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.
SOUTHERN STYLE FRENCH ONION SOUP
This is a simple, tasty recipe for a homemade French onion soup. With this recipe, you will receive many compliments.
Provided by Stephanie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt the butter in a large skillet over medium high heat. Place the onion in the butter and saute for 5 to 10 minutes, or until tender. Stir in the thyme and remove from heat.
- In a large pot over high heat, combine the consomme, bay leaves and white wine, if desired. Bring to a boil, reduce heat to low, stir in the sauteed onions and allow to heat through, about 10 to 15 minutes.
- Ladle soup into 4 individual oven-safe bowls, filling each about 3/4 of the way. Top each bowl with 2 slices of baguette bread and then cover each with the cheese.
- Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 661.7 calories, Carbohydrate 69.1 g, Cholesterol 74.8 mg, Fat 27 g, Fiber 3.3 g, Protein 30.5 g, SaturatedFat 15.7 g, Sodium 2388.6 mg, Sugar 5 g
SOUTHERN STYLE FRENCH ONION SOUP
Make and share this Southern Style French Onion Soup recipe from Food.com.
Provided by Danny Beason
Categories Onions
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a stock pot or large pan on medium heat and stir.
- Add onions and continuelsy stir until tender and translucent.
- Slowly allow to caremalized at a low tempture.
- Add chicken or beef stock.
- Season with salt and pepper, simmer for 10 minutes.
- Laddle soup into individual, oven safe, serving bowls and place one slice of bread on top.
- It can also be broken into pieces, whixh ever you desire.
- Layer cheese on top of bread.
- Place bowls on cookie sheet and broil until cheese bubbles and browns slightly.
Nutrition Facts : Calories 1124.7, Fat 34.9, SaturatedFat 19.7, Cholesterol 74.6, Sodium 2507, Carbohydrate 161.5, Fiber 8.7, Sugar 13.9, Protein 42.6
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.
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- Stir together onions, melted butter, sugar, salt, and pepper in a 6-quart slow cooker until onions are fully coated. Place thyme and bay leaf on onion mixture. Cover and cook on HIGH, stirring once halfway through, until onions are deep golden brown and caramelized, 6 to 7 hours.
- Remove and discard thyme and bay leaf. Stir in broth and vinegar. Cover and cook on HIGH until thoroughly heated, about 30 minutes.
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