FRENCH ONION SOUP
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
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
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.)
- Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes.
- Preheat the broiler to finish the soup.
- Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs.
- Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.
FRENCH ONION SOUP (TRADITIONAL)
This is an original recipe by Thomas Keller posted on GastroChick.com. This soup is so amazing I could never take credit for it. So many recipes for French Onion soup skimp on the time to caramelize the onions, but the lengthy caramelization is what provides that amazing depth in a loving, patiently prepared, French Onion Soup. I hope you enjoy this as much as I have. Note from GastroChick: Keep an eye on your onions when cooking, if you notice there is too much liquid in the pan turn up the heat and make sure you dry them out a little otherwise they will boil instead of caramelize.
Provided by Heirloom
Categories Onions
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- For the Soup:.
- Cut of tops and bottoms of the onions, then cut the onions lengthwise in half.
- Remove the peels and tough outer layers. Cut a V wedge in each one to remove the core.
- Lay an onion half cut side down on a cutting board with the root end towards you. Note that there are lines on the outside of the onion. Cutting on the lines (with the grain) rather than against them will help the onions soften.
- Melt the butter in a large heavy stockpot over a medium heat.
- Add the onions and 1 tablespoon salt, and reduce the heat to low.
- Cook stirring every 15 minutes and regulating the heat to keep the mixture bubbling gently, for about 1 hour, or until the onions have wilted and released a lot of liquid.
- Continue to stir the onions every 15 minutes being sure to scrape the bottom and corners of the pot, for about 3 hours or until the onions are caramelized throughout.
- Sift in the flour and cook over a medium-high heat, stirring for 2 to 3 minutes.
- Add the beef stock, bring to a simmer, and simmer for about 1 hour.
- Season to taste with salt, pepper.
- For the Croutons:.
- Preheat the broiler/grill.
- Cut 12 3/8 inch thick slices from the baguette (reserve the remainder for another use) and place on a baking sheet.
- Brush the bread lightly on both sides with olive oil and sprinkle lightly with salt.
- Place under the broiler/grill and toast the first side until golden brown then turn and brown the second side.
- Set aside and leave the broiler on.
- To Complete:.
- Place six flameproof soup bowls, with about 1 ½ cups capacity on a baking sheet to catch any spills. Add the hot soup to the bowls and lay the croutons on top.
- Cover with Gruyere.
- Place under the grill for a few minutes until the cheese bubbles, browns and forms a thick crust.
- Eat carefully the soup will be very hot.
- Cooks Note: One of the most unpleasant tasks associated with French Onion soup is chopping the mounds of onions required. I've found that if I wear my sunglasses, pushed as far up my nose as possible, the tears never really come. When sliced, onions produce a gas that mixes with your natural tears creating an acid very similar to sulfuric acid. By wearing the sunglasses so close to your eyes it doesn't allow the gas to get inches Works like a charm!
Nutrition Facts : Calories 716.9, Fat 36.5, SaturatedFat 21.2, Cholesterol 103, Sodium 2424.7, Carbohydrate 70.6, Fiber 6.5, Sugar 13.3, Protein 28.3
FRENCH ONION SOUP I
The best onion soup you will ever have!!!!!
Provided by chefbuzz
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
- Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
- Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
- Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
- Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted
Nutrition Facts : Calories 732 calories, Carbohydrate 79.3 g, Cholesterol 88.6 mg, Fat 29.4 g, Fiber 4.2 g, Protein 33.4 g, SaturatedFat 18 g, Sodium 2004.2 mg, Sugar 8.4 g
FRENCH ONION SOUP
French onion soup gets its rich flavor and color from the cooking of the onions. While they simmer, the flavors become intense, making this soup a savory delight. French onion soup is a perfect comfort-food dinner, served with a side of bread for dipping and topped with a decadent layer of cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Peel and cut the onions into slices to measure 4 cups. In a 4-quart nonstick Dutch oven, melt the butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.
- Reduce heat to medium-low. Cook uncovered 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).
- Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer 15 minutes. Meanwhile, shred the Gruyère cheese by rubbing it across the largest holes of a grater to measure 1 cup; set aside.
- You may need to move the oven rack so it is near the broiler. Set the oven control to broil. On a cookie sheet, place the bread slices. Broil with tops about 5 inches from heat 1 to 2 minutes or until golden brown. Turn bread over; broil 1 to 2 minutes longer until golden brown. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles (do not use glass, which cannot withstand heat of broiler and may break).
