COMPANY ONION SOUP
The onions in this part of the country are superb, and this soup is proof. Try it and see if your family enjoys this recipe as much as mine does. -Rose Marie Moore, Walla Walla, Washington
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, melt butter over medium heat. Saute onions until tender. Sprinkle sugar over onions. Reduce heat and cook, stirring occasionally, until onions are caramelized, about 20 minutes. Add 3 cups broth; simmer 15 minutes. Add remaining broth, Worcestershire sauce, salt and pepper. Cover and simmer for 30-40 minutes. , Meanwhile, spread both sides of the bread with additional butter; sprinkle with garlic salt or rub with the cut-side of garlic clove. Broil bread until golden brown, then turn and brown other side. Ladle soup into individual ovenproof soup bowls. Float a slice of bread in each bowl and sprinkle with cheese. Broil until cheese is melted and bubbly. Serve immediately.
Nutrition Facts : Calories 380 calories, Fat 23g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 1548mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 3g fiber), Protein 15g protein.
ONION SOUP
Make and share this Onion Soup recipe from Food.com.
Provided by Liza Boo
Categories Clear Soup
Time 1h10m
Yield 5-12 serving(s)
Number Of Ingredients 5
Steps:
- Slice Onions into thin rings.
- Saute Onion in Butter until they are clear.
- add water and bouillon.
- Bring to a boil.
- Turn down heat, simmer for 1 hour.
Nutrition Facts : Calories 129.4, Fat 9.4, SaturatedFat 5.9, Cholesterol 24.5, Sodium 191.9, Carbohydrate 11.3, Fiber 1.5, Sugar 4.8, Protein 1.2
ONION SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onions, stir to combine with the butter, cover, and cook for 30 minutes, stirring occasionally. Remove the cover; increase the heat to medium-high and cook, until the onions are brown and caramelized, about 30 minutes. (Stir the onions frequently toward the end of this stage in the cooking, so they do not scorch or burn.) Add the thyme and garlic, saute for 2 to 3 minutes more. Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon; simmer until the wine is reduced by about half. Stir in the broth and salt and bring to a gentle simmer. Cover, and cook for 30 minutes. Add the Cognac, if using, and season with pepper to taste. (The soup can be made to this point a day ahead and refrigerated.) When ready to serve preheat the broiler. Heat the soup and divide it evenly among 6 heatproof crocks or bowls. Top each soup with a slice of the bread and about 1/2 cup of the cheese. Place the bowls on a sheet pan and broil until the cheese is bubbly and brown. Carefully transfer each crock to an under-lining plate. Serve immediately.
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.
BRITISH ONION SOUP
Add some British ingredients to a classic French dish and voila, you have a whole new experience
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Starter, Supper
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 mins.
- To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.
Nutrition Facts : Calories 451 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 22 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.75 milligram of sodium
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
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
ONION SOUP MARSALA
I've always loved onion soup but hate having to spend a lot of money eating it at a restaurant whenever I'm in the mood for it. My recipe is not only cheap to make, but quick and easy. I can whip this up in about 20 minutes. It's also a great company dish or just to enjoy on a cold fall or winter evening.
Provided by Dedee Royale
Categories Onions
Time 37m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a large saute pan, being careful not to burn the butter.
- Add onions and saute over med-high heat for 6-7 minutes, till translucent and yellow.
- Sprinkle flour over onions and mix in, cooking for 1 minute more.
- Add beef broth, Marsala, Worcestershire sauce, and Gravy Master.
- Simmer covered for 25 minutes on low heat to blend flavors.
- Serve in soup bowls or pour into onion crocks and add crusty toast rounds, topped with a slice of Swiss cheese.
- Place under broiler for 2 minutes.
- NOTE: Be sure your bowls are ovenproof.
Nutrition Facts : Calories 459.2, Fat 26.7, SaturatedFat 14.6, Cholesterol 64.4, Sodium 2892.3, Carbohydrate 32.3, Fiber 2.7, Sugar 8.6, Protein 12.3
OLD-FASHIONED ONION SOUP
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
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
FRENCH ONION SOUP RECIPE BY TASTY
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
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
COMPANY'S COMING SOUP
This soup is great for entertaining because it can be assembled ahead and left to simmer. Plus, with fresh bread and salad. It's a hearty meal that won't leave anyone hungry.
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 9
Steps:
- Place beans and enough water to cover in a Dutch oven or soup kettle. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. , Drain beans and discard liquid. Return beans to kettle; add the water, ham, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until beans are tender. , Add remaining ingredients; cover and simmer for 30 minutes or until onion is tender.
Nutrition Facts : Calories 147 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 1369mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 14g fiber), Protein 15g protein.
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3.4/5 (11)Total Time 1 hrServings 6Calories 390 per serving
- 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.
- Divide soup between 6 ovenproof bowls. Top with toast slices and equal amounts of cheese. Broil for 2 to 3 minutes or until cheese melts and lightly browns. Garnish with remaining thyme and serve.
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