Hubbysfavoritefrenchonionsoup 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.

DON'S FAVORITE FRENCH ONION SOUP



Don's Favorite French Onion Soup image

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

1 1/2 cups onions, thinly sliced
6 cups beef broth
1/4 teaspoon pepper
3 ounces mozzarella cheese, grated
6 slices French bread, toasted

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



French Onion Soup Fondue image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 40m

Yield 1 serving

Number Of Ingredients 12

1/2 tablespoon grapeseed oil
1 onion, cut into thin julienne
1 clove garlic, sliced thin or minced
3 ounces brown ale
4 ounces beef stock
1 teaspoon fresh thyme leaves
1 bay leaf
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
1 ounce sharp Cheddar, sliced or shredded
1 ounce Swiss cheese, sliced or shredded
Four 1-inch-thick slices baguette, toasted

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 image

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

Nonstick cooking spray
2 large Vidalia onions (about 1 1/2 pounds total), cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
4 thin slices whole-wheat baguette
1/2 cup dry white wine
2 cups low-fat, low-sodium chicken broth
3 sprigs fresh thyme, tied in a bouquet with butcher's twine
12 slices reduced-fat Swiss cheese, such as Kraft Deli Fresh

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



Chef John's Italian Wedding Soup image

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

2 teaspoons vegetable oil
1 thick slice meaty beef shank with bone
⅓ cup coarsely chopped onion
⅓ cup coarsely chopped carrot
⅓ cup coarsely chopped celery
2 quarts water
1 bay leaf
3 cloves garlic, peeled
¼ teaspoon whole black peppercorns
10 ounces boneless beef short ribs
½ beaten egg
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
2 tablespoons heavy whipping cream
½ cup soft bread crumbs
¼ cup shredded Parmigiano-Reggiano cheese
⅓ teaspoon salt, or to taste
⅛ teaspoon freshly ground black pepper
1 quart chicken broth
1 teaspoon tomato paste
salt and freshly ground black pepper to taste
1 bunch kale, stems removed and leaves coarsely chopped
⅓ cup pastina (tiny star-shaped pasta) or other tiny pasta
1 pinch freshly ground black pepper to taste
1 teaspoon shredded Parmigiano-Reggiano cheese

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



Flavorful French Onion Soup image

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

1/4 cup butter, cubed
2-1/2 pounds onions, thinly sliced
3 tablespoons brown sugar
1 teaspoon pepper
3 tablespoons all-purpose flour
8 cups beef broth
1 cup dry red wine or additional beef broth
1/4 cup A.1. steak sauce
HOMEMADE CROUTONS:
3 cups cubed French bread
2 tablespoons olive oil
2 tablespoons butter, melted
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded Swiss cheese

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



Noah's Favorite Soup image

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

1 yellow onion, chopped fine
2 cloves garlic, crushed
1 cup carrot
1 cup celery
1 cup potato
1 can white beans
1 (14 ounce) can chopped tomatoes
4 cups vegetable broth
4 cups water
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shell pasta or 1/2 cup most pasta

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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