FOUR-ONION SOUP
This mellow, rich-tasting onion soup is such a main-stay for our family that I felt compelled to share the recipe. Topped with toasted French bread and melted cheese, it's special to serve. -Margaret Adams, Pacific Grove, California
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Slice all onions and leek 1/4 in. thick. In a large saucepan over medium-low heat, saute onions and garlic in butter until tender and golden, about 15 minutes, stirring occasionally. Add broth, consomme, Worcestershire sauce and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Sprinkle 1 tablespoon of Swiss cheese in the bottom of 6 ovenproof 8-oz. bowls. Ladle hot soup into bowls. Top each with a slice of bread. Sprinkle with remaining Swiss cheese and Parmesan cheese if desired. , Broil 6-8 in. from the heat until cheese melts. Serve immediately.
Nutrition Facts : Calories 197 calories, Fat 10g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 783mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.
THE BEST FRENCH ONION SOUP
This traditional French Onion Soup recipe has a rich, decadent broth loaded with caramelized onions and topped with everyone's favorite part: the toasted bread and melty cheese.
Provided by Heidi
Categories Soup
Time 2h30m
Number Of Ingredients 14
Steps:
- In a large stock pot or dutch oven, melt the butter and canola oil together over high heat and add the onions. Sauté, stirring occasionally until they start to caramelize, about 15 minutes. Reduce the heat to medium high and continue to sauté until the onions are a deep brown color, about 1 hour.
- Deglaze with the sherry and red wine and cook until the liquid is nearly evaporated.
- Stir in the tomato paste and garlic purée. Add the bouquet garni, chicken stock, and beef base and bring to a simmer and cook for 45 minutes.
- Skim the butter fat/foamy liquid from the top, and discard. Taste for seasoning and add salt or pepper as desired. Remove the bouquet garni.
- Ladle the soup into oven-safe bowls and top with 2-3 slices of the baguette, then top with a slice of provolone cheese and grated gruyere if desired. Place the bowls on a baking sheet and broil for 3-4 minutes or until the cheese is melted. Garnish with fresh thyme leaves and serve.
Nutrition Facts : Calories 622 kcal, Carbohydrate 61 g, Protein 21 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 58 mg, Sodium 1014 mg, Fiber 7 g, Sugar 20 g, ServingSize 1 serving
FRENCH ONION SOUP RECIPE
A classic French bistro soup made with caramelized onions, beef broth, French bread croutons, and melted cheese.
Provided by Beeta @ Mon Petit Four
Categories Soup
Time 1h30m
Number Of Ingredients 10
Steps:
- Melt butter with oil over low heat in a dutch oven or large pot. Add the onion slices into the pot and cover for 15 minutes.
- Slice your bread into 1/2 inch slices and toast them. Temporarily set aside.
- Raise the stove heat slightly and stir in 1/2 tsp of salt and 1/8 tsp of sugar. Cook, uncovered, for another 40 to 45 minutes until onions have caramelized, stirring occasionally throughout the duration. Note: Do not rush this step as it is essential for developing the onion flavor.
- Sprinkle (1 1/2 tbsp) flour into the pot, stir, and cook for another 3 minutes. Slowly stream the broth into the pot, stirring as your pour. Season with a pinch of salt and pepper, to your taste. Just don't make the soup too salty if you're using a salty cheese like gruyere. Cook for another 20 minutes until simmering and hot. Preheat your oven to 350°F.
- Once the soup is ready, divide the soup among 4 oven-safe bowls. Place 4 or 5 baguette slices into each bowl. Then top each bowl with grated cheese (about 1/4 cup of grated cheese per bowl). Bake until cheese completely melts.
Nutrition Facts : Calories 453 calories, ServingSize 4 Servings
FOUR-CHEESE FRENCH ONION SOUP
This beef broth is slightly sweet...not too salty like so many other soups. Serve this as a first course on special occasions or as a meal by itself with a green salad.-Gail Van Osdell, St. Charles, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, melt butter with oil. Add the onions, salt and sugar; cook over medium heat for 15-20 minutes or until lightly browned, stirring frequently. , Sprinkle flour over onion mixture; stir until blended. Gradually stir in broth and wine. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes, stirring occasionally., Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 3-5 minutes on each side or until lightly browned; set aside. Combine the cheeses. , Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with cheese mixture. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden.
Nutrition Facts : Calories 388 calories, Fat 21g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 1293mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 3g fiber), Protein 15g protein.
FRENCH ONION SOUP IV
My husband brought this bachelor recipe with him when we got married. It is easy, a people pleaser, very filling, and can also create an elegant atmosphere for a special dinner.
Provided by JESSICADEZ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot over medium high heat, saute the onions in the butter or margarine for about 5 minutes, or until tender. Add the consomme, broth, water and wine. Reduce heat to low and simmer for 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- In individual oven-proof bowls, break up Swiss cheese slices and place one slice in the bottom of each bowl. Place one slice of bread on each slice of cheese. Ladle in the soup, place another slice of bread on top and cover with more Swiss cheese. Put bowls in the oven and allow cheese to melt on top.
Nutrition Facts : Calories 393.2 calories, Carbohydrate 23.6 g, Cholesterol 35.8 mg, Fat 19.3 g, Fiber 1 g, Protein 26 g, SaturatedFat 8.3 g, Sodium 8622.8 mg, Sugar 2.4 g
RICH AND SIMPLE FRENCH ONION SOUP
We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.
Provided by Lori Levin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g
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.
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