Onion Soup 101 Recipes

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

Ingredients

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 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

Ingredients

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

HOMEMADE FRENCH ONION SOUP

Homemade French Onion Soup image

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 11

Ingredients

4 tablespoons unsalted butter, cut into tablespoon-sized pats
1 tablespoon extra-virgin olive oil
2 pounds yellow onions, cut in half lengthwise and sliced 1/4-inch thick
1 teaspoon sugar
1 tablespoon all-purpose flour
1/2 cup dry sherry
3 1/2 cups homemade beef stock
2 teaspoons chopped fresh thyme
Coarse salt and freshly ground black pepper
1 small French baguette, sliced on a bias into 3/4-inch thick pieces
12 ounces medium-hard cheese, such as a combination of Gruyere, Fontina, or Swiss, grated on the large holes of a box grater (about 1 1/2 cups)

Steps:

Melt butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
Meanwhile, preheat broiler. Arrange bread on a rimmed baking sheet and broil until deep-golden brown on both sides, about 1 to 2 minutes per side; set aside.
Ladle 1 cup hot soup into four 13-ounce ramekins or ovenproof bowls. Arrange the bowls on a rimmed baked sheet. Place 2 slices of toasted bread over each bowl of soup to cover the surface of the soup completely. Sprinkle 3 ounces grated cheese over bread in each bowl, and place under broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.

ONION SOUP 101

Onion Soup 101 image

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Number Of Ingredients 11

Ingredients

1/2 pound bacon, cut into 1/2 inch pieces
3 pounds onions (red, white, and yellow, making sure at least one onion is of a sweet variety such as Vidalia or Maui), thinly sliced
2 tablespoons fresh thyme, leaves
1/2 cup dry vermouth or white wine
8 cups fresh Homemade Beef Stock or canned low-sodium beef broth, skimmed of fat
1 tablespoon coarse salt
Freshly ground black pepper
6 slices white country-style bread, sliced about 1/2 inch thick
1 tablespoon dry sherry
6 ounces Gruyere cheese, thinly shaved
6 small sprigs thyme, for garnish

Steps:

In a large heavy pot over medium heat, saute bacon until fat is rendered and bacon is crispy, 5 to 6 minutes. Transfer bacon to a paper towel to drain. Set aside.
Saute onions and thyme in remaining bacon fat in pan until onions are well caramelized, stirring occasionally, 25 to 30 minutes. Deglaze with vermouth, and cook about 1 minute. Add stock, salt, and pepper to taste. Bring to a boil; reduce heat, and simmer for 30 minutes. Meanwhile, make croutons by toasting bread slices under broiler or in toaster, until golden.
Preheat broiler. Add 1/2 teaspoon sherry and one crouton to each soup bowl. Sprinkle each crouton with 2 tablespoons reserved bacon. Ladle soup into bowls, top with Gruyere, and place on a baking pan. Transfer to oven, and broil until cheese is melted and bubbly, 2 to 3 minutes. Garnish with thyme sprigs, and serve immediately.

CLASSIC ONION SOUP

Classic Onion Soup image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 stick butter or 4 tablespoons olive oil
2 pounds yellow onions, peeled, thinly sliced
6 cups Winter Vegetable Stock
Salt and freshly ground black pepper, to taste
1 tablespoon dry sherry or cognac
1 clove garlic
6 (1-inch) slices crusty white bread
1 cup grated Gruyere cheese
1/4 cup grated Parmesan cheese

Steps:

Preheat oven to 275 degrees F.
Melt butter in a large saucepan over low heat, add onions and cook slowly, stirring occasionally, until onions are golden and tender, about 20 minutes. Add vegetable stock, salt and pepper to taste, and simmer for about 15 minutes. Stir in dry sherry or cognac.
Rub garlic clove on each piece sliced bread and toast on a baking sheet until both sides are golden.
Place bread in a casserole or in 6 individual ovenproof, bowls and ladle onion soup over top. Top with a mixture of Gruyere and Parmesan and place casserole or individual bowls under the broiler and to melt cheese and slightly brown top.

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