A French Onion Soup Lovers French Onion Soup Recipes

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FRENCH ONION SOUP

Our French onion soup is deliciously rich and easy to make at home. This savoury soup is perfect for using up a garden glut and great for dinner parties

Provided by Sara Buenfeld

Categories     Lunch, Main course

Time 1h10m

Number Of Ingredients 10



French onion soup image

Steps:

  • Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
  • Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don't burn.
  • Add the garlic cloves for the final few minutes of the onions' cooking time, then sprinkle in the plain flour and stir well.
  • Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
  • To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
  • Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.

Nutrition Facts : Calories 618 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium

50g butter
1 tbsp olive oil
1kg onions, halved and thinly sliced
1 tsp sugar
4 garlic cloves, thinly sliced
2 tbsp plain flour
250ml dry white wine
1.3l hot strongly-flavoured beef stock
4-8 slices baguette (depending on size)
140g gruyère, finely grated

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



French Onion Soup image

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.

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

FRENCH ONION SOUP

Provided by Ina Garten

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11



French Onion Soup image

Steps:

  • In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
  • Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 pound unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or Cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
Freshly grated Parmesan

A FRENCH ONION SOUP LOVERS FRENCH ONION SOUP

Over the years I've tested a lot of French Onion Soups. This is my favourite combination of ingredients.

Provided by mommymakeit4u

Categories     Clear Soup

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13



A French Onion Soup Lovers French Onion Soup image

Steps:

  • Cook onions with oil, thyme and sugar until onions are carmelized..
  • Add minced garlic and saute for 30 seconds.
  • Deglaze with red wine and follow with beef broth.
  • Bring to a boil and add worchestire, dijon, salt and pepper.
  • Simmer for 5 minutes.
  • Divide in 2 oven safe bowls, top with bread, then shredded cheese.
  • Put under broiler until cheese is melted and bubbling.
  • Serve immediately.

2 large vidalia onions, sliced thinly
1/2 teaspoon dried thyme
1 teaspoon sugar
3 tablespoons vegetable oil
2 garlic cloves, minced
1/2 cup red wine
4 cups beef broth
1 dash Worcestershire sauce
1/2 teaspoon Dijon mustard
salt
pepper
3/4 cup swiss cheese or 3/4 cup gouda cheese
2 thick slices French bread

FRENCH ONION SOUP

Provided by Kelsey Nixon

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 11



French Onion Soup image

Steps:

  • In a large heavy-bottom pot, melt the butter over low heat. Add the sliced onions, thyme, salt, and pepper and continue to cook, stirring occasionally until the onions become a deep golden brown and very soft, about 30 minutes.
  • Add the flour and cook for 1 to 2 minutes. Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes. Add the beef stock, and the chicken stock, and allow the soup to simmer for an additional 30 minutes as the flavors develop. Season the soup generously with salt, and pepper, to taste.
  • Preheat the oven to broil, or turn on the broiler. Arrange the ciabatta cubes on a baking sheet and toast until crispy, about 3 to 5 minutes.
  • Remove the thyme sprigs and pour the soup into 4 to 6 oven-safe crocks or bowls. Top with the toasted ciabatta cubes and a generous amount of grated Gruyere.
  • Place the crocks or bowls under the broiler for 3 to 5 minutes, or until the cheese is melted and begins to brown.

1/2 cup (1 stick) unsalted butter
2 pounds yellow onions (about 6 medium), halved and thinly sliced lengthwise
8 to 10 sprigs fresh thyme
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more as necessary
1 tablespoon flour
1 cup dry white wine
4 cups beef stock or low-sodium beef broth
2 cups chicken stock or low-sodium chicken broth
1 1/2 cups cubed ciabatta bread
3 cups grated Gruyere cheese

FRENCH ONION SOUP

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 11



French Onion Soup image

Steps:

  • Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.
  • Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, Cognac, and wine. Cover loosely, and simmer very slowly 1 1/2 hours, adding a little water if the liquid reduces too much. Taste for seasoning
  • Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with grated cheese. Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls. Serve immediately.