- Remove bay leaf from soup. Ladle soup into bowls. Top with Gruyère cheese. Sprinkle with Parmesan cheese. Place bowls in pan with shallow sides.
- Broil soup bowls with tops about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional French bread if desired.
Nutrition Facts : Calories 450, Carbohydrate 46 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 6 g, TransFat 1 g
FRENCH ONION SOUP
This cheesy and easy French Onion Soup tastes like it came straight from Parisian cafe. But you need not book a flight to enjoy my big-batch homemade French Onion Soup! Who's ready to spoon?
Provided by Meggan Hill
Categories Main Course Soup
Time 1h
Number Of Ingredients 11
Steps:
- In a large Dutch oven over medium heat, melt butter. Add onions and 1/2 teaspoon salt. Cook until the onions are starting to darken and caramelize, about 30 minutes.
- Stir in vinegar and scrape up the brown bits from the bottom of the pot. Add chicken broth, beef broth, thyme, and bay leaves. Simmer until reduced slightly, about 20 minutes. Season to taste salt and pepper.
- Preheat oven broiler on HIGH. Place broiler-safe soup bowls on a rimmed baking sheet. Divide the soup evenly among the 8 bowls (about 1 cup each). Top each bowl with 1 or 2 baguette slices and cover with one slice of cheese (or 1/4 cup shredded).
- Broil until the cheese is hot and bubbly, about 3 to 5 minutes. Remove from the oven and garnish with parsley, if desired.
Nutrition Facts : Calories 264 kcal, ServingSize 1 cup, Carbohydrate 35 g, Protein 11 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 1127 mg, Fiber 4 g, Sugar 9 g
FRENCH ONION SOUP
Classic French Onion Soup is one of the most delicious soups in the world! Caramelized onions create a stock filled with an intense depth of flavour. Simmered with fresh herbs, optional white wine and finished off with garlic bread slices topped with two types of melted cheese.
Provided by Karina
Categories Soup
Time 1h40m
Number Of Ingredients 12
Steps:
- In a large pot over medium-low heat, heat olive oil and melt butter. Add the onions and stir well to evenly coat with oil and butter. Cover and cook for 20 minutes, stirring every five minutes or so, until the onions have softened.
- Increase heat to medium-high and add 1/2 teaspoon of salt. Stir and continue cooking for a further 15 minutes or until onions are golden browned, soft and caramelized. (The bottom of the pan will also brown during the cooking process. This is where all of the flavour is).
- Stir in garlic and cook for one minute, then add in flour and cook for about 4 minutes to brown slightly. Add wine to deglaze the pan, and scrape up the browned bits stuck on the bottom of the pan. Add in the thyme and simmer wine for 2 minutes until reduced by half.
- Add beef stock, bouillon and bay leaf; bring to a boil. Reduce heat to low and gently simmer, partially covered with a lid, for 30-40 minutes.
- While the soup is simmering, prepare 1 loaf of cheesy garlic bread, or individually portioned garlic breads.
- To serve, taste test and season with a little extra salt and pepper, to taste. Ladle into bowls and top with 1 or 2 slices of cheesy toast.
Nutrition Facts : Calories 331 kcal, Carbohydrate 34 g, Protein 3 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 1553 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
CLASSIC FRENCH ONION SOUP
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
Time 2h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 11
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.
FRENCH ONION SOUP
French onion soup feeds the soul on a cold day, and now you can enjoy it at the best restaurant on the block: your place. Our classic recipe turns a lazy Sunday into a long-simmering affair. Set yourself up for maximum coziness and serve it bubbling hot.
Provided by Greg Lofts
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Heat oil in a large, heavy pot over medium. Add onions and cook, stirring occasionally, until soft and beginning to turn golden, 35 to 40 minutes (if onions develop color quickly, reduce heat).
- Add butter, garlic, thyme, bay leaf, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring a few times, until golden brown, 15 to 20 minutes more. Add vermouth and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes.
- Stir in stock and Marsala. Bring to a boil, then reduce heat to low and gently simmer 45 minutes. Season to taste.
- Preheat broiler. Ladle soup into broiler-safe crocks or bowls set on a rimmed baking sheet. Nestle a piece of toast into each, partially submerged, and top each with 1/3 cup Gruyère. Broil until cheese is melted, bubbly, and golden brown in places, 2 to 4 minutes. (Soup without toast and cheese can be cooled and refrigerated in an airtight container up to 3 days, or frozen up to 6 months.)
