more detailed than others and includes fool-proof instructions for properly browning onions as well as many extra add-ins. Don't be put off by the long list of ingredients. The sage, wine, raw onion, and cognac are optional, but they contribute a lot, so use what you have. The result is an out-of-this-world onion soup with an amazing depth of flavor. You can make this even days ahead of time and then add the toasted bread ("croutes" as Julia calls them) and cheese and bake it the day of. This can be made vegetarian by using a beefy-flavored veg broth such as Better than Bullion Beefless broth instead of beef stock. Try it and love it! Enjoy!

Provided by Anita de la Costa

Categories     European

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 15

5 -6 cups yellow onions, thinly sliced (about 1 1/2 to 2 lbs)
1 tablespoon cooking oil
2 tablespoons butter
1/2 teaspoon sugar
1 teaspoon salt
3 tablespoons flour
6 cups beef stock (preferably homemade)
1/2 cup wine (dry white wine or dry white vermouth)
salt and pepper
12 ounces swiss cheese, grated
4 ounces parmesan cheese, grated
one half raw yellow onion
2 -3 tablespoons cognac
8 slices French bread (about 1 inch thick)
4 tablespoons olive oil, for drizzling

Steps:

  • Place heavy bottom stock pot or dutch over over medium-low heat.
  • Add 1 Tbs cooking oil, 2Tbs butter to pot.
  • Add sliced onions and stir until they are evenly coated with the oil.
  • Cover and cook for about 20 minutes until they are very tender and translucent.
  • To brown or caramelize the onions turn heat under pot to medium or medium high heat.
  • Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
  • Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.
  • Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).
  • Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
  • Add the rest of the stock, wine to the soup.
  • Simmer for 30 minutes.
  • To make the "croutes" (toasted bread), heat oven to 325 degrees F.
  • Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.
  • Cook the croutes for 15 minutes in oven on each side (30 minutes total).
  • Check the soup for seasoning and add salt and pepper if needed.
  • Transfer to a casserole dish.
  • At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.
  • Add a few ounces of the swiss cheese directly into the soup and stir.
  • Place the toasted bread in a single layer on top of the soup.
  • Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.
  • Drizzle with a little oil or melted butter.
  • Place in a 350 degree oven for about 30 minutes.
  • Turn on broiler and brown cheese well.
  • Let cool for a few minutes.
  • Bon Apetit!

FRENCH ONION SOUP RECIPE



French Onion Soup Recipe image

There's no better or easier soup than this onion soup recipe. You've likely had French onion soup but that can unnecessarily rich. Here you can enjoy a homemade, healthy onion soup whenever the mood strikes.

Provided by Dr. Josh Axe

Categories     Side Dishes

Time 45m

Yield 8

Number Of Ingredients 7

4 tablespoons ghee
4 large onions, peeled and thinly sliced
2 cups chicken bone broth
2 cups beef bone broth
5 garlic cloves, chopped
shredded goat cheddar cheese, for topping (optional)
sea salt and black pepper to taste

Steps:

  • In a stock pot over medium heat, melt ghee and thinly sliced onions.
  • Cook onions until lightly caramelized.
  • Add bone broth and garlic.
  • Season with salt and pepper to taste.
  • Bring mixture to a boil and then reduce the heat and allow to simmer for 30-50 minutes (the longer, the more flavor).
  • Serve into bowls or cups, then top with goat cheese and season with salt and pepper.

Nutrition Facts : ServingSize 1 bowl, Calories 223 calories, Sugar 3.7g, Sodium 542mg, Fat 11.6g, TransFat 0.2g, Carbohydrate 9.3g, Fiber 1.5g, Protein 16.8g, Cholesterol 18mg

FRENCH ONION SOUP X



French Onion Soup X image

If you are all as crazy about French Onion Soup as I am, but aren't crazy about the calories -- look no further! I got this one from my mother -- and totally love it!