1/2 stick butter
1 tablespoon olive oil
8 cups thinly sliced onions (about 2-1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon flour
8 cups homemade beef stock, or good quality store bought stock
1/4 cup Cognac, or other good brandy
1 cup dry white wine
8 (1/2-inch) thick slices of French bread, toasted
3/4 pound coarsely grated Gruyere

FRENCH ONION-CABBAGE SOUP

Make and share this French Onion-Cabbage Soup recipe from Food.com.

Provided by TheDancingCook

Categories     Clear Soup

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11



French Onion-Cabbage Soup image

Steps:

  • Melt butter in a large dutch oven and saute onions, garlic and cabbage for 15 minutes.
  • Stir in flour and salt; add broth, water and Worcestershire.
  • Cook to a boil; reduce heat and simmer for about 20 minutes.
  • Spoon broth mixture into soup crocks, filling crocks about 3/4 full; top with the french bread and swiss cheese.
  • Place crocks under a broiler on Low and melt cheese until it bubbles and becomes browned.

Nutrition Facts : Calories 569.7, Fat 23.2, SaturatedFat 12.8, Cholesterol 57.8, Sodium 2012.7, Carbohydrate 72.4, Fiber 10.4, Sugar 18.4, Protein 22.8

2 lbs vidalia onions, sliced
1 head cabbage, sliced
4 tablespoons butter
1 tablespoon flour
1/2 teaspoon salt
2 cloves garlic, minced
2 cans beef broth
1 cup water
1/8 teaspoon Worcestershire sauce
4 slices toasted French bread
4 slices swiss cheese

FRENCH ONION SOUP I

The best onion soup you will ever have!!!!!

Provided by chefbuzz

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

Time 1h

Yield 4

Number Of Ingredients 9



French Onion Soup I image

Steps:

  • Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
  • Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
  • Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
  • Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
  • Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted

Nutrition Facts : Calories 732 calories, Carbohydrate 79.3 g, Cholesterol 88.6 mg, Fat 29.4 g, Fiber 4.2 g, Protein 33.4 g, SaturatedFat 18 g, Sodium 2004.2 mg, Sugar 8.4 g

¼ cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 ½ cups water
½ cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese

BEST EVER FRENCH ONION SOUP

Make and share this Best Ever French Onion Soup recipe from Food.com.

Provided by 2Bleu

Categories     Clear Soup

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14



Best Ever French Onion Soup image

Steps:

  • SOUP: In dutch oven, melt butter over medium heat. Add onions and salt, cover and cook until softened, stirring occasionally about 15 minutes. Uncover and cook until caramelized, about 30 minutes more.
  • Stir in flour; cook 2 minutes. Stir in remaining ingredients. Simmer, partially covered about 30 minutes. Remove bay leaf. Cool and refrigerate till next day.
  • CROUTON BREAD SLICES: Preheat oven to 375°F Mix olive oil with garlic powder and brush both sides of bread slices with the oil mixture. Place on baking sheet and bake 12 minutes, turning once, until bread is slightly toasted. Set aside.
  • TO SERVE: Preheat broiler. On stovetop, heat soup to a simmer. Ladle soup into 4 broiler safe bowls. Top with french bread slices and cheese. Place bowls on baking sheet and broil 4" from heat until cheese is bubbly. about 2 minutes. Garnish with fresh chopped parsley.
  • PASTRY PUFF VARIATION: Preheat the oven to 400°F Roll out one sheet of puff pastry and sprinkle with half the Gruyere cheese, fold into 3 and roll out again. Cut out 4 lids. Divide the soup among ovenproof soup bowls. Sprinkle the remaining cheese on top of soup and cover with the pastry lids with a little egg wash seal. Bake the soup in the oven for 15 minutes or until the cheesy puff pastry is golden in colour and well risen.

