FIVE-ONION SOUP
French Onion Soup is one of my favorite foods. This is a recipe I have made time and time again since 1994. It is one of the best Onion Soup recipes I have ever tried..homemade or from a restaurant!
Provided by Cook4_6
Categories Onions
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Melt 1/4 cup butter in heavy large Dutch oven over medium-high heat.
- Add shallots, all onions and leek; saute until golden, about 15 minutes.
- Add 1 T. garlic and cloves; saute 1 minute.
- Stir in broth and Sherry, bring to boil.
- Reduce heat to medium-low, cover and simmer 30 minutes.
- Preheat broiler.
- Combine 2 T. melted butter and 1 t. garlic in a small bowl.
- Place bread on baking sheet and brush with half of garlic butter.
- Broil bread until lightly toasted; about 2 minutes. Turn over and repeat this step.
- Sprinkle bread with parmesan cheese.
- Preheat oven to 500 degrees.
- Ladle soup into oven safe bowls.
- Top each bowl with 1 toasted bread slice, 1 slice of swiss and 1 slice of mozzarella.
- Bake until soup is hot and cheese melts; about 10 minutes.
RESTAURANT-STYLE FRENCH ONION SOUP
Classic French onion soup, similar to one you can get in a restaurant. Made with wine and sherry to bring out the beef flavor of the broth. Two different cheeses top it off to give it that bubbly, browned, and stretchy topping.
Provided by Jenny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
- Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
- Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.
- Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
- Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
- Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.
Nutrition Facts : Calories 792.4 calories, Carbohydrate 77.2 g, Cholesterol 86.3 mg, Fat 37.7 g, Fiber 7.2 g, Protein 31.3 g, SaturatedFat 21.1 g, Sodium 2169.7 mg, Sugar 15.6 g
SPICY STEAK HOUSE SOUP
Think "steak dinner in a bowl," suggests Lisa Renshaw from Kansas City, Missouri. Her rich, hefty soup makes great cold-weather fare and packs a chili-powder nip of its own!
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick saucepan, saute the beef, onion and salt in oil for 4-5 minutes or until meat is no longer pink. Stir in the potatoes, broth, steak sauce, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until potatoes are tender. Garnish with parsley.
Nutrition Facts : Calories 281 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 1120mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
CREAMY 5 ONION SOUP
This was created after trying a number of different types of onion soup recipes. It makes a large pot of a very satisfying comfort food. Goes great with grilled cheese, or just a good loaf of crusty bread.
Provided by Desert Canuck
Categories Onions
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter over medium high heat in a dutch oven. Fry the bacon until crispy. Remove with a slotted spoon to paper towel and set aside.
- To the bacon drippings add the yellow, red, and white onions, shallots, thyme, bay leaf, salt and pepper. Saute, stirring often, until the onions begin to caramelize (at least 15 minutes).
- Add the leeks and continue to cook for 5 minutes.
- Sprinkle on the flour, and stir gently until all the flour is incorporated. Continue cooking, stirring often, until the flour has begun to cook (at least 5 minutes).
- Add the Chicken stock and taste to adjust seasonings. Bring to a boil, scraping up any browned bits off the bottom. Once boiling, reduce the heat to low and simmer, partly covered, for 45 minutes, stirring occasionally.
- Remove the bay leaf and use a submersible blender to puree the soup. Add the cream, taste to adjust seasonings, and simmer for an additional 10 minutes.
- Ladle into individual bowls, sprinkled with some of the reserved bacon.
Nutrition Facts : Calories 378, Fat 24.7, SaturatedFat 12, Cholesterol 67.2, Sodium 527.9, Carbohydrate 29.5, Fiber 2.3, Sugar 9.9, Protein 10.8
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