JULIA CHILD'S FRENCH ONION SOUP
Steps:
- Place a heavy-bottom stockpot or dutch oven on a stove over medium-low heat. Add cooking oil and butter. Saute onions until evenly coated with oil and butter.
- Cover the pot and let it sit until onions are soft and translucent, about 20 minutes. For caramelized onions, turn the heat to medium or medium-high. Stir in sugar and salt and cook uncovered, stirring often until onions are browned and reduced.
- Reduce heat to medium-low and stir in the flour. Stir for 2-3 minutes, or until the flour and butter form a thick paste. If paste not achieved, add more butter.
- Mix in 1 cup of warm beef stock. Scrape the bottom of the pan to prevent scorching. Stir in the remaining stock and wine. Let the soup simmer for 30 minutes.
- For the croutons or toasted bread, preheat your oven to 325 degrees F. Drizzle bread with olive oil and place on a baking sheet. Bake the bread for 15 minutes at 325 degrees F. Flip the slices over and bake for another 15 minutes.
- Once the soup has simmered, preheat your oven to 350 degrees F.
- Salt and pepper to taste.
- Pour the soup into a casserole dish. Stir in cognac, the 1/2 raw onion (grated), and a few ounces of Swiss cheese.
- Top the soup with toasted bread in a single layer. Top the bread with the remaining Swiss and Parmesan cheese. Be sure all the edges of bread are covered to avoid burning. Drizzle with oil or melted butter.
- Bake the casserole at 350 degrees F for 30 minutes. Turn on the broiler and brown the cheeses.
- Let the soup cool for a few minutes before serving. Enjoy!
Nutrition Facts :
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 BREAD PUDDING
Everyone knows that the best part of French onion soup is the crusty, cheesy top: these individual savory bread puddings are packed with all that gooey, bready goodness.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease six 8-ounce ramekins with butter and set aside on a rimmed baking sheet.
- Cut six 1/2-inch thick slices from the baguette and place them on the baking sheet. Cut the remaining baguette into 1/2-inch cubes (you should have about 4 1/2 cups) and spread them out on the same baking sheet. Bake, tossing the cubes and flipping the slices halfway through, until lightly browned, about 15 minutes.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onions, thyme, 1 teaspoon salt and a generous amount of black pepper and cook, stirring occasionally, until the onions begin to soften, about 6 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are very soft and caramelized, 35 to 40 minutes. Add the wine, turn the heat to medium-high, bring to a boil and cook until the wine has evaporated, about 5 minutes. Add 2 cups water and the bouillon cube and stir until the cube dissolves. Bring the mixture to a boil and let cook until thickened slightly, about 5 minutes.
- Whisk together the heavy cream, chives, eggs and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup bread cubes to each ramekin, sprinkle each with 1/4 cup Gruyere and top each with 1/4 cup bread cubes. Pour the egg mixture over the top. Divide the onion mixture among the ramekins. Top each ramekin with a slice of bread and 3/4 cup Gruyere.
- Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Let stand 5 minutes before serving.
ONION BREAD I
This flavorful loaf of bread gets a savory flavor of onion thanks to the simple addition of a packet of onion soup mix.
Provided by Alma Ackerman
Categories Bread Yeast Bread Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a large bowl, stir together yeast, warm water, and 1 teaspoon sugar. Set aside to proof.
- Add milk, 2 2/3 tablespoons sugar, salt, butter or margarine, flour, and soup mix to the yeast in the bowl. Combine until dough forms, and then turn out on a lightly floured surface. Knead until dough is elastic. Oil a large bowl. Place the dough in the bowl, and turn several times to coat. Cover the bowl with a damp cloth, and set aside in a warm place to rise for 30 minutes.
- Divide dough in half. Shape into loaves, and place into two greased 8 1/2 x 4 1/2 inch bread pans. Set aside to rise for 30 minutes.
- Bake at 375 degrees F (190 degrees C) for 40 minutes. Loaf will sound hollow when done.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 28.3 g, Cholesterol 1.6 mg, Fat 2.1 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 370.3 mg, Sugar 2.7 g
ROASTED ONION SOUP WITH GOAT'S CHEESE TOASTS
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
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
ONION SOUP WITH HERBY GARLIC CHEESE BREAD
This French-inspired warming soup uses chutney to add a delicious sweetness
Provided by Good Food team
Categories Dinner, Starter
Time 40m
Number Of Ingredients 9
Steps:
- Melt 1 tbsp of the butter in a medium saucepan. Add the onions, stir well, then cover and gently cook, stirring occasionally, for about 15 mins - they should be really soft but not browned. Add half the garlic, increase the heat and cook for 5 mins more, adding a splash of stock if the onions start to stick - they should brown a little now.
- Stir in the flour and chutney, and cook for 1-2 mins, then pour over most of the stock and simmer while you make the garlic bread. Mix the rest of the butter and garlic with half the parsley. Season.