2 tablespoons butter
4 large Spanish onions, quartered and cut into 1/4-inch slices
1/2 teaspoon salt
1/4 cup flour
9 cups beef broth
3/4 cup red wine
3 tablespoons brandy
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 teaspoon garlic powder
4 slices French bread, 1/2-inch thick
4 -6 ounces gruyere cheese, shredded (or mozzarella)

AUTHENTIC FRENCH ONION SOUP COURTESY OF JULIA CHILD

There are a lot of French Onion Soup recipes on Zaar, but I think that this very authentic version deserves a place on the list. After making many of the existing recipes with success, I wrote down this recipe while watching Julia Child in a very old episode of "The French Chef". It takes a little longer, but the time is very well spent. It is also more detailed than others and includes fool-proof instructions for properly browning onions as well as many extra add-ins. Don't be put off by the long list of ingredients. The sage, wine, raw onion, and cognac are optional, but they contribute a lot, so use what you have. The result is an out-of-this-world onion soup with an amazing depth of flavor. You can make this even days ahead of time and then add the toasted bread ("croutes" as Julia calls them) and cheese and bake it the day of. This can be made vegetarian by using a beefy-flavored veg broth such as Better than Bullion Beefless broth instead of beef stock. Try it and love it! Enjoy!

Provided by Anita de la Costa

Categories     European

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 15



Authentic French Onion Soup Courtesy of Julia Child image

Steps:

  • Place heavy bottom stock pot or dutch over over medium-low heat.
  • Add 1 Tbs cooking oil, 2Tbs butter to pot.
  • Add sliced onions and stir until they are evenly coated with the oil.
  • Cover and cook for about 20 minutes until they are very tender and translucent.
  • To brown or caramelize the onions turn heat under pot to medium or medium high heat.
  • Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
  • Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.
  • Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).
  • Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
  • Add the rest of the stock, wine to the soup.
  • Simmer for 30 minutes.
  • To make the "croutes" (toasted bread), heat oven to 325 degrees F.
  • Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.
  • Cook the croutes for 15 minutes in oven on each side (30 minutes total).
  • Check the soup for seasoning and add salt and pepper if needed.
  • Transfer to a casserole dish.
  • At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.
  • Add a few ounces of the swiss cheese directly into the soup and stir.
  • Place the toasted bread in a single layer on top of the soup.
  • Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.
  • Drizzle with a little oil or melted butter.
  • Place in a 350 degree oven for about 30 minutes.
  • Turn on broiler and brown cheese well.
  • Let cool for a few minutes.
  • Bon Apetit!

5 -6 cups yellow onions, thinly sliced (about 1 1/2 to 2 lbs)
1 tablespoon cooking oil
2 tablespoons butter
1/2 teaspoon sugar
1 teaspoon salt
3 tablespoons flour
6 cups beef stock (preferably homemade)
1/2 cup wine (dry white wine or dry white vermouth)
salt and pepper
12 ounces swiss cheese, grated
4 ounces parmesan cheese, grated
one half raw yellow onion
2 -3 tablespoons cognac
8 slices French bread (about 1 inch thick)
4 tablespoons olive oil, for drizzling

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



The Best French Onion Soup image

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.

6 tablespoons unsalted butter
8 medium yellow onions, thinly sliced (see Cook's Note)
3 bay leaves
3 to 4 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 cups dry white wine
8 cups low-sodium beef broth
8 slices French-style baguette (about the size of the top of the soup crocks)
4 cups coarsely shredded Gruyere (about 2 pounds)

FRENCH ONION SOUP

Categories     Soup/Stew     Cheese     Onion     Bake     Broil     Fall     Winter     Swiss Cheese     Gourmet

Yield Makes 6 (light main course) servings

Number Of Ingredients 15



French Onion Soup image

Steps:

  • Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
  • While soup simmers, put oven rack in middle position and preheat oven to 350°F.
  • Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
  • Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.
  • Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
  • Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 Turkish bay leaves or 1 California
3/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all-purpose flour
3/4 cup dry white wine
4 cups reduced-sodium beef broth (32 fl oz)
1 1/2 cups water
1/2 teaspoon black pepper
6 (1/2-inch-thick) diagonal slices of baguette
1 (1/2-lb) piece Gruyère, Comte, or Emmental
2 tablespoons finely grated Parmigiano-Reggiano
Special Equipment
6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane

RICH FRENCH ONION SOUP

For all of those French onion soup lovers out there, here's one that can cook while you are doing everything else you have to do during your day. I got this one from Quick Cooking magazine.

