Bread And Onion Soup Recipes

OLD-FASHIONED ONION SOUP

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.

BREAD AND ONION SOUP

Steps:

• Heat the fat in a large saucepan until hot but not smoking and add the onions. Saute the onions over medium to low heat for 30 minutes, stirring occasionally to release the dark, caramelized juices from the bottom of the pan.
• When the onions are dark brown, stir in the garlic, salt and pepper and add the water. Mix well to release all the crusty particles in the bottom of the pan. Bring the mixture to a boil, and boil gently, uncovered, for 10 minutes. You should end up with 11 to 12 cups of broth.
• Meanwhile, toast the bread slices until brown and crusty, break them into pieces, and divide the pieces among six soup bowls. The recipe can be prepared ahead to this point.
• If forgoing the egg yolk enrichment, at serving time bring the soup to a boil, pour it over the toast pieces in each bowl and serve immediately.
• If you are adding the egg yolks, at serving time place the yolks in a mixing bowl and whisk in one ladle of the hot soup. Then add another ladle of soup, whisk it in, and stir the yolk mixture into the remainder of the soup in the saucepan. Mix well and pour the hot soup over the toast in each bowl. Serve immediately.

CHEESY FRENCH BREAD ONION SOUP

Steps:

• In large Dutch oven over medium heat, melt butter.
• Add onions and sugar.
• Cover and cook, stirring occasionally, 30 minutes or until onions are tender but not colored.
• Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN.
• Stir in flour until well blended.
• Gradually add wine; cook, stirring constantly, until mixture boils and thickens.
• Stir in beef broth and pepper; bring to boil.
• Reduce heat to low.
• Cover and simmer 15 minutes.
• Ladle soup into 6, 1-1/2 cup oven proof bowls.
• Top each with bread slice; sprinkle with swiss cheese and parmesan cheeses and paprika.
• Place bowls on jelly roll pan.
• Broil until cheese melts and bubbles.

ONION SOUP BREAD

Steps:

• Preheat your oven to 180 degrees.
• Grease or spray a loaf tin.
• Sieve flour and salt into a mixing bowl.
• Stir in the soup mix and 1 cup of grated cheese.
• Pour the buttermilk in and mix until a sticky dough is formed.
• Transfer to the greased loaf tin.
• Top with grated cheese.
• Bake for 50mins to 1 hour or until a skewer inserted comes out clean.

ONION SOUP MIX BREAD

Steps:

• This is a easy blender recipe, so get out that trusty blender!
• Combine into blender the sugar, milk, onion soup mix, and butter.
• Blend together for a few seconds.
• Soften the yeast in the warm water.
• Add into blender while still warm.
• Mix for a few seconds.
• Pour mixture into a bowl.
• Combine the flour with the mixture, mix well.
• Cover the bowl and let rise in a warm place for 45 minutes.
• Stir the batter down, beating very well.
• Pour into a greased 1 1/2-quart casserole dish.
• Let the dough rise until doubled in size.
• Bbake at 375°F for a hour.

RICH AND SIMPLE FRENCH ONION SOUP

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.

ONION SOUP WITH HERBY GARLIC CHEESE BREAD

Steps:

• Melt 1 tbsp of the butter in a medium saucepan. Add the onions, stir well, then cover and gently cook, stirring occasionally, for about 15 mins - they should be really soft but not browned. Add half the garlic, increase the heat and cook for 5 mins more, adding a splash of stock if the onions start to stick - they should brown a little now.
• Stir in the flour and chutney, and cook for 1-2 mins, then pour over most of the stock and simmer while you make the garlic bread. Mix the rest of the butter and garlic with half the parsley. Season.
• Heat oven to 200C/180C fan/gas 6. Cut each baguette into about 6 slices, but don't go all the way through. Add a little of the butter mixture and some mozzarella into each cut, then push back together to seal. Wrap in a double layer of foil. Bake for 10-15 mins, until the butter is melted. Season the soup, adding remaining stock if required. Serve with garlic bread.