THE BEST FRENCH ONION SOUP
This bistro classic is deceptively easy to make. It just takes a little time and a few good ingredients. We found that yellow onions, also known as Spanish onions, work best for this recipe. They have a nice balance of sweetness and bitterness and caramelize perfectly. Just don't take them too dark -- a nice golden brown is perfect. Good beef broth also makes a big difference. If you can't make your own, look for a high-quality prepared variety.
Provided by Food Network Kitchen
Categories appetizer
Time 1h55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
- Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
- Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.
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.
COLA POT ROAST II
The rich brown gravy this makes is wonderful, with just a slight hint of sweetness. Everyone asks for the recipe, and NO ONE ever guesses the secret ingredient...cola!
Provided by Sher Garfield
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 5h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast.
- In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast.
- Cover pan, and cook 1 hour in the preheated oven.
- Reduce oven temperature to 225 degrees F (110 degrees C), and continue cooking 2 hours. Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours.
- Remove from oven, and let meat rest for 10 minutes before slicing.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 12.7 g, Cholesterol 121.1 mg, Fat 23.3 g, Fiber 1.2 g, Protein 38.8 g, SaturatedFat 8.9 g, Sodium 735.8 mg, Sugar 6.3 g
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.
EASY FRENCH ONION SOUP
This soup is simple to make after work. My husband thinks it is as good if not better than any we've ever had in a restaurant.
Provided by Elizabeth Fullerton
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place onions and butter in saucepan.
- Sauté on medium heat until onions are tender.
- Add garlic and sauté 1-2 minutes (don't let garlic burn).
- Add beef broth, consomme, and Woschershire sauce.
- Bring to a boil for 1 minute.
- Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
- Fill bowl with soup leaving room at the top.
- Place toasted French bread on top.
- Top with 0.125 cup Swiss cheese.
- Place under broiler until cheese is bubbly.
- Serve immediately.
- Caution--bowls will be hot!
CHILI IV
My mother was given this recipe by a friend years ago. I've made it for many occasions...perfect for Super Bowl parties (Go Rams!) or taking to work. I have yet to prepare it without getting multiple requests for the recipe. It's a great recipe to freeze or make ahead -- it tastes great the second day!
Provided by DREW810
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- In a deep skillet or large saucepan, cook beef with oil and salt over medium heat until brown.
- Meanwhile, puree French onion soup in a blender until smooth.
- Drain meat. Stir pureed soup into meat, reduce heat and simmer 5 minutes.
- Stir in chili powder, cumin, pepper, tomato paste, tomato sauce, and beans until well combined. Stir in cocoa and cola. Heat through and serve.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 29.4 g, Cholesterol 53.7 mg, Fat 16.4 g, Fiber 8.6 g, Protein 22.2 g, SaturatedFat 5.7 g, Sodium 1068.6 mg, Sugar 8.7 g
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.
A FRENCH ONION SOUP LOVERS FRENCH ONION SOUP
Over the years I've tested a lot of French Onion Soups. This is my favourite combination of ingredients.
Provided by mommymakeit4u
Categories Clear Soup
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Cook onions with oil, thyme and sugar until onions are carmelized..
- Add minced garlic and saute for 30 seconds.
- Deglaze with red wine and follow with beef broth.
- Bring to a boil and add worchestire, dijon, salt and pepper.
- Simmer for 5 minutes.
- Divide in 2 oven safe bowls, top with bread, then shredded cheese.
- Put under broiler until cheese is melted and bubbling.
- Serve immediately.
EASY FRENCH ONION SOUP
This is our Christmas Day buffet soup. So easy to prepare and serve. Ladling the soup over the French bread and cheese is a simple way to melt the cheese without using the broiler.
Provided by LaLa Lola
Categories < 60 Mins
Time 55m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Melt margarine in large pot.
- Add onions; cook until limp, about 20 minutes.
- Add broth, wine, water, and pepper.
- Bring to boil; reduce heat, simmer, uncovered for 15 minutes.
- To serve, put French bread slice in bowl.
- Top with shredded cheese.
- Ladle hot soup over bread and cheese.
Nutrition Facts : Calories 122, Fat 9.7, SaturatedFat 1.6, Cholesterol 0.6, Sodium 567.8, Carbohydrate 6.3, Fiber 0.8, Sugar 2.6, Protein 2.2
FRENCH ONION SOUP
Make and share this French Onion Soup recipe from Food.com.
Provided by Valerie in Florida
Categories Very Low Carbs
Time 16m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan over medium heat, fry 4 bacon strips of bacon until crisp. Discard bacon. Saute onions and shallots in bacon fat until tender, about 10 minutes. Add balsamic vinegar, wine and oregano; cook for 30 minutes. Stir frequently until the onions caramelize and are golden brown.
- Blend in chicken broth. Simmer gently for 1 hour, stir occasionally. Season with salt and pepper.
- Ladle soup into 4 ovenproof bowls. Float the croutons on top of soup and sprinkle with grated cheese. Broil until cheese melts. Garnish with flat-leaf parsley.
Nutrition Facts : Calories 332.7, Fat 14, SaturatedFat 5, Cholesterol 9.2, Sodium 2263.3, Carbohydrate 23.1, Fiber 3, Sugar 9.7, Protein 17
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