I Want Seconds French Onion Soup Recipes

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FRENCH ONION SOUP



French Onion Soup image

This classic French onion soup topped with melted gruyère and parmesan is the epitome of rustic comfort food.

Provided by Jennifer Segal

Categories     Soups

Yield 4 to 6

Number Of Ingredients 16

4 tablespoons unsalted butter
1 tablespoon vegetable oil
3 pounds Vidalia (or sweet) onions (about 5 medium), halved lengthwise and thinly sliced
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¾ teaspoon granulated sugar
1 cup dry white wine
2 tablespoons all-purpose flour
6 cups beef broth
1 teaspoon Worcestershire sauce
½ teaspoon dried thyme
2 bay leaves
1 small baguette, cut into ½-in slices
1 tablespoon dry sherry
8 ounces Gruyère cheese, grated (about 2 heaping cups; look for one imported from Switzerland)
½ cup grated Parmigiano Reggiano

Steps:

  • In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions only occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking.
  • Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
  • Add the flour and cook, stirring constantly, for one minute.
  • Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes.
  • While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
  • When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. If it's not quite sweet enough, add ¼ teaspoon sugar.
  • Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks (be sure the soup is very hot as it won't warm up much in the oven). Top each crock with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère and then Parmigianno Reggiano. Slide the crocks into the oven and broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool for a few minutes before serving. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to broiler to melt, about 2 minutes more. Divide the soup among bowls and top each serving with two cheese toasts.)
  • Make-Ahead Instructions: The soup can be made and refrigerated up to 3 days ahead (without toasts or cheese), or up to 3 months ahead and frozen. Toasts can be made (without the cheese) and kept sealed at room temperature for up to 3 days.

Nutrition Facts : Calories 642, Fat 31 g, Carbohydrate 53 g, Protein 31 g, SaturatedFat 17 g, Sugar 19 g, Fiber 4 g, Sodium 1,697 mg, Cholesterol 82 mg

CLASSIC FRENCH ONION SOUP



Classic French Onion Soup image

Made with perfectly caramelized onions, fresh thyme sprigs, crusty baguette slices and two types of melted cheese right on top!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 12

1/4 cup unsalted butter
3 pounds (about 5 medium) sweet onions, sliced
2 cloves garlic, minced
1/3 cup dry white wine
6 cups beef stock
4 sprigs fresh thyme
2 bay leaves
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper, to taste
12 (3/4-inch-thick) French baguette slices
1 cup shredded Swiss cheese
1 cup shredded Gruyère cheese

Steps:

  • Melt butter in a large stockpot or Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in white wine vinegar; season with salt and pepper, to taste. Preheat oven to broil. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside. Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes. Serve immediately.

CLASSIC FRENCH ONION SOUP



Classic French Onion Soup image

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

Categories     Dinner     Lunch

Time 2h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 11

5 tablespoons olive oil, divided
1 tablespoon butter
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32 ounces each) beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese

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.

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

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

I WANT SECONDS FRENCH ONION SOUP



I Want Seconds French Onion Soup image

AWHILE BACK I WAS BROWSING IN THE CAMPBELL SOUP AISLE WHEN A CAN OF FRENCH ONION SOUP CAUGHT MY EYE. BEING A FRENCH ONION FAN FROM W..A..Y BACK, I BOUGHT A COUPLE CANS. I WASN'T EXPECTING MUCH FROM THE PRODUCT. THERE WAS NO WAY IT COULD POSSIBLY COMPARE TO FRENCH ONION SOUP PREPARED FROM SCRATCH BY A PROFESSIONAL CHEF. WHEN I GOT HOME I THREW TOGETHER THIS RECIPE AND LET ME TELL YOU...I WAS IN FOR A TASTE EXPERIENCE STRAIGHT FROM HEAVEN! LEAVE OFF PEELING AND SLICING THOSE ONIONS, LADIES. TRY THIS AND LET ME KNOW WHAT YOU THINK.

Provided by RUTH CARRAWAY

Categories     Vegetable

Time 35m

Yield 1-2 serving(s)

Number Of Ingredients 4

1 (10 3/4 ounce) can Campbell's French onion soup (DO NOT ADD WATER CALLED FOR ON CAN)
1/4-1/3 cup pepperidge farm garlic and onion crouton
1/4-1/3 cup grated swiss cheese
1 slice provolone cheese or 1 slice grated provolone cheese, as desired

Steps:

  • PREHEAT OVEN TO 375 DEGREES F.
  • OPEN SOUP CAN, POUR INTO AN OVEN-PROOF INDIVIDUAL SIZE BOWL THAT WILL HOLD ABOUT 1-1/3 CUPS.
  • TOP OFF SOUP WITH WATER.
  • PLACE IN OVEN, BAKE ABOUT TEN MINUTES TILL SOUP BEGINS TO BUBBLE UP AROUND THE EDGES.
  • ADD CROUTONS, BASTING THEM WITH THE HOT SOUP.
  • DON'T EXPECT THEM TO SINK TO THE BOTTOM, THAT'S NO PROBLEM.
  • RETURN TO OVEN TO BAKE ANOTHER 8 MINUTES OR SO.
  • TOP WITH THE SWISS CHEESE, THEN THE PROVOLONE.
  • BAKE ANOTHER 8 MINUTES TILL CHEESE HAS MELTED AND BEGINNING TO BROWN.
  • REMOVE TO SERVE PIPING HOT-- CAREFUL NOT TO BURN YOURSELF!
  • --THE CROUTONS HOLD HEAT LIKE YOU WOULDN'T BELIEVE.
  • GOBBLE THAT UP AND PREPARE YOURSELF ANOTHER SERVING!

Nutrition Facts : Calories 371.6, Fat 19.8, SaturatedFat 10.3, Cholesterol 44.2, Sodium 2970.6, Carbohydrate 27.9, Fiber 2.5, Sugar 8.8, Protein 24.6

FRENCH ONION SOUP



French onion soup image

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

50g butter
1 tbsp olive oil
1kg onions, halved and thinly sliced
1 tsp sugar
4 garlic cloves, thinly sliced
2 tbsp plain flour
250ml dry white wine
1.3l hot strongly-flavoured beef stock
4-8 slices baguette (depending on size)
140g gruyère, finely grated

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

FRENCH ONION SOUP



French Onion Soup image

In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called "Soups," which had 20 recipes for soups "thick and thin, hot and cold," including those for minestrone, shrimp bisque and this French onion soup. We've updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it's worth the wait.

Provided by Sara Bonisteel

Categories     lunch, soups and stews, main course

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced
3/4 teaspoon kosher salt, more to taste
2 quarts (8 cups) beef stock
1 cup dry white wine
1 tablespoon dry sherry
1 tablespoon all-purpose flour
1/2 teaspoon black pepper, more to taste
French bread cut into 8 to 12 1/2-inch slices
1 1/2 cups grated Gruyère cheese

Steps:

  • Melt butter in a heavy Dutch oven over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
  • Meanwhile, warm broth in a saucepan over low heat.
  • Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
  • Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
  • Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 942 milligrams, Sugar 7 grams, TransFat 0 grams

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