Creamy French Onion Soup Food

CREAMY FRENCH ONION AND MUSHROOM SOUP.

Steps:

• 1. Melt together the butter, onions, and honey in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you want to slowly add 3/4 cup of the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until you've used the 3/4 cup of wine and the onions are deeply caramelized.2. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the remaining 1/2 cup wine, the broth, Worcestershire sauce, bay leaves, and a pinch each of salt and pepper. Increase the heat to medium-high and return the soup to a simmer, simmer 10 minutes, then stir in the cream and cook another 5-10 minutes. Remove the bay leaves and discard. Season to taste with salt and pepper.3. Meanwhile, preheat the oven to 400 degrees F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil. 4. Ladle the soup into oven safe bowls. Add a slice of bread to each, and top evenly with cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Top with fresh thyme. Eat!

FRENCH ONION CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray the bottom of a 3-quart casserole dish with cooking spray.
• Place chicken breasts in the prepared dish and top with mushrooms. Mix cream of mushroom soup, sour cream, and onion soup mix together in a bowl; pour over chicken and mushrooms. Cover dish with aluminum foil.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CREAMY FRENCH ONION SOUP

Steps:

• In a large skillet or Dutch oven, saute onions in butter until tender. Sprinkle with flour, salt and pepper; cook and stir for 1 minute. Gradually add broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 30 minutes. Combine sour cream and milk. Stir into soup; heat through (do not boil). Place a slice of toasted bread on each soup bowl; ladle soup over bread. Sprinkle with cheese

CREAMY FRENCH ONION SOUP

Steps:

• Toast 6 thick slices of French bread in a 300 degree oven until crisp.
• Blend the Stilton with a couple tablespoons of butter, then spread on the toast.
• When ready to serve the soup, pop one of these on top of each serving bowl and sprinkle with lots of cheddar cheese.
• Melt butter in a large saucepan over low heat.
• Add onions, cover, and cook until translucent, stirring occasionally for about 30 minutes.
• Add the stock and bring to a boil.
• Reduce heat and simmer for 15 minutes.
• Add cream and bring to a boil, reduce heat and simmer to thicken slightly (about 15 minutes).
• Season generously with salt and pepper.
• Ladle into bowls, top with Stilton Toast, and run under the broiler until the cheese is melted and brown.
• Serve immediately.

FRENCH ONION SOUP

Steps:

• Melt butter in large skillet on medium heat. Add onions; cook 15 min. or until golden brown, stirring frequently. Add beef broth, water and bay leaf; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. Remove and discard bay leaf.
• Heat broiler. Ladle soup evenly into 6 ovenproof bowls; top each bowl of soup with 2 toast slices. Sprinkle evenly with cheeses.
• Broil 5 to 10 min. or until cheese is golden brown.

COPYCAT OUTBACK STEAKHOUSE CREAMY ONION SOUP

Steps:

• Step 1: To a 2-quart saucepan, add 3 tablespoons butter and 2 cups thinly sliced sweet yellow onions. Cook at low to medium heat, stirring frequently, until onions are soft and clear but not brown.
• Step 2: Add 1 can (14.5 to 15 ounces) chicken broth, 2 chicken bouillon cubes, 1/4 teaspoon salt and 1/4 teaspoon black pepper and stir until completely heated through.
• Step 3: Add white sauce (directions below) and 1/4 cup diced Velveeta cheese (compressed in a measuring cup). White sauce will be thick because it has been removed from the heat. Simmer on medium-low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 to 45 minutes.
• Step 4: Serve with a garnish of shredded cheddar cheese and a couple of slices of warm, dark Russian bread.
• Step 1: In a 1-quart saucepan, melt 3 tablespoons butter and add 3 tablespoons flour. Cook on medium heat until the flour turns thick and comes away from the side of the saucepan.
• Step 2: Pour 1 1/2 cups milk into flour a little at a time and stir constantly; add 1/4 teaspoon salt. Mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let mixture lump.
• Step 3: Remove from heat and set aside until ready to use for the soup.

CREAMY ONION SOUP

Steps:

• For the white sauce: In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
• In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth or stock from can, chicken bouillon cubes, bay leaves, pepper, and stir until completely heated through.
• Add white sauce and Velveeta cheese to onion mixture. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 minute to 45 minutes.
• Serve with a garnish of shredded cheese(s), and a couple of slices of warm dark Russian Bread.

CREAMY ONION SOUP

Steps:

• In a 3-qt. saucepan over medium heat, saute onions in butter. Add broth, pepper, thyme and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add 1-2/3 cups milk. Stir flour into remaining milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes or until thickened.

CREAMY POTATO BAKE WITH FRENCH ONION SOUP (VIDEO)

Steps:

• Preheat oven to 350°F/180°C fan forced.
• Layer the sliced potatoes in a medium baking dish or casserole dish. I used 12"x7" dish.
• In a bowl, mix together the whipping cream and the packet of French Onion Soup mix until combined. Pour over the potatoes and cover with foil.
• Bake in the oven for 60 minutes. Remove foil, add the cheese and bake for ten minutes until golden brown. Allow to rest for 10 minutes before serving.