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.
CLASSIC FRENCH ONION SOUP
Steps:
- Melt the butter together with the olive oil in a Dutch oven over medium heat, then add the white and red onions, leeks, garlic, bay leaves, thyme and salt and pepper to taste, and cook, covered, stirring occasionally, until all the onions are caramelized, about 30 minutes.
- Add the sherry and cook until reduced by half, 10 to 15 minutes. Discard the bay leaves and thyme sprigs. Add the beef stock, bring to a simmer and cook 15 minutes. Taste and adjust the salt and pepper as desired.
- Preheat the broiler. Add the baguette toasts to each soup bowl and ladle soup over the top (they will rise to the top). Top each toast with the cheese and broil until the cheese browns, about 30 seconds.
HEARTY FRENCH ONION SOUP RECIPE
Perfect any fall meal with a classic soup, and cook our Hearty French Onion Soup Recipe. Requiring minimal prep work, our Hearty French Onion Soup recipe features a zesty secret ingredient sure to impress!
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Heat butter and oil in large saucepan on medium heat. Add onions; cook 20 min. or until golden brown, stirring frequently.
- Add broth and A.1.; stir. Bring to boil; simmer on medium-low heat 5 min.
- Heat broiler. Ladle soup into 6 ovenproof bowls; top with croutons and cheese. Broil 2 to 3 min. or until cheese is melted.
Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
CLASSIC ONION SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees F.
- Melt butter in a large saucepan over low heat, add onions and cook slowly, stirring occasionally, until onions are golden and tender, about 20 minutes. Add vegetable stock, salt and pepper to taste, and simmer for about 15 minutes. Stir in dry sherry or cognac.
- Rub garlic clove on each piece sliced bread and toast on a baking sheet until both sides are golden.
- Place bread in a casserole or in 6 individual ovenproof, bowls and ladle onion soup over top. Top with a mixture of Gruyere and Parmesan and place casserole or individual bowls under the broiler and to melt cheese and slightly brown top.
CLASSIC FRENCH ONION SOUP FROM KRAFT
When French onion soup is made slowly and carefully, the onions caramelize to a deep mahogany colour. The soup has a superb flavour and is a perfect winter dish.
Provided by Allrecipes Member
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until tender. Reduce heat to medium-low; cook 30 min. or until onions are golden brown, stirring occasionally and adding thyme for the last 5 min.
- Stir in sherry; cook on medium-high heat 5 min. or until sherry is reduced by half. Add beef broth; bring just to boil. Cover; simmer on medium heat 20 min.
- Heat broiler. Ladle soup into 6 ovenproof bowls; top with baguette slices and cheese. Broil 3 to 5 min. or until cheese is bubbly and golden brown.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 20.8 g, Cholesterol 27 mg, Fat 17.6 g, Fiber 1.8 g, Protein 14.2 g, SaturatedFat 7.8 g, Sodium 466.8 mg, Sugar 4.7 g
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