GOLDEN ONION SOUP
Good as gold! Caramelized onions pair perfectly with crunchy croutons in this oven-baked soup.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. In 13x9-inch pan, melt 1/4 cup butter in oven. Toss bread cubes in butter until evenly coated. Sprinkle with cheese. Bake uncovered 10 to 15 minutes, stirring occasionally, until golden brown and crisp.
- Reduce oven temperature to 325°F. In 4-quart ovenproof Dutch oven, melt 1/4 cup butter over medium heat. Stir in brown sugar and Worcestershire sauce. Toss onions in butter mixture.
- Bake uncovered about 2 hours 30 minutes, stirring every hour, until onions are deep golden brown. Remove from oven; stir in broth and water. Heat to boiling on top of stove. Serve with croutons.
Nutrition Facts : Calories 225, Carbohydrate 13 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 70 mg
FRENCH ONION SOUP
Steps:
- Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
- Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consomme, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
- Place oven rack in top 1/3 of oven and heat broiler.
- Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
- Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
GOLDEN ONION SOUP
Mozzarella cheese gives this savory onion soup extra richness. It's simple to make and a joy to eat.-Salvatore Bertolino, Indiana, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan over medium-low heat, melt butter. Add onions; cook and stir until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 1 minute., Reduce heat. Add cheese; heat just until cheese is melted (do not boil).
Nutrition Facts : Calories 334 calories, Fat 26g fat (16g saturated fat), Cholesterol 79mg cholesterol, Sodium 702mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 12g protein.
CLASSIC ONION SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees F.
- Melt butter in a large saucepan over low heat, add onions and cook slowly, stirring occasionally, until onions are golden and tender, about 20 minutes. Add vegetable stock, salt and pepper to taste, and simmer for about 15 minutes. Stir in dry sherry or cognac.
- Rub garlic clove on each piece sliced bread and toast on a baking sheet until both sides are golden.
- Place bread in a casserole or in 6 individual ovenproof, bowls and ladle onion soup over top. Top with a mixture of Gruyere and Parmesan and place casserole or individual bowls under the broiler and to melt cheese and slightly brown top.
FRENCH ONION SOUP RECIPE BY TASTY
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
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
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
OLD-FASHIONED ONION SOUP
This is a very tasty soup and very easy to make!!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
- Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.
Nutrition Facts : Calories 254.6 calories, Carbohydrate 28.8 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 3.4 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 660 mg, Sugar 8.2 g
GOLDEN ONION SOUP
From Woman's Day Classic and simple, there's really nothing more satisfying than a soup of sweet, caramelized onions simmered in savory beef broth.
Provided by ElizabethKnicely
Categories Onions
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter and oil in a large pot over medium heat. Add onions, season with 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionaly, until very tender, 12 to 15 minutes.
- Reduce heat to medium-low and cook, uncovered, stirring occasionally, until onions are golden brown, 20 to 25 minutes.
- Sprinkle with flour and cook for 2 minutes; stir in vinegar.
- Add wine and simmer for 3 minutes. Add thyme, broth, and 4 cups water and bring to a boil. Reduce heat and simmer for 10 minutes. Spoon soup into bowls and sprinkle with cheese and aditional thyme, if desired.
- TIPS & TECHNIQUES.
- MAKE-AHEAD TIP: Freeze the soup (without cheese) for up to 3 months. Thaw in the fridge overnight. Reheat, covered, in a saucepan over medium heat. Top with chese and additional thyme before serving, if desired.
GARLIC AND ONION SOUP
Categories Soup/Stew Garlic Onion Quick & Easy Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Melt butter in large pot over medium heat. Add onions and garlic. Cover; cook until onions are tender but not brown, stirring occasionally, about 10 minutes. Add flour; stir 2 minutes. Add broth, half and half, Sherry, thyme and bay leaf; bring to boil. Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes. Discard bay leaf. Working in batches, puree soup with bread in blender until smooth. Return to pot. Season with salt and pepper. Rewarm soup over medium heat; serve.
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.
GOLDEN ONION SOUP
Make and share this Golden Onion Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 41m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan over medium-low heat, cook onions in butter until tender, about 10 minutes.
- Stir in flour until blended.
- Gradually add broth and milk.
- Bring to a boil and stir for 1 minute.
- Reduce heat.
- Add the cheese; heat just until cheese is melted (do not boil); taste and adjust seasoning with salt and pepper if needed.
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