White Onion Soup Recipes

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WHITE ONION SOUP



White Onion Soup image

On a cold winter's day, try this recipe for a rich, tasty onion soup, garnished with croutons and cheese.

Provided by English_Rose

Categories     Onions

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 ounces butter
2 tablespoons olive oil
4 large onions, finely sliced
4 celery ribs, finely chopped
2 garlic cloves, chopped
1 1/4 cups white wine
1 bay leaf
1 bouquet garni
1 bunch parsley, finely chopped
1 1/4 quarts chicken stock
1 teaspoon salt
crouton, for sprinkling
freshly grated gruyere cheese

Steps:

  • In a large, heavy-based saucepan heat together the butter and olive oil until the butter has melted.
  • Add the onion, celery and garlic and fry gently over low heat for 10 minutes, until the onion, celery and garlic has softened.
  • Add the white wine, increase the heat and cook briskly until the wine has reduced by a third.
  • Add the bay leaf, bouquet garni, parsley, stock and salt. Bring to the boil, reduce the heat and simmer gently, partly covered, for 2 hours.
  • Soften the butter in the oil add the vegetables and cook gently until soft.

CLASSIC ONION SOUP



Classic Onion Soup image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 stick butter or 4 tablespoons olive oil
2 pounds yellow onions, peeled, thinly sliced
6 cups Winter Vegetable Stock
Salt and freshly ground black pepper, to taste
1 tablespoon dry sherry or cognac
1 clove garlic
6 (1-inch) slices crusty white bread
1 cup grated Gruyere cheese
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 275 degrees F.
  • Melt butter in a large saucepan over low heat, add onions and cook slowly, stirring occasionally, until onions are golden and tender, about 20 minutes. Add vegetable stock, salt and pepper to taste, and simmer for about 15 minutes. Stir in dry sherry or cognac.
  • Rub garlic clove on each piece sliced bread and toast on a baking sheet until both sides are golden.
  • Place bread in a casserole or in 6 individual ovenproof, bowls and ladle onion soup over top. Top with a mixture of Gruyere and Parmesan and place casserole or individual bowls under the broiler and to melt cheese and slightly brown top.

TUSCAN WHITE ONION SOUP WITH CROSTINI



Tuscan White Onion Soup with Crostini image

Provided by Food Network

Number Of Ingredients 17

1/2 pound butter
4 large Spanish onions, sliced
8 cloves garlic, shaved
8 shallots, sliced
1 fresh thyme sprig
1 teaspoon cardamom
1 quart fresh chicken stock
Sea salt and fresh pepper, to taste
Balsamic Reduction, for garnish
Crostini, for garnish, recipe follows
Shaved Parmigiano-Reggiano cheese, for garnish
Unsweetened whipped cream, for garnish
1 bottle balsamic vinegar
1 baguette, cut in half and sliced lengthwise into 1/4-inch thick slices
Extra-virgin olive oil
Cracked black peppercorn and sea salt to taste
Parmigiano Reggiano cheese, grated

Steps:

  • Melt butter and sweat onions, garlic, shallots until translucent. Add thyme and cardamom. Cover with chicken stock and bring to a boil. Season with salt and pepper. Simmer until tender. Blend really well in a blender. Strain through a chinoise. Adjust seasoning and texture.
  • For the Balsamic Reduction: In a saucepot over medium-high heat, reduce 1 bottle balsamic vinegar until it's the consistency of syrup.
  • For the Crostini: Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and brush with extra-virgin olive oil. Season the pan with salt and pepper. Place the bread slices on the baking sheet and season the bread with extra-virgin olive oil, salt and pepper to taste. Sprinkle the bread with grated Parmesan cheese. Transfer the slices to the oven and bake until golden, about 5 minutes.
  • To serve, heat soup in a separate pot, whisk in whipped cream. Ladle into bowl. Garnish with Balsamic Reduction, shaved Parmesan cheese and Crostini.

