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
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.
BEST EVER FRENCH ONION SOUP
Make and share this Best Ever French Onion Soup recipe from Food.com.
Provided by 2Bleu
Categories Clear Soup
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- SOUP: In dutch oven, melt butter over medium heat. Add onions and salt, cover and cook until softened, stirring occasionally about 15 minutes. Uncover and cook until caramelized, about 30 minutes more.
- Stir in flour; cook 2 minutes. Stir in remaining ingredients. Simmer, partially covered about 30 minutes. Remove bay leaf. Cool and refrigerate till next day.
- CROUTON BREAD SLICES: Preheat oven to 375°F Mix olive oil with garlic powder and brush both sides of bread slices with the oil mixture. Place on baking sheet and bake 12 minutes, turning once, until bread is slightly toasted. Set aside.
- TO SERVE: Preheat broiler. On stovetop, heat soup to a simmer. Ladle soup into 4 broiler safe bowls. Top with french bread slices and cheese. Place bowls on baking sheet and broil 4" from heat until cheese is bubbly. about 2 minutes. Garnish with fresh chopped parsley.
- PASTRY PUFF VARIATION: Preheat the oven to 400°F Roll out one sheet of puff pastry and sprinkle with half the Gruyere cheese, fold into 3 and roll out again. Cut out 4 lids. Divide the soup among ovenproof soup bowls. Sprinkle the remaining cheese on top of soup and cover with the pastry lids with a little egg wash seal. Bake the soup in the oven for 15 minutes or until the cheesy puff pastry is golden in colour and well risen.
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
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
FRENCH ONION SOUP
For a taste of the bistro, try Tyler Florence's ultimate French Onion Soup recipe, topped with nutty Gruy�re croutons.
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
- When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup in bowls and float several of the Gruyere croutons on top.
- Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
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.)
FRENCH ONION SOUP
This French onion soup recipe will knock your socks off! Made with the richest broth, perfect caramelized onions, and three types of cheese!
Provided by Amy
Categories Soup
Time 1h25m
Number Of Ingredients 18
Steps:
- In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes.
- Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy.
- Add in the garlic and cook until fragrant, about 1 minute.
- Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides.
- Add in the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf.
- Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.
- Remove and discard the herbs.
- Mix in vinegar and taste. Season with additional salt and pepper, if necessary.
- Reduce heat to low, cover to keep hot while you prepare the bread.
- Preheat oven broiler, with rack 6 inches from the heat source. Arrange bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes, flipping once, until well toasted on both sides. (NOTE: keep an eye on the bread the entire time to ensure it doesn't burn. Every oven is different.) Remove from heat; leave broiler on.
- Arrange oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, and sprinkle with the Swiss, Mozzarella, and Parmesan cheeses.
- Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal.
- Serve and enjoy!
Nutrition Facts : Calories 378 kcal, Carbohydrate 21 g, Protein 18 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 60 mg, Sodium 1014 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
THE BEST FRENCH ONION SOUP RECIPE
This is the BEST French Onion Soup recipe I've been perfecting for my family. It has the rich flavor of caramelized onions along with beef stock and of course topped with fresh baguette and Swiss cheese. Perfect to warm you up on a cold day!
Provided by Megan Miller
Categories Soup
Time 1h5m
Number Of Ingredients 14
Steps:
- In a large stockpot or soup pot, melt 4 tablespoons of butter over medium high heat.
- Once the butter is melted, add the onions and cover with lid for 20 minutes or until they are fully caramelized. Add in the garlic and stir, then the flour. Use the white wine to deglaze the pan then add the stock, Worcestershire, bay leaf, rosemary and thyme. Stir to combine. Allow the soup to reach a boil and then simmer for about 30 minutes on medium-low heat.
- Stir in 1/4 cup of grated Swiss cheese and a 2 teaspoons of salt and pepper while the soup continues to simmer. While the soup simmers, slice the baguette into 1-2 inch pieces and toast until golden brown around the edges.
- Once the soup has finished, ladle soup into oven-safe bowls on a baking sheet. Top the bowls with a baguette slice and a generous amount of shredded Swiss cheese about 1/2 cup. Broil for 3-4 minutes, until the cheese is melted and bubbly. Top with fresh thyme and serve soup immediately.
Nutrition Facts : Calories 459 kcal, Carbohydrate 43 g, Protein 25 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 50 mg, Sodium 1383 mg, Fiber 6 g, Sugar 15 g, ServingSize 1 serving
THE BEST FRENCH ONION SOUP
This bistro classic is deceptively easy to make. It just takes a little time and a few good ingredients. We found that yellow onions, also known as Spanish onions, work best for this recipe. They have a nice balance of sweetness and bitterness and caramelize perfectly. Just don't take them too dark -- a nice golden brown is perfect. Good beef broth also makes a big difference. If you can't make your own, look for a high-quality prepared variety.
