OLD-FASHIONED ONION SOUP
This is a very tasty soup and very easy to make!!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 4h15m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 254.6 calories, Carbohydrate 28.8 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 3.4 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 660 mg, Sugar 8.2 g
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
HEARTY ONION SOUP
A full-meal soup as delicious as the restaurant classic. And a great way to use your leftover pot roast or oven-roasted beef and not waste the drippings. Its a meal in a bowl but a green salad and some hearty bread are welcome additions if you want them.
Provided by 3KillerBs
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil and butter together in a pan large enough to hold the onions and broth.
- Saute onions very gently in half olive oil and half butter until soft and golden but do not allow them to brown.
- Add beef and vegetables. Heat through.
- Add dripping and stock. Bring to boil and simmer 10 minutes.
- Divide into oven-proof bowls. Float the stale bread on top.
- Cover with the cheese and broil until the cheese bubbles and browns.
Nutrition Facts : Calories 354.2, Fat 18.6, SaturatedFat 9.1, Cholesterol 68.7, Sodium 1080, Carbohydrate 18.5, Fiber 1.5, Sugar 3.6, Protein 27.2
HEARTY FRENCH ONION SOUP
I love this recipe because it meets all my requirements: FAST EASY & GOOD! So nice to come in on a cold day and whip this together in 15 or 20 minutes. My family loves it.
Provided by Sandy in Oklahoma
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat dressing in large saucepan on medium heat. Add onions; cook 10 minute or until golden brown, stirring frequently.
- Add broth, 2 soup cans water and Worcestershire sauce; stir. Bring to a boil. Reduce heat to medium-low; simmer 5 minute.
- Preheat broiler. Ladle soup evenly into 4 large ovenproof bowls. Top with croutons and cheese. Broil 2 to 3 minute or until cheese is melted.
Nutrition Facts : Calories 230.6, Fat 11.7, SaturatedFat 4.6, Cholesterol 24.2, Sodium 1609, Carbohydrate 20.8, Fiber 2.1, Sugar 7, Protein 12.1
HEARTY ONION SOUP GRATIN
There may be no better companion on a cold winter day thanthis comforting soup. The flavor depends on rich beef stock, so try making your own, or use best-quality store-bought stock. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over mediumheat. Cook onions untilsoft and translucent, about 8 minutes.Reduce heat to low. Addthyme, and cook, stirring occasionally,until onions are deepgolden brown, 35 to 40 minutes.Season with salt and pepper.
- Preheat broiler with rack about6 inches from heat source.Bring beef stock to a boil. Addcarrots and turnips. Reduceheat, and simmer, covered, untilvegetables are almost tender,about 5 minutes.
- Divide vegetables evenlyamong 4 ovenproof bowls usinga slotted spoon. Divide onionsamong bowls. Add 1 bay leaf toeach. Set bowls on a rimmedbaking sheet. Divide hot stockamong bowls.
- Top each with 1 slice of bread,then 2 slices of cheese. Broiluntil cheese is golden and bubbling,about 5 minutes. Transferto 4 serving bowls if desired.
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