BRAISED FRENCH ONION SOUP
Make and share this Braised French Onion Soup recipe from Food.com.
Provided by KathyP53
Categories Onions
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Hear oven to 425°F.
- Combine wine, 1/2 cup of the sherry, 8 tablespoons of butter, sugar, onions, and salt and pepper in a 9x13-inch casserole dish and braise, uncovered, stirring occasionally, until the onions just begin to brown, 40-45 minutes. Remove casserole from oven, cover with foil, and continuing braising in oven, about 1 hour. Keep onions warm.
- Meanwhile, tie parsley, thyme, and bay leaves together with kitchen twine to make a bouquet garni. Put bouquet garni and broth into a pot and bring to a boil. Reduce heat to medium low and simmer, partially covered, for 30 minutes. Remove and discard bouquet garni. Stir in remaining sherry and cook for 5 minutes more.
- WHile the broth simmers, spread the baguette slices with the remaining butter. Toast in a skillet over medium heat, turning once, until golden, 5-7 minutes. Rub slices generously with garlic and set aside. Discard any remaining garlic.
- Heat broiler with rack 6" from element. Arrange 6 heatproof bowls on a foil lined baking sheet, divide onion and broth between bowls, and stir together. Place 2 baguette slices in each bowl. Top each with about 1 cup of gruyere cheese and 1/3 cup of parmigiano. Broil until cheese are browned and bubbly, 3-5 minutes. Serve immediately.
Nutrition Facts : Calories 926.9, Fat 62.5, SaturatedFat 37.2, Cholesterol 189.9, Sodium 1727.1, Carbohydrate 14.7, Fiber 1.1, Sugar 5.8, Protein 46
FRENCH ONION SOUP WITH BRAISED SHORT RIBS
Provided by Geoffrey Zakarian
Time 4h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Braise the short ribs: Preheat the oven to 325 degrees F. Toss the short ribs with the flour and season liberally with salt and pepper. Heat the canola oil in a large Dutch oven over medium-high heat until it begins to shimmer. Add the short ribs and cook until browned on all sides, about 8 minutes. Transfer to a plate.
- Add the carrot, chopped onion and leek to the pot and cook, stirring, until lightly browned, about 4 minutes. Return the short ribs to the pot and stir in the thyme sprigs, bay leaf, garlic and tomato paste. Add the wine and bring to a simmer, then cook until reduced by half, about 5 minutes. Add the stock and return to a simmer. Cover, transfer to the oven and braise until the short ribs are falling off the bone, 2 hours, 30 minutes to 3 hours.
- Meanwhile, caramelize the onions: Melt the butter in a large pot over medium heat. Add the sliced onions, reduce the heat to low and season with salt and pepper. Cook, stirring frequently, until deep golden brown, about 2 hours, 30 minutes. (Add a splash of water and scrape up any browned bits from the pot, if necessary.)
- When the short ribs are done, remove from the broth with a slotted spoon, transfer to a plate and let cool slightly. Strain the broth, discarding the solids. Shred the meat, discarding the bones, and toss with 1 cup of the broth. Reserve the remaining broth.
- Add the thyme leaves and sherry to the caramelized onions. Cook until the liquid is reduced by half, about 3 minutes; add the reserved broth and cook 30 more minutes. Season with salt and pepper. Skim the fat from the top of the soup. Stir in the vinegar.
- Preheat the oven to 425 degrees F. Divide the soup among 6 ovenproof bowls; spoon about 1/3 cup shredded meat into the center of each, then top each with 2 slices toast, trimming the bread if necessary. Top each with 2 slices cheese, letting the cheese hang over the side of the bowl. Transfer to the oven and bake until golden and bubbly, about 10 minutes. Top with chives.
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.
FRENCH ONION-BRAISED LAMB SHANKS WITH BARLEY AND GREENS
This warming stew starts with a mountain of lightly caramelized onions and leeks to combine the sweet-savory flavors of French onion soup with rich, red wine-braised lamb shanks. Onion soups can be delicious whether made with lightly caramelized onions or deep, dark, sweet onions, and achieving either is a simple matter of adjusting the cooking time on the onions. Barley and greens added toward the end of cooking make it a complete one-pot meal, though the stew would be equally delicious spooned over polenta or mashed potatoes. (If serving with potatoes or polenta, omit the barley and cook as directed.) Not into lamb (or can't find shanks)? Try the exact same recipe with beef short ribs or oxtail.
Provided by J. Kenji López-Alt
Categories dinner, soups and stews, main course
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Adjust oven rack to lower-middle position and heat oven to 275 degrees. Lightly season lamb with salt and pepper on all sides. Heat the oil in a 7- to 8-quart Dutch oven over medium-high until shimmering. Add the lamb shanks and cook, turning occasionally, until well-browned on all sides, about 10 minutes total. Transfer the lamb to a rimmed baking sheet or large plate, and set aside.
