RESTAURANT-STYLE FRENCH ONION SOUP
Classic French onion soup, similar to one you can get in a restaurant. Made with wine and sherry to bring out the beef flavor of the broth. Two different cheeses top it off to give it that bubbly, browned, and stretchy topping.
Provided by Jenny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
- Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
- Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.
- Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
- Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
- Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.
Nutrition Facts : Calories 792.4 calories, Carbohydrate 77.2 g, Cholesterol 86.3 mg, Fat 37.7 g, Fiber 7.2 g, Protein 31.3 g, SaturatedFat 21.1 g, Sodium 2169.7 mg, Sugar 15.6 g
ROASTED FRENCH ONION SOUP
An awesome, full of flavour, vegetarian soup! Roasting the onions adds a rich flavour. *Recipe modified 13-Apr-09* I realized after Tea Jenny's review that I messed up the ingredients and forgot the thyme, the wine said 1 tbsp instead of 1 cup, and the soy sauce was missing completely - no doubt it didn't turn out well! The recipe has been adjusted and is now correct.
Provided by Katzen
Categories Onions
Time 2h20m
Yield 10 cups, 12 serving(s)
Number Of Ingredients 21
Steps:
- In a large soup pot, heat vegetable oil. Add onions and garlic and sautee until lightly browned, 8-10 minutes Add all ingredients up to and including cloves, cover, bring to a boil. Lower heat and simmer for about 50 minutes, until vegetables are very soft. Strain through colander or sieve.
- Preheat oven to 375°F
- In two shallow nonreactive baking pans large enough to accommodate all of the onions, combine onions, garlic, salt, olive oil, bay leaves, and thyme. Roast for 45 to 50 minutes, stirring every 15 minutes, until the onions have softened and lightly browned (cover with foil if getting too brown). Remove from oven, add wine to the baking pans, and stir well to deglaze.
- Add the onions and soy sauce to the stock. Cover and bring to a boil; lower heat and simmer for 30-50 minutes. Discard bay leaves and add salt and pepper to taste.
FRENCH ONION SOUP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the soup: Preheat the oven to 400 degrees F. Slice the onions in half from root to tip, then slice them thin.
- Melt the butter in a heavy ovenproof pot or Dutch oven over medium-low heat. Add the onions, stir to coat them in the butter and cook, covered, until translucent and soft, about 20 minutes.
- Transfer the pot to the oven with the lid slightly ajar. Roast the onions for 1 hour, stirring twice to keep them from burning. (Some brown bits on the bottom of the pan are fine though.)
- Return the pot to the stovetop over medium heat (keep the oven on) and pour in the wine. Stir, scraping the pan. Cook until the wine reduces, 5 minutes. Next, add the beef broth, chicken broth, thyme, Worcestershire sauce and garlic. Reduce the heat to low and let the soup simmer for 45 minutes.
- For the croutons: Meanwhile, drizzle slices of French bread with olive oil and toast in the oven until golden. Set aside.
- To serve, turn on the oven broiler. Ladle the soup into ovenproof bowls. Place 1 or 2 pieces of the croutons on top of each serving of soup, depending on the size of the bowl. Place a thick slice of cheese on top of each bowl, then place the bowls on a baking sheet and broil just long enough for the cheese to become melted, bubbly and slightly toasted.
- Serve immediately.
FRENCH ONION SOUP
Provided by Trisha Yearwood
Categories appetizer
Time 1h55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a large, heavy bottomed pot over medium heat. Add the olive oil and butter to the pot and heat until the butter melts. Add the onions, thyme sprigs, bay leaf and garlic. Sprinkle the onion mixture with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over medium heat, stirring frequently, until the onions are soft and golden brown, 45 minutes.
- Pour in the Marsala to deglaze the pot, stirring to scrape up any bits at the bottom. Add the beef stock and simmer until the onions are very soft and the soup has reduced slightly, about 35 minutes. Use tongs to remove and discard the thyme stems, bay leaf, and garlic cloves.
- Preheat the broiler to high. Put 4 oven-safe serving bowls on a baking sheet.
- Put 4 slices of bread on a baking sheet. Toast the bread under the broiler until crispy and slightly golden brown, 1 to 2 minutes.
- Ladle the soup into the oven-safe bowls (about 1 1/2 cups per bowl). Top each bowl with a toasted slice of bread. Top with a slice or two of mozzarella. Mound 1/2 cup of Gruyere on top of each bowl. Place the baking sheet of bowls under the broiler until the cheese is melted and slightly browned, 1 to 2 minutes. Serve immediately.