Provided by Andi Martin

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

Time 1h10m

Yield 4

Number Of Ingredients 12

5 ¼ cups vegetable broth, divided
4 onions, sliced
⅛ teaspoon white sugar
2 tablespoons all-purpose flour
½ cup dry white wine
1 bay leaf
½ teaspoon ground thyme
½ teaspoon ground black pepper
1 tablespoon brandy
4 slices French bread, toasted
1 clove garlic, halved
2 tablespoons grated fat-free Parmesan cheese

Steps:

  • In a large non-stick saucepan, heat 1/4 cup vegetable broth. Stir in the onion and cook over medium heat until golden, 15 minutes.
  • Stir in the sugar and flour. Pour in the remaining 5 cups vegetable broth and the wine. Stir in the bay leaf, thyme and black pepper. Bring to a boil and let boil 8 minutes, stirring constantly; then reduce heat, partly cover, and simmer 30 minutes.
  • Preheat oven broiler.
  • Remove from heat, remove bay leaf and stir in brandy. Rub garlic clove over toast. Ladle the soup into 4 ovenproof bowls and float a piece of toast on top of each bowl. Sprinkle with the Parmesan.
  • Place bowls under broiler until cheese melts.

Nutrition Facts : Calories 221 calories, Carbohydrate 36.3 g, Fat 1.4 g, Fiber 3.7 g, Protein 7 g, SaturatedFat 0.2 g, Sodium 819 mg, Sugar 10.2 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 IX



French Onion Soup IX image

Thickly sliced onions are slowly cooked in butter, then combined with beef broth and Romano cheese before being ladled into bowls, and topped with toast and cheese.

Provided by Morris

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

Time 35m

Yield 8

Number Of Ingredients 8

2 tablespoons butter
2 pounds yellow onions, halved and sliced 1/2 inch thick
4 (14 ounce) cans beef broth
1 (10.5 ounce) can beef consomme
¼ cup grated Romano cheese
salt and pepper to taste
8 slices French bread, toasted
½ cup shredded Gruyere cheese

Steps:

  • In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.
  • Pour in beef broth and consomme and simmer 10 minutes.
  • Preheat oven broiler.
  • Whisk Romano into soup and season with salt and pepper. Pour soup into 8 ovenproof bowls. Top with toasted slices of bread and grated Gruyere.
  • Place bowls under broiler until cheese melts.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 26.4 g, Cholesterol 18.9 mg, Fat 7.2 g, Fiber 2.2 g, Protein 11.6 g, SaturatedFat 4.1 g, Sodium 1094.1 mg, Sugar 6.1 g

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Stir in the sugar and flour. Pour in the remaining 5 cups vegetable broth and the wine. Stir in the bay leaf, thyme and black pepper. Bring to a boil and let boil 8 minutes, stirring constantly; then reduce heat, partly cover, and simmer 30 minutes.
From recipesty.com


20 FRENCH ONION SOUP RECIPES » FAST AND FUN MEALS
2022-04-27 Using a 12-inch cast iron skillet, heat your oil and saute your onions for 5 minutes. Or wait until they start to soften before you add and sprinkle the salt. Reduce the heat to medium low and wait until the onions become very soft, caramelized, and golden brown.
From fastandfunmeals.com


7 WAYS TO MAKE INCREDIBLE FRENCH ONION SOUP | TASTE OF HOME
2018-04-19 Get our recipe for French Onion Soup with Meatballs. 7 / 7. Use Triple the Cheese Swiss, Parmesan and mozzarella are the trifecta of cheesy goodness in this irresistible version. Get our recipe for Three-Cheese French Onion Soup . Originally Published: April 19, 2018 Kristin Sutter. A big fan of homegrown cooking, Kristin has been a writer and editor for nearly …
From tasteofhome.com


FRENCH ONION SOUP (SOUPE à L'OIGNON GRATINéE) RECIPE
2019-03-21 Lower heat to medium-low and cook, stirring frequently, until onions are very sweet and a rich golden-brown color, 1 to 2 hours. If browned onion juices on bottom of pot threaten to burn, add 1 tablespoon (15ml) water, scrape up browned bits, and continue cooking. Season with salt and pepper. Vicky Wasik.
From seriouseats.com


