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
THE ULTIMATE RIBEYE FRENCH ONION SOUP
I love to reimagine classic dishes. The addition of tender ribeye here takes the French onion soup you've always known to a new level. Garnish with more fresh thyme sprigs.
Provided by RusticJoyfylFood
Time 4h
Yield 8
Number Of Ingredients 13
Steps:
- Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Heat butter and oil in a 6-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add steak; sear for 2 to 3 minutes per side. Remove steak; drain all but 1 tablespoon drippings. Stir in onions and thyme; cook, stirring occasionally, until onions are tender, about 15 minutes. Add wine and bring to a boil, stirring with a wooden spoon to scrape up any browned bits. Boil until wine is reduced by half, about 15 minutes.
- Cut steak from the bones and chop into 1-inch pieces; transfer to the pot. Add broth and bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until beef is very tender, about 3 hours. Add water as needed to keep onions and beef covered.
- Preheat the oven to 425 degrees F (220 degrees C). Arrange bread on a small baking sheet.
- Bake bread in the preheated oven until toasted, about 6 minutes.
- Stir mozzarella cheese and Parmesan cheese together in a small bowl.
- Remove and discard bones and thyme sprigs from the pot. Skim off any excess fat. Stir in remaining salt and pepper.
- Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Divide soup among 4 oven-proof bowls or mugs; arrange on a large foil-lined baking sheet. Top each bowl with toast and cheeses.
- Broil soups until cheese is browned and bubbly, 1 to 2 minutes. Watch closely to prevent burning.
Nutrition Facts : Calories 444.8 calories, Carbohydrate 21.7 g, Cholesterol 105.1 mg, Fat 22.7 g, Fiber 4.2 g, Protein 27.8 g, SaturatedFat 10.6 g, Sodium 490.9 mg, Sugar 5.9 g
SOUTHERN STYLE FRENCH ONION SOUP
This is a simple, tasty recipe for a homemade French onion soup. With this recipe, you will receive many compliments.
Provided by Stephanie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt the butter in a large skillet over medium high heat. Place the onion in the butter and saute for 5 to 10 minutes, or until tender. Stir in the thyme and remove from heat.
- In a large pot over high heat, combine the consomme, bay leaves and white wine, if desired. Bring to a boil, reduce heat to low, stir in the sauteed onions and allow to heat through, about 10 to 15 minutes.
- Ladle soup into 4 individual oven-safe bowls, filling each about 3/4 of the way. Top each bowl with 2 slices of baguette bread and then cover each with the cheese.
- Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 661.7 calories, Carbohydrate 69.1 g, Cholesterol 74.8 mg, Fat 27 g, Fiber 3.3 g, Protein 30.5 g, SaturatedFat 15.7 g, Sodium 2388.6 mg, Sugar 5 g
OLD SAN FRANCISCO STEAKHOUSE'S FRENCH ONION SOUP
After working at O.S.F and observing the management I doubt this chain will be around for much longer--too bad because the food is outstanding. Here is my biggest seller...
Provided by Grimms Restaurant T
Categories Onions
Time 45m
Yield 1 gallon, 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat the butter in a large heavy pot over moderate heat and add the onions, separating the rings with a fork. Cover and sauté onions, stirring occasionally, for about 10 minutes. Raise the heat to medium high and cook, stirring often, until the onions are very soft and a deep golden brown, about 20 minutes more. Add beef stock, chicken stock, sherry, brown sugar, pepper, thyme, parsley, paprika and scallions. Simmer for 10 minutes, or longer, if desired. To serve, pour soup into warmed bowls, and top with croutons and Swiss cheese.
- To clarify butter: Melt butter in a heavy pan over low heat. Skim off froth and carefully pour clear liquid into another container, being careful to leave the milky residue behind.
- Recipe can be halved or doubled.
- At the restaurant we served these in onion bowls -- or very large yellow onions with the root cut off and the insides mostly scraped out(this can be used in the soup) with an ice cream scoop. After toping them with croutons and cheese they were placed under the broiler until bubbling.
Nutrition Facts : Calories 191.6, Fat 3.2, SaturatedFat 1.4, Cholesterol 7.4, Sodium 571.5, Carbohydrate 16.3, Fiber 1.2, Sugar 7.2, Protein 5.2
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
Time 2h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 11
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.
FRENCH ONION SEAFOOD & STEAK SOUP BOWL BY SY
This hearty and savory onion soup bowl "Surf & Turf", is a combination of French and Chinese cuisines. It has sauteed onions, seafood, steak, tomatoes, mushrooms, noodles and topped with melted Swiss cheese. You can use large soup bowls for a "Complete Meal" or small bowls if you wish. Enjoy, with a slice of warm and crusty French Baguette/Bread.
Provided by SkipperSy
Categories Steak
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 29
Steps:
- STEP#1 for NOODLES, VEGETABLES, TOPPING: Place noodles in boiling water (&a little oil) and cook until 3/4 done, drain and set aside.
- Toast French baguette/bread and set aside.
- Cut Swiss Gruyere Cheese into small but THICK slices and slightly smaller then the toasted bread and set aside.
- Cut mushrooms in half and set aside.
- Cut tomatoes into thin pieces and set aside.
- Add 2 tablespoon peanut/olive oil in a wok.
- Add curry powder and cook for about 1-2 minutes (add a little water as needed).
- Add the steak and stir fry for 1 minute (until pinkness is lost).
- Add the scallops and stir fry 1 minute.
- Add the shrimps (&other seafood) and stir fry 1 minute.
- Add soy sauce stir fry briefly (don't over cook the meat or seafood); remove and set aside.
- STEP#2 for SOUP BASE: In a large pot and using a medium heat add the oil and melt the butter.
- Then add onions and sauté.
- Cook the onions stirring gently until they are a light golden brown (about 12+ minutes).
- Put in the shallots, ginger, garlic and cook for 2+ minutes.
- Then add the flour and stir for 2 minute.
- Add 3 tablespoons of the wine and scrap off the onions from the bottom of the pot.
- Add the beef broth, sesame oil, soy sauce, Worcestershire sauce and sugar.
- Simmer on medium/low heat for about 15 minutes.
- Add 3 tablespoons of the wine to taste.
- Then place pot on a very low flame/heat to keep hot.
- STEP#3 PUT IT ALL TOGETHER: In 6 LARGE microwave bowls, add a small portion of noodles (If you are using small microwave bowls, eliminate the noodles).
- Then add some mushrooms, tomatoes, alfalfa/bean sprouts, peanuts.
- Next ladle the onion soup broth into each bowl.
- Then add two pieces (no more) of the toasted French bread.
- Place two thick slices of the Gruyere cheese on each piece of bread.
- Add the seafood and meat topping around the side of the bowl for a nice presentation.
- Place the bowl in a microwave oven and cook for about 1 1/2 to 2 minutes, until the cheese melts.
- Serve using a porcelain Chinese spoon& chop sticks and with a warm piece of French Bread.
- Enjoy.
- Note- You can use ovenproof soup bowls instead of microwave bowls.
- Place bowls in an oven at 350 degrees temperature and heat for 5-7 minutes in order to melt the cheese.
- Or use a salamander broiler to melt the cheese and with the cheese slightly browned in spots.
Nutrition Facts : Calories 932.4, Fat 34.5, SaturatedFat 12.1, Cholesterol 83.7, Sodium 2381.3, Carbohydrate 109.3, Fiber 8.1, Sugar 12.8, Protein 46.4
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