CARAMELIZED FRENCH ONION SOUP
Carmelized onions give a touch of sweetness to this easy french onion soup, topped with toasted cheese bread. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, saute onion in butter until tender. Sprinkle with sugar and Worcestershire sauce; cook and stir for 13-15 minutes or until onion is caramelized. , Add the broth, wine or water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Place bread on an ungreased baking sheet. Broil 4 in. from the heat until toasted. Turn; sprinkle with cheeses. Broil until cheese is melted and bubbly. Ladle soup into bowls; top with toast.
Nutrition Facts :
CARAMELIZED FRENCH ONION SOUP IN CROCK POT
Easy to make and delicious.
Provided by ALEKSANDRA B.
Categories Vegetable Soup
Time 2h15m
Number Of Ingredients 8
Steps:
- 1. Heat skillet over medium heat until hot.Add butter,oil and onions, and cook until soft and caramel brown. About 20 minutes, stirring sometimes.
- 2. Add wine, thyme and cook another 10 minutes.Transfer to crock pot,add broth, salt and pepper.
- 3. Cover and cook on high for 2 hours.Serve with cheese and toast.
CARAMELIZED ONION MASHED POTATO SOUP!
Combo of French onion soup and creamy potato soup. A nice use for leftover mashed potatoes is in this soup used to thicken and giving more creamy comfort without cream or flour. Recipe #203524 or Recipe #230921 can be followed for this soup for a different twist.
Provided by Rita1652
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil and butter in a large pot over medium high heat till it stops sizzling.
- Add onions and reduce the heat to medium-low.
- Cook slowly, stirring occasionally, until golden brown and caramelized, about 15 minutes. Add garlic cook 15 minutes. Add pepper, pepper flakes, bay leaf, thyme and sugar.
- Pour in sherry, deglazing pot and reduce for 1 minute.
- Add Broth and Worcestershire sauce.
- Bring to a boil lower heat to a simmer and cook for 10 more minutes.
- Add mashed potatoes stirring in till creamy smooth and heated throughout. Taste and adjust seasoning. Salt should wait till now because the mashed potatoes, broth and Worcestershire sauce all contain salt.
- Toast bread in oven and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions.
Nutrition Facts : Calories 517.9, Fat 22.8, SaturatedFat 10.2, Cholesterol 47.1, Sodium 640.1, Carbohydrate 48, Fiber 4.3, Sugar 9.9, Protein 13.7
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 :
CARAMELIZED ONION SOUP WITH ONIONS TO SPARE
This recipe makes more caramelized onions than you need. Set some aside before turning the rest into soup, and use them on toast, with pasta, or in omelets.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- In a large Dutch oven or other heavy pot, heat oil and 2 tablespoons butter over medium-high. Add onions, sugar, 2 teaspoons salt, thyme, and bay leaf. Reduce heat to medium-low and cook, stirring frequently to scrape up any browned bits, until onions are deep golden brown and have a jam-like consistency, about 1 hour. If onions begin to stick, reduce heat and stir in 1 tablespoon water.
- Discard herbs. Reserve 1/2 cup onions (leaving 1 3/4 cups in pot). Stir in 1 tablespoon butter, flour, and sherry and cook until butter is melted, 30 seconds. Add broth, increase heat, and simmer 15 minutes. Season to taste with salt and pepper. Rub bread with garlic, then place in bowls and ladle soup on top. Drizzle with oil and sprinkle with parsley.
Nutrition Facts : Calories 255 g, Fat 19 g, Fiber 3 g, Protein 6 g, SaturatedFat 6 g
CLASSIC FRENCH ONION SOUP
Cevennes onions hail from the Auvergne - Rhône-Alpes region of France and are very sweet and mild. Once they're caramelized to a golden brown, the onions fortify with wine, sherry, and smoked paprika. Right before serving, the soup is topped with bread covered in nutty Gruyère and broiled until melted.
Provided by Benjamin Vaschetti
Number Of Ingredients 10
Steps:
- Melt the butter in a Dutch oven over medium heat. Add the onions and the salt, stir, and cover, letting the onions soften for 5 minutes.
- Remove the lid and let the onions caramelize until golden brown, stirring occasionally. (Adjust the heat if the onions are browning too quickly.) The caramelization process may take 45 to 60 minutes. Meanwhile, warm the stock in a saucepan over low heat.
- Once the onions are caramelized, add the wine and sherry to the pot and allow the liquid to come to a boil.
- Stir in the flour and smoked paprika and let thicken for a minute or two. Slowly add the warm broth, salt, and the pepper to the onions and boil uncovered for 10 minutes.
