Roasted French Onion Soup Recipes

ROASTED FRENCH ONION SOUP

Roasted French Onion Soup image

An awesome, full of flavour, vegetarian soup! Roasting the onions adds a rich flavour. Recipe modified 13-Apr-09 I realized after Tea Jenny's review that I messed up the ingredients and forgot the thyme, the wine said 1 tbsp instead of 1 cup, and the soy sauce was missing completely - no doubt it didn't turn out well! The recipe has been adjusted and is now correct.

Provided by Katzen

Categories Onions

Time 2h20m

Yield 10 cups, 12 serving(s)

Number Of Ingredients 21

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped coarsely
12 garlic cloves, cloves separated, but unpeeled, just smashed
12 cups water
2 -3 carrots, peeled and chopped
1 large potato, chopped
2 -3 celery ribs, chopped
2 portabella mushrooms, chopped
2 bay leaves
1/4 teaspoon whole black peppercorn
1/2 teaspoon salt
6 whole cloves
4 -5 large Spanish onions
12 garlic cloves, crushed
1 teaspoon salt
2 tablespoons olive oil
4 bay leaves
1 teaspoon dried thyme
1 cup dry white wine
2 tablespoons soy sauce
salt & freshly ground black pepper

Steps:

In a large soup pot, heat vegetable oil. Add onions and garlic and sautee until lightly browned, 8-10 minutes Add all ingredients up to and including cloves, cover, bring to a boil. Lower heat and simmer for about 50 minutes, until vegetables are very soft. Strain through colander or sieve.
Preheat oven to 375°F
In two shallow nonreactive baking pans large enough to accommodate all of the onions, combine onions, garlic, salt, olive oil, bay leaves, and thyme. Roast for 45 to 50 minutes, stirring every 15 minutes, until the onions have softened and lightly browned (cover with foil if getting too brown). Remove from oven, add wine to the baking pans, and stir well to deglaze.
Add the onions and soy sauce to the stock. Cover and bring to a boil; lower heat and simmer for 30-50 minutes. Discard bay leaves and add salt and pepper to taste.

ROASTED ONION SOUP WITH GOAT'S CHEESE TOASTS

Roasted onion soup with goat's cheese toasts image

Roasting the onions gives the soup a rich caramelised flavour that really hits the spot on a chilly day

Provided by Mary Cadogan

Categories Dinner, Lunch, Main course, Soup, Starter

Time 1h25m

Number Of Ingredients 8

Ingredients

800g yellow or white onions , sliced
4 tbsp olive oil
1l vegetable stock
1 tbsp wholegrain mustard
1 tsp Marmite
handful parsley , roughly chopped
8 thick slices bread
100g soft vegetarian goat's cheese , cubed

Steps:

Heat oven to 200C/180C fan/gas 6. Put the onions in a roasting tin with the oil, salt and pepper. Give it a good stir, then roast for 45 mins, stirring halfway through, until the onions are tinged brown, but not burnt.
Tip the onions into a large pan with the stock, mustard and Marmite. Bring to the boil and simmer for 15 mins, then stir in the parsley. Toast 4 of the bread slices then scatter on the cheese. Ladle the soup into bowls, pop a toast into each and serve with the extra slices of bread on the side.

Nutrition Facts : Calories 454 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2.33 milligram of sodium

ROASTED FRENCH ONION - ONION

Roasted French Onion - Onion image

My mother gave me this recipe. She states she saw it on a cooking show. I decided to give it a try and fell in love with it. I love onions any way -- roasted, carmelized and even fresh. I am giving her credit and putting it here for others to enjoy!

Provided by AzureLynn

Categories Onions

Time 1h10m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1 large fresh onion
2 -3 teaspoons beef bouillon granules
2 tablespoons butter or 2 tablespoons margarine
1 ounce mozzarella cheese or 1 ounce swiss cheese

Steps:

Cut the ends off the onion, just enough that it will rest flat on its root end.
Peel off outer dry layers.
Cut into wedges leaving the root end intact.
Place on a square of heavy foil.
Top with boullion and butter.
Wrap securely, be sure that you do not poke holes in the foil-- you want the juices to stay in there with the onion.
Bake at 350 for 45 min to 1 hour.
Remove from foil into a serving bowl and top with cheese while HOT.
Enjoy with a piece of crusty french bread.

Nutrition Facts : Calories 366.2, Fat 30.7, SaturatedFat 19.5, Cholesterol 80.6, Sodium 423.6, Carbohydrate 15.8, Fiber 2.1, Sugar 6.6, Protein 8.9

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