RESTAURANT-STYLE FRENCH ONION SOUP
Classic French onion soup, similar to one you can get in a restaurant. Made with wine and sherry to bring out the beef flavor of the broth. Two different cheeses top it off to give it that bubbly, browned, and stretchy topping.
Provided by Jenny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
- Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
- Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.
- Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
- Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
- Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.
Nutrition Facts : Calories 792.4 calories, Carbohydrate 77.2 g, Cholesterol 86.3 mg, Fat 37.7 g, Fiber 7.2 g, Protein 31.3 g, SaturatedFat 21.1 g, Sodium 2169.7 mg, Sugar 15.6 g
THREE-CHEESE FRENCH ONION SOUP
This satisfying soup is fantastic any autumn or winter day. The blend of Swiss, Parmesan and mozzarella gives it a richness onion soup lovers will enjoy. -Gina Berry, Chanhassen, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onions in butter until tender. Add the broth, water, soup mix, pepper, Worcestershire sauce and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes., Meanwhile, place bread slices on an ungreased baking sheet. Sprinkle with Swiss and mozzarella cheeses. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. , Ladle soup into serving bowls; top each with a toast slice. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 205 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 1120mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
RICH AND SIMPLE FRENCH ONION SOUP
We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.
Provided by Lori Levin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
- Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
- Heat the oven broiler.
- Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g
DOUBLE CHEESE FRENCH ONION SOUP
Make and share this Double Cheese French Onion Soup recipe from Food.com.
Provided by KittyKitty
Categories Cheese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onion in butter in Dutch oven until tender. Blend in flour, stirring until smooth. Gradually add chicken broