CLASSIC FRENCH ONION SOUP
Made with perfectly caramelized onions, fresh thyme sprigs, crusty baguette slices and two types of melted cheese right on top!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 12
Steps:
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in white wine vinegar; season with salt and pepper, to taste. Preheat oven to broil. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside. Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes. Serve immediately.
CREAMY SWISS ONION SOUP
It was a cool spring day when I came up with this sweet and creamy variation of traditional baked French onion soup. I top individual bowls with toasty buttered croutons and a sprinkling of Swiss cheese, then pop them under the broiler. The rich results are delightful! - I. MacKay Starr, North Saanich, British Columbia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons of butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted. , Meanwhile, in a large saucepan, saute onions in remaining butter until lightly browned, about 12 minutes. Stir in water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Combine flour and 1/2 cup milk until smooth; gradually stir into onion mixture. Stir in remaining milk. Bring to a boil; boil for 2 minutes, stirring until thickened. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper. , Ladle into four ovenproof bowls; sprinkle with reserved croutons and remaining cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Garnish with chives.
Nutrition Facts :
CARAMELIZED ONION SOUP
This version of the French classic is just right for a light lunch. Cook the onions slowly over a medium heat, so that the natural sugars caramelize for that wonderful rich flavour. Dont be tempted to caramelize them to quickly though, as they will burn, leaving you with a bitter tasting soup.
Provided by Lene8655
Categories Low Protein
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large pan and add the slice onions. Sprinkle in the sugar and cook over a medium heat for 10-12 minutes, stirring frequently until you get a lovely caramel brown tinge to your onions. Add the garlic and cook for a further 030 seconds.
- Pour the wine into the pan and cook vigorously for 1-2 minutes. Stir in the stock and worchestershire sauce, bring to the boil, reduce the heat and simmer for 15-20 minutes until the onions are tender. Stir in the brandy,and divide between warmed serving bowls. Serve topped with thin slices of toasted french bread.
Nutrition Facts : Calories 357.2, Fat 12.3, SaturatedFat 7, Cholesterol 26.7, Sodium 1310.7, Carbohydrate 35, Fiber 3.2, Sugar 18.6, Protein 9.7
CARAMELIZED ONION SOUP WITH SWISS CHEESE & BASIL CROUTONS
This delish recipe comes from Southern Living. The original recipe said it serves 8, but I think it serves 4-6. It's just DH and I, so I cut the recipe in half and use 2 large oven-safe soup mugs. The amount is perfect for dinner plus seconds! Enjoy!
Provided by KPD123
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Sauté onions and garlic in oil and butter in a large soup pot over medium heat until soft and golden brown, about 20-25 minutes.
- Add black pepper and thyme to onions. Cook 1 minute. Then add red wine, cook about 1 minute while stirring and scraping any bits off the bottom of the pan.
- Add water and bouillon to pot. Bring soup to a boil. Reduce heat to low. Cover and simmer, stirring occasionally for 20 minutes. (Double check to see if it needs any salt and pepper added to taste).
- In a bowl, combine cheese, basil, pepper and mayo. Spread over one side of each bread slice.
- Ladle soup into oven-safe bowls. Top each soup bowl with bread, cheese side up, making sure to cover entire soup surface with a layer of bread. (My soup mugs are quite large, so I use 2-3 baguette slices per serving).
- Broil 2-3 minutes until the cheese begins to melt and brown a bit.
Nutrition Facts : Calories 377.9, Fat 26.5, SaturatedFat 8.9, Cholesterol 34.4, Sodium 149.4, Carbohydrate 22.4, Fiber 2.7, Sugar 8.1, Protein 9.3
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
FRENCH ONION SOUP WITH CROUTONS
Make and share this French Onion Soup with Croutons recipe from Food.com.
Provided by Molly53
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice onions finely, sautee in butter until tender.
- Add water, boullion cubes, and Kitchen Bouquet.
- Simmer 20 minutes, add croutons and serve.
- To make croutons: Toast bread slices under broiler.
- Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese.
- Dice.
Nutrition Facts : Calories 34.5, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.6, Sodium 996.3, Carbohydrate 6.2, Fiber 0.9, Sugar 3.2, Protein 1.4
CREAMY CARAMELIZED ONION SOUP
I love caramelized onions. I love cream soups. Why not combine the two? As a side note, caramelizing the onions takes a while. You don't want to burn them, you want to caramelize them. Be patient! :]
Provided by dysonr88
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot, melt the butter over medium heat. Add onion and garlic. Stir continuously until onions are caramelized (brown, but not burned), about 30 minutes or more.
- Whisk in flour, cook for 2 minutes.
- Add milk or half-and-half, whisk until smooth.
- Add balsamic vinegar, Worcestershire sauce, salt, pepper, and broth. Let simmer for 20 minutes.