- Ladle the soup into the casseroles and cover the top with bread slices. Sprinkle each casserole generously with the cheese.
- Broil in the oven until the cheese melts and browns, watching carefully, a minute or two.
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- Begin by melting butter in a large stock pot or pan over medium-high heat. Add thinly sliced onions to pan with a pinch of salt and thyme. The onions will take about 15 minutes to caramelize so add the chopped garlic about halfway through to ensure it does not burn.
- Once the onions have a nice caramelized color, add beef broth and bay leaf. Lower heat to medium-low and simmer for 30min to an hour (the longer the better). Lightly sprinkle xantham gum towards the end to thicken the soup to desired consistency.
- Discard bay leaf and ladle soup into individual bowls. Sprinkle gruyere and parmesan cheese over top and place under broiler till golden brown.
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- Halve, peel, and thinly slice all of the onions. Drizzle 2 tablespoons of the olive oil over the bottom of the slow-cooker's crock. Add about half of the onions, sprinkle about half of the salt over the onions, drizzle another 2 tablespoons of the olive oil, and repeat with the remaining onions, salt, and olive oil. Sprinkle the thyme over everything and then use tongs to toss the contents so the onions are evenly coated with oil. Place the lid on the crock, turn the heat to HIGH, and let it cook for 9-10 hours, stirring and flipping the contents from bottom to top after 1 hour and again after 3 hours. After those stirs, you should not need to keep agitating the contents of the slow cooker unless your cooker runs hot. If you know it runs hot, it wouldn't hurt to move the onions around every couple of hours to prevent scorching. When the onions are deep golden brown to medium brown, turn the slow-cooker off and portion out the onions into freezer safe containers. I tend to do one batch
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- Add the sliced onions and baking soda amd let the onions go low and slow, stirring occasionally until they are caremlized. This can take up to 45 minutes. Resit the urge to increase the heat to make it go faster.
- Once the onions have caramelized add the garlic and let it cook no longer than 1-2 minutes, or until it's gragrant.
- Pour the arrowroot starch to the onions and stir until they are completely covered and the flour is cooked.
FRENCH ONION SOUP BURGER – A KITCHEN HOOR'S ADVENTURES
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- Cook the onions, stirring occasionally, until golden brown and caramelized. Add a few tablespoons of water as needed to keep the onions from getting dry.
CARAMELIZED FRENCH ONION SOUP CHEESEBURGER RECIPE :: THE ...
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Servings 6Total Time 50 mins
- To make the onions: Melt butter in a large heavy-bottomed stainless steel or enameled cast iron dutch oven over medium-high heat. Add onions and cook, stirring occasionally, until softened and bottom of saucepan is coated in a pale brown fond, about 15 minutes. Add 2 tablespoons water and deglaze pan by scraping with a wood spoon. Continue to cook, stirring occasionally, until another layer of fond has built up again, 3-5 minutes. Add 2 tablespoons water and deglaze. Repeat process until onions are completely softened and a deep, dark brown, about 15 minutes morel. Season onions to taste with salt. Transfer to a bowl and set aside.
- To make the mayo: Place egg yolk, lemon juice, mustard, and garlic in the work bowl of a food processor fitted with a steel blade. Pulse until ingredients are combined. With motor running, slowly drizzle in oil through feed tube. Transfer mayo to a medium bowl and whisk in chives, parsley, thyme, and rosemary. Season with salt to taste. Transfer to an airtight container and store in refrigerator until ready to use.
- Break off 1/3 pound of ground beef and gently shape into a patty, working the meat until it just holds together. Using your thumb, create a dimple in the middle of the burger. Repeat with remaining ground beef. Season patties liberally with salt and pepper.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place patties on hot side of grill and cook, flipping occasionally, until well charred and center of burgers register 110°F on an instant read thermometer inserted into center of patty. Move burgers to cool side of grill, top with cheese, cover, and continue to cook until cheese is melted and burgers register 125°F for medium rare or 135°F for medium. Transfer burgers to a plate.
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- Heat a large dutch oven (5 or 6 quart) over low heat. Add butter to melt, then add onions, tossing to coat. Cover pot and cook for about 10 minutes or until softened. Uncover pot then cook over medium heat until onions are golden brown; about 30-40 minutes.
- When onions are caramelized, add 1/4 cup beer, wine or beef broth to deglaze the pan. Stir for one minute. Add add minced garlic, paprika, salt and flour to onion mixture. Stir for one minute.
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