Provided by Food Network Kitchen
Categories appetizer
Time 1h55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
- Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
- Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.
BEST FRENCH ONION SOUP (AMERICA'S TEST KITCHEN)
Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup. For the best flavor, make the soup a day or two in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe. From America's Test Kitchen. http://bit.ly/VQoIRX
Provided by DrGaellon
Categories Onions
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
- Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
- Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
- While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
- Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 330.3, Fat 19.4, SaturatedFat 11.3, Cholesterol 56.9, Sodium 510.3, Carbohydrate 19.7, Fiber 2.7, Sugar 7, Protein 17.8
PARTAKE FRENCH ONION SOUP
Mais oui, this French onion soup is jam-packed with flavour and tasty goodness. C'est merveilleux!
Provided by Big Food Bucket List Restaurants Season 3
Categories appetizers,Big Food Bucket List,comfort food,French,soup,stovetop
Time 1h40m
Yield 2 litres
Number Of Ingredients 18
Steps:
- In a large heavy pot, slowly sweat the onions with salt and oil over low heat.
- Stir constantly until the onions start to caramelize or turn brown. This step is important to bring out the flavour of the onion. Be patient as this should take roughly 40 minutes. When onions are completely caramelized, and appear transparent, deglaze the pot with a splash of red wine.
- Add the garlic, vegetable stock, bay leaves, Herb de Provence and balance of the red wine.
- Allow all the flavours to simmer together on low heat for 30 minutes. Add salt, pepper and season to taste.
- Combine all ingredients and whip together. Salt and pepper to taste. Reserve for soup assembly.
- Slice baguette to crostini size. Brush finished parsley butter onto the crostini-sized baguette pieces.
- Bake the baguette slices in the oven for 3 to 4 minutes or until golden brown and crisp.
- Ladle the finished soup into an oven-safe soup bowl. Leave enough room to top with cheese and crostini.
- Top the soup with the toasted crostini and Swiss cheese. Gratin in the oven on high heat until cheese appears golden brown, roughly 8 minutes.
- Carefully remove bowl from oven and garnish the soup with chives and serve.
GUINNESS FRENCH ONION SOUP
Today, we're making Guinness French Onion Soup! This recipe is classic with a twist. We're taking those same rich and beefy flavors that we know and love abou...
Provided by Nicole - The Yummy Muffin
Time 1h10m
Yield 4
Number Of Ingredients 15
Steps:
- Prepare the onions: In a dutch oven, heat butter and olive oil over medium heat. Add onions, ½ tsp salt, ¼ tsp pepper, and brown sugar; and stir to combine. Cook for 30-35 minutes, stirring occasionally, until onions are light golden brown. Add garlic, and cook for 1 minute until fragrant.
- Add beef stock, Guinness, worcestershire, thyme, bay leaf, ½ tsp salt, and ¼ tsp pepper to the softened onions, scraping the bottom of the pot with a wooden spoon to pull up any browned bits. Stir to combine. With the heat still at medium, bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Taste for seasoning, and add another pinch of salt, if necessary. Remove thyme sprigs and bay leaf from the pot.
- Make the crouton: Preheat oven to 375 degrees. Cut bread in half to fit the size of your soup crock, and place on a sheet pan. Bake for 5 mins. Flip, and place back in the oven for 5 more mins. Increase oven temperature to broil, and position top rack to 6 inches from the heating element.
- Divide soup between 4 oven safe crocks or bowls arranged on a baking sheet. Place toasted bread on top of soup. Mix gruyere and Irish cheddar together, and top the croutons with cheese mix evenly divided between the bowls. Place under the broiler for 5-6 minutes until the cheese is bubbly and melted and just starting to brown. Serve immediately.
More about "best french onion soup food"
BEST FRENCH ONION SOUP RECIPE | THE PRAIRIE HOMESTEAD
From theprairiehomestead.com
5/5 (9)Estimated Reading Time 6 minsCategory Main Dish
- Melt the butter in a large stock pot, and add the onions, thyme, bay leaves, and garlic. Cook and stir over medium heat until the onions are very soft and a lovely shade of golden brown. This should take 30-40 minutes.
- Add the red wine all at once, and continuing cooking and stirring until the onions are dry and the wine has cooked out.
THE WORLD’S BEST FRENCH ONION SOUP RECIPE + TIPS AND …
From johanjohansen.dk
Cuisine FrenchEstimated Reading Time 7 minsCategory Appetizer or MainTotal Time 2 hrs 30 mins
- Trim the ends off each onion then cut in halves lengthwise. Remove peel and finely slice into half moon shapes.
- Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all the onions are in the pot.
- Do not even attempt to stir the onions before they’ve been allowed to sweat down for 15 to 20 minutes.