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
ROASTED ONION & GARLIC SOUP
When it comes to stirring up comfort in a bowl, Nancy Mueller knows her onions. Her low-fat soup-made with Vidalias or other sweet onions-is a cold-weather tonic for her and husband John of Menomonee Falls, Wisconsin.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 7
Steps:
- Place the unpeeled onions and garlic bulb in a 15x10x1-in. baking pan coated with cooking spray. Spritz with cooking spray. Bake, uncovered, at 450° for 50-60 minutes or until tender. , When cool enough to handle, peel the onions and garlic. Place in a blender; add 1 cup of broth. Cover and process until smooth; transfer to a large saucepan. Add the buttermilk, thyme, pepper and remaining broth; heat through. Garnish with cheese.
Nutrition Facts : Calories 83 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 270mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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.
ROASTED FRENCH ONION - ONION
My mother gave me this recipe. She states she saw it on a cooking show. I decided to give it a try and fell in love with it. I love onions any way -- roasted, carmelized and even fresh. I am giving her credit and putting it here for others to enjoy!
Provided by AzureLynn
Categories Onions
Time 1h10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Cut the ends off the onion, just enough that it will rest flat on its root end.
- Peel off outer dry layers.
- Cut into wedges leaving the root end intact.
- Place on a square of heavy foil.
- Top with boullion and butter.
- Wrap securely, be sure that you do not poke holes in the foil-- you want the juices to stay in there with the onion.
- Bake at 350 for 45 min to 1 hour.
- Remove from foil into a serving bowl and top with cheese while HOT.
- Enjoy with a piece of crusty french bread.
Nutrition Facts : Calories 366.2, Fat 30.7, SaturatedFat 19.5, Cholesterol 80.6, Sodium 423.6, Carbohydrate 15.8, Fiber 2.1, Sugar 6.6, Protein 8.9
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- Melt butter in a large Dutch oven over medium until sizzling. Add onions, bay leaves, thyme sprigs, salt, and pepper; stir to coat onions in butter mixture. Cover and cook, stirring occasionally, until onions are translucent and have cooked down to about half of their original volume, 20 to 25 minutes. Uncover and cook, stirring occasionally, until most of the liquid has evaporated and onions begin to stick to bottom of Dutch oven, 35 to 40 minutes. Cook, stirring often with a wooden spoon to scrape up any browned bits and adding splashes of water to deglaze the bottom of the pan, until onions are jammy and deeply browned, about 40 minutes.
- While onions cook, roast poblano chiles, 1 at a time, over a medium gas flame, turning with tongs occasionally, until blackened all over, 10 to 12 minutes. Place charred chiles in a small bowl, and cover with plastic wrap. Let steam 10 minutes. Rub charred skin off chiles; discard skin. Cut chiles in half; remove and discard seeds. Slice chile halves into thin strips; set aside.
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ROASTED FRENCH ONION SOUP – EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
Estimated Reading Time 6 mins
- Peel the white and red onions, and thinly slice. Add them to a large bowl, along with the unpeeled garlic cloves, olive oil, balsamic vinegar, crumbled veggie stock cube, and plenty of black pepper. Toss to coat. Spread the onions out onto two large baking trays. Roast for around 25-30 minutes, stirring halfway.
- When the onions are soft and just beginning to char around the edges, transfer them to a large saucepan, popping the garlic cloves out of the skin. Add the hot water, sugar, Marmite and whole sprigs of thyme, and bring to a simmer. Cook for around 30 minutes, or until ready to serve.
- To serve, remove the stalks of thyme (don't worry if the leaves have detached), and ladle the soup into bowls. Top each bowl with a slice of French bread, and add the grated gruyere. Put the bowls under the grill (broiler) for a minute or two, to melt the cheese. Serve immediately.
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From bhg.com
5/5 (1)Calories 514 per servingTotal Time 1 hr 30 mins
- Preheat oven to 375°F. Place onions in a 13x9-inch baking pan. Drizzle with oil and melted butter and sprinkle with garlic, salt, and pepper; toss to coat. Roast 45 to 50 minutes or until very tender and light brown, stirring occasionally.
- Carefully pour 1 cup of the broth into pan, stirring to scrape up any crusty brown bits. Transfer mixture to a large saucepan. Add remaining 3 cups broth, sherry (if desired), and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.
- Preheat broiler. Line a baking sheet with foil. Place bread slices on prepared baking sheet; sprinkle with cheese. Broil 4 inches from heat 3 to 4 minutes or until cheese is light brown. Serve soup topped with bread slices and, if desired, additional cheese and/or thyme.
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