FRENCH ONION SOUP
For a taste of the bistro, try Tyler Florence's ultimate French Onion Soup recipe, topped with nutty Gruy�re croutons.
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
- When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup in bowls and float several of the Gruyere croutons on top.
- Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
FRENCH ONION SOUP
Yummy! This is my favourite french onion soup. You could spruce it up with a fancier cheese, but we love to quickly whip it up with ingredients on hand.
Provided by hollyberry
Categories Stocks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepot, melt butter in olive oil and cook onions over medium-high until nicely softened. Add thyme.
- Pour in port and allow to cook mostly off.
- Add beef broth, salt and pepper to taste. Bring to a boil and simmer 5 - 10 minutes.
- Pour into soup bowls. Top with snug-fitting slice of bread (toasting helps it stay afloat) and shredded cheese.
- Broil until cheese is golden. Serve immediately.
Nutrition Facts : Calories 487.2, Fat 21, SaturatedFat 9.1, Cholesterol 37.4, Sodium 4002.6, Carbohydrate 47.8, Fiber 2.8, Sugar 7.3, Protein 19.9
FRENCH ONION SOUP
THE RICH FLAVORS OF CLASSIC FRENCH ONION SOUP are especially comforting on a cold, gray day. The original recipe is lightened here by substituting chicken for beef stock. The croutons are the grand finale, and making them yourself is a snap; simply top sliced bread with cheese, bake on a baking sheet at 350°F. until golden brown, and cut into cubes. If possible, use homemade Chicken Stock (page 230) in this soup; the flavor is incomparable.
Yield makes 6 cups; serves 4
Number Of Ingredients 11
Steps:
- In a large, deep skillet over medium-high heat, melt 3 tablespoons of the butter. Add the onions and stir until they are fully coated. Cook for 10 minutes, stirring frequently, until the onions are softened. Reduce the heat to medium-low and continue to cook until the onions begin to brown. Reduce the heat to the lowest setting and continue cooking the onions until they are very brown. The onions are done when they are uniformly brown and very soft and the volume is about one-fifth of the original amount. This will take approximately 1 hour total, but it's worth it.
- Increase the heat to medium-high and add the remaining tablespoon butter to the onions. Once the butter has melted, stir in the flour and then cook for 2 minutes. Slowly add 2 cups of the stock and simmer until thickened, approximately 5 minutes (see Note). Add the remaining 4 cups stock and the wine, vinegar, salt, pepper, and thyme. Bring to a simmer, lower the heat, and cook for 5 minutes. Taste for seasoning and add additional salt and pepper as needed.
- Garnish the soup by shredding the cheese directly into the soup and topping with a few croutons.
- The soup will keep for up to 5 days in the refrigerator; add the cheese and croutons just before serving.
More about "mauras french onion soup recipes"
FRENCH ONION SOUP RECIPE - BBC FOOD
From bbc.co.uk
- Melt the butter in a medium-sized ovenproof pan, add the onions and garlic and gently fry over a low heat for 30-35 minutes, stirring occasionally, until the onions are really soft and a rich dark brown colour.
- Add the white wine, stirring the bottom of the pan to loosen all the browned onion. Bring it back to the boil then add the Madeira and beef stock.
FRENCH ONION SOUP RECIPES | ALLRECIPES
From allrecipes.com
FRENCH ONION SOUP RECIPE | LAURA IN THE KITCHEN - INTERNET ...
From laurainthekitchen.com
- Preheat a large pot over medium heat and add the olive oil and butter, let the butter melt and add in the onions, sugar and salt and pepper. Cook for about 25 to 30 minutes stirring frequently or until the onions develop a beautiful deep caramelized brown color.
- Add the sherry and thyme and cook for about 1 minute, turn the heat to medium high, add the beef broth and season with salt and pepper. Le it come to a boil then reduce the heat to medium and let it cook for about 15 to 20 minutes.
FRENCH ONION SOUP - THE COZY COOK
From thecozycook.com
- Slice the onions into strings of medium-size. They'll shrink down and you don't want them too thin. (Using a mandoline slicer makes this much easier).
- Melt the butter in a large (4-5 quart) soup pot or dutch oven over medium-low heat. Wait until it begins to foam, this allows water to evaporate out, leaving the butter more clarified and smooth.
- Add the onions and use tongs to toss and coat them in the butter. Leave them uncovered as they cook.
