Soupe A Loignon Recipes

FRENCH ONION SOUP (SOUPE A L'OIGNON)

French Onion Soup (Soupe A L'Oignon) image

This is a traditional French onion soup recipe. It is not difficult to make....although you can use canned/prepared stock, it is best when made with "homemade" beef stock, as the canned/prepared stocks tend to be too salty.

Provided by Dee514

Categories Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb onion, peeled
2 ounces butter
2 1/2-3 pints beef stock
4 ounces cognac (or less)
8 -12 slices French bread
4 -6 ounces grated gruyere cheese

Steps:

Slice the onions very thinly.
Cook them in butter until clear (do not let them brown).
Add stock and simmer for 45 minutes.
Just before serving, add the brandy.
Toast the bread towards the end of the cooking time, place the grated Gruyère on the toasted bread and float on the top of the soup.
If the soup is served in ovenproof bowls, you can place the filled bowls under the broiler for a minute or so to brown the cheese.

SOUP A L'OIGNON (FRENCH ONION SOUP)

Soup a L'oignon (French Onion Soup) image

Recipes for onion soup vary around the world, but this one is a classic. Workers used this delicious soup as a morning pick me up at Les Halles, the central food market in Paris that has, sadly, been demolished. For Zaar World Tour 8

Provided by pammyowl

Categories European

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1 tablespoon oil
1 teaspoon brown sugar
3 large onions, thinly sliced
1 tablespoon flour
20 ounces condensed beef consomme
20 ounces water
2 tablespoons medium sherry (optional)
2 teaspoons Worcestershire sauce
8 slices baguette
1 tablespoon whole grain mustard (optional)
1 cup gruyere cheese, shredded (or Swiss)
salt & freshly ground black pepper
parsley

Steps:

Heat the butter and oil in a large pan. Add the onions and brown sugar. Simmer gently on medium low heat, stirring occasionally, for about twenty minutes, until the onions are translucent and golden.
Add the flour and cook for about 2 minutes more.
Add the consomme and water, sherry and Worcestershire sauce, cover and simmer gently for 30 minutes.
Preheat the broiler. Lightly toast the baguettes on both sides. On one side of each piece spread the mustard and sprinkle on the cheese. Broil until the cheese is golden and bubbling.
Ladle the soup into serving bowls , put two croutes on top of each one. Sprinkle with parsley, if desired. Serve immediately.

Nutrition Facts : Calories 639.5, Fat 20.4, SaturatedFat 9.9, Cholesterol 45, Sodium 1760.6, Carbohydrate 87.2, Fiber 5, Sugar 9.6, Protein 28.2

SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

Soupe A l'Oignon Gratinee (French Onion Soup) image

Provided by Food Network

Number Of Ingredients 11

Ingredients

6 tablespoons butter
1 tablespoon olive oil
3 pounds medium yellow onions, peeled and thinly sliced
1 teaspoon sugar
Salt, to taste
1 tablespoon flour
8 cups beef stock
2 cups dry white wine
Freshly ground black pepper
1 baguette
1 pound gruyere cheese, shredded

Steps:

Melt 3 tablespoons of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute stirring often until onions are very soft and deep golden brown. Reduce heat to medium, sprinkle in flour and cook, stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste. Preheat oven to 425 degrees. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tablespoons of butter, then toast until golden brown on both sides in the oven. Place a slice of toast in each of 8 ovenproof bowl, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.

SOUPE A L'OIGNON AU FROMAGE

Soupe a l'Oignon au Fromage image

Ooey gooey is the best way to describe this variation on the standard French Onion Soup... but heck, I LOVE cheese! - Geoffry

Provided by Geoffry Le Cher @Geoffry

Categories Other Soups

Number Of Ingredients 14

Ingredients

2 pound(s) spanish onions
3 sprig(s) fresh thyme
2 - turkish bay leaves
3/4 teaspoon(s) coarse sea salt
1/2 stick(s) unsalted butter
3/4 cup(s) dry white wine
2 tablespoon(s) ap flour
4 cup(s) low-sodium beef broth
1 1/2 cup(s) water
1/2 teaspoon(s) fresh ground black pepper
6 slice(s) diagonal slices of baguette
1/2 pound(s) block of gruyère
2 tablespoon(s) finely grated parmigiano-reggiano
4 tablespoon(s) finely chopped fresh chives

Steps:

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes. While soup simmers, put oven rack in middle position and preheat oven to 350°F. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes. Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan. Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes. Garnish with chopped chives and serve!

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