Classic French Onion Soup Recipes

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CLASSIC FRENCH ONION SOUP

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

Provided by The Spice Guru

Categories     Stocks

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 21



Classic French Onion Soup image

Steps:

  • CUT ends of onions and peel outer layers; CUT onions to 1/4-inch thick slices; HEAT 2 tablespoons unsalted butter and 1 tablespoon vegetable oil in a heavy-bottomed soup pot over medium-low heat; SAUTE onions covered for 20 minutes; ADD 1 teaspoon kosher salt and 3/4 teaspoon packed brown sugar (or 1/2 teaspoon granulated sugar); RAISE heat to medium-high and cook, stirring often, until onions caramelize and turn a rich brown; ADD two mashed garlic cloves; STIR.
  • REDUCE heat again to medium-low; SPRINKLE 3 tablespoons all-purpose flour over onion mixture; COOK, stirring often, for 2 minutes.
  • DEGLAZE the pan with the cognac and sherry, scraping bottom of SIMMER uncovered for about 5 minutes.
  • STIR in the dry wine; SIMMER uncovered for 15 minutes.
  • ADD 6 cups beef stock, 2 bay leaves, 1 fresh thyme sprig (or 1/8 teaspoon ground thyme), 1/4 teaspoon ground sage, 1/8 teaspoon fresh ground black pepper, and 1/8 teaspoon fresh ground white pepper; SIMMER uncovered for at least 30 minutes.
  • REMOVE bay leaves and thyme sprig; SEASON just to taste with just enough grated parmesan cheese to flavor the stock (no more than 2 tablespoons), and kosher salt, to taste.
  • MEANWHILE, fresh sourdough French baguette bread into slices to place across soup in serving bowls (cut to 1/2 - 3/4 inch thick, number of slices depends on size of bread/serving bowls); SHRED 6 ounces gruyere cheese.
  • DRIZZLE each slice bread on both sides with olive oil; BAKE bread on a baking sheet at 325 F for 15 minutes; TURN croutes over on baking sheet and continue baking 10-15 minutes, until bread is very toasty (it will be quite hard, which is what you want); REMOVE bread from oven; SET broiler to high.
  • LADLE soup into four bowls; PLACE croutes into each bowl; COVER each croute completely to the rim of bowls with shredded gruyere cheese (about 1/3 cup for each).
  • PLACE bowls on a baking sheet under broiler just until cheese melts and begins to brown (keep an eye on them, about 45 seconds to 1 1/2 minutes); REMOVE from oven; SPRINKLE each lightly with grated fresh parmesan cheese and fresh snipped chives if desired; SERVE and enjoy!

Nutrition Facts : Calories 276, Fat 16, SaturatedFat 8.4, Cholesterol 41.4, Sodium 1285.7, Carbohydrate 15.4, Fiber 2.1, Sugar 5.7, Protein 13

1 1/2-2 lbs Spanish onions, sliced (1/4 inch slices)
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 teaspoon kosher salt
3/4 teaspoon brown sugar
2 mashed garlic cloves (use garlic press)
3 tablespoons all-purpose flour
1/4 cup cognac
1/4 cup dry sherry
1/2 cup dry red wine or 1/2 cup dry white wine
6 cups beef stock
2 bay leaves
1 sprig fresh thyme or 1/8 teaspoon ground thyme
1/4 teaspoon ground sage
1/8 teaspoon fresh ground black pepper
1/8 teaspoon fresh ground white pepper
grated parmesan cheese
sliced french sourdough baguette
olive oil
6 ounces shredded gruyere cheese
snipped fresh chives, to garnish

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

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)

RESTAURANT-STYLE FRENCH ONION SOUP

Classic French onion soup, similar to one you can get in a restaurant. Made with wine and sherry to bring out the beef flavor of the broth. Two different cheeses top it off to give it that bubbly, browned, and stretchy topping.

Provided by Jenny

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

Time 1h35m

Yield 6

Number Of Ingredients 14



Restaurant-Style French Onion Soup image

Steps:

  • Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
  • Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
  • Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.
  • Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
  • Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
  • Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.

