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
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
SEDONA ORCHARDS' FRENCH ONION SOUP
This is classic French Onion soup with a twist. The recipe comes from the Orchard's restaurant in Sedona, Arizona. It's a big recipe but obviously can be cut down.
Provided by Galley Wench
Categories Clear Soup
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, saute onions in butter until brown.
- Set aside.
- In a small saucepan over medium heat, combine the brown sugar and white wine. Stir constantly until mixture is reduced by about 80 percent. Watch carefully that it doesn't turn to caramel!
- Add reduction to large pan with beef consomme.
- Bring to a boil and stir in the sauted onions, salt and pepper.
- Simmer for 30 minutes.
- For maximum flavor, this soup is better if you immediately cool and then reheat just before serving.
- To serve, spoon 6 to 8 ounes of soup in an ovenproof bowl, place a slice of sourdough bread over the soup and sliced swiss cheese over the bread.
- Place under broiler until the cheese is melted.
- Serve immediately.
Nutrition Facts : Calories 475.3, Fat 14.9, SaturatedFat 9, Cholesterol 41, Sodium 2279.7, Carbohydrate 62.7, Fiber 4.5, Sugar 16, Protein 23.3
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
FRENCH ONION SOUP
French comfort food - perfect for the cold weather. This is my favourite onion soup recipe because it's EASY!
Provided by evelynathens
Categories Cheese
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter with oil in large saucepan over medium heat.
- Add onions, garlic and sugar and cook until lightly-coloured, stirring occasionally, about 6-7 minutes.
- Add wine and bring to a boil.
- Cook 5 minutes.
- Add stock and bring to simmer.
- Simmer uncovered for 1 ½ hours.
- Season to taste.
- (can be prepared 1 day ahead) Preheat broiler.
- Ladle soup into 6 ovenproof bowls.
- Top with 2 slices of toasted bread each, sprinkle with 1/3 cup Swiss cheese each, sprinkle with ½ tsp Parmesan cheese each.
- Broil until cheese melts.
- Serve immediately.
Nutrition Facts : Calories 786, Fat 27.6, SaturatedFat 11.4, Cholesterol 44, Sodium 1682.1, Carbohydrate 94.5, Fiber 7, Sugar 12, Protein 26.3
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