Sweet Onion Soup Recipes

Steps:

• In a Dutch oven or large kettle, melt butter. Add olive oil and onions. Cover and cook over low heat until onions are soft, about 30 minutes, stirring occasionally. Stir in the beef broth, water, cider or juice, bay leaf, thyme, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Discard bay leaf., Meanwhile, arrange bread on a broiler pan; broil until each side is golden brown. Ladle soup into individual ovenproof soup bowls. Float a slice of bread in each bowl and sprinkle with Swiss cheese and top with Parmesan cheese. Broil until cheese is melted and bubbly. Serve immediately.

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.

Steps:

• In a large soup pot over medium heat, melt butter; add onions and sauté for 7-10 minutes, stirring often, or until onions start to brown. Scrape browned pieces from bottom; stir.
• Reduce heat and add flour; stir briskly to dissolve.
• Add broth, wine, pepper, paprika, and basil; stir well and bring to a simmer. Continue to simmer for 20-25 minutes, stirring occasionally, until onions are tender.
• Stir in cream (or milk); heat through. Salt to taste; if needed.
• Serve garnished with chopped parsley (optional).

Steps:

• Peel onions and slice 1/8 inch thick.
• Melt butter in a large pot. Add onions and garlic; saute, uncovered, over low heat, stirring occasionally, until onions are soft.
• Stir in salt, pepper, paprika, worcestershire and bay leafs.
• Pour in wine and all but one can of broth. Increase heat and bring to a boil.
• Mix flour in remaining 1 can broth.
• Stir into boiling soup.
• Reduce heat and simmer for at least 1-2 hours.
• Serve with Fench bread and cheddar cheese (if desired) to top.

Steps:

• In a large soup pot, saute the onions and rosemary in the butter over low-med heat until soft. Do NOT allow them to brown.
• Add the chicken broth, salt, white pepper, and diced potatoes. Bring to a soft boil.
• Reduce heat and simmer over low-med heat for about 20 minutes or until potatoes are very soft.
• Use a hand blender, or regular blender and puree until there are almost noe chunks left. I like a little chunks for texture.
• Return to low heat and stir in the FF half and half until you're pleased with the thickness.
• Serve and garnish with the fresh parmesan cheese and the chopped chives.

Steps:

• Heat olive oil in a Dutch oven over medium-high heat.
• Add onions to pan; saute for 5 minutes or until tender.
• Stir in sugar, pepper, and salt.
• Reduce heat to medium; cook 20 minutes, stirring frequently.
• Increase heat to medium-high, and saute for 5 minutes or until onions are golden brown.
• Stir in wine, and cook 1 minute.
• Add brothe and thyme; bring to a boil.
• Cover, reduce heat, and simmer for 2 hours.
• Preheat broiler to low.
• Plave bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
• Place 8 ovenproof bowls on a jelly-roll pan.
• Ladle 1 cup soup into each bowl.
• Divide bread evenly among bowls and top with 1 slice cheese each.
• Broil 3 minutes or until cheese begins to brown.