Really Rich French Onion Soup Recipes

CLASSIC FRENCH ONION SOUP

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.

THE BEST FRENCH ONION SOUP

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.

RICH FRENCH ONION SOUP

Steps:

• In a large skillet, saute onions in butter until crisp-tender. Transfer to a 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves., Cover and cook on low for 5-7 hours or until the onions are tender. Discard bay leaves., Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with desired amount of cheese. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden.

FRENCH ONION SOUP VII

Steps:

• Melt butter in a large pot over medium heat. Saute onions until deep brown, about 20 minutes. Stir in broth and wine, using a wooden spoon to scrape the bottom of the pot. Season with salt and pepper. Cook until heated through.
• Preheat oven on broiler setting. Ladle soup into heatproof serving bowls. Top each bowl with a slice of bread, and sprinkle with cheese. Place under a hot broiler until cheese is melted and slightly browned.

RICH FRENCH ONION SOUP

Steps:

• In a large skillet, sauté onions in butter until crisp-tender.
• Transfer to an ungreased 5-quart slow cooker/crock pot.
• Add the broth, Worcestershire sauce, and bay leaves.
• Cover and cook on low for 5 to 7 hours or until the onions are tender.
• Discard bay leaves.
• Top each serving with french bread and cheeses.

RICH AND SIMPLE FRENCH ONION SOUP

Steps:

• Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
• Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
• Heat the oven broiler.
• Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

RICH ONION SOUP

Steps:

• Melt butter in a heavy-bottomed Dutch oven over medium heat. Add onions, halved lengthwise and cut into 1/4-inch slices. Cook, stirring occasionally, until caramelized and very soft, about 45 minutes.
• Deglaze pan with Cognac and wine, scraping up bits from bottom of pan with a wooden spoon.
• Sprinkle flour over onions; stir. Add beef stock and thyme leaves andbring to a simmer. Cook, partially covered, until heated through, about 20 minutes. Season with salt and pepper to taste.
• Preheat broiler. Arrange Gruyere on bread and broil until cheese is melted, about 1 to 2 minutes. Serve with soup.

REALLY RICH FRENCH ONION SOUP

Steps:

• Melt the butter in a med. sauce pan and add the onions and garlic. Once the lovely smell of sauteed onions and garlic start filling the kitchen add the thyme, rosemary and bay leaves. Sauté until the onions are soft and brown, about 30 minutes Remove the bay leaves and add the wine and gravy mix. Let it simmer for about 5-10 minutes to cook down the wine. Now add the broth. The soup should have a nice dark caramel color to it and smell outstanding!
• To serve: put the soup in a bowl, add a slice of toasted french bread, a slice of cheese and place it under the broiler until the cheese starts to bubble and brown.