La Soupe A Loignon Recipes
FRENCH ONION SOUP (SOUPE A L'OIGNON)
This is a traditional French onion soup recipe. It is not difficult to make....although you can use canned/prepared stock, it is best when made with "homemade" beef stock, as the canned/prepared stocks tend to be too salty.
Provided by Dee514
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Slice the onions very thinly.
- Cook them in butter until clear (do not let them brown).
- Add stock and simmer for 45 minutes.
- Just before serving, add the brandy.
- Toast the bread towards the end of the cooking time, place the grated Gruyère on the toasted bread and float on the top of the soup.
- If the soup is served in ovenproof bowls, you can place the filled bowls under the broiler for a minute or so to brown the cheese.
FRENCH ONION SOUP (SOUPE à L'OIGNON GRATINéE) RECIPE
Here's the recipe you need to get the best caramelized onion- and cheese-filled flavor in every steamy, crouton-topped bowl of French onion soup.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Soups and Stews
Time 2h
Yield 4
Number Of Ingredients 13
Steps:
- Add fish sauce, if using, and cider vinegar. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Nutrition Facts : Calories 1284 kcal, Carbohydrate 123 g, Cholesterol 177 mg, Fiber 8 g, Protein 63 g, SaturatedFat 35 g, Sodium 3321 mg, Sugar 26 g, Fat 61 g, ServingSize Serves 4, UnsaturatedFat 0 g
SOUP A L'OIGNON (FRENCH ONION SOUP)
Recipes for onion soup vary around the world, but this one is a classic. Workers used this delicious soup as a morning pick me up at Les Halles, the central food market in Paris that has, sadly, been demolished. For Zaar World Tour 8
Provided by pammyowl
Categories European
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the butter and oil in a large pan. Add the onions and brown sugar. Simmer gently on medium low heat, stirring occasionally, for about twenty minutes, until the onions are translucent and golden.
- Add the flour and cook for about 2 minutes more.
- Add the consomme and water, sherry and Worcestershire sauce, cover and simmer gently for 30 minutes.
- Preheat the broiler. Lightly toast the baguettes on both sides. On one side of each piece spread the mustard and sprinkle on the cheese. Broil until the cheese is golden and bubbling.
- Ladle the soup into serving bowls , put two croutes on top of each one. Sprinkle with parsley, if desired. Serve immediately.
Nutrition Facts : Calories 639.5, Fat 20.4, SaturatedFat 9.9, Cholesterol 45, Sodium 1760.6, Carbohydrate 87.2, Fiber 5, Sugar 9.6, Protein 28.2
VINCENT PRICE SOUPE à L'OIGNON - ONION SOUP
Mr. Price's "Treasury of Great Recipes" is a wonderful cookbook that I'm privileged to have on my shelf! The style of recipe format is rather different from what we're used to these days, so I'm translating for a more modern audience. Here you have a recipe adapted from one the collection, a delicious onion soup! From the market in Les Halles in Paris, circa 1965.
Provided by Julesong
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- (Also needed: 6 oven-proof soup bowls.).
- Over medium temperature, heat a deep skillet with the bacon drippings or butter.
- Add the chopped onions and sauté until just soft.
- Add the flour, salt, pepper, and garlic and cook until it is golden brown (careful not to burn).
- Add the parsley sprig, thyme, chicken stock, wine, and simmer for 45 minutes, then remove from heat and add the Cognac.
- To serve: divide the servings between the six oven-proof bowls, placing the bowls on a baking sheet, with 1 slice of toasted French bread in each bowl.
- To make it Soupe à L'Oignon Gratinée: preheat your oven's broiler setting; you're going to make three layers of thinly sliced bread and Parmesan cheese in the bowl, pouring soup into the bowls, topping each layer with Parmesan and a little melted butter, then placing the bowls on a baking sheet under the broiler until the cheese melts and forms a golden brown crust.
Nutrition Facts : Calories 461.7, Fat 15.2, SaturatedFat 6.4, Cholesterol 25.6, Sodium 1083.6, Carbohydrate 56, Fiber 3.6, Sugar 7.6, Protein 17.9
More about "la soupe a loignon recipes"
SOUPE à L’OIGNON (LA MEILLEURE) | RICARDO
From ricardocuisine.com
5/5 (247)Total Time 1 hr 20 minsCategory Entrées
- Couper les oignons en quartiers, puis émincer chaque quartier pour obtenir de courtes lanières.
- Placer la grille au centre du four. Préchauffer le four à gril (broil). Placer 4 bols sur une plaque de cuisson.
CLASSIC FRENCH BROILED ONION SOUP SOUPE à L’OIGNON RECIPE
From zestoffrance.com
4.7/5 (6)Servings 6Cuisine FrenchCategory Soup
FRENCH ONION SOUP (SOUPE à L'OIGNON) RECIPE | SBS FOOD
From sbs.com.au
AUTHENTIC SOUPE à L’OIGNON RECIPE - TASTEATLAS
From tasteatlas.com
ONION SOUP (SOUPE A L'OIGNON) - MY FRENCH RECIPE
From myfrenchrecipe.com
SOUPE À L’OIGNON (FRENCH ONION SOUP) RECIPE
From goodfoodsrecipes.com
CLASSIC SOUPE À L’OIGNON: A HEARTY FRENCH ONION SOUP
From foodyhealthylife.com
SOUPE À L’OIGNON RECIPE - GOOD FOOD RECIPES
From goodfoodsrecipes.com
CLASSIC FRENCH ONION SOUP RECIPE: A TASTE OF PARIS
From the-french.co.uk
SOUPE à L’OIGNON TRADITIONNELLE – LA CUISINE DE NOS MèRES
From lacuisine.recipesown.com
SOUPE A L’OIGNON GRATINEE (FRENCH ONION SOUP) RECIPE
From chefsresource.com
RECIPES: SOUPE à L'OIGNON GRATINéE - EVERYDAY PARISIAN
From everydayparisian.com
SOUPE à L’OIGNON GRATINéE | THE EVERYDAY FRENCH CHEF
From everydayfrenchchef.com
VINCENT PRICE SOUPE à L’OIGNON – ONION SOUP RECIPE
From chefsresource.com
SOUPE A L'OIGNON AU FROMAGE (FRENCH ONION SOUP) - EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search