- Heat oven to 200C/180C fan/gas 6. Cut each baguette into about 6 slices, but don't go all the way through. Add a little of the butter mixture and some mozzarella into each cut, then push back together to seal. Wrap in a double layer of foil. Bake for 10-15 mins, until the butter is melted. Season the soup, adding remaining stock if required. Serve with garlic bread.
Nutrition Facts : Calories 413 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 2.12 milligram of sodium
FRENCH ONION BREAD
I make this bread every week. My family never tires of it. I've shared it with friends and have received many compliments.
Provided by Taste of Home
Time 55m
Yield 3 loaves.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes. , In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down; divide into thirds. Shape into loaves; place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 63 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
ONION SOUP MIX BREAD
Make and share this Onion Soup Mix Bread recipe from Food.com.
Provided by OceanIvy
Categories Breads
Time 1h50m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- This is a easy blender recipe, so get out that trusty blender!
- Combine into blender the sugar, milk, onion soup mix, and butter.
- Blend together for a few seconds.
- Soften the yeast in the warm water.
- Add into blender while still warm.
- Mix for a few seconds.
- Pour mixture into a bowl.
- Combine the flour with the mixture, mix well.
- Cover the bowl and let rise in a warm place for 45 minutes.
- Stir the batter down, beating very well.
- Pour into a greased 1 1/2-quart casserole dish.
- Let the dough rise until doubled in size.
- Bbake at 375°F for a hour.
Nutrition Facts : Calories 2490.1, Fat 34.7, SaturatedFat 17.5, Cholesterol 82.8, Sodium 4852, Carbohydrate 470.6, Fiber 20.2, Sugar 50.4, Protein 69.5
BREAD MACHINE ONION BREAD
Steps:
- Gather the ingredients.
- Place ingredients in bread pan in order listed or according to manufacturer's directions.
- The onion soup mix is added at the fruit and nut signal. Depending on your machine this could be anywhere from 30 to 40 minutes into the cycle.
- Enjoy!
Nutrition Facts : Calories 213 kcal, Carbohydrate 39 g, Cholesterol 7 mg, Fiber 2 g, Protein 6 g, SaturatedFat 2 g, Sodium 760 mg, Sugar 2 g, Fat 3 g, ServingSize 1 loaf (12 servings), UnsaturatedFat 0 g
GUINNESS FRENCH ONION SOUP
Guinness French Onion Soup is loaded with caramelized onions, beef broth, and Guinness beer and topped with toasted bread and gooey cheese.
Provided by Catalina Castravet
Categories Soup
Time 2h
Number Of Ingredients 16
Steps:
- Place a large saucepan over medium heat and add the butter and olive oil.
- Once the butter has melted add the onions and cook until completely caramelized and golden brown, stirring from time to time for about 1 hour. Also, add a bit of water or Guinness to deglaze the pan as needed to prevent burning.
- Next, add the garlic, brown sugar, and thyme. Cook until fragrant, about a minute.
- Add the butter, let it melt, sprinkle and mix in the flour and let it cook for 2-4 minutes.
- Add the beer and deglaze the pan.
- Add the broth, Worcestershire sauce, mustard, bay leaves, salt, and pepper. Bring the mixture to a boil, reduce the heat and simmer for 30 minutes.
- Finally, ladle the soup into oven-proof bowls and arrange them onto a baking sheet.
- Top with the sliced bread and sprinkle cheese on top, broil until cheese melts, about 1-3 minutes. Serve.
Nutrition Facts : Calories 490 kcal, Carbohydrate 57 g, Protein 13 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 20 mg, Sodium 914 mg, Fiber 6 g, Sugar 17 g, UnsaturatedFat 13 g, ServingSize 1 serving
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.
MIXED-ONION SOUP IN SOURDOUGH BREAD BOWLS
Categories Soup/Stew Herb Onion Bake Super Bowl Leek Sherry Simmer Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Cut 1/2 inch to 3/4 inch off top of bread loaves. Scoop out bread, leaving 1/2-inch-thick shell. Generously brush inside of bread bowls and lids with melted butter. Place bread bowls and lids, buttered side up, directly on oven rack; bake until crisp, about 20 minutes. Remove from oven; set aside.
- Melt 1/4 cup butter in heavy large pot over medium-high heat. Add white onions, leeks, red onions, garlic and shallot to pot. Cook until vegetables are dark brown, stirring occasionally, about 25 minutes. Add flour and stir 1 minute. Gradually mix in Sherry. Boil mixture until very thick, scraping up browned bits, about 5 minutes. Gradually mix in stock; add thyme and rosemary and bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add cream; simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Place 1 bread bowl on each plate. Place bread lid alongside. Ladle soup into bread bowls and serve.
CLASSIC FRENCH ONION SOUP
This country dish is as hearty as it is simple.
Categories French Sunday lunch dinner party soup
Time 1h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in a large Dutch oven or pot over medium heat. Add onion and season with salt. Reduce heat to medium-low and cook, stirring often at first and then only occasionally, until onions are golden brown and caramelized, 1 hour to 1 hour 15 minutes.
