FRENCH ONION SOUP
Classic French Onion Soup is one of the most delicious soups in the world! Caramelized onions create a stock filled with an intense depth of flavour. Simmered with fresh herbs, optional white wine and finished off with garlic bread slices topped with two types of melted cheese.
Provided by Karina
Categories Soup
Time 1h40m
Number Of Ingredients 12
Steps:
- In a large pot over medium-low heat, heat olive oil and melt butter. Add the onions and stir well to evenly coat with oil and butter. Cover and cook for 20 minutes, stirring every five minutes or so, until the onions have softened.
- Increase heat to medium-high and add 1/2 teaspoon of salt. Stir and continue cooking for a further 15 minutes or until onions are golden browned, soft and caramelized. (The bottom of the pan will also brown during the cooking process. This is where all of the flavour is).
- Stir in garlic and cook for one minute, then add in flour and cook for about 4 minutes to brown slightly. Add wine to deglaze the pan, and scrape up the browned bits stuck on the bottom of the pan. Add in the thyme and simmer wine for 2 minutes until reduced by half.
- Add beef stock, bouillon and bay leaf; bring to a boil. Reduce heat to low and gently simmer, partially covered with a lid, for 30-40 minutes.
- While the soup is simmering, prepare 1 loaf of cheesy garlic bread, or individually portioned garlic breads.
- To serve, taste test and season with a little extra salt and pepper, to taste. Ladle into bowls and top with 1 or 2 slices of cheesy toast.
Nutrition Facts : Calories 331 kcal, Carbohydrate 34 g, Protein 3 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 1553 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
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
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
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.
CHEESY STUFFING-TOPPED FRENCH ONION SOUP
Treat them to an easy, cheesy, restaurant-style favorite at home. Get the Vidalia onions, fresh thyme and stuffing, and let's make some soup!
Provided by My Food and Family
Categories Meal Recipes
Time 30m
Yield 6 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Cook onions in butter in large saucepan on medium heat 10 min. or until golden brown, stirring frequently.
- Stir in broth, water and thyme. Bring to boil; simmer on medium-low heat 5 min.
- Heat broiler. Ladle soup into 4 large ovenproof bowls; top with stuffing mix and cheese. Broil 2 to 3 min. or until cheese is melted.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 510 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 6 g, Protein 8 g
STUFFED FRENCH ONION SOUP BURGER
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h10m
Yield 4 burgers
Number Of Ingredients 17
Steps:
- For the onion jam: Heat a large saute pan, then toss in the onion and garlic slices with 2 tablespoons oil and a generous pinch of salt. Cook over medium heat for 2 to 3 minutes, then add the Marsala, brown sugar and mustard and cook, stirring occasionally, until the onions are caramelized and tender, 20 to 25 minutes. (Do not rush this step, because properly caramelized onions make this burger top-notch!) Stir in the vinegar and cook to blend in, 1 to 2 minutes. Set aside.
- For the burgers: In a medium bowl, break up the meat and spread it up on the sides of the bowl so that the seasoning really permeates. Sprinkle the meat with salt and pepper. Gently mix in the Marsala, soy sauce and Worcestershire. Do not overmix. (The more you work the meat, the tougher the burger.) Form the meat into 4 even patties that are about 3/4-inch thick and transfer to a baking sheet.
- Use a spoon to gently scoop out a little meat and make a hole or pocket in the center of each patty that does not go all the way through to the bottom. Place about 1/4 cup Gruyere in the hole of each patty. Flatten the piece of meat you scooped out and press it over the cheese so that it's hidden in the middle of the patty. Turn the patty on the other side that it is weighing down on the seam. Repeat with the remaining patties. Refrigerate for at least 30 minutes and up to 6 hours.
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium-high heat and add the remaining 4 tablespoons oil. Sprinkle the patties lightly with salt. When the oil begins to smoke lightly, arrange the patties in a single layer, cheese-pocket-side down, at a distance from one another. Cook the patties, undisturbed, until the bottom browns, 3 to 5 minutes. Turn the patties on their other sides and let the bottoms brown again, 3 to 5 minutes. Lower the heat and add the stock to the skillet and cover. Cook on low heat until the patties are cooked through, 8 to 10 additional minutes. Remove the cover, shut off the heat under the skillet and let the patties rest with the heat off.
- Arrange the bun halves in a single layer on a baking sheet and sprinkle each bun half with about 1/4 cup Gruyere. Place the baking sheet in the center of the oven and toast until the buns are golden brown and the cheese is bubbling and melted, 5 to 8 minutes. Season with salt and pepper.
- Arrange the bun bottoms on a flat surface. Mix the onion jam and remaining cup Gruyere into the liquid in the skillet. Taste for seasoning. Spoon some of the onions and liquid on each bun bottom and top with the patties and more onions. Top with a few slices of pickle and season the bun tops with a pinch of salt. Close the burgers and serve.
ONION CHEESE SOUP
I made a few adjustments to this savory soup recipe I came across in a community cookbook. It's rich, buttery and cheesy, plus it's so quick to prepare. -Janice Pogozelski, Cleveland, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute the onion in butter. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in cheese until melted. Serve with croutons and; if desired, top with Parmesan cheese and minced chives.
Nutrition Facts : Calories 308 calories, Fat 22g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 540mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 14g protein.
FRENCH ONION STUFFING
Golden caramelized onions and mushrooms are the building blocks of this vegetarian stuffing inspired by French onion soup. The onions take some time to cook, but the meltingly tender result brings rich sweetness to the dish. Mushrooms are added for their texture, and mushroom broth reinforces the stuffing with more depth. An initial steam helps soften the big mound of raw onions to make caramelizing them easier and faster. The onions can be cooked the day before (through Step 3) and refrigerated, then rewarmed before using.
Provided by Kay Chun
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Spread bread on a rimmed baking sheet, and bake until very dry and light golden, about 15 minutes. Remove bread and increase oven temperature to 425 degrees. Grease a 9-by-13-inch baking dish with butter.
- Meanwhile, in a large pot with a lid, heat 2 tablespoons oil over medium. Add celery and cook, stirring occasionally, until softened, 5 minutes. Stir in garlic until fragrant, 30 seconds. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and mixture is dry, about 5 minutes. Stir in thyme leaves and transfer mixture to a large bowl.
- In the same pot, add the remaining 2 tablespoons oil and melt 6 tablespoons of the butter over medium. Add onions and thyme sprig, season with salt and pepper, and stir to evenly coat in the oil and butter. Cover and cook, stirring after 5 minutes, until onions soften and reduce in volume, about 10 minutes. Increase heat to medium-high and cook uncovered, stirring frequently to scrape up browned bits, until onions are very soft and deep golden, about 25 minutes. Reserve 1 cup of the onions in a small bowl.
- Add wine to pot and stir until all of the liquid is absorbed, about 1 minute. Add broth and bring to a boil over high. Reduce heat to medium and simmer for 5 minutes to allow flavors to meld; discard the thyme sprig. Remove from the heat.
- Add eggs to the mushroom mixture in the large bowl and mix well. Add the bread, then pour over the onion mixture. Season with salt and pepper, and gently toss until well combined. Transfer to the prepared baking dish. Top with the reserved onions and dot with the remaining 2 tablespoons butter.
- Cover tightly with foil and bake until stuffing is hot throughout, 30 minutes. Uncover and continue to bake until crisp in spots, about 15 minutes longer. Garnish with chives and serve warm.
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