- Add the onions, leeks and carrots to the Dutch oven. Reduce heat to medium. Season lightly with salt and cook, stirring frequently and scraping the bottom of the Dutch oven with a wooden spoon, until the onions and leeks are as caramelized as you'd like, about 20 minutes for lightly caramelized onions that give the stew a more savory flavor, or 45 minutes or longer for deeply caramelized onions that will make the stew sweeter. If browned bits start building up on the bottom of the pot, add water a tablespoon at a time, scraping them up and reincorporating them before continuing.
- When the onions are ready, add the garlic, and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and stir until it evenly coats all of the vegetables. Add the wine, scrape the bottom and sides of the pot, and cook until the wine is reduced by at least half, a minute or two. Add the chicken stock and the rosemary. (Tie the rosemary into a bundle with kitchen twine if you want to make it easier on yourself later.)
- Return the lamb shanks to the pot. Increase heat to high, bring the pot to a simmer, and transfer to the oven. Place a lid on top, leaving it cracked by an inch or so. Cook for 2 1/2 hours, then remove from oven. Flip the lamb, and stir the barley and spinach into the broth, making sure it's all submerged. Return to the oven, cover with the lid cracked, and continue cooking until a metal skewer inserted into the lamb meets very little resistance, the meat falls off the bone with a little tug, and the barley is fully cooked but still chewy, 30 to 45 minutes longer.
- Transfer the pot to the stovetop, remove and discard the rosemary, and adjust the consistency to a saucy, stewlike mixture by simmering to thicken, or thin it out by adding water. Stirring as you go to prevent the bottom from sticking. Season to taste with salt and pepper, and serve.
MUM'S FRENCH ONION LAMB CHOPS
This is a recipe that my mum made for us a lot when we were kids - as did her mum when she was little! I finally got around to actually measuring them the last time I made it. LOL Feel free to play around with the quantities, I used Forequarter lamb chops, depending on what cut of chop you use you may want more or less of them. Although this uses salt reduced french onion soup mix, it still has a quite concentrated flavour. By all means you can cut it down to 1 packet, or 1 1/2 packets. Just keep in mind the gravy will be considerably thinner. You definitely want to serve this yummy dish with potato mash.
Provided by Sarah
Categories One Dish Meal
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Mix water and french onion soup mix together, set aside.
- Trim lamb chops of all visible fat.
- Place 3 chops in a casserole dish and top with half the French Onion mix, add the rest of the chops and top with the remaining French Onion Mix.
- Cover with lid (or foil) and bake in 180c oven for about 1 hour.
- I usually check them after 30 minutes and add more water if it looks a little dry.
- Serve with mashed potatoes.
Nutrition Facts : Calories 667.1, Fat 50.7, SaturatedFat 22.4, Cholesterol 140.6, Sodium 2250.4, Carbohydrate 17.4, Fiber 1.8, Sugar 1.2, Protein 33
BEEF SHORT RIB FRENCH ONION SOUP
Though I love French onion soup, this twist with beef short ribs adds great beef flavor and is a bit more hearty! The crocks are something else to purchase, but at $30 for a set of four which are microwave-, oven-, and dishwasher-safe, and handy for all sorts of things, they are worth it.
Provided by dbs.geek
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 3h40m
Yield 8
Number Of Ingredients 15
Steps:
- Mix flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in the seasoned flour mixture. Reserve 3 tablespoons of leftover seasoned flour.
- Heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. Remove ribs and set aside. Turn heat down to medium and melt butter in the pot; cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. Stir constantly and reduce heat if onions begin to burn.
- Stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes; pour in beef broth and sherry. Bring to a boil, stirring constantly, until soup is slightly thickened; season with more salt and black pepper, if desired.
- Strip leaves from thyme sprigs and add leaves to the soup. Gently return short ribs to the pot, reduce heat to low, and simmer soup until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.
- Preheat the oven's broiler.
- Ladle soup into oven-safe soup crocks, placing a short rib into each bowl. Top soup with 2 slices of French bread per bowl and sprinkle about 1/4 cup of Gruyere cheese over each crock.
- Place crocks under broiler until cheese is browned and bubbling, 2 to 3 minutes.
