OLD-FASHIONED ONION SOUP
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
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
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.
THE BEST FRENCH ONION SOUP
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
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.
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
In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called "Soups," which had 20 recipes for soups "thick and thin, hot and cold," including those for minestrone, shrimp bisque and this French onion soup. We've updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it's worth the wait.
Provided by Sara Bonisteel
Categories lunch, soups and stews, main course
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt butter in a heavy Dutch oven over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
- Meanwhile, warm broth in a saucepan over low heat.
- Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
- Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
- Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 942 milligrams, Sugar 7 grams, TransFat 0 grams
BRITISH ONION SOUP
Add some British ingredients to a classic French dish and voila, you have a whole new experience
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Starter, Supper
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 mins.
- To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.
Nutrition Facts : Calories 451 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 22 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.75 milligram of sodium
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
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 RECIPE BY TASTY
Here's what you need: olive oil, butter, yellow onion, salt, sugar, flour, beef stock, white wine, ground sage, whole bay leaf, french bread, cognac, swiss cheese, pepper, parmesan cheese
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pot over medium-low heat, heat olive oil and add butter. Once the butter is melted, stir the onions and coat with oil and butter.
- Cover and cook for 20 minutes, checking occasionally.
- Turn up the heat to medium-high. Add ½ tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it's very important!)
- Stir in flour one tablespoon at a time and cook for about 30 seconds.
- Preheat Oven To 325˚F (160˚C).
- Add 1 cup (235 ml) of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
- Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
- In the meantime, cut the french bread or baguette into ½ inch (10 mm) thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
- Add optional ingredients.
- In an oven safe bowl, pour the onion soup, filling about ¾ of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
- Bake for two to three minutes or until the cheese has melted completely and become slightly golden.
- Enjoy!
Nutrition Facts : Calories 1549 calories, Carbohydrate 167 grams, Fat 64 grams, Fiber 8 grams, Protein 45 grams, Sugar 38 grams
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
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