Six Onion Soup Recipes

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BRITISH ONION SOUP



British onion soup image

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

50g butter or 2 tbsp dripping
1kg onion, finely sliced
1 tbsp golden caster sugar
few sprigs fresh thyme
3 fresh bay leaves
150ml cider
1l stock (vegetable or chicken, it's up to you)
4 thick slices from a round country loaf
100g mature cheddar, grated
large handful parsley, chopped

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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

ONION SOUP MIX



Onion Soup Mix image

Way cheaper to make it yourself than buy the packets. This recipe makes the equivalent of one packet of soup mix. If you're adding this to a liquid, the bouillon cubes don't need crushed.

Provided by Kitty Johnson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Time 5m

Yield 4

Number Of Ingredients 5

2 ½ tablespoons dried minced onion
4 cubes beef bouillon, crumbled
1 teaspoon onion powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper

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Steps:

  • Combine onion, beef bouillon, onion powder, salt, and pepper. Store in an airtight container.

Nutrition Facts : Calories 15.7 calories, Carbohydrate 2.9 g, Cholesterol 0.1 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 937.4 mg, Sugar 1.5 g

SLOW COOKER FRENCH ONION SOUP



Slow Cooker French Onion Soup image

Love that this soup cooks all day in a slow cooker! It does take some prep work, but the taste is well worth it!

Provided by Six Sisters Stuff

Yield 6

Number Of Ingredients 11

3/4 cup butter
4 yellow onions, sliced thinly into rings
1 tablespoon white sugar
2 cloves of garlic, minced
1/2 cup apple cider
7 cups beef broth
1/4 teaspoon thyme
French bread, sliced into 1" slices
1/2 cup provolone cheese
1/2 cup swiss cheese
1/2 cup mozzarella cheese

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Steps:

  • In a large skillet on medium-high heat, melt butter. Add in onions and cook until see-through, stirring frequently (It takes about 10 minutes).
  • Add in sugar, and reduce heat to medium. Stir the onions constantly, caramelizing them. It will take about 20-30 minutes.
  • Add in the minced garlic and apple cider, and stir until warmed through.
  • Transfer the onions to the slow cooker and add in beef broth and thyme. Cook on low for 6-8 hours.
  • Before serving, place the french bread slices on a baking sheet and broil in the oven for 1-2 minutes (just until browned).
  • In a small bowl, mix together the three cheeses.
  • Pour soup in oven-safe bowls (the soup will serve 6-8), place a piece of french bread in each bowl, and then top each with a portion of cheese. Place each bowl on the cookie sheet, and broil for 2 more minutes, until the cheese starts to melt and brown.
  • Serve hot.

SIX ONION SOUP



Six Onion Soup image

The taste of onions is superb in this rich and creamy soup! Float the toasted French bread on top with a sprinkling of chives. Fit for a king!

Provided by Sharon123

Categories     Southwestern U.S.

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

4 tablespoons sweet butter
2 cups finely chopped yellow onions
4 large leeks, white parts only,well cleaned and thinly sliced
1/2 cup chopped shallot
4 -6 cloves garlic, peeled and minced
4 cups chicken stock or 4 cups vegetable stock
1 teaspoon dried thyme
1 bay leaf
salt & freshly ground black pepper, to taste
1 cup heavy cream
3 scallions, trimmed,cleaned,and diagonally cut into 1/2 ",pieces
toasted french bread crouton (garnish)
snipped fresh chives (garnish)

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Steps:

  • Melt the butter in a pot.
  • Add the onions, leeks, shallots and garlic and cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes.
  • Add the stock, thyme and bay leaf, and season to taste with salt and pepper.
  • Bring to a boil, reduce heat,and cook, partially covered, for 20 minutes.
  • Pour the soup through a strainer set over a bowl, transfer the solids and 1 cup of the liquid to the bowl of a food processor fitted with a steel blade(or a blender), and puree.
  • Return the puree and remaining 3 cups of liquid to the pot and set over medium heat.
  • Whisk in the heavy cream and bring to a simmer.
  • Add the scallions and simmer for another 5 minutes, or until they are tender.
  • Ladle into heated bowls and garnish with croutons of toasted French bread and snipped fresh chives.
  • Enjoy!

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