Provided by Nicole Brummett

Categories     Lunch/Snacks

Time 7h30m

Yield 10 serving(s)

Number Of Ingredients 8



Rich French Onion Soup image

Steps:

  • In a large skillet, sauté onions in butter until crisp-tender.
  • Transfer to an ungreased 5-quart slow cooker/crock pot.
  • Add the broth, Worcestershire sauce, and bay leaves.
  • Cover and cook on low for 5 to 7 hours or until the onions are tender.
  • Discard bay leaves.
  • Top each serving with french bread and cheeses.

6 large onions, chopped
1/2 cup butter
6 (10 1/2 ounce) cans condensed beef broth, undiluted
1 1/2 teaspoons Worcestershire sauce
3 bay leaves
10 slices French bread, toasted
shredded parmesan cheese
shredded mozzarella cheese

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

Categories     Dinner     Lunch

Time 2h15m

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

Number Of Ingredients 11



Classic French Onion Soup image

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.

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

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  • With the rack in the middle position, preheat the oven to broil. Place 4 ovenproof bowls on a baking sheet.


FRENCH ONION SOUP - CAFE DELITES - FOR GOOD FOOD LOVERS

From cafedelites.com
5/5 (7)
Total Time 1 hr 40 mins
Category Soup
Published 2020-02-17
  • In a large pot over medium-low heat, heat olive oil and melt butter. Add the onions and stir well to evenly coat with oil and butter. Cover and cook for 20 minutes, stirring every five minutes or so, until the onions have softened.
  • Increase heat to medium-high and add 1/2 teaspoon of salt. Stir and continue cooking for a further 15 minutes or until onions are golden browned, soft and caramelized. (The bottom of the pan will also brown during the cooking process. This is where all of the flavour is).
  • Stir in garlic and cook for one minute, then add in flour and cook for about 4 minutes to brown slightly. Add wine to deglaze the pan, and scrape up the browned bits stuck on the bottom of the pan. Add in the thyme and simmer wine for 2 minutes until reduced by half.


25 GREAT DISHES TO SERVE WITH FRENCH ONION SOUP

From foodsgal.com
  • Roasted Vegetables. Total calories (per 100 gm): 81.4. Preparation Time: 20-35 minutes. When vegetables are roasted properly, not only do they retain the crunch but they also come up with a charred texture which goes well with a French onion soup.
  • Steak. Total calories (per 100 gm): 271. Preparation Time: 5-6 minutes. The charred outer layer of the steak along with the soft center makes it a perfect side dish to be served with a soup.
  • Baked Salmon. Total calories (per 100 gm): 171. Preparation Time: 15-20 minutes. Baked salmon complements the umami flavor of the French onion soup perfectly.


FRENCH ONION SOUP RECIPE | MYRECIPES

From myrecipes.com
  • Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
  • Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.


FRENCH ONION SOUP RECIPE | FRENCH RECIPES | UNCUT RECIPES

From uncutrecipes.com
  • - Make sure you coat all slices with the Oil and bake them in the oven for 20 minutes at 180C / 350F till crispy.


FRENCH ONION SOUP - HOW TO MAKE FRENCH ONION SOUP

From howsweeteats.com
  • Heat a large pot over low heat and add the butter. Once melted, stir in the onions, salt, pepper and thyme. Cook, stirring often, until the onions are softened and are starting to caramelize, about 20 minutes. Stir in the bourbon. Cook, stirring often again, for another 20 to 30 minutes until the onions are deeply caramelized and golden in color. Stir in the garlic.
  • Stir in the dry sherry and cook for about 5 minutes. Add in the beef stock and fresh thyme sprigs. Bring the mixture to a boil, then reduce it to a simmer and cook uncovered for 15 to 20 minutes, until the broth has reduced and thickened a bit.
  • While the soup is simmering, make your heart croutons! Preheat the oven to 350 degrees F. Use a heart-shaped cutter to cut out hearts in the bread, then place them on the baking sheet. Brush the bread with olive oil. Place in the oven for 10 to 12 minutes, until golden and crunch.


