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
COCA COLA FRENCH ONION SOUP
Coke is a versatile medium for great recipes.
Provided by Penny Hall
Categories Vegetable Soup
Time 35m
Number Of Ingredients 9
Steps:
- 1. Melt butter in heavy saucepan, add onions and cook until golden: do not brown. Add undiluted beef broth, 1 soup can of water, Coca Cola, salt, vinegar and pepper. Cover and simmer for 20 to 25 minutes. Toast 1 side of French bread slices in a broiler. Turn, generously sprinkle with Parmesan cheese and toast until browned. Ladle soup into deep bowls and top with toast, cheese side up. and serve. Tip: To reduce foam for accurate measurement, use Coca Cola at room temperature and stir rapidly.
FRENCH ONION COCA-COLA SOUP
Steps:
- In a heavy saucepan, melt the butter/margarine. Add onions and cook until they are golden, do not brown. Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25 minutes. In a broiler, toast one side of the French bread slices. Turn and generously sprinkle with the Parmesan cheese. Toast until browned. Into deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4 servings.
Nutrition Facts :
COLA FRENCH ONION SOUP
Make and share this Cola French Onion Soup recipe from Food.com.
Provided by BLUE ROSE
Categories Onions
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy saucepan, melt the butter/margarine. Add onions and cook until they are golden, do not brown.
- Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. If the beef taste is not quite there you might want to add some beef boulon to this. Cover and simmer 20 to 25 minutes.
- In deep bowls add croutons, ladle soup and top with swiss cheese and sprinkel on Parmesan cheese.
- Microwave for 25 seconds to melt cheese.
- Makes 4 servings or about 6 cups.
PRESSURE COOKER TWO-CAN COLA BEEF OR PORK ROAST RECIPE - (4.2/5)
Provided by Renna
Number Of Ingredients 8
Steps:
- With the pressure cooker lid off, heat oil on High or Brown setting until sizzling. Season meat with pepper, place in cooker and brown on each side. Add cola and onion soup mix, secure lid and cook on HIGH for 60 minutes (75 minutes for roasts more than 3 inches thick) Let pressure release naturally, remove roast and cover with aluminum foil. Strain off 1 cup liquid and discard. Set cooker to High or Brown, with lid off and whisk cornstarch and water into remaining liquid. Let simmer 2 minutes to thicken, then add in butter and stir. Serve meat smothered in the gravy.
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
CROCK POT COCA-COLA ROAST
I put this on before work and dinner is done when I get home! Add whatever veggies you like..really tender and flavorful! Cook on low in crock-pot..The serving size depends on what size roast you buy.
Provided by strawberryjane
Categories Roast Beef
Time 10h30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Use the size roast and the amount of vegetables you need to feed your family.
- I usually buy a big roast and add lots of the veggies.
- Put roast in a crock-pot,sprinkle with onion soup mix.
- Add coke to almost cover the roast.
- Add carrots to liquid around roast and all other vegetables to top of meat.
- Cook all day on low (8-10 hours),or on high 5-6 hours.
- Liquid makes a great gravy.
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