Rich French Onion Soup Recipes

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FRENCH ONION SOUP



French Onion Soup image

This classic French onion soup topped with melted gruyère and parmesan is the epitome of rustic comfort food.

Provided by Jennifer Segal

Categories     Soups

Yield 4 to 6

Number Of Ingredients 16

4 tablespoons unsalted butter
1 tablespoon vegetable oil
3 pounds Vidalia (or sweet) onions (about 5 medium), halved lengthwise and thinly sliced
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¾ teaspoon granulated sugar
1 cup dry white wine
2 tablespoons all-purpose flour
6 cups beef broth
1 teaspoon Worcestershire sauce
½ teaspoon dried thyme
2 bay leaves
1 small baguette, cut into ½-in slices
1 tablespoon dry sherry
8 ounces Gruyère cheese, grated (about 2 heaping cups; look for one imported from Switzerland)
½ cup grated Parmigiano Reggiano

Steps:

  • In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions only occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking.
  • Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
  • Add the flour and cook, stirring constantly, for one minute.
  • Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes.
  • While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
  • When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. If it's not quite sweet enough, add ¼ teaspoon sugar.
  • Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks (be sure the soup is very hot as it won't warm up much in the oven). Top each crock with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère and then Parmigianno Reggiano. Slide the crocks into the oven and broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool for a few minutes before serving. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to broiler to melt, about 2 minutes more. Divide the soup among bowls and top each serving with two cheese toasts.)
  • Make-Ahead Instructions: The soup can be made and refrigerated up to 3 days ahead (without toasts or cheese), or up to 3 months ahead and frozen. Toasts can be made (without the cheese) and kept sealed at room temperature for up to 3 days.

Nutrition Facts : Calories 642, Fat 31 g, Carbohydrate 53 g, Protein 31 g, SaturatedFat 17 g, Sugar 19 g, Fiber 4 g, Sodium 1,697 mg, Cholesterol 82 mg

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.

RICH FRENCH ONION SOUP



Rich French Onion Soup image

When entertaining guests, I bring out this savory soup while we're waiting for the main course. It's simple to make-just saute the onions early in the day and let the soup simmer until dinner-time. In winter, big bowls of it make a warming supper with a salad and biscuits. -Linda Adolph, Edmonton, Alberta

Provided by Taste of Home

Categories     Lunch

Time 5h20m

Yield 10 servings.

Number Of Ingredients 7

6 large onions, chopped
1/2 cup butter
6 cans (10-1/2 ounces each) condensed beef broth, undiluted
1-1/2 teaspoons Worcestershire sauce
3 bay leaves
10 slices French bread, toasted
Shredded Parmesan and shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 188 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 1431mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

RICH FRENCH ONION SOUP



Rich French Onion Soup image

For all of those French onion soup lovers out there, here's one that can cook while you are doing everything else you have to do during your day. I got this one from Quick Cooking magazine.

Provided by Nicole Brummett

Categories     Lunch/Snacks

Time 7h30m

Yield 10 serving(s)

Number Of Ingredients 8

6 large onions, chopped
1/2 cup butter
6 (10 1/2 ounce) cans condensed beef broth, undiluted
1 1/2 teaspoons Worcestershire sauce
3 bay leaves
10 slices French bread, toasted
shredded parmesan cheese
shredded mozzarella cheese

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 ONION SOUP



Rich Onion Soup image

A stewing pot or slow cooker will perfume your home with delicious aromas and warmth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 8 cups

Number Of Ingredients 10

4 tablespoons unsalted butter
4 medium onions
3 tablespoons Cognac
1/2 cup white wine
1 tablespoon all-purpose flour
7 cups low-sodium beef stock
1 tablespoon fresh thyme leaves
Salt and pepper
4 ounces thinly sliced Gruyere
8 slices of whole-grain rustic bread

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.

FAMOUS BARR'S FRENCH ONION SOUP



Famous Barr's French Onion Soup image

One of St. Louis's favorite soup recipes was recently printed in the Post-Dispatch. I remember going to St. Louis when I was young and my family going into the department store's restaurant for this famous soup. Enjoy! Famous-Barr's French Onion Soup

Provided by Bill Hilbrich

Categories     Cheese

Time 4h25m

Yield 4 quarts, 16 serving(s)

Number Of Ingredients 12

5 lbs onions, unpeeled
1/2 cup butter (1 stick)
1 1/2 teaspoons black pepper, freshly ground
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans beef broth, divided (recommended Swanson's)
1 cup dry white wine (optional)
3/4 cup all-purpose flour (such as Wondra) or 3/4 cup instant flour (such as Wondra)
caramel coloring (optional) or Kitchen Bouquet (optional)
2 teaspoons salt
French baguette (optional)
swiss cheese (optional) or gruyere cheese (optional)

Steps:

  • Peel onions and slice 1/8 inch thick, preferably in a food processor.
  • Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
  • (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
  • Pour in 6 cans broth and wine. Increase heat and bring to a boil.
  • Dissolve flour in remaining 1 can broth.
  • Stir into boiling soup.
  • Reduce heat and simmer slowly for 2 hours.
  • Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.
  • If desired, pour into ovenproof crocks or bowls.
  • Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
  • Leftover soup can be frozen.

Nutrition Facts : Calories 145.8, Fat 6.5, SaturatedFat 4, Cholesterol 15.2, Sodium 1086, Carbohydrate 18.4, Fiber 2.9, Sugar 6.1, Protein 4.6

FRENCH ONION SOUP



French onion soup image

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

50g butter
1 tbsp olive oil
1kg onions, halved and thinly sliced
1 tsp sugar
4 garlic cloves, thinly sliced
2 tbsp plain flour
250ml dry white wine
1.3l hot strongly-flavoured beef stock
4-8 slices baguette (depending on size)
140g gruyère, finely grated

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 RECIPE BY TASTY



French Onion Soup Recipe by Tasty image

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

4 tablespoons olive oil
2 tablespoons butter
6 cups yellow onion, thinly sliced
1 teaspoon salt
½ teaspoon sugar
3 tablespoons flour
6 cups beef stock
1 cup white wine
½ teaspoon ground sage
1 leaf whole bay leaf
1 loaf french bread, or baguette
3 tablespoons cognac, optional
12 oz swiss cheese, grated
pepper, to taste
4 oz parmesan cheese, grated

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

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