FRENCH ONION SOUP - THE COZY APRON

From thecozyapron.com
  • Place a very large pot over medium-high heat, and add in the butter and the oil; once melted together, add in the sliced onions (there will be a lot, but keep in mind they will cook way down) and stir to get them situated in the pot.
  • Cook them, stirring every few moments, until they begin to soften and wilt down, about 15 minutes.
  • After the 15 minutes, add in the sugar, a couple of good pinches of salt, plus a hefty pinch of black pepper, and stir to combine; continue to cook the onions until they caramelize and become a deep, golden-brown, and have an almost “jam” like in consistency, about another 20-25 minutes.


THE BEST FRENCH ONION SOUP RECIPE (STEPS + VIDEO) | HOW TO ...

From howtocook.recipes
  • Once the butter is melted, add the onions and cover with lid for 20 minutes or until they are fully caramelized. Add in the garlic and stir, then the flour. Use the white wine to deglaze the pan then add the stock, Worcestershire, bay leaf, rosemary and thyme. Stir to combine. Allow the soup to reach a boil and then simmer for about 30 minutes on medium-low heat.
  • Stir in 1/4 cup of grated Swiss cheese and a 2 teaspoons of salt and pepper while the soup continues to simmer. While the soup simmers, slice the baguette into 1-2 inch pieces and toast until golden brown around the edges.


EASY FRENCH ONION SOUP - THE SEASONED MOM
Traditional French Onion Soup. This easy French onion soup is a classic dish made with onions and a meat-based broth. It's typically topped with a slice or two of crusty bread and served au gratin-- sprinkled with grated cheese and browned on top.The soup tastes slightly sweet, thanks to the caramelized onions, and savory -- thanks to the herbs, beef broth, and …
From theseasonedmom.com


FRENCH ONION SOUP PIE (FOR LOVERS) - THE HAPPY FOODIE
French Onion Soup Pie (for Lovers) by Marika Gauci from The Little Book of Pies: Sweet and Savoury Pies and Tarts For All Year Round. Serves 2 (makes 1 huge soup pie, to share) Print. Taking the timeless French soup and turning it into a tasty pie recipe. The French onion soup pie is crowned with a puff pastry lid with melted Gruyère beneath. From the book The Little …
From thehappyfoodie.co.uk


FRENCH ONION SOUP RECIPE - LOVE AND LEMONS
Increase the heat to medium and cook 15 to 20 more minutes, stirring often, until golden brown. Add the vinegar, tamari, thyme, and garlic and stir. Sprinkle the flour on the onions, stir, and cook for 2 minutes. Stir in the wine and cook 2 minutes, or until evaporated.
From loveandlemons.com


WHAT TO SERVE WITH FRENCH ONION SOUP: 7 TASTY COMBINATIONS ...
The best food pairings always include beverages! Give your French onion soup dinner an air of sophistication by serving it with some wine. With French onion soup, you’ll want a full- or medium-bodied wine that will work well with any broth-based soup. If your soup has a pureed consistency, you can opt for a more textured and creamy wine. You ...
From insanelygoodrecipes.com


FRENCH ONION SOUP | THE ORGANIC CENTER
French onion soup is a comfort food classic! In it’s most basic form this soup is an elegantly simple combination of onions, beef broth, bread and cheese. Here we give you all the know-how you need to make this French bistro staple in your own kitchen - from your own homemade beef broth to a delicious bowl of soup topped with bread and bubbling cheese. This recipe can also …
From organic-center.org


