FRENCH ONION SOUP
This classic French onion soup topped with melted gruyère and parmesan is the epitome of rustic comfort food.
Provided by Jennifer Segal
Categories Soups
Yield 4 to 6
Number Of Ingredients 16
Steps:
- In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions only occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking.
- Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
- Add the flour and cook, stirring constantly, for one minute.
- Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes.
- While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
- When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. If it's not quite sweet enough, add ¼ teaspoon sugar.
- Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks (be sure the soup is very hot as it won't warm up much in the oven). Top each crock with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère and then Parmigianno Reggiano. Slide the crocks into the oven and broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool for a few minutes before serving. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to broiler to melt, about 2 minutes more. Divide the soup among bowls and top each serving with two cheese toasts.)
- Make-Ahead Instructions: The soup can be made and refrigerated up to 3 days ahead (without toasts or cheese), or up to 3 months ahead and frozen. Toasts can be made (without the cheese) and kept sealed at room temperature for up to 3 days.
Nutrition Facts : Calories 642, Fat 31 g, Carbohydrate 53 g, Protein 31 g, SaturatedFat 17 g, Sugar 19 g, Fiber 4 g, Sodium 1,697 mg, Cholesterol 82 mg
FRENCH ONION SOUP BURGERS
Let's be honest, everyone orders French onion soup for the gooey cheese topping and most of all the crunchy, crispy edges where the cheese browns and gets extra delicious. I intentionally drape a big piece of cheese over this burger so it melts on to the pan and caramelizes. You are welcome!
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons of the butter in a large saute pan over medium heat. Add the bacon and cook until some of the fat has rendered and the bacon is just starting to crisp, about 2 minutes. Reduce the heat to medium low and add the onion, thyme, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the bacon is very crisp and the onions are deep golden brown and caramelized, about 15 minutes. If the pan is getting too dark, add 2 tablespoons of water and scrape the brown bits from the bottom of the pan; continue to cook until all the water has evaporated.
- Meanwhile, stir together the mayonnaise, whole-grain mustard and Dijon in a small bowl. Spread the remaining 2 tablespoons butter on the inside of each bun. Shape the ground beef into four 6-ounce patties, each about 1/2 inch thick. Use your thumb to make a deep depression in the center of each patty. Season both sides generously with salt and pepper.
- Heat a griddle (preferably cast-iron) over medium-high heat and grease with some butter. Place the buttered buns on the griddle and cook until lightly toasted, about 1 minute. Move to a cutting board. Place the burgers on the griddle and cook, undisturbed, until the bottoms are well browned, 3 to 4 minutes. Flip the burgers and top with 1/2 cup of cheese each. It is ok if it spills over -- it will get crispy that way. Cover with a large heat-proof bowl and continue to cook until the cheese is completely melted and starting to crisp on the griddle, about 2 minutes. Uncover and continue to cook until the edges of the cheese are crispy, about 2 minutes. (This timing should result in medium-rare to medium burgers.) Transfer to the bottom buns.
- Top the burgers with the caramelized onions and bacon. Spread the Dijonnaise on each top bun, then sandwich together and serve.
FRENCH ONION SOUP
Our French onion soup is deliciously rich and easy to make at home. This savoury soup is perfect for using up a garden glut and great for dinner parties
Provided by Sara Buenfeld
Categories Lunch, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
- Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don't burn.
- Add the garlic cloves for the final few minutes of the onions' cooking time, then sprinkle in the plain flour and stir well.
- Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
- To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
- Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.
Nutrition Facts : Calories 618 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium
PATTY'S FRENCH ONION SOUP
Make and share this Patty's French Onion Soup recipe from Food.com.
Provided by chez patty
Categories < 4 Hours
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put butter in a large pot.
- add the onions and sauté till translucent.
- Add two tablespoons instant blending flour and stir well.
- Add 4 cans of beef bouillion, and 3 cans of water.
- Add 1-2 tsp black pepper.
- Simmer, without letting boil, (I usually make in the morning and let simmer most of the day).
- Taste test for strength of broth, you want it beefy-- add more bouillon if needed, and pepper if not peppery enough.
- Fill french onion soup bowls with the soup.
- Top with a Rusk, then grated mozzarella and parmesan.
- Bake in hot oven 400 degrees till cheese is golden and bubbly.
- You can brown up the cheese with the broiler if needed.
- This makes quite a bit, but it stores in the fridge and can be re heated.
- It will look yucky when you go to reheat as the butter comes to top and hardens-- but once heated is fine.
- Enjoy!
More about "pattys french onion soup recipes"
FRENCH ONION SOUP (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (216)Total Time 1 hr 20 minsCategory Appetizers
- With the rack in the middle position, preheat the oven to broil. Place 4 ovenproof bowls on a baking sheet.
HOW TO MAKE THE BEST FRENCH ONION SOUP EVER | EPICURIOUS
From epicurious.com
Author Rhoda BooneEstimated Reading Time 4 mins
THE BEST FRENCH ONION BURGER RECIPE - PLAYS WELL WITH …
From playswellwithbutter.com
JULIA CHILD’S FRENCH ONION SOUP - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
FRENCH ONION SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
FRENCH ONION SOUP (SOUPE à L'OIGNON GRATINéE) RECIPE
From seriouseats.com
FRENCH ONION SOUP | RECIPETIN EATS
From recipetineats.com
FRENCH ONION BURGERS - CAMPBELL SOUP COMPANY
From campbells.com
FRENCH ONION SOUP PASTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY FRENCH ONION SOUP FLAVORED RISSOLES - STAY AT …
From stayathomemum.com.au
EASY MEALS THAT START WITH FRENCH ONION SOUP MIX
From allrecipes.com
Estimated Reading Time 3 mins
{BEST EVER} FRENCH ONION SOUP - BELLY FULL
From bellyfull.net
LIPTON ONION SOUP BURGER RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
FRENCH ONION SOUP STUFFED PATTY MELTS RECIPE - PEOPLE.COM
From people.com
FRENCH ONION SOUP SALISBURY STEAK - BOWL ME OVER
From bowl-me-over.com
SLOW COOKER FRENCH ONION SOUP - SPEND WITH PENNIES
From spendwithpennies.com
CROCKPOT FRENCH ONION CHICKEN - PLAIN CHICKEN
From plainchicken.com
EASY GUINNESS IRISH SOUP - THE SEASONED MOM
From theseasonedmom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love