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
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
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.
RICH AND SIMPLE FRENCH ONION SOUP
We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.
Provided by Lori Levin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
- Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
- Heat the oven broiler.
- Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g
FRENCH ONION SOUP
French onion soup gets its rich flavor and color from the cooking of the onions. While they simmer, the flavors become intense, making this soup a savory delight. French onion soup is a perfect comfort-food dinner, served with a side of bread for dipping and topped with a decadent layer of cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Peel and cut the onions into slices to measure 4 cups. In a 4-quart nonstick Dutch oven, melt the butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.
- Reduce heat to medium-low. Cook uncovered 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).
- Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer 15 minutes. Meanwhile, shred the Gruyère cheese by rubbing it across the largest holes of a grater to measure 1 cup; set aside.
- You may need to move the oven rack so it is near the broiler. Set the oven control to broil. On a cookie sheet, place the bread slices. Broil with tops about 5 inches from heat 1 to 2 minutes or until golden brown. Turn bread over; broil 1 to 2 minutes longer until golden brown. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles (do not use glass, which cannot withstand heat of broiler and may break).
- Remove bay leaf from soup. Ladle soup into bowls. Top with Gruyère cheese. Sprinkle with Parmesan cheese. Place bowls in pan with shallow sides.
- Broil soup bowls with tops about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional French bread if desired.
Nutrition Facts : Calories 450, Carbohydrate 46 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 6 g, TransFat 1 g
FRENCH CABBAGE SOUP
My cousin gave me a cookbook with some French recipes in it for Christmas one year. This recipe was in it and has been a hit with my family ever since. We even sold it to the pool hall for their daily soup special and it was a hit with the general public too. I like a piece of warm french bread served with it.
Provided by Mysterygirl
Categories One Dish Meal
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Chop up all vegetables.
- Place butter in soup pot over medium heat.
- Once melted, add the cabbage, leeks, carrot, turnip, onion, celery and garlic.
- Stir occasionally until the vegetables are tender, but not browned.
- Peel potatoes and cut into large pieces.
- Add potatoes and drained beans to pot.
- Add the water and broth.
- Season to taste with salt & pepper.
- Simmer for 1 hour.
- Cut smoked sausage into small pieces and fry until browned.
- To serve, place a few pieces of sausage in the bottom of your soup bowl and ladle the soup over them.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #clear-soups #soups-stews #vegetables #oven #easy #broil #stove-top #dietary #low-cholesterol #low-calorie #comfort-food #low-carb #healthy-2 #low-in-something #onions #taste-mood #equipment
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