FRENCH ONION SOUP (THE BEST) - RICARDO
From ricardocuisine.com
5/5 (198)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.
BEST FRENCH ONION SOUP RECIPE - GOOD DINNER MOM
From gooddinnermom.com
4.8/5 (6)Total Time 4 hrs 10 minsCategory SoupCalories 103 per serving
- Adjust oven rack to lower middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 5-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour. Note: I usually use my 7-quart Dutch oven, but when I use my 5-quart, which is the more common size, I only cook for the additional 1 1/2 hour in the oven. The smaller pot browns the onions very deeply during this time and it happens faster.
- Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
- Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and barely bring to boil. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
HOW TO MAKE THE BEST FRENCH ONION SOUP EVER | EPICURIOUS
From epicurious.com
Author Rhoda BooneEstimated Reading Time 4 mins
FRENCH ONION SOUP RECIPES | ALLRECIPES
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THE BEST FRENCH ONION SOUP WITH BEER - CHEF SOUS CHEF
From chefsouschef.com
5/5 (4)Category Appetizer, Food And Drink, Main, SoupCuisine Canadian, French, North AmericanCalories 502 per serving
- No. 1 | Melt the butter in a large heavy bottom pot set to medium-low heat. Add the onions, garlic and a half teaspoon of salt. Cook down for 30-40 minutes, stirring every few minutes, until lightly browned and tender.
- No. 2 | Turn the heat to medium high. Sprinkle the onions with the flour and stir until the the onions get a deeper brown colour, about 1-2 minutes. Pour in the beer and stir, scraping any bits from the bottom of the pot. Add the stock, bay leaves and thyme. Bring the soup to a boil, then lower to a simmer, cover and cook for 30 minutes. Taste the soup for seasoning and add salt and pepper as desired.
- No. 3 | Preheat your oven to 350°. Butter both sides of each slice of baguette, and lay them on a baking sheet. Place in the oven to toast until golden brown, about 5 minutes per side.
- No. 4 | Switch the oven to broil. Spoon the soup into oven safe bowls, leaving about a quarter inch of space. Top the soup with two slices of baguette, slightly overlapping. Place a handful of cheese on top and set the bowls on a baking sheet. Broil in the oven for 3-4 minutes, until the cheese is bubbling and beginning to brown.
WHAT TO SERVE WITH FRENCH ONION SOUP – 15 BEST SIDE DISHES
From eatdelights.com
Servings 1Total Time 20 minsCategory Side DishesPublished 2021-09-12
- Cheese and Crackers. If you’re looking for a simple yet elegant appetizer that will complement your French onion soup, look no further than cheese and crackers.
- Baked Potato with Sour Cream and Chives. There are several ways to keep your guests happy when the French onion soup is served. One way is to serve baked potatoes with sour cream and chives on top, which can help mitigate some of that classic bloaty feeling after eating rich foods like this dish.
- Steamed Carrots with Crumbled Bacon. The humble carrot has become one of the most popular vegetables on earth. This is because there are so many delicious dishes you can make with them; they’re sweet enough for desserts but hearty enough to stand up against rich meat sauces like beef bourguignon too.
- Sautéed Mushrooms. Mushrooms are so versatile: sweet, earthy, meaty – they’re perfect with almost anything. I like to keep my mushrooms on the mild side because any intense flavors might overpower other dishes that follow in this meal plan.
- Broccoli with Cheese Sauce. Hey, it’s your favorite broccoli. Who doesn’t love a plate of this dish? It has all the nutrients you need to be healthy and strong.
- Garlic Breadsticks or Fresh Baguettes. Ever wonder why so many people love garlic breadsticks or fresh baguettes? These are two of the most popular sides for dinner, whether you’re a fan of it with your lasagna and pizza, as an appetizer to start with before all the heavy dishes come out on Thanksgiving Day—or even if you like eating them plain.
- Bread and Butter Pickles. Bread and butter pickles are a great side dish to accompany your soup. They provide the right amount of sweet, tart flavor that hits the spot on cold winter days or when you need something refreshing with heavier dishes.
- Caesar Salad. You might be surprised to learn that Caesar Salad can serve as a side dish for French Onion Soup. It is delicious and adds the perfect touch to this classic recipe.
- Fruit Salad with Honey-Lime Dressing. We’re always looking for more ways to tantalize our taste buds. Here are a few reasons why you should add fruit salad with honey-lime dressing as a side dish for French onion soup:.
- Baked Parmesan Tomatoes. A great way to spice up your soup is with some baked Parmesan tomatoes. This recipe takes only 15 minutes and can be served as a side dish or eaten independently.