- Add white wine and dry sherry and bring to a boil. Add flour and cook, stirring, until thickened, 1 to 2 minutes. Stir in broth and let simmer 10 minutes. Season with salt.
- Heat oven to broil. Place 4 broiler-safe bowls on a sheet tray and fill with soup. Top each with a slice of bread (trimming to fit, if necessary) and cheese, dividing evenly. Broil until cheese is golden brown, 1 to 2 minutes. Serve immediately.
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CARAMELIZED ONION AND BREAD SOUP WITH ... - FOOD & WINE
From foodandwine.com
Servings 6Total Time 1 hr 40 minsCategory Soup
- Combine onions, oil, and butter in a stockpot over medium-high; toss together. (Tongs are a great tool to use for tossing this many onions.) Cook, stirring occasionally, until onions start to caramelize, about 20 minutes. Reduce heat to medium, and continue to cook, stirring and scraping any browned bits from bottom of pot with a wooden spoon, until onions are tender and caramelized, about 25 minutes.
- Add sherry, and cook, stirring to scrape up any remaining browned bits. Simmer over medium, stirring constantly, until sherry is mostly evaporated, 2 to 3 minutes. Stir in broth, thyme, salt, and pepper. Increase heat to high, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, until flavors marry, 20 to 25 minutes. Stir in vinegar, and cook 1 minute; add salt and pepper to taste.
- Preheat oven to broil with oven rack 6 inches from heat. Remove and discard thyme sprigs. Divide hot soup evenly among 6 ovenproof crocks or bowls, and place on a rimmed baking sheet. Place 2 bread pieces on each bowl, and gently push them down until half- submerged but still at top of soup. Add cheese slices (or a handful of crumbles) to each bowl. Broil until melted, bubbly, and browned in spots, 2 to 3 minutes.
BREAD AND ONION SOUP - FOOD CHANNEL
From foodchannel.com
Estimated Reading Time 1 minTotal Time 1 hr 30 mins
FRENCH ONION SOUP - WIKIPEDIA
From en.wikipedia.org
Main ingredients Onions, beef or chicken …Alternative names Onion soupPlace of origin FranceRegion or state All
LOW CARB KETO FRENCH ONION SOUP RECIPE | WHOLESOME YUM
From wholesomeyum.com
5/5 (10)Total Time 1 hr 5 minsCategory Main CourseCalories 397 per serving
- In a Dutch oven, heat the butter and 2 tablespoons bone broth over medium heat. Add the onions. Caramelize onions according to the instructions here, about 30-40 minutes total, adding the additional 2 tablespoons bone broth after 20 minutes.
- Push the onions to the sides of the pan and make a well in the center. Add the minced garlic and thyme leaves. Saute for about 1 minute, until fragrant.
- Add the remaining broth and bay leaves. Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes.
FRENCH ONION SOUP RECIPE ( GOURMET FOOD) - CHEFJAR
From chefjar.com
Reviews 2Category SOUP RECIPESCuisine FRENCHEstimated Reading Time 4 mins
- Peel and slice onions. Take a large saucepan and melt 3 tbsp of butter and 1 tbsp of oil. Cook onions slowly in the covered saucepan for about 30 minutes on slow heat.
- Increase the heat to moderate, add salt to taste( you can add chicken cube), and cook for another 20 minutes until onions become golden brown.
- Pour broth and wine into saucepan. Allow the soup simmer for 30 minutes( covered). Add seasoning to taste.
TOASTED BREAD AND ONION SOUP RECIPE - FOOD & WINE
From foodandwine.com
Servings 4
- Preheat the oven to 400°. Heat the oil in a large saucepan. Add the onions and cook over high heat, stirring, until nicely browned, 8 to 10 minutes. Add the Basic Chicken Stock, season with salt and pepper and bring to a strong boil.
- Meanwhile, spread out the bread cubes on a baking sheet and toast for about 8 minutes, or until lightly golden. Transfer the cubes to a large soup tureen and sprinkle the cheese on top. Pour the boiling soup into the tureen and mix. Ladle into soup plates or bowls and serve.
- In a large stockpot, cover the chicken bones with 3 quarts of water and bring to a boil over high heat. Reduce the heat to moderate and boil gently for 30 minutes. Skim the fat from the stock.
- Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to moderately low, cover partially and simmer until reduced by half, about 2 1/2 hours.
FRENCH ONION SOUP - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
Servings 6Estimated Reading Time 5 minsCategory SoupTotal Time 1 hr
- In a skillet on low/medium heat, melt the butter and olive oil, then add the onions and sugar, and cook until soft and caramelized (don’t burn them). Stir often. Mine took about 30 minutes.
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BREAD AND ONION SOUP - THE SPLENDID TABLE
From splendidtable.org
- Spread the bread cubes on a cookie sheet and bake for 10 to 12 minutes, until golden brown. Set aside.
- Heat the oil in a large saucepan until hot. Add the onions and cook over high heat for 8 to 10 minutes, until nicely...
- Meanwhile, drop the baked bread cubes into a large soup tureen and sprinkle the cheese on top.
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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