I Want Seconds French Onion Soup 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.

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

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