FRENCH ONION SOUP - RECIPETIN EATS
From recipetineats.com
- Melt butter in a heavy based casserole pot over medium heat. When it starts to foam, add onions and stir to coat in butter.
- Deglaze: Add wine, then simmer rapidly for 2 minutes until mostly evaporated, stirring to scrape the bottom of the pot.
FRENCH ONION SOUP - GIMME SOME OVEN
From gimmesomeoven.com
- In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the onions and sauté until well for about 30 minutes until caramelized (but not burnt), initially stirring every 3-5 minutes, then about once a minute near the end of caramelization to prevent burning*. Add garlic and sauté for 2 minutes. Stir in the flour and cook for an additional 1 minute. Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
- Add the stock, Worcestershire, bay leaf, and thyme and stir to combine. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for at least 10 minutes. Discard the bay leaf and sprigs of thyme. Taste the soup and season with salt and pepper as needed.
- Preheat oven to 400°F. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges. Remove and set aside.
FRENCH ONION SOUP - DINNER, THEN DESSERT
From dinnerthendessert.com
- Add the butter to a large stock pot on medium heat with the onions and stir and cook until the onions are see through but not at all browned, about 30-35 minutes.
- Add the broth, Worcestershire sauce, sherry, thyme, salt and pepper and bring to a boil, then reduce to a simmer for 30 minutes.
- While the soup is simmering toast the French bread slices, and when ready ladle the soup into a soup bowl, top with french bread, then Gruyere cheese and place into a toaster oven or 375 degree oven for 10-12 minutes or until the cheese is melted and browned.
FRENCH ONION SOUP RECIPE - WOODSIDE RESTAURANT - FOOD & WINE
From foodandwine.com
- Melt the butter in a large saucepan. Add the onions and cook over moderately high heat, stirring frequently, until softened and starting to brown, about 15 minutes. Add 2 tablespoons of the Madeira, reduce the heat to moderate and cook until evaporated. Continue adding a total of 1/2 cup of the Madeira, 2 tablespoons at a time, stirring often and cooking until evaporated before adding more, about 15 minutes. Continue cooking the onions, stirring, until deep brown, about 10 minutes more.
- Add the chicken and beef stocks to the saucepan and bring to a rolling boil. Reduce the heat to low and simmer until the soup is flavorful and the onions are tender, about 1 hour. Season with salt and pepper and stir in the balsamic vinegar and remaining 2 tablespoons of Madeira.
- Preheat the broiler. Arrange 6 ovenproof bowls on a baking sheet. Divide the soup among the bowls, top each with a bread slice and cover the bread with the cheese. Broil for 1 to 2 minutes, until the cheese is golden and bubbling. Garnish the soup with the scallions and serve.
BEST LAURA CALDER'S FRENCH ONION SOUP RECIPES | FOOD ...
From foodnetwork.ca
3.3/5 (186)Category Appetizer,French,Soup,VegetablesServings 4
FRENCH ONION SOUP (THE BEST) - RICARDO
From ricardocuisine.com
EASY HOMEMADE FRENCH ONION SOUP - YOUTUBE
From youtube.com
FRENCH ONION SOUP
From pinterest.ca
FRENCH ONION SOUP RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CLASSIC FRENCH ONION SOUP | FOODTALK
From foodtalkdaily.com
10 BEST FRENCH ONION SOUP RECIPES | YUMMLY
From yummly.com
10 BEST FRENCH ONION SOUP RECIPES | YUMMLY
From yummly.com
FRENCH ONION SOUP RECIPE - LAURA VITALE - LAURA IN THE ...
From youtube.com
FRENCH ONION SOUP - DONNA HAY
From donnahay.com.au
EASY FRENCH ONION SOUP RECIPE - BBC FOOD
From bbc.co.uk
FRENCH ONION SOUP - LAURA'S RECIPE COLLECTION
From laurasrecipecollection.com
FRENCH ONION SOUP - WHAT'S FOR DINNER
From whatsfordinner.com
MAURA'S FRENCH ONION SOUP - MEDITERRANEAN RECIPES
From fooddiez.com
MAURA S FRENCH ONION SOUP RECIPE - WEBETUTORIAL
From webetutorial.com
BEST FRENCH ONION SOUP - PARADE: ENTERTAINMENT, RECIPES ...
From parade.com
ONION SOUP RECIPES | ALLRECIPES
From allrecipes.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