FRENCH ONION SOUP - ALTON BROWN
Season the soup with pepper and Cognac, if using. Place 8 oven-safe crocks on a half-sheet pan and ladle in the soup, leaving about 1 inch of space at the top. Place the toast rounds, toasted side down, on top of the soup and top with the cheese. Broil until the cheese is bubbly and golden, 1 to 2 minutes.
From altonbrown.com


HOW TO COOK FRENCH ONION SOUP YOUTUBE? – FOOD & DRINK
Named for French onion soup’s founding in France 18 years ago, it has been a national treasure – an ean rd gets its name because it originated in France in the 18th century and it has been a national treasure – nay, worldly treasure – ever since. A recipe for French Onion Soup combines caramelized onions, beef broth, white wine, bay leaves and thyme, ng broth, …
From smallscreennetwork.com


WHERE CAN I FIND GOOD FRENCH ONION SOUP? – FOOD & DRINK
French onion soup is the perfect comfort food for a long weekend. As onions get caramelized and mellow, they’re simmered in rich broth for an extended period of time until they almost disappear. Then, toasted bread adds that nice, crisp-pasta texture and extra Gruyre cheese is added on top. What Onion Is Best For French Onion Soup? French onion soup …
From smallscreennetwork.com


THE BEST FRENCH ONION SOUP RECIPE - OLIVIA'S CUISINE
French Onion Soup, or Soupe à l'Oignon Gratinée, is a French classic that is guaranteed to impress! A rich and hearty soup, made with onions that are caramelized to perfection, topped with crusty bread and two types of cheese and then gratinéed until ooey-gooey, browned and completely decadent. Perfect for a romantic dinner for two or for an …
From oliviascuisine.com


WHY IS FRENCH ONION SOUP SO GOOD WINTER? – FOOD & DRINK
The company is in the process of returning its beloved French Onion Soup to franchise stores in 2020 as part of an effort to increase customer loyalty. As for food in 2019, Panera dropped its French Onion Soup, one of its most popular menu items for over 20 years. A few positive items included the addition of seasonal drinks.
From smallscreennetwork.com


FRENCH ONION SOUP RECIPES | ALLRECIPES
Most French onion soup recipes call for beef stock, but substituting mushroom broth instead creates a surprisingly rich soup, full on flavor - without the meat. Could become a staple recipe in vegetarian or meat-loving households! A long cooking time and savory ingredients mean this soup is pretty darn rich. Add in the toasted baguette slices and all that gooey Gruyere... this …
From allrecipes.com


WHY CAN’T I FIND PROGRESSO FRENCH ONION SOUP? – FOOD & DRINK
What Is French Onion Soup In A Can? Our Campbell’s Condensed French Onion Soup features a rich combination of high-quality beef stock and melt-in-your-mouth onions made fresh daily. Take advantage of a host of different recipes such as French Onion Sliders, French Onion Dip or French Onion Turkey Casserole to complete its appearance.
From smallscreennetwork.com


FRENCH ONION SOUP- JARLSBERG RECIPE
Float slices of dried French bread in the bowls then add a ¼ cup of each of the grated cheeses, topping it all off with a slice of Jarlsberg cheese. Let the slices overlap the sides of the bowl slightly. The toasted cheese that runs over the side is a delicacy for most french onion soup lovers! Place the crocks under your broiler and watch ...
From recipeland.com


FRENCH ONION SOUP RECIPES - FINE DINING LOVERS
Traditionally the herbs that add flavour to French onion soup are fresh thyme and bay leaves, and it is usually served piping hot, with croutons or a slice of bread with Swiss cheese - preferably a tangy Gruyère. Place a baguette sliced lengthways with cheese on top on a baking sheet and bake until the cheese is melted. Leave to cool and harden a bit while preparing the …
From finedininglovers.com


FRENCH ONION SOUP RECIPES, EVERYTHING YOU EVER WANTED TO ...
Tyler Florence French Onion Soup. This recipe from Tyler Florence is a fan favorite and has over 800 reviews!!! Wow! It’s as simple as any traditional French onion soup can get. All the usual suspects are invited to the party. Beef broth, gruyere cheese, fresh thyme and bay leaves. Don’t worry, here comes the twist.
From biglousonionsauce.com


