Old Fashioned Onion Soup Recipes

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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.

OLD-FASHIONED CROCK POT ONION SOUP



Old-Fashioned Crock Pot Onion Soup image

Make and share this Old-Fashioned Crock Pot Onion Soup recipe from Food.com.

Provided by ChefWhiz

Categories     Onions

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 lbs onions, large, peeled and thinly sliced
4 ounces butter, melted
6 -8 slices French bread, cubed
4 -5 cups chicken broth (low sodium)

Steps:

  • Put sliced onions in slow cooker.
  • Pour in melted butter and mix to coat onions thoroughly.
  • Stir in cubed bread.
  • Add chicken broth to cover and stir well.
  • Cover and cook on Low 10-18 hours or on High.
  • 4-5 hours, stirring occasionally.
  • Stir well during last hour.

Nutrition Facts : Calories 431.8, Fat 18.3, SaturatedFat 10.4, Cholesterol 40.6, Sodium 1014.2, Carbohydrate 56.8, Fiber 5.1, Sugar 10.3, Protein 11.1

FRENCH ONION SOUP



French Onion Soup image

Provided by jaron

Time 1h10m

Yield 6 Servings

Number Of Ingredients 14

Onions: 3
red Onion: 1
Butter: 70g/ 2.5 oz
Sage: 2 leaves
Thyme: 4 branches
water: 1/2 cup
Red wine: 1/4 cup
all purpose flour: 1 tbls
Beef broth: 2 liters/ 8 cups
Black Pepper
Kosher Salt
Bread slices: as much as needed
Olive oil
Parmesan cheese: grated

Steps:

  • Place a large sauce pan on high heat. Melt the butter, add the onions and stir, at first it will look like its too much onions but don't worry it will decompress in a few minutes. from this point we will keep stirring the onions continually not letting them burn just making them caramelize, we will push them to the extreme.
  • place a medium sauce pan on low heat, add the beef broth, sage and thyme and cook for 30 minutes. after 25 minutes of stirring the onions have formed a golden caramel color and we want to strengthen it, add the water and allow the onion to extract all the sugars out, keep stirring until the water evaporates and add the red wine, keep stirring until the alcohol disappears for 2 more minutes. add the flour and mix for another minute
  • add the beef broth and season with salt and pepper. cook the soup for another hour and serve. for the bread, sprinkle some olive oil, grate Parmesan over it and put in the oven until golden. for serving, pour the soup, add a slice of bread and grate some extra Parmesan on top

Nutrition Facts : ServingSize 240ml, Calories 155, Fat 4g, Cholesterol 12mg, Carbohydrate 23g

OLD-FASHIONED ONION SOUP



Old-Fashioned Onion Soup image

This is a very tasty soup and very easy to make!!

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Time 4h15m

Yield 8

Number Of Ingredients 4

3 pounds onions, sliced
½ cup butter, melted
7 slices French or Italian-style bread
4 ½ cups chicken broth

Steps:

  • Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
  • Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

Nutrition Facts : Calories 254.6 calories, Carbohydrate 28.8 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 3.4 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 660 mg, Sugar 8.2 g

OLD-FASHIONED VEGETABLE BEEF SOUP



Old-Fashioned Vegetable Beef Soup image

Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.

Provided by Marla Swoffer

Categories     One Dish Meal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots (or a couple regular carrots)
2 potatoes (peeled if you like)
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes (I use salt-free)
3 1/2 cups beef broth (or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil (or any cooking oil)
4 cups water
2 teaspoons hot pepper sauce

Steps:

  • Cut meat into small, bite-size (1/2") pieces.
  • In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
  • Set aside on a plate.
  • Chop celery, onion, potatoes, and carrots into bite-size pieces.
  • Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
  • Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
  • Bring to a boil.
  • Reduce heat and simmer uncovered until beef is almost tender, about an hour.
  • Add peas and hot sauce to soup.
  • Cover and simmer until beef is tender, about 30 minutes longer.
  • Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Nutrition Facts : Calories 429.4, Fat 13.4, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1040.5, Carbohydrate 46.5, Fiber 9.1, Sugar 10.7, Protein 34.9

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