BEST FRENCH ONION SOUP RECIPE - HOW TO MAKE FRENCH ONION SOUP
2021-12-16 Add white wine and dry sherry and bring to a boil. Add flour and cook, stirring, until thickened, 1 to 2 minutes. Stir in broth and let simmer 10 minutes. Season with salt. Heat oven to broil. Place 4 broiler-safe bowls on a sheet tray and fill with soup. Top each with a slice of bread (trimming to fit, if necessary) and cheese, dividing evenly.
From countryliving.com


6 FRENCH ONION SOUP-INSPIRED RECIPES - FOOD NETWORK
2021-08-30 This week’s Most Popular Pin of the Week takes a classic and hearty soup and makes it healthy: French Three Onion Soup. Comfort Food Mash-Ups, Remixed: Mac and Cheese + French Onion Soup
From foodnetwork.com


10 BEST FRENCH ONION SOUP RECIPES - COUNTRY LIVING
2017-06-08 Here you'll find easy and inspired ways to upgrade everyone's favorite french onion soup including recipes with hearty beans, Guinness beer, fresh veggies, and more. View Gallery 10 Photos Con Poulos. 1 of 10. Healthy French Onion Soup Thanks to a few simple swaps, this lighter recipe has 890 fewer calories than standard recipes. Get the recipe. Raymond Hom. 2 …
From countryliving.com


FRENCH ONION SOUP RECIPE (VIDEO) - NATASHASKITCHEN.COM
2020-12-11 Sautee over medium heat until onions have browned (40 min). Add Garlic and saute for 1 minute until fragrant. Add Dry Sherry and cook down until all the wine has evaporated, scraping the bottom to deglaze the pan. Add beef stock along with aromatics (bay leaf and thyme), salt, and pepper.
From natashaskitchen.com


FRENCH ONION SOUP - COOKING CLASSY
2022-02-18 Instructions. Melt butter in a large pot* (about 6 quart) over medium heat. Add onions and salt and saute tossing occasionally, for 45 to 50 minutes - but keep reading and proceed with sauteeing process as noted. For the first 15 minutes toss about every 3 to 4 minutes.
From cookingclassy.com


FRENCH ONION SOUP SECRET INGREDIENT - BIRDZ OF A FEATHER
2022-06-23 Instructions. Cook to an even, deep golden brown - not black or burned! Trim the ends from each onion, then slice in half from top to bottom. Remove peel and finely slice into half moons. Set electric skillet to 300 degrees and add butter. Once butter is melted, add a layer of onions and sprinkle with a little salt.
From birdzofafeather.ca


CLASSIC FRENCH ONION SOUP - CHEF JEAN PIERRE
Add the caramelized onion and shallots and add the leeks and top with the stocks. Add salt and pepper and cook slowly for 60 to 45 minutes until onion are soft! In the meantime, cut 9 to 12 slices 1/2"inch thick of the French bread and toasted them in the oven until light golden brown. Cover with cheese and bake another 5 minutes until cheese ...
From chefjeanpierre.com


FRENCH ONION SOUP - GIMME SOME OVEN
2019-10-14 Taste the soup and season with salt and pepper as needed. Toast the bread. Preheat oven to 400°F. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges.
From gimmesomeoven.com


FRENCH ONION SOUP MIX - HOMEMADE LIPTON ONION SOUP MIX RECIPE
2022-06-07 Copycat Lipton French onion soup mix recipe you can use as a dry dip mix or add to recipes for lots of flavor. Just 5 ingredients to done. Course Dip. Cuisine American, French. Keyword dry, french onion, lipton, mix, onion soup mix. Prep Time 10 minutes.
From temeculablogs.com


TOP 45 BEST FRENCH ONION SOUP RECIPE RECIPES
The Best French Onion Soup Recipe - Food Network . 1 week ago foodnetwork.com Show details . 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 …
From mcswe.tibet.org


FRENCH ONION SOUP - CAFE DELITES
2020-11-20 In a large pot over medium-low heat, heat olive oil and melt butter. Add the onions and stir well to evenly coat with oil and butter. Cover and cook for 20 minutes, stirring every five minutes or so, until the onions have softened. Increase heat to medium-high and add 1/2 teaspoon of salt.
From cafedelites.com


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