Heartyonionsoup Recipes

HOMEMADE FRENCH ONION SOUP

Homemade French Onion Soup image

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 11

Ingredients

4 tablespoons unsalted butter, cut into tablespoon-sized pats
1 tablespoon extra-virgin olive oil
2 pounds yellow onions, cut in half lengthwise and sliced 1/4-inch thick
1 teaspoon sugar
1 tablespoon all-purpose flour
1/2 cup dry sherry
3 1/2 cups homemade beef stock
2 teaspoons chopped fresh thyme
Coarse salt and freshly ground black pepper
1 small French baguette, sliced on a bias into 3/4-inch thick pieces
12 ounces medium-hard cheese, such as a combination of Gruyere, Fontina, or Swiss, grated on the large holes of a box grater (about 1 1/2 cups)

Steps:

Melt butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
Meanwhile, preheat broiler. Arrange bread on a rimmed baking sheet and broil until deep-golden brown on both sides, about 1 to 2 minutes per side; set aside.
Ladle 1 cup hot soup into four 13-ounce ramekins or ovenproof bowls. Arrange the bowls on a rimmed baked sheet. Place 2 slices of toasted bread over each bowl of soup to cover the surface of the soup completely. Sprinkle 3 ounces grated cheese over bread in each bowl, and place under broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.

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

Ingredients

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

HEARTY ONION SOUP

Hearty Onion Soup image

A full-meal soup as delicious as the restaurant classic. And a great way to use your leftover pot roast or oven-roasted beef and not waste the drippings. Its a meal in a bowl but a green salad and some hearty bread are welcome additions if you want them.

Provided by 3KillerBs

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 onions, sliced in rings
1/2 lb leftover cooked beef, diced (more or less as desired)
2 cups leftover vegetables, diced (carrots, potatoes, mushrooms, whatever you have, however much you have.)
1 cup beef dripping, degreased (or as much as you have)
3 cups beef stock (or enough to bring the total of dripping and stock to 4 cups)
4 slices stale bread (A hearty type like a sourdough, hearty wheat, rye, pumperknickel, etc.)
4 slices provolone cheese or 4 slices swiss cheese

Steps:

Heat olive oil and butter together in a pan large enough to hold the onions and broth.
Saute onions very gently in half olive oil and half butter until soft and golden but do not allow them to brown.
Add beef and vegetables. Heat through.
Add dripping and stock. Bring to boil and simmer 10 minutes.
Divide into oven-proof bowls. Float the stale bread on top.
Cover with the cheese and broil until the cheese bubbles and browns.

Nutrition Facts : Calories 354.2, Fat 18.6, SaturatedFat 9.1, Cholesterol 68.7, Sodium 1080, Carbohydrate 18.5, Fiber 1.5, Sugar 3.6, Protein 27.2

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