CREAMY ONION SOUP



Creamy Onion Soup image

My spin on Outback's Creamy Onion Walkabout soup...Please follow steps for the "white sauce" first...This tastes just like the restaurant!***The secret is the bay leaves...I found them in my soup @ Outback & knew that was the missing ingredient! This is the only recipe out there that includes the bay leaves!!!! This soup is my ALL TIME FAV!! (The WHITE SAUCE ingredients are the first 3 listed items on top) ENJOY!!!

Provided by Erin101378

Categories     Onions

Time 2h

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons butter
3 tablespoons flour
1 1/2 cups whole milk
2 tablespoons butter
2 cups sweet yellow onions (thinly sliced)
1 (15 ounce) can chicken broth or 1 (15 ounce) can stock
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cheese, cubes (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce
4 bay leaves (more or less if you like)
monterey jack cheese (to garnish, or a combo) or colby cheese (to garnish, or a combo)

Steps:

  • For the white sauce: In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
  • In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth or stock from can, chicken bouillon cubes, bay leaves, pepper, and stir until completely heated through.
  • Add white sauce and Velveeta cheese to onion mixture. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 minute to 45 minutes.
  • Serve with a garnish of shredded cheese(s), and a couple of slices of warm dark Russian Bread.

CREAMY WHITE ONION SOUP



Creamy White Onion Soup image

Provided by Terrence Gallivan

Categories     Soup/Stew     Onion     Vegetarian     High Fiber     Fall     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 33

Pickled shallots:
2 shallots, thinly sliced into rounds
1/4 cup apple cider vinegar
1/4 cup white wine vinegar
1/4 cup sugar
Red onion jam:
1 tablespoon olive oil
1 medium red onion, thinly sliced
Kosher salt
1/2 cup red wine
1/4 cup red wine vinegar
1 tablespoon sugar
1/4 cinnamon stick
1/2 star anise pod
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground allspice
White onion soup:
1/4 cup olive oil
4 large white onions, thinly sliced
1 leek, white and pale-green parts only, thinly sliced
2 celery stalks, chopped
4 garlic cloves
1 serrano chile, seeded, chopped
2 tablespoons chopped peeled ginger
Kosher salt
1/2 cup dry white wine
1/2 cup mirin
1 cup heavy cream
Fontina toast and assembly:
2 tablespoons unsalted butter
2 slices brioche, quartered
4 ounces Fontina cheese, grated
1 tablespoon chopped fresh chives

Steps:

  • For pickled shallots:
  • Place shallots in a small nonreactive bowl. Bring vinegars, sugar, and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar. Pour over shallots; chill.
  • DO AHEAD: Shallots can be pickled 5 days ahead. Cover and keep chilled.
  • For red onion jam:
  • Heat oil in a medium skillet over medium-high heat. Add onion, season with salt, and cook, stirring often, until soft, 5-7 minutes. Add wine, vinegar, sugar, cinnamon, star anise, red pepper flakes, and allspice. Bring to a boil, reduce heat, and simmer, stirring occasionally, until liquid is thickened and syrupy, 40-45 minutes.
  • DO AHEAD: Jam can be made 5 days ahead. Cover and chill.
  • For white onion soup:
  • Heat oil in a large pot over medium-high heat. Add onions, leek, celery, garlic, chile, and ginger; season with salt. Cook, stirring often, until soft (do not let brown), 10-12 minutes.
  • Add wine and mirin to pot, bring to a boil, and cook until reduced by half, about 4 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until onions are soft and translucent, 25-30 minutes. Let cool slightly, then purée in a blender until smooth. Strain into a large bowl and stir in cream (thin with water, if needed); season with salt. Reheat soup in a clean pot.
  • DO AHEAD: Soup can be made 2 days ahead. Let cool; cover and chill.
  • For fontina toast and assembly:
  • Heat butter in a large skillet over medium heat. Cook bread until golden, about 3 minutes (you'll have 2 extra). Flip, top with cheese, cover, and cook until cheese is melted, about 4 minutes. Top toasts with pickled shallots and chives.
  • Spoon some jam into each bowl, pour soup around, and top with toasts.

