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.
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.
FRENCH ONION SOUP VII
Beautiful French onion soup. Good for a cold evening or after a late night as a midnight snack. Alternatively, grill the bread and cheese first, and serve in soup or on the side. This keeps well; in fact, it gets better with time. Enjoy and experiment!
Provided by Zabocka
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a large pot over medium heat. Saute onions until deep brown, about 20 minutes. Stir in broth and wine, using a wooden spoon to scrape the bottom of the pot. Season with salt and pepper. Cook until heated through.
- Preheat oven on broiler setting. Ladle soup into heatproof serving bowls. Top each bowl with a slice of bread, and sprinkle with cheese. Place under a hot broiler until cheese is melted and slightly browned.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 29.4 g, Cholesterol 44.4 mg, Fat 14.6 g, Fiber 3.1 g, Protein 13.7 g, SaturatedFat 8.8 g, Sodium 699.3 mg, Sugar 10.4 g
YUMMY FRENCH ONION SOUP
Simple,Simple,simple that's all I can say. The soup crocks come out 2 times a year.(Thanksgiving and Christmas) It is worth the wait!
Provided by grannyginger450
Categories Clear Soup
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Thinly slice onions(rings).
- In 3 quart pot, melt butter.
- saute onions until translucent.
- add cans of broth and teriaki sauce.
- bring to boil,simmer for 45 minutes.
- Fill crock with hot soup, float a 1 inch slice of French bread, put 1 slice of each, swiss, provolone and munster cheese. (optional any cheese will do) put in a 400 degree oven until cheese is melted and soup is bubbly.
Nutrition Facts : Calories 401.4, Fat 15.9, SaturatedFat 7.9, Cholesterol 34.4, Sodium 2479.3, Carbohydrate 48.7, Fiber 3.3, Sugar 4.7, Protein 16.7
OH SO GOOD FRENCH ONION SOUP
Make and share this Oh so Good French Onion Soup recipe from Food.com.
Provided by quotFoodThe Way To
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a deep pot over medium to medium high heat.
- Work next to the stove to slice onions.
- Add oil and butter to the pot.
- Add onions to the pot as you slice them.
- When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme.
- Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored.
- Add bay leaf and sherry to the pot and deglaze the pan drippings.
- Add 6 cups stock and cover pot to bring soup to a quick boil.
- Arrange 4 crocks on a cookie sheet.
- Preheat broiler to high.
- Once soup reaches a boil, ladle into bowls.
- Float toasted bread on soup and cover each bowl with a mound of cheese.
- Sprinkle remaining fresh thyme on cheese and place cookie sheet with soups on it under hot broiler until cheese melts and bubbles.
Nutrition Facts : Calories 754.1, Fat 33.8, SaturatedFat 17.7, Cholesterol 89.5, Sodium 1843.5, Carbohydrate 54.4, Fiber 4.3, Sugar 8.6, Protein 31.6
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