THE BEST FRENCH ONION SOUP
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
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.
DON'S FAVORITE FRENCH ONION SOUP
This is my husband's favorite French Onion Soup. It's really quick and simple. Better yet, he doesn't know that the recipe is from a book named Quick and Healthy (wink).
Provided by lazyme
Categories Onions
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix first 3 ingredients and simmer for 20 minutes.
- Divide soup into 6 ovenproof bowls.
- Top each with a slice of toasted French bread and 1/2 ounce of cheese.
- Broil until cheese is melted.
FRENCH ONION SOUP FONDUE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 40m
Yield 1 serving
Number Of Ingredients 12
Steps:
- In a pan over medium-low heat, heat the grapeseed oil. Add the onions and garlic and caramelize until golden brown, approximately 10 minutes. Deglaze with the beer and let it cook out for 3 to 4 minutes. Add the beef stock, thyme and bay leaf, then bring to a boil. Let simmer for 10 more minutes. Add the butter and slowly incorporate it into the broth so it thickens the broth lightly, about 2 minutes. Season with salt and pepper.
- Preheat the broiler.
- Fill a small ovensafe bowl with the onion mixture and cover with the Cheddar and Swiss. Melt the top under the broiler until golden, 1 to 2 minutes (or with a kitchen blowtorch). Serve with the toasted baguette.
FRENCH ONION SOUP
French onion soup began to show up on restaurant menus in the 1960s, when America's interest in French food was piqued by Julia Child. Onions have tremendous nutritional value and have been shown to aid in preventing and treating both cardiovascular disease and certain types of cancer. Though a bowl of French onion soup is full of great things, it also has a fair amount of fat. This recipe calls for reduced-fat Swiss and little to no fat in the general preparation, which trimmed fat and calories by about one-third and one half, respectively.
Yield serves 4
Number Of Ingredients 8
Steps:
- Preheat the broiler on high. Line 2 baking sheets with foil. Spray 1 with cooking spray.
- Separate the onion rings and spread them evenly on the sprayed baking sheet. Spray the rings with cooking spray, and season with salt and pepper to taste. Broil the onions, stirring them occasionally, until they have softened, about 20 minutes.
- Lay the baguette slices on the other baking sheet, and place it under the broiler. Watching carefully, broil until they are golden brown, about 1 minute per side. Set the baguette toasts aside.
- Combine the onions, wine, chicken broth, and thyme in a large saucepan. Cover, and bring the liquid to a boil over high heat. Turn the heat to low and simmer gently until the onions are tender, about 15 minutes.
- Remove the thyme bouquet from the soup, and puree 1 cup of the soup in a blender until smooth. Return the pureed soup to the saucepan. Bring the soup back to a boil; season to taste with salt and pepper.
- Set 4 ovenproof crocks on a baking sheet. Ladle the soup into the crocks. Top each crock with a baguette toast and 3 slices of cheese. Broil until the cheese is bubbly and golden brown, about 3 minutes.
- Fat: 39g (before), 12.9g (after)
- Calories: 547 (before), 306 (after)
- Protein: 25g
- Carbohydrates: 24g
- Cholesterol: 30mg
- Fiber: 2g
- Sodium: 599mg
CHEF JOHN'S ITALIAN WEDDING SOUP
Don't wait for a wedding to make this delicious and comforting soup with kale, tiny pasta, and tender little beef meatballs.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 6h10m
Yield 8
Number Of Ingredients 25
Steps:
- Heat 2 teaspoons vegetable oil in a large, heavy pot over high heat; brown beef shank slice in hot oil until seared and browned on both sides, about 3 minutes per side. Add onion, carrot, celery, water, bay leaf, 3 cloves peeled garlic, and black peppercorns; bring mixture to a simmer. Reduce heat to low and simmer until meat falls off the bone and stock turns brown in color, 4 to 5 hours. Add more water if beef stock level gets below about 5 cups.
- Place beef short ribs into freezer until firm and very cold, about 15 minutes. Cut meat into cubes and return to freezer until almost frozen, about 30 more minutes.
- Whisk egg with parsley, 2 cloves garlic, and cream in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese.
- Place partially-frozen beef cubes into food processor and pulse with with 1/3 teaspoon salt and 1/8 teaspoon black pepper until beef is coarsely ground, 5 to 10 pulses. Pulse in bread crumb mixture until mixture is finely ground, about 5 more pulses. Transfer meat to a bowl, cover with plastic wrap, and refrigerate.
- Strain beef stock into a large soup pot, discarding beef and vegetables. Mix chicken broth into beef stock and whisk in tomato paste. Bring broth mixture to a simmer and season with salt and black pepper to taste. Stir kale into broth; simmer kale until tender, about 15 minutes.
- Scoop 2-teaspoon portions of the meat mixture and roll into meatballs.
- Pour pastina into the simmering soup, cook for 5 minutes, and gently add meatballs. Simmer until meatballs are cooked through and tender, about 15 minutes. Serve in bowls garnished with a pinch of black pepper or a sprinkle of shredded Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 16.8 g, Cholesterol 47 mg, Fat 10.2 g, Fiber 2 g, Protein 14.5 g, SaturatedFat 4 g, Sodium 712.9 mg, Sugar 1.5 g
FLAVORFUL FRENCH ONION SOUP
To complement the standing rib roast, our Test Kitchen home economists created this satisfying soup. Serve it as a first course to get mouths watering!
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 11 servings (about 2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, melt butter. Add the onions, brown sugar and pepper; cook over low heat until onion are lightly browned, about 1 hour. , Sprinkle onions with flour; stir to blend. Gradually stir in broth. Add wine and steak sauce. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Meanwhile, preheat oven to 375°. In a large bowl, toss bread cubes with oil and butter. Combine oregano, basil, salt and pepper; sprinkle over bread and toss to coat. , Transfer to an ungreased 15x10x1-in. baking pan. Bake 10-12 minutes or until golden brown. Garnish soup with croutons and cheese.
Nutrition Facts :
NOAH'S FAVORITE SOUP
Make and share this Noah's Favorite Soup recipe from Food.com.
Provided by Mark Lussier
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions and garlic and 1/4 cup of water until water is almost gone and onions are getting clear.
- Add carrots and another 1/3 cup of water, cook for approx 5 minutes.
- then add celery and more water as needed, cook for another 5 minutes.
- Add potatoes, cook another 10 minutes adding water as needed.
- Add remaining water, vegetable broth, beans, tomatoes, basil, salt and pepper.
- Cook on medium/ high for 15 minutes.
- Turn heat to low and add the pasta.
- Simmer for 1/2 hr to 1 hout or until everything is tender.
Nutrition Facts : Calories 118.8, Fat 0.6, SaturatedFat 0.1, Sodium 198.2, Carbohydrate 25.9, Fiber 4, Sugar 6, Protein 3.9
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