CLASSIC FRENCH ONION SOUP



Classic French Onion Soup image

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

Categories     Dinner     Lunch

Time 2h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 11

5 tablespoons olive oil, divided
1 tablespoon butter
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32 ounces each) beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese

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.

OLD-FASHIONED ONION SOUP



Old-Fashioned Onion Soup image

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

3 pounds onions, sliced
½ cup butter, melted
7 slices French or Italian-style bread
4 ½ cups chicken broth

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

CREAMY VIDALIA ONION SOUP



Creamy Vidalia Onion Soup image

This is a robust and creamy onion soup. The addition of egg yolks adds a lovely creamy texture.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Yield 4

Number Of Ingredients 12

4 Vidalia onions, thinly sliced
3 tablespoons margarine
1 tablespoon all-purpose flour
½ teaspoon salt
2 cups chicken broth
1 cup milk
½ cup heavy whipping cream
3 egg yolks, beaten
1 ½ teaspoons paprika
ground black pepper to taste
⅛ tablespoon hot pepper sauce
2 tablespoons chopped fresh parsley

Steps:

  • In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
  • Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
  • When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.

Nutrition Facts : Calories 363.9 calories, Carbohydrate 28 g, Cholesterol 199.3 mg, Fat 24.5 g, Fiber 4.3 g, Protein 10 g, SaturatedFat 10.5 g, Sodium 820.9 mg, Sugar 13.1 g

FRENCH ONION SOUP RECIPE BY TASTY



French Onion Soup Recipe by Tasty image

Here's what you need: olive oil, butter, yellow onion, salt, sugar, flour, beef stock, white wine, ground sage, whole bay leaf, french bread, cognac, swiss cheese, pepper, parmesan cheese

Provided by Tasty

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

4 tablespoons olive oil
2 tablespoons butter
6 cups yellow onion, thinly sliced
1 teaspoon salt
½ teaspoon sugar
3 tablespoons flour
6 cups beef stock
1 cup white wine
½ teaspoon ground sage
1 leaf whole bay leaf
1 loaf french bread, or baguette
3 tablespoons cognac, optional
12 oz swiss cheese, grated
pepper, to taste
4 oz parmesan cheese, grated

Steps:

  • In a large pot over medium-low heat, heat olive oil and add butter. Once the butter is melted, stir the onions and coat with oil and butter.
  • Cover and cook for 20 minutes, checking occasionally.
  • Turn up the heat to medium-high. Add ½ tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it's very important!)
  • Stir in flour one tablespoon at a time and cook for about 30 seconds.
  • Preheat Oven To 325˚F (160˚C).
  • Add 1 cup (235 ml) of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
  • Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
  • In the meantime, cut the french bread or baguette into ½ inch (10 mm) thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
  • Add optional ingredients.
  • In an oven safe bowl, pour the onion soup, filling about ¾ of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
  • Bake for two to three minutes or until the cheese has melted completely and become slightly golden.
  • Enjoy!

Nutrition Facts : Calories 1549 calories, Carbohydrate 167 grams, Fat 64 grams, Fiber 8 grams, Protein 45 grams, Sugar 38 grams

EASY ONION SOUP



Easy onion soup image

A simple, tasty and filling onion soup made with very few ingrediants.

