FRENCH ONION SOUP
For a taste of the bistro, try Tyler Florence's ultimate French Onion Soup recipe, topped with nutty Gruy�re croutons.
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
- When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup in bowls and float several of the Gruyere croutons on top.
- Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
THE BEST FRENCH ONION SOUP
This bistro classic is deceptively easy to make. It just takes a little time and a few good ingredients. We found that yellow onions, also known as Spanish onions, work best for this recipe. They have a nice balance of sweetness and bitterness and caramelize perfectly. Just don't take them too dark -- a nice golden brown is perfect. Good beef broth also makes a big difference. If you can't make your own, look for a high-quality prepared variety.
Provided by Food Network Kitchen
Categories appetizer
Time 1h55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
- Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
- Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.
FRENCH ONION SOUP
This classic French onion soup topped with melted gruyère and parmesan is the epitome of rustic comfort food.
Provided by Jennifer Segal
Categories Soups
Yield 4 to 6
Number Of Ingredients 16
Steps:
- In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions only occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking.
- Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
- Add the flour and cook, stirring constantly, for one minute.
- Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes.
- While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
- When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. If it's not quite sweet enough, add ¼ teaspoon sugar.
- Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks (be sure the soup is very hot as it won't warm up much in the oven). Top each crock with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère and then Parmigianno Reggiano. Slide the crocks into the oven and broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool for a few minutes before serving. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to broiler to melt, about 2 minutes more. Divide the soup among bowls and top each serving with two cheese toasts.)
- Make-Ahead Instructions: The soup can be made and refrigerated up to 3 days ahead (without toasts or cheese), or up to 3 months ahead and frozen. Toasts can be made (without the cheese) and kept sealed at room temperature for up to 3 days.
Nutrition Facts : Calories 642, Fat 31 g, Carbohydrate 53 g, Protein 31 g, SaturatedFat 17 g, Sugar 19 g, Fiber 4 g, Sodium 1,697 mg, Cholesterol 82 mg
TOTALLY TWISTED FRENCH ONION SOUP
As ever, we adore our food with a bite. This is a recipe I played around with for awhile until I got it just as I like it. Feel free to play around with the spices, adding, or ommiting according to your preferences. I am estimating on the prep and cook time as it depends on your stove top, how thin you slice the onions and/or if you are slicing by hand, etc. Prep time also includes the frequent stirring required. It's also hard to give an exact serving amount, but I feed six people and there is usually enough left over for lunch for two, if not three, the next day. I do not care for sugar in my onion soup and have never had a problem getting the onions to carmelize without it.
Provided by Crabzilla
Categories Onions
Time 5h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Slice all the onions and the shallots thinly.
- Melt butter in a large soup pot, add the onions, shallots, bacon, and minced garlic.
- Mix well to blend the onions.
- Saute over moderate flame until mixture browns nicely and is nice, golden, and soft.
- This make take awhile depending on how high the heat is or how hot your burner gets.
- Make sure to stir frequently to avoid burning.
- Add the thyme, black pepper, seasoning salt, crushed red pepper, and saute for an additional 5 minutes.
- Add the flour and mix in well, saute for another 3-5 minutes, stirring constantly.
- Remove the bacon.
- Add the Rotel tomatoes, chicken broth, beef consumme, water, white wine, and the Worsteschire sauce.
- Bring to a boil, then let simmer for at least 3 hours or as long as you like, lets flavors blend.
- I've let mine simmer all day.
- Before serving, set oven to broil.
- Thickly slice the bread and place in oven safe soup crocks.
- Ladle the soup over the bread and top with a thick slice of Gruyere cheese.
- Place soup crocks on a cookie sheet and put under broiler until cheese melts, is bubbly, and just beginning to brown.
- Garnish with fresh parsley and serve piping hot.
Nutrition Facts : Calories 504.8, Fat 21.7, SaturatedFat 12.1, Cholesterol 53.6, Sodium 1028.3, Carbohydrate 55.8, Fiber 4, Sugar 7.4, Protein 21.7
FRENCH ONION SOUP WITH A TWIST
This is French onion soup to which I have added leeks & shallots. I have also added Oka cheese to the topping to celebrate my Canadian roots & my home province of Quebec.
Provided by SusieQ222
Categories Cheese
Time 1h10m
Yield 4 bowls or more, 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice onions, leeks and shallots very thinly.
- Heat butter in soup pot just until melted.
- Add onions, leeks, shallots and pepper; saute until onions begin to caramelize or become a light golden brown.
- Sprinkle in flour and stir until traces of flour disappear.
- Gradually add beef stock or consomme, stirring, then beer and water and bay leaf.
- Boil at moderately high heat, stirring constantly for 1 minute.
- Reduce heat to low and cook uncovered, for 30 minutes. Discard bay leaf.
- Taste soup; add salt and pepper if desired.
- Turn soup into individual broiler-proof bowls.
- Toast baguette slices in toaster oven until crisp.
- Place baguette slices on top of soup in bowls.
- Sprinkle top of each bowl with a generous amount of cheese.
- Place bowls under broiler until cheese melts and turns brown and bubbles.
FRENCH ONION SOUP X
If you are all as crazy about French Onion Soup as I am, but aren't crazy about the calories -- look no further! I got this one from my mother -- and totally love it!
Provided by Andi Martin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- In a large non-stick saucepan, heat 1/4 cup vegetable broth. Stir in the onion and cook over medium heat until golden, 15 minutes.
