THREE ONION SOUP
Steps:
- Chop enough white and pale green parts of leeks to measure 2 cups. Wash leeks well in a bowl of cold water. Lift from water and drain in a colander. Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook chopped leeks, onion, and shallots with salt and pepper to taste, stirring frequently, until edges are golden brown, about 15 minutes. Add 1/2 cup water and deglaze skillet, scraping up brown bits. Transfer mixture to a saucepan.
- Peel potato and cut into 1/2-inch cubes. Add potato, broth, and remaining cup water to onions. Simmer, covered, stirring occasionally, until potatoes are very tender.
- Puré;e 1‚ cups soup in a blender (use caution when blending hot liquids) and stir into remaining soup. Season with salt and pepper.
- Serve soup sprinkled with cheese and drizzled with vinegar.
THREE ONION SOUP GRATINEE
DH was out of town on a business trip and came home raving about this soup. This soup is a wonderful combination of sweet onions (Vidalia work well when in season.), red onions and yellow onions. I was able to find this recipe posted on another web page. Hope you enjoy!
Provided by PaulaG
Categories Clear Soup
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, melt butter oven medium-low heat.
- Add all the onions along with 1/4 tsp black pepper.
- Saute until onions turn a nice golden brown or caramelize, about 25 minutes.
- Stir occasionally to prevent the onions from sticking to the pan.
- When onions are brown, add the flour and stir until it disappears.
- Turn heat to medium-high and add both stocks and the thyme.
- Bring to a boil, lower the heat to low, cover and cook until soup is slightly thickened and is a medium-brown in color.
- This should take about 1-hour, taste and adjust seasonings as necessary for personal taste.
- Preheat the broiler and ladle soup into broiler-proof bowls.
- Place 1 slice of toast in each bowl and top with the cheese.
- Heat under the broiler about 3 to 5 minutes or until cheese is brown and bubbling.
- Serve immediately.
THREE ONION SOUP
This recipe was originally given to me by a French housewife on the Island of Crete in Greece many years ago. Over the years I have adapted/perfected it to fit my guests and my tastes. It is a hearty soup and can be used as a first course or a complete dinner on a cool fall or winter night.
Provided by An American in Spain
Categories Onions
Time 42m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Add oil to dutch oven and heat.
- Add onion, green onions and leeks and saute until translucent.
- Mix in flour to make a roux and saute until mixture just starts to turn golden.
- Add broth, wine (if used) and nutmeg.
- At this point taste the broth for flavor and seasoning. If the broth used does not meet your expectations, add a chicken or beef bullion cube or 1/2 teaspoon of chicken or beef base.
- Taste the broth again and make adjustments until you are satisfied with the intensity of flavor and the seasoning.
- Stir and simmer on low heat for 25 minutes
- Spoon into bowls that can be placed under the broiler, top with french bread and cheese.
- Place bowls in the broiler and broil until cheese melts and is bubbly.
Nutrition Facts : Calories 388, Fat 15.6, SaturatedFat 5.2, Cholesterol 20.3, Sodium 1014.2, Carbohydrate 47.9, Fiber 3.7, Sugar 4.5, Protein 14.9
THREE-ONION FARRO SOUP
A French onion-style soup that ditches the croutons for hearty farro.
Provided by Food Network Kitchen
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a Dutch oven over medium heat. Add the leeks, onions, scallion whites, 1 1/2 teaspoons salt and a couple turns of pepper. Cover and cook, stirring every 4 or 5 minutes, until the onion is very soft, about 15 minutes. Uncover, increase the heat to medium-high, and cook, adjusting the heat as necessary and stirring often, until golden brown, 35 to 40 minutes more. (Loosen and scrape up any browned onion with a splash of water as necessary.)
- Stir in the farro and wine and bring to a boil, scraping up any brown bits on the bottom of the pan. Add the chicken broth, beef broth, Worcestershire, bay leaves and 2 cups water and bring to a boil. Reduce the heat and simmer until the farro is tender, about 15 minutes. Discard the bay leaves.
- Preheat the broiler to high with a rack set 4 inches from the heat source.
- Divide the soup among flame-proof serving bowls and sprinkle evenly with the Gruyere. Broil until the cheese is melted, 3 to 4 minutes. Sprinkle with the scallion greens and serve.
THREE-CHEESE FRENCH ONION SOUP
This satisfying soup is fantastic any autumn or winter day. The blend of Swiss, Parmesan and mozzarella gives it a richness onion soup lovers will enjoy. -Gina Berry, Chanhassen, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onions in butter until tender. Add the broth, water, soup mix, pepper, Worcestershire sauce and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes., Meanwhile, place bread slices on an ungreased baking sheet. Sprinkle with Swiss and mozzarella cheeses. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. , Ladle soup into serving bowls; top each with a toast slice. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 205 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 1120mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
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.
THREE CHEESE FRENCH ONION SOUP RECIPE - (4.7/5)
Provided by á-759
Number Of Ingredients 7
Steps:
- In a large saucepan, cook onions in butter over low heat about 30 minutes, stirring occasionally. Add consomme and Worcestershire sauce. Heat to boiling. Reduce heat and cover and simmer about 30 minutes. Pour into crocks and top with bread slices and cheeses. Place under broiler and broil until cheeses just start to brown. Optional thinly sliced onions, breaded and deep fried can be used as a garnish. Serve but be careful with those hot cheeses at first!! ;)
OLD-FASHIONED ONION SOUP
This is a very tasty soup and very easy to make!!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
- Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.
Nutrition Facts : Calories 254.6 calories, Carbohydrate 28.8 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 3.4 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 660 mg, Sugar 8.2 g
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THREE-ONION SOUP | COOKSTR.COM
From cookstr.com
Category SoupsEstimated Reading Time 3 mins
- Sauté the yellow and red onions and the leeks in the butter and olive oil in a large soup pot over high heat for 5–10 minutes, stirring occasionally to keep the onions from sticking to the bottom of the pot and burning.
- When the onions have begun to soften slightly and reduce in volume, 5–10 minutes, lower the heat to medium and continue to sauté them for about an hour, until they are caramel in color and almost melted. You don’t want the onions to burn, so, if it looks like they’re heading in that direction, lower the flame even more, or splash a little bit of water over them—this buys you some cooking time.
- Sprinkle the onions with the flour, stirring all the while so the flour doesn’t clump. Sauté for another 5 minutes to cook off the floury taste.
- Pour the stock over the onions and bring it to a boil over high heat. Reduce the heat and simmer for 30 minutes. Stir in the Worcestershire sauce, salt, and pepper.
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