Nutrition Facts : Calories 792.4 calories, Carbohydrate 77.2 g, Cholesterol 86.3 mg, Fat 37.7 g, Fiber 7.2 g, Protein 31.3 g, SaturatedFat 21.1 g, Sodium 2169.7 mg, Sugar 15.6 g

½ cup butter
8 onions, sliced
2 cloves garlic, crushed
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 teaspoon dried thyme
1 cup red wine
1 tablespoon sherry
2 tablespoons all-purpose flour
2 quarts beef broth
1 French baguette, cut into 1/2-inch thick slices
olive oil, or as needed
6 slices Swiss cheese
6 slices provolone cheese

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

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

CLASSIC FRENCH ONION SOUP

Provided by Food Network

Categories     appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 13



Classic French Onion Soup image

Steps:

  • Melt the butter together with the olive oil in a Dutch oven over medium heat, then add the white and red onions, leeks, garlic, bay leaves, thyme and salt and pepper to taste, and cook, covered, stirring occasionally, until all the onions are caramelized, about 30 minutes.
  • Add the sherry and cook until reduced by half, 10 to 15 minutes. Discard the bay leaves and thyme sprigs. Add the beef stock, bring to a simmer and cook 15 minutes. Taste and adjust the salt and pepper as desired.
  • Preheat the broiler. Add the baguette toasts to each soup bowl and ladle soup over the top (they will rise to the top). Top each toast with the cheese and broil until the cheese browns, about 30 seconds.

2 tablespoons unsalted butter
2 teaspoons extra-virgin olive oil
1 white onion, sliced
1 red onion, sliced
2 leeks, white parts only, sliced and washed
3 garlic cloves, minced
2 bay leaves
2 sprigs fresh thyme
Kosher salt and cafe-grind black pepper
1 cup cream sherry, such as Harveys Bristol Cream
2 quarts good-quality beef stock
1 day-old baguette, sliced 1/2-inch thick, toasted
4 ounces grated Gruyere cheese

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From insanelygoodrecipes.com


FRENCH ONION SOUP CHICKEN CASSEROLE - THERESCIPES.INFO
Stuffing two kinds of cheese into the chicken along with caramelized onions keeps those classic French Onion Soup flavours alive in this casserole recipe. See more result ›› 30. Visit site . Baked Chicken with French Onion Soup Mix - Tintorera great tintorera.la. Preheat the oven to 350 degrees Fahrenheit. Place the thawed, fresh chicken breast in a bowl. Pour in the olive oil and the ...
From therecipes.info


14 FRENCH ONION RECIPES THAT GO BEYOND SOUP - THE SPRUCE EATS
Load up the crockpot in minutes and leave the roast to cook all day, creating an inviting aroma in your kitchen and perfectly fork-tender meat. Serve with a steamed green vegetable plus some crusty bread for soaking up that tasty sauce. Continue to 5 of 14 below. 05 of 14.
From thespruceeats.com


CLASSIC FRENCH ONION SOUP RECIPE - THE ART OF FOOD AND WINE
Turn the heat back up to medium. Mix flour and about 2 cups of broth together in a small bowl and stir into the onions. Cook for about 3 minutes, stirring frequently. Add remaining broth, wine, and bay leaves. Stir to combine. Simmer the soup on low heat for about 2-2½ hours.
From theartoffoodandwine.com


CLASSIC FRENCH ONION SOUP RECIPE - MY ISLAND BISTRO KITCHEN
Method: [ NOTE: Broiler-proof onion soup bowls are required for this recipe.] Tie the bay leaf and sprigs of fresh thyme together with kitchen string to make a bouquet garn i. Set aside. Remove and discard the stem and root ends from the onions. Cut the …
From myislandbistrokitchen.com


CLASSIC FRENCH ONION SOUP
Plant These Easy-to-Grow Flowers This Spring. 3 You'll Love These Sweet St. Patrick's Day Desserts
From lifestorage.homelinux.net


CLASSIC FRENCH ONION SOUP - BAKERS TABLE
Step 1: Sauté. In a large pot, melt the butter and add in the onions. Let cook until the onions cook down and begin to brown. Add in the wine and cook for another 5 minutes.
From bakerstable.net


CLASSIC FRENCH ONION SOUP - AMBITIOUS KITCHEN
Instructions. Melt the olive oil and butter in a large dutch oven or pot over medium heat. Add in the onions and salt and stir to coat the onions with the butter. Cook onions, stirring occasionally; check onions every 10-15 minutes until they have completely caramelized and turned golden in color.
From ambitiouskitchen.com


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