THE BEST FRENCH ONION SOUP
This traditional French Onion Soup recipe has a rich, decadent broth loaded with caramelized onions and topped with everyone's favorite part: the toasted bread and melty cheese.
Provided by Heidi
Categories Soup
Time 2h30m
Number Of Ingredients 14
Steps:
- In a large stock pot or dutch oven, melt the butter and canola oil together over high heat and add the onions. Sauté, stirring occasionally until they start to caramelize, about 15 minutes. Reduce the heat to medium high and continue to sauté until the onions are a deep brown color, about 1 hour.
- Deglaze with the sherry and red wine and cook until the liquid is nearly evaporated.
- Stir in the tomato paste and garlic purée. Add the bouquet garni, chicken stock, and beef base and bring to a simmer and cook for 45 minutes.
- Skim the butter fat/foamy liquid from the top, and discard. Taste for seasoning and add salt or pepper as desired. Remove the bouquet garni.
- Ladle the soup into oven-safe bowls and top with 2-3 slices of the baguette, then top with a slice of provolone cheese and grated gruyere if desired. Place the bowls on a baking sheet and broil for 3-4 minutes or until the cheese is melted. Garnish with fresh thyme leaves and serve.
Nutrition Facts : Calories 622 kcal, Carbohydrate 61 g, Protein 21 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 58 mg, Sodium 1014 mg, Fiber 7 g, Sugar 20 g, ServingSize 1 serving
THREE-CHEESE FRENCH ONION SOUP
This satisfying soup is fantastic any autumn or winter day. The blend of Swiss, Parmesan and mozzarella gives it a richness onion soup lovers will enjoy. -Gina Berry, Chanhassen, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onions in butter until tender. Add the broth, water, soup mix, pepper, Worcestershire sauce and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes., Meanwhile, place bread slices on an ungreased baking sheet. Sprinkle with Swiss and mozzarella cheeses. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. , Ladle soup into serving bowls; top each with a toast slice. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 205 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 1120mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
THREE CHEESE FRENCH ONION SOUP RECIPE - (4.7/5)
Provided by á-759
Number Of Ingredients 7
Steps:
- In a large saucepan, cook onions in butter over low heat about 30 minutes, stirring occasionally. Add consomme and Worcestershire sauce. Heat to boiling. Reduce heat and cover and simmer about 30 minutes. Pour into crocks and top with bread slices and cheeses. Place under broiler and broil until cheeses just start to brown. Optional thinly sliced onions, breaded and deep fried can be used as a garnish. Serve but be careful with those hot cheeses at first!! ;)
RICH AND SIMPLE FRENCH ONION SOUP
We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.
Provided by Lori Levin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
- Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
- Heat the oven broiler.
- Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g
FRENCH THREE ONION SOUP
We took the best part of this classic soup, all the sweet caramelized onions, and left behind all the fat. By steaming the onions to get the caramelization started, you can eliminate the need for almost all the fat. A small sprinkling of a good cheese at the end goes a long way.
Provided by Food Network Kitchen
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the butter and oil together in a Dutch oven over medium heat. Add the onions, shallots and leek, and season with salt and pepper, to taste. Stir to combine and cover. Cook, without stirring until the onions are soft and beginning to brown, about 10 to 15 minutes.
- Uncover, and continue to cook, stirring often, until the onions are a rich brown color and well caramelized, about 25 to 30 minutes. (If the onions begin to stick to the bottom of the pan or burn add about a 1 tablespoon water at a time.) Meanwhile, tie the reserved leek top with the thyme and rosemary using a piece of kitchen twine.
- Sprinkle the flour over the onions and cook, stirring, to cook out the raw flour taste, about 2 to 3 minutes. Stir in the broth and 2 cups water, scraping any browned bits from the bottom of the pan; add the herb bundle. Reduce the heat and simmer until thickened, 20 to 25 minutes. Stir in the Worcestershire and remove from the heat. Discard the herb bundle, stir in the sherry and season, to taste, with salt and pepper.
- Preheat the broiler. Divide the soup between 4 (16-ounce) oven proof bowls or ramekins and arrange them on a baking sheet. Top each bowl evenly with 2 baguette slices and top with the cheese. Put under the broiler until the cheese is melted and lightly browned, about 1 minute. Sprinkle with the chives and serve.
Nutrition Facts : Calories 317, Fat 10.5 grams, SaturatedFat 5 grams, Cholesterol 22 milligrams, Sodium 357 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 15 grams
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