Provided by kibbledonion

Time 1h30m

Yield Serves 4

Number Of Ingredients 10

3 Onions, shredded
2 Cloves of garlic, crushed
15g Butter - or oil
2 Vegatable stock cubes
900ml water
2 tea spoons brown sugar - can use white
2 'Good sized' potatoes, cubed
1 Carrot, sliced
1 Table spoon mixed random herbs - coriander, parsley, dill
Salt and pepper

Steps:

  • Turn hob on and place butter in frying pan or wok on the lit ring. Peel and shred onion and then add to the pan.
  • Continually move onions around until soft and golden brown. When onions have gone soft and brown, add crushed garlic and mix.
  • In a large pan boil water, add stock cubes, herbs, sugar, salt and pepper. Then add the onion and garlic mix.
  • Cut up the potatoes and add to the pan, and then do the same with the carrot.
  • Simmer on low heat for an hour.
  • Use a hand-held blender or place the soup into a standalone blender and blits untill thick. Then simmer for 10 more minutes.
  • Serve with toasted bread and melted cheese, enjoy.

ONION CREAM SOUP



Onion Cream Soup image

My whole family loves this hearty soup, especially on cool autumn evenings. It's rich and creamy with a mild onion-cheese flavor. When I need an easy dinner, I stir up this soup and serve it with warm crusty bread and a crisp salad. -Janice Hemond, Lincoln, Rhode Island

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2 cups thinly sliced sweet onions
6 tablespoons butter, divided
1 can (14-1/2 ounces) chicken broth
2 teaspoons chicken bouillon granules
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1-1/2 cups milk
1/4 cup diced process cheese (Velveeta)
Shredded cheddar cheese and minced fresh parsley

Steps:

  • In a large skillet, cook onions in 3 tablespoons butter over medium-low heat until tender. Add the broth, bouillon and pepper; bring to a boil. Remove from the heat., In a large saucepan, melt the remaining butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add process cheese and onion mixture. Cook and stir until heated through and cheese is melted. Sprinkle with cheddar cheese and parsley.

Nutrition Facts : Calories 292 calories, Fat 22g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 1146mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 2g fiber), Protein 7g protein.

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Chicken soup combined with rice and shredded chicken in onion sauce, with shirataki noodles.I was shopping and bought a couple of things that I wanted to try...
From youtube.com


RICH ONION SOUP - HEALTHY RECIPES BLOG
2022-05-06 Add the wine. Mix well. Cook for about 2 minutes, until most of the wine evaporates. Add the beef broth, black pepper, and dried thyme. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, stirring often, until the soup is noticeably thicker, about 20 minutes. Serve immediately.
From healthyrecipesblogs.com


CANADIAN ONION SOUP - SOBEYS INC.
Directions. Heat oil in a Dutch oven set over medium heat. Add onion and cook, stirring frequently, for 30 minutes or until caramelized. Add garlic and cook for 30 seconds. Stir in maple syrup. Add the broth and half of thyme; bring to a boil. Reduce heat and simmer for 20 minutes. Season to taste with salt and pepper. Preheat broiler.
From sobeys.com


BEST CLASSIC FRENCH ONION SOUP - ONCE UPON A CHEF
Instructions. 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.
From onceuponachef.com


10 BEST WHITE CABBAGE SOUP RECIPES | YUMMLY
onion, ketchup, white cabbage, salt, water, bay leaf, red bell pepper and 18 more Spicy Cabbage Turmeric Coconut Soup Divalicious Recipes white cabbage, salt, black pepper, turmeric powder, vegetable stock and 4 more
From yummly.co.uk


FRENCH ONION SOUP RECIPE USING CANNED SOUP
Slice a baguette on a diagonal into 1/2″ pieces. Butter bread and toast lightly in a hot oven, add 2-3 Tbs. grated Gruyere or Emmentaler cheese and broil until bubbly and brown. Heat the soup to a low boil for at least 10 minutes. Serve each bowl of soup with a couple of cheese toasts.
From recipeshappy.com


WHITE ONION AND CIDER SOUP RECIPE | GOOD FOOD
Using a whisk, slowly add paste to stock and whisk to combine. Re-boil and remove from the heat. Add cider to the onions and simmer to reduce by half. Then add the stock and simmer for 20 minutes. Check seasoning. Preheat a grill. Pour soup into bowls and top with two croutons each. Sprinkle with cheese to cover croutons and brown lightly under ...
From goodfood.com.au


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