- Stir in the sugar and flour. Pour in the remaining 5 cups vegetable broth and the wine. Stir in the bay leaf, thyme and black pepper. Bring to a boil and let boil 8 minutes, stirring constantly; then reduce heat, partly cover, and simmer 30 minutes.
- Preheat oven broiler.
- Remove from heat, remove bay leaf and stir in brandy. Rub garlic clove over toast. Ladle the soup into 4 ovenproof bowls and float a piece of toast on top of each bowl. Sprinkle with the Parmesan.
- Place bowls under broiler until cheese melts.
Nutrition Facts : Calories 221 calories, Carbohydrate 36.3 g, Fat 1.4 g, Fiber 3.7 g, Protein 7 g, SaturatedFat 0.2 g, Sodium 819 mg, Sugar 10.2 g
More about "totally twisted french onion soup recipes"
FRENCH ONION SOUP WITH A TWIST! - OLIVE AND ARTISAN
From oliveandartisan.com
Estimated Reading Time 3 minsTotal Time 35 mins
- Over medium heat melt the butter and olive oil together in a dutch oven or soup pot. Cut the top and bottom off of the onion and peel the outer layer. Stand the onion up resting on one of the sides that were sliced and cut in half. Cut both sides into thin slices and repeat with the second onion.
- Put the sliced onions in the melted butter and olive oil. Add the sugar and salt and stir in. Caramelize the onion, this should take a good ten minutes at least. The sugar will help it on but stir about every few minutes or so until it reaches a slightly brown color. You can turn up the heat slightly once the onions have fully sweat.
- When the onions are caramelized to your desire, add the balsamic vinegar, fresh thyme and basil chiffonade. Chiffonade is a French knife cutting technique that helps when cutting delicate herbs such as basil. Take a few leaves of basil and lay them on top of each other. Take one end and roll it up. With smooth strokes, slice the roll of basil.
20+ FRENCH ONION SOUP INSPIRED RECIPES - DELISH
From delish.com
FRENCH ONION SOUP - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
CLASSIC FRENCH ONION SOUP RECIPE - DAMN DELICIOUS
From damndelicious.net
ONE POT FRENCH ONION SOUP - DAMN DELICIOUS
From damndelicious.net
FRENCH ONION SOUP (THE BEST) - RICARDO
From ricardocuisine.com
FRENCH ONION SOUP RECIPE - BAKING A MOMENT
From bakingamoment.com
FRENCH ONION SOUP RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
FRENCH ONION SOUP - TOTALLY THE BOMB.COM
From totallythebomb.com
FRENCH ONION SOUP - CAFE DELITES
From cafedelites.com
20 FRENCH ONION SOUP RECIPES » FAST AND FUN MEALS
From fastandfunmeals.com
FRENCH ONION SOUP - CULINARY HILL
From culinaryhill.com
DELICIOUS FRENCH ONION SOUP RECIPE - TOTALLY FOOD
From totally-food.com
SERIOUSLY THE BEST FRENCH ONION SOUP RECIPE - SLICE OF JESS
From sliceofjess.com
HOW TO MAKE A FRENCH ONION SOUP WITH A TWIST - THE SECRETS OF …
From finedininglovers.com
FRENCH ONION SOUP - A DELICIOUS CLASSIC SOUP FROM COOK EAT WORLD
From cookeatworld.com
FRENCH ONION SOUP - SIMPLY SCRATCH
From simplyscratch.com
TOTALLY AUTHENTIC FRENCH ONION SOUP – NO MATTER WHAT FRENCH …
From conorbofin.com
SMOKY BEER FRENCH ONION SOUP - SIMPLY SCRATCH
From simplyscratch.com
11 RECIPES WITH A FRENCH ONION TWIST | ALLRECIPES
From allrecipes.com
FRENCH ONION SOUP FROM SCRATCH - DISH 'N' THE KITCHEN
From dishnthekitchen.com
FRENCH ONION SOUP RECIPE - TOTALLY FOOD
CLASSIC FRENCH ONION SOUP RECIPE - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
FRENCH ONION SOUP WITH A TWIST - REAL LIFE REAL ISSUES & THE SERIAL …
From realliferealissues.com
FRENCH ONION SOUP RECIPES, EVERYTHING YOU EVER WANTED TO KNOW …
From biglousonionsauce.com
SHOCKINGLY EASY STOVETOP FRENCH ONION SOUP - ATELIER …
From ateliertuesday.com
CLASSIC FRENCH ONION SOUP - THESTAYATHOMECHEF.COM
From thestayathomechef.com
14 FRENCH ONION RECIPES THAT GO BEYOND SOUP - THE …
From thespruceeats.com
17 CLASSIC FRENCH SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CLASSIC FRENCH ONION SOUP MADE EASY - STONEFIRE AUTHENTIC …
From stonefire.com
FRENCH ONION SOUP | RECIPETIN EATS
From recipetineats.com
EASY FRENCH ONION SOUP - THE SEASONED MOM
From theseasonedmom.com
FRENCH ONION SOUP WITH A STROUDSMOOR ITALIAN TWIST
From stroudsmoor.com
FRENCH ONION SOUP - COOKING CLASSY
From cookingclassy.com
FRENCH ONION SOUP RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
FRENCH ONION SOUP @ TOTALLYCHEFS
From totallychefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love