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.
FAVORITE FRENCH ONION SOUP
I love French onion soup so I came up with this rich recipe that's easy enough to whip up on a work night or serve as an elegant first course. -Jennifer Miller, Smyrna, Tennessee
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the onions, sugar, thyme, herbes de provence, salt and pepper in oil; cook over medium heat for 15-20 minutes or until lightly browned, stirring frequently., Add sherry and wine, stirring to loosen browned bits from pan. Gradually stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally., Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes on each side or until lightly browned., Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with cheese. Place bowls on a baking sheet. Broil 2-3 minutes longer or until cheese is golden.
Nutrition Facts : Calories 309 calories, Fat 19g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 1065mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 14g protein.
OUR FAVORITE FRENCH ONION SOUP
Buy the best beef broth you can, or better yet, make your own for a rich, full-flavored soup. And if you don't have ovenproof bowls or ramekins for the soup, don't worry-you can just top your soup with melty cheese toasts.
Provided by Rhoda Boone
Categories Soup/Stew Onion Kid-Friendly Lunch Peanut Free Tree Nut Free Soy Free Frankenrecipe Small Plates
Yield Serves 4 as a main (or 6 as an appetizer)
Number Of Ingredients 16
Steps:
- In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
- Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
- Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
- Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
- Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)
MY FAVORITE FRENCH ONION SOUP
Make and share this My Favorite French Onion Soup recipe from Food.com.
Provided by loveleesmile
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To prepare the soup and toast:.
- Place a heavy based large pot over a moderate heat. Drizzle the olive oil into the hot pot and add the onions.
- Cook the onions for 1 hour or until they are golden, stirring often. Once the onions become very soft they will begin to stick to the bottom of the pot and turn a caramel brown color. As this occurs, scrape the browned onions from the bottom of the pot and stir them into the remaining onion mixture.
- Add the garlic, thyme and bay leaf to the onions and cook for 5 minutes or until the garlic softens. Add the red wine and sherry and stir to scrape up any browned bits on the bottom of the pan. Simmer for 5 minutes or until the liquids reduce by half.
- Add the stock and bring the soup to a gentle simmer, skimming any foam that rises to the top, if necessary. Season the soup lightly with salt and pepper. Add just a bit of salt and pepper here, but not too much since the soup will reduce as it simmers and the flavors will become more concentrated.
- Allow the soup to simmer uncovered for 25 minutes. Season the soup to taste with salt and pepper. Meanwhile, preheat the broiler on high. Arrange the sourdough bread slices on a baking sheet and broil for 2 minutes or until golden brown on top.
- Divide the soup among 6 high sided ovenproof serving bowls. Place the bowls of soup on a heavy baking sheet. Place one bread slice, toasted side down, on top of each bowl of soup.
- Divide the cheese among the soup bowls and sprinkle with parsley. Place the soup bowls under the broiler for about 3 minutes or until the cheese melts and is golden brown. Remove from the broiler and serve.
Nutrition Facts : Calories 510.3, Fat 15.7, SaturatedFat 6.7, Cholesterol 31.2, Sodium 1625.2, Carbohydrate 50.5, Fiber 3.5, Sugar 7.3, Protein 21.1
DAD'S FAVORITE FRENCH ONION SOUP
Make and share this Dad's Favorite French Onion Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a big saucepan, melt the butter; add the onions, salt and pepper, and mustard.
- Saute over low heat, stirring occasionally, until onions are browned (20-30 minutes).
- Add the flour and stir until smooth.
- Add the stock and wine; stir constantly until mixture comes to a boil.
- Lower the heat and simmer, covered, for 30 minutes.
- Note: can be made in the crock-pot and cooked on LOW all day after the ingredients are browned.
- To serve: place French bread slices in oven-proof bowls, add cheeses over the bread.
- Pour soup over the bread and place bowls under the broiler until the cheese melts.
- Note: I put the bowls on a baking sheet then place them in the oven under the broiler.
Nutrition Facts : Calories 145.5, Fat 8.2, SaturatedFat 5.1, Cholesterol 20.4, Sodium 667.8, Carbohydrate 8.9, Fiber 1.3, Sugar 3.6, Protein 2.9
FRENCH ONION SOUP (MY FAVORITE)
A slightly sweeter, stronger flavored French Onion Soup recipe than most I've seen published. It's not diet food, but it sure is delicious! A mix of different onions also adds to the flavor. I've tweaked it over the years, and this is what I have found to be my favorite. I make it at least twice a month. It's an easily modifiable recipe to suit your taste, but seriously, I can't live without the molasses - it gives it a real depth.
Provided by djlynnoleum
Categories Onions
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a stock pan.
- Add onion, cover and sweat for 10 minutes.
- Add sugar and molasses and stir well. Cover and continue cooking for 20 minutes.
- Add flour and stir well to evenly distribute and avoid flour lumps, this will take a minute or two ( I add the flour a bit at a time to stop it from clumping).
- Add beef broth, wine (if using), Worcestershire and pepper. Cover and simmer for one hour, stirring occasionally.
- Put a layer of cheese on a baguette slice for each bowl of soup you will be serving. Bake in a 400°F oven until cheese has melted and starts to slightly brown.
- Place baguette slice in bowls and ladle soup over.
- Enjoy, I personally add more black pepper when I eat this.
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MY FAVORITE FRENCH ONION SOUP - BAKER BY NATURE
From bakerbynature.com
5/5 (1)Category DinnerCuisine FrenchTotal Time 1 hr 31 mins
- In a large, heavy bottomed pot melt the butter over low heat. Add the onions, thyme, crushed red pepper flakes, and salt; cook, stirring occasionally, until the onions are deep amber in color and very soft, about 45 minutes. Add the flour and cook for 1 to 2 minutes, then add the wine; increase the heat and let the wine simmer for 2 to 3 minutes, stirring constantly. Add the beef stock and bring soup to a boil, then reduce to a simmer and cook for another 45 minutes.
- Preheat oven to broil. Arrange a rack in the middle of the oven. Arrange the baguette slices on a baking sheet and place in the oven for 2 minutes, or until toasted. Keep a close eye here so they don't burn!
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