- Add vegetables, mix thoroughly, and let simmer for 20 minutes, or until vegetables are tender.
- Turn off heat and let it cool for a few minutes.
- Puree soup in batches until at least half of the soup is blended. Mix thoroughly.
- Cook over medium heat until hot.
Nutrition Facts : Calories 278.4, Fat 14.8, SaturatedFat 9.2, Cholesterol 41.9, Sodium 608.3, Carbohydrate 31.6, Fiber 3, Sugar 4.8, Protein 6.3
CARAMELISED ONION & BARLEY SOUP WITH CHEESE CROUTONS
Nutty and nutritious barley adds real substance to this twist on classic French onion soup
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan, then add the onions, garlic, thyme, sugar and a good pinch of salt. Cook on a medium-low heat for 15-20 mins or until golden coloured. Add the stock and simmer for a further 10 mins.
- In a separate large saucepan of salted boiling water, cook the barley for 15 mins, adding the cavolo nero or kale for the final 3 mins of cooking. Drain and rinse under cold water, then add to the soup and warm through.
- Heat the grill. Top the toasted bread with cheese and place under the grill until it's bubbly and melted. Serve in 2 large bowls with the cheesy croutons on top.
Nutrition Facts : Calories 434 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.4 milligram of sodium
CREAMY CARAMELIZED-ONION SOUP
Slow-cooked onions take on a whole new color and flavor. They top a pureed soup made with caramelized leeks, shallots, and more onions -- plus cream and vermouth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 8 cups
Number Of Ingredients 9
Steps:
- Melt 4 tablespoons butter in a large saucepan over medium heat. Add leeks, garlic, shallots, and half of the onions. Cook, stirring occasionally, until vegetables are very soft and translucent, about 10 minutes. Reduce the heat to medium-low, and cook, stirring occasionally, until vegetables are deep golden brown, about 25 minutes.
- Add vermouth, stock, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes. Let cool. Puree onion mixture in batches in a blender until smooth, about 3 minutes per batch. Set aside.
- Meanwhile, melt remaining 2 tablespoons butter in a medium skillet over medium-low heat. Add remaining onion. Cook, stirring occasionally, until onion is very soft and golden brown, about 45 minutes. Cover, and set aside.
- Return onion puree to saucepan. Stir in cream. Reheat over medium heat, stirring, until heated through but not boiling. Season with salt, if desired. Serve, topped with caramelized onions.
CARAMELIZED ONION SOUP WITH BLUE CHEESE CROUTONS
Classic onion soup gets even better with caramelized onions, silky cream and zesty croutons for the finishing touch. It's worth the time it takes to cook the onions for the wonderful depth of flavor.
Provided by Chef mariajane
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In pot, melt butter over medium heat; add onions, thyme and 1/4 teaspoons each salt and pepper and sauté for 2 minutes or until starting to soften. Reduce heat to medium-low, cover and cook, stirring often, for about 20 minutes or until onions are very soft. Uncover and cook, stirring often, for 15 to 20 minutes or until caramelized. Increase heat to medium-high; add garlic and sauté for 1 minute. Add sherry and bring to a boil, scraping up bits stuck to pot. Add beef stock and water and bring to a boil. Reduce heat and boil gently for about 10 minutes or until flavours are blended.
- CROUTONS:.
- Preheat broiler. On a baking sheet, lightly toast both sides of baguette slices. Spread one side with softened blue cheese.
- To serve, stir cream into hot soup and season to taste with salt and pepper. Ladle soup into ovenproof soup bowls . Float one crouton in each bowl and broil for about 2 minutes, or until cheese is melted. Serve immediately.
Nutrition Facts : Calories 383, Fat 27.3, SaturatedFat 17.1, Cholesterol 87.9, Sodium 969.9, Carbohydrate 15.8, Fiber 1.6, Sugar 5.4, Protein 7.1
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SLOW-COOKER FRENCH ONION SOUP RECIPE - SOUTHERN LIVING
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5/5 (6)Total Time 6 hrs 50 mins
- Stir together onions, melted butter, sugar, salt, and pepper in a 6-quart slow cooker until onions are fully coated. Place thyme and bay leaf on onion mixture. Cover and cook on HIGH, stirring once halfway through, until onions are deep golden brown and caramelized, 6 to 7 hours.
- Remove and discard thyme and bay leaf. Stir in broth and vinegar. Cover and cook on HIGH until thoroughly heated, about 30 minutes.
- Preheat oven to broil, with oven rack about 6 inches from heat. Spoon soup into 6 ovenproof ramekins; place on a large rimmed baking sheet. Top each ramekin with 2 baguette slices; divide cheese evenly among ramekins (about ¼ cup each). Broil until cheese is melted and golden brown, about 3 minutes. Sprinkle with fresh thyme leaves and black pepper. Serve immediately.
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