FRENCH ONION SOUP RECIPE | JAMIE OLIVER SPECIAL - THEFOODXP
His recipe for the French soup is delicious and feels like a warm hug. It makes for great comfort food with butter, herbs, bread and cheese as some of its core ingredients. To make French onion soup, heat butter and oil in a pan and add onions. When the onions are tender, add herbs and seasoning. Let is simmer. Then, pour some in a serving bowl ...
From thefoodxp.com


A FRENCH ONION SOUP LOVERS FRENCH ONION SOUP FOOD
A FRENCH ONION SOUP LOVERS FRENCH ONION SOUP FOOD. Over the years I've tested a lot of French Onion Soups. This is my favourite combination of ingredients. Provided by mommymakeit4u. Categories Clear Soup. Time 30m. Yield 2 serving(s) Number Of Ingredients 13. Ingredients; 2 large vidalia onions, sliced thinly : 1/2 teaspoon dried thyme: 1 teaspoon …
From wikifoodhub.com


THE SECRETS OF FRENCH CUISINE | FRENCH ONION CONSUME
In a food processor, mix the chicken breast with the vegetables. Add the eggs and mix another minute. Place the mixture with the onion soup and place it in a pot. Bring it to a simmer while whisking gently. When the raft is starting to form, let the consommé be. It should never boil, cook for 20 minutes.
From finedininglovers.com


ONION LOVERS CARMELIZED FRENCH ONION SOUP - FEARLESS DINING
Add garlic, coconut sugar, salt, and pepper to the onions. Stir it in and cover the pan. Reduce the heat to low and simmer for 30 minutes until the onions are caramelized. Pour the onions into a soup pot. Add broth, wine, water, thyme, and bay leaves. Cover the pot and simmer on low for an hour.
From fearlessdining.com


FRENCH ONION SOUP RECIPE - HOW TO MAKE ONION SOUP ...
French onion soup is a great way to use up a lot of onions, and it’s an easy soup to prepare. The key to great French onion soup is caramelizing the onions into a gooey, rich, golden sweetness. Avoid using a non-stick pan, since this will make caramelizing the onions take longer. Yellow or sweet onions are best for this recipe. Cook the onions down until they begin …
From myfoodchannel.com


FRENCH ONION SOUP RECIPES - FOOD & WINE
French onion soup is about as comforting and comfort food gets—a rich, savory broth packed with caramelized onions and topped with decadent Gruyère cheese and toasty bread. The classic recipe ...
From foodandwine.com


FRENCH ONION SOUP CLASSIC RECIPE - HOW TO FEED A LOON
Add the onions. Stir frequently (about every 10 to 15 minutes) for about 1 hour until the onions turn a dark brown color. Add the wine and scrape (deglaze) the bottom of the pan with a spatula. Bring to a strong simmer for 4 to 5 minutes. Add stock, thyme, and salt. Bring to a simmer for 15 minutes.
From howtofeedaloon.com


FRENCH ONION SOUP - COOKING SECRETS OF A FRENCH MUM
French onion soup has always existed in Paris: Romans already used to eat it! The reason is quite simple: onions were and are still abundant and quite cheap… It was indeed very common and popular among humble families. However, this soup has never been exclusively a “poor man’s food”. Wealthy people, aristocrats even French kings loved it. Some historians …
From frenchmumcooking.com


WHERE TO GET GOOD FRENCH ONION SOUP NEAR ME? – FOOD & DRINK
In the 1960s, despite the Kennedy White House and Julia Child’s apparent influence on American cooking, French Onion Soup became more popular, no doubt due to the influence of American attitudes toward French cooking. Using melted cheese and crouton, French Onion Soup has a delicious warming effect on a winter’s day. Served as an elegant winter’s lunch, …
From smallscreennetwork.com


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