SOUPE A L'OIGNON
One of my favorite soups, it has a mellow flavor and it comes together quickly. Two tips: chill onions to lessen the flow of tears when slicing, and avoid slicing onions first thing in the morning! The recipe's from "Colorado Cache Cookbook", by the way, which is a junior league cookbook.
Provided by rochsann
Categories < 4 Hours
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy-bottomed pan, slowly brown the onions in butter and sugar until the onions are golden brown, about 30 minutes, occasionally scraping the brown off the bottom of the pan.
- Add flour and cook, stirring for 2 or 3 minutes.
- Add the wine and cook for 2 or 3 minutes.
- Add stock or consomme and water, and simmer partially covered for 1 hour.
- To serve, you may place a small slice of French bread on top of each bowl, and cover generously with Swiss cheese and a sprinkle of Parmesan cheese, then bake covered at 325 degrees for 15 minutes, then uncover and bake another 10 minutes.
- Or add the cheese, heat in the micro for 25 seconds, and then use a slice of French bread to dip in the soup; again, I usually take the easy way out.
Nutrition Facts : Calories 347, Fat 20.5, SaturatedFat 12.9, Cholesterol 60.8, Sodium 778.4, Carbohydrate 18.4, Fiber 1.8, Sugar 7.7, Protein 16.1
FRENCH ONION SOUP (SOUPE A L'OIGNON)
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
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)
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
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 (FRENCH ONION SOUP)
Make and share this Soupe a L'oignon (French Onion Soup) recipe from Food.com.
Provided by Member 610488
Categories Clear Soup
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy bottomed frying pan, melt the butter and the sugar together.
- Add the onions and slowly brown them until they are dark brown (about 30 minutes). Stir frequently remembering to use a wooden spoon to occasionally lift off the brown from the bottom of the pan.
- Add flour, cooking and stirring it for 2-3 minutes.
- Add broth and simmer partially covered for 1 hour.
- To serve, ladle each serving into an oven proof serving bowl and top with one crouton per bowl. Cover each bowl generously with Swiss cheese and sprinkle with Parmesan cheese.
- Bake covered on a baking sheet at 325F for 15 minutes and then uncovered for another 10 minutes. Serve.
Nutrition Facts : Calories 352.5, Fat 20.7, SaturatedFat 12.8, Cholesterol 61.3, Sodium 639.5, Carbohydrate 20.2, Fiber 2.1, Sugar 8.1, Protein 15.8
SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)
Provided by Food Network
Number Of Ingredients 11
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.
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