Nutrition Facts : Calories 1162 calories, Carbohydrate 62.6 g, Cholesterol 176.5 mg, Fat 79.3 g, Fiber 5.1 g, Protein 47.9 g, SaturatedFat 35.8 g, Sodium 3222.3 mg, Sugar 8.7 g
More about "braised french onion soup recipes"
FRENCH ONION SOUP — BRAISED & BURNT
From braisedandburnt.com
Email [email protected]Estimated Reading Time 2 mins
FRENCH ONION SOUP BRAISED BEEF SHORT RIBS - CUISINE ADVENTURES
From cuisineadventuresfoods.com
Estimated Reading Time 50 secs
A LAMB STEW WITH A FRENCH ONION TWIST - PUFF NACHRICHTEN
From puffnachrichten.com
FRENCH ONION SOUP WITH BRAISED SHORT RIBS – RECIPES NETWORK
From recipenet.org
ONE PAN BOURBON & BACON BRAISED ... - CAMPBELL SOUP COMPANY
From campbells.com
RECIPE: BRAISED FRENCH ONION CHICKEN WITH GRUYèRE - KITCHN
From thekitchn.com
I TRIED SMITTEN KITCHEN'S SHORT RIB ONION SOUP | KITCHN
From thekitchn.com
EASY OVEN BRAISED FRENCH ONION PORK CHOPS - YELLOW BLISS ROAD
From yellowblissroad.com
FRENCH ONION SOUP WITH BRAISED SHORT RIBS RECIPE
From crecipe.com
FRENCH STYLE ONION SOUP WITH BRAISED OXTAIL | RECIPES
From restaurantssydney.com.au
BRAISED ONION - 163 PHOTOS & 259 REVIEWS - AMERICAN (NEW ...
From yelp.ca
FRENCH ONION BRAISED CHICKEN - KJ AND COMPANY
From kjandcompany.co
FRENCH ONION SOUP WITH BRAISED SHORT RIBS - MY RECIPE MAGIC
From myrecipemagic.com
GIVE BRISKET THE FRENCH ONION SOUP TREATMENT FOR A ...
From msn.com
FRENCH ONION SOUP WITH BRAISED SHORT RIBS - ON THE EATEN PATH
From ontheeatenpath.com
RED WINE BRAISED SHORT RIB & PORCINI ONION SOUP - SPICE ...
From spicetribe.com
ONION SOUP WITH BRAISED BEEF SHANK - - RECIPE FROM ...
From bostonchefs.com
FRENCH ONION SOUP BRAISED BEEF SHORT RIBS | BRAISED BEEF ...
From pinterest.ca
THE BEST FRENCH ONION SOUP WITH BEER | CHEF SOUS CHEF
From chefsouschef.com
BRAISED CHICKEN THIGHS RECIPE - MAGIC SKILLET
From magicskillet.com
RECIPES USING FRENCH ONION SOUP - CAMPBELL SOUP …
From campbells.com
10 BEST MAIN DISH WITH FRENCH ONION SOUP RECIPES | YUMMLY
From yummly.com
FRENCH ONION SOUP WITH BRAISED SHORT RIBS
From crecipe.com
SLOW COOKER BEER BRAISED ONION SOUP CHICKEN SANDWICHES ...
From plainchicken.com
LAMB SHANK STEW RECIPE - THE NEW YORK TIMES
From nytimes.com
FRENCH LEEK ONION SOUP RECIPE - GOOD. FOOD. STORIES.
From goodfoodstories.com
FRENCH ONION BRAISED BEEF BRISKET. USING MY HOMEMADE ...
From pinterest.ca
FRENCH ONION SOUP - SAVEUR
From saveur.com
EASY BRAISED BEEF | RECIPE - OZPIG AUSTRALIA
From ozpig.com.au
JULIA CHILD'S FRENCH ONION SOUP - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
SHORT RIB ONION SOUP – SMITTEN KITCHEN
From smittenkitchen.com
FRENCH ONION SOUP BRAISED BEEF SHORT RIBS - CUISINE ADVENTURES
From cuisineadventuresfoods.com
FRENCH ONION CHICKEN - CLOSET COOKING
From closetcooking.com
FRENCH ONION SOUP WITH BRAISED SHORT RIBS RECIPE - PLAIN ...
From plain.recipes
FRENCH CANADIAN ONION SOUP WITH OKA CHEESE - PHOTOS & FOOD
From photosandfood.ca
HOMEMADE BRAISED ONIONS ARE A DELICIOUSLY AWESOME HOLIDAY ...
From craftsy.com
FRENCH ONION WILD GAME ROAST - HUNT TO EAT
From hunttoeat.com
FRENCH ONION BAKED BEANS — LUKAS VOLGER
From lukasvolger.com
FRENCH ONION BRISKET RECIPE | THE NOSHER
From myjewishlearning.com
BRAISED SHORT RIB FRENCH ONION SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
You'll also love