FRENCH ONION SOUP - GIMME SOME OVEN
From gimmesomeoven.com
4.8/5 (116)Total Time 1 hrServings 4-6
- In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the onions and sauté until well for about 30 minutes until caramelized (but not burnt), initially stirring every 3-5 minutes, then about once a minute near the end of caramelization to prevent burning*. Add garlic and sauté for 2 minutes. Stir in the flour and cook for an additional 1 minute. Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
- Add the stock, Worcestershire, bay leaf, and thyme and stir to combine. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for at least 10 minutes. Discard the bay leaf and sprigs of thyme. Taste the soup and season with salt and pepper as needed.
- Preheat oven to 400°F. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges. Remove and set aside.
- Switch the oven to the broiler. Once the soup is ready to serve, place your oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and your desired amount of cheese (I used about 1/4 cup shredded cheese for each). Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. (Keep a close eye on them so that they do not burn.) Remove from the oven and serve immediately while the soup is hot and bubbly.
THE VERY BEST BAKED FRENCH ONION SOUP - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
5/5 (7)Total Time 1 hr 45 minsCategory Appetizer, Dinner, Lunch, SoupCalories 541 per serving
- Brush both sides of the baguette slices with olive oil and place on a baking sheet in a single layer. Bake in the oven for 10 minutes and then turn over. Bake for an additional 10 minutes or until golden. Transfer to a wire rack and cool to room temperature.
- In a large dutch oven or heavy bottomed stock pot, heat the olive oil and butter over medium heat until melted and starting to bubble. Add the onions to the pot and cook until softened stirring occasionally. Add the salt, pepper and sugar stirring to combine and continue cooking until the onions are a deep caramel color, approximately 45-50 minutes. Stir in the thyme and red wine. Continue cooking until the red wine has evaporated and then add the beef stock and bay leaves. Bring the mixture to a boil and then turn the heat to low. Simmer over low heat for 10 minutes to allow the flavors to combine. Season with salt and pepper to taste.
- Ladle the soup into four oven-safe crocks or bowls. Top each bowl with one slice of baguette and 1/2 cup of cheese. Broil the soup under the broiler on low until the cheese is melted and golden. Serve immediately.
FRENCH ONION SOUP RECIPE - MATT CONROY | FOOD & WINE
From foodandwine.com
Servings 6Total Time 2 hrs
- Preheat the oven to 450°. Arrange the bones on a baking sheet and roast for about 30 minutes, until browned. Transfer to a very large pot and add all of the remaining ingredients. Add 7 quarts of water and bring to a boil. Cook over moderately high heat, skimming as necessary, until reduced by half (to 3 1/2 quarts), about 1 hour. Strain the broth into a large bowl and skim off the fat.
- In a large pot, heat the oil. Add the onions and cook over moderately low heat, stirring frequently, until deep golden, about 1 hour. Season with salt.
25 GREAT DISHES TO SERVE WITH FRENCH ONION SOUP
From foodsgal.com
- Roasted Vegetables. Total calories (per 100 gm): 81.4. Preparation Time: 20-35 minutes. When vegetables are roasted properly, not only do they retain the crunch but they also come up with a charred texture which goes well with a French onion soup.
- Steak. Total calories (per 100 gm): 271. Preparation Time: 5-6 minutes. The charred outer layer of the steak along with the soft center makes it a perfect side dish to be served with a soup.
- Baked Salmon. Total calories (per 100 gm): 171. Preparation Time: 15-20 minutes. Baked salmon complements the umami flavor of the French onion soup perfectly.
- Scallops. Total calories (per 100 gm): 111. Preparation Time: 10-15 minutes. Scallops served with a French onion soup sound like a fine dining experience at your own home.
- Baked Potato With Sour Cream And Chives. Total calories (per 100 gm): 220. Preparation Time: 70 minutes. If you are hours away from your dinner without any of the fancy options available at hand, choose this dish!
- Sautéed Mushrooms. Total calories (per 100 gm): 157. Preparation Time: 10-15 minutes. A quick and easy sautéed mushroom recipe has the potential to become an absolute favorite when paired with the French onion soup.
- Caesar salad. Total calories (per 100 gm): 44. Preparation Time: 15 minutes. Caesar salad is a vegan option and probably the ingredients for it are already there in your kitchen.
- Buttered Noodles. Total calories (per 100 gm): 300. Preparation Time: 10-15 minutes. For an Italian addition to your dinner table, fresh buttered Fettucine is a delectable option.
- Arugula salad. Total calories (per 100 gm): 25. Preparation Time: 10-15 minutes. Arugula salad paired with the French onion soup is a crowd favorite. The colorful mixture of peppery arugula, bright red tomatoes, and white parmesan shreds tastes heavenly alongside any soup.
- Bread. Total calories (per 100 gm): 265. Preparation Time: 10-12 minutes. Whether it is a baguette or a plain slice of toasted bread , your French onion soup will taste a thousand times better when paired with it.
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