French Red Onion Soup With Manchego 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 RED ONION SOUP



French Red Onion Soup image

Provided by Melissa Roberts

Categories     Soup/Stew     Cheese     Onion     Sauté     Lunch     Red Wine     Winter     Anise     Simmer     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 (first course or light main course)

Number Of Ingredients 9

2 cups reduced-sodium chicken broth
2 cups water
2 whole star anise
6 black peppercorns
2 pounds red onions, cut into 1/2-inch wedges
3 tablespoons olive oil
1/2 cup dry red wine
4 (1-inch-thick) slices of baguette
2 cups coarsely grated Manchego or Gruyère (6 to 7 ounces)

Steps:

  • Bring broth, water, spices, and 1/2 teaspoon salt to a boil. Remove from heat and let steep 15 minutes.
  • Meanwhile, cook onions in oil with 1/4 teaspoon salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 15 minutes. Add wine and boil, uncovered, until reduced to 2 tablespoons, about 1 minute.
  • Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt.
  • Preheat broiler.
  • Ladle soup into 4 ovenproof bowls set in a 4-sided sheet pan. Place baguette slices on top and sprinkle each with 1/2 cup cheese. Broil about 6 inches from heat until cheese is melted and bubbling, about 2 minutes.

REAL FRENCH ONION SOUP



Real French Onion Soup image

After many attempts via trial-and-error, this is my all-time favorite onion soup recipe.

Provided by CHEFTR

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

Time 1h20m

Yield 8

Number Of Ingredients 9

2 tablespoons olive oil
8 large red onions, halved and thinly sliced
salt and pepper to taste
4 (14.5 ounce) cans low-sodium beef broth
1 sprig fresh thyme
1 sprig fresh parsley
1 cup sherry wine
8 (1 inch thick) slices French bread
1 cup shredded Gruyere cheese
Calories364.7 calories
Carbohydrate48 g
Cholesterol18.2 mg
Fat11 g
Fiber3.9 g
Protein16.6 g
SaturatedFat4.3 g
Sodium677.2 mg
Sugar8.7 g

Steps:

  • Heat olive oil in a Dutch oven or soup pot over medium heat. Add the onions, and season with a little salt and pepper. Cook, stirring occasionally until onions are nicely browned, about 20 minutes. This step can not be hurried, the end result will be a rich golden brown mass of onion. This is where all your flavor comes from and can take a little practice. The darker you can get the onion without burning, the better the flavor.
  • Slowly pour the beef broth into the soup, stirring to remove any bits of onion that may be stuck to the bottom of the pan. Add the sprigs of parsley and thyme to the soup. Bring to a simmer, and cook for 20 minutes. Do not boil. Pour the sherry into the soup, and simmer for 5 more minutes. Taste and season with salt and pepper if desired. Remove the sprigs of parsley and thyme.
  • Preheat the oven's broiler. Place serving bowls onto a baking sheet. Ladle the soup into serving bowls, and float a slice of bread on top of each one. Sprinkle shredded Gruyere cheese over the top. Broil for 2 minutes, or until browned. Serve immediately.

FRENCH ONION SOUP



French Onion Soup image

Warm up your stomach and your heart with our crusty, cheesy French Onion Soup today. Plus, our simple French Onion Soup requires only 10 minutes to prep.

Provided by My Food and Family

Categories     European

Time 55m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

2 Tbsp. butter
3 large Spanish onions, peeled, sliced
1 can (14-1/2 oz.) beef broth
3 cups cold water
1 bay leaf
12 French bread slices, toasted
1 cup KRAFT Shredded Swiss Cheese
1/4 cup KRAFT Grated Parmesan Cheese
Calories210
Fat12 g
SaturatedFat7 g
TransFat0 g
Cholesterol30 mg
Sodium460 mg
Carbohydrate0 g
Fiber3 g
Sugar0 g
Protein10 g

Steps:

  • Melt butter in large skillet on medium heat. Add onions; cook 15 min. or until golden brown, stirring frequently. Add beef broth, water and bay leaf; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. Remove and discard bay leaf.
  • Heat broiler. Ladle soup evenly into 6 ovenproof bowls; top each bowl of soup with 2 toast slices. Sprinkle evenly with cheeses.
  • Broil 5 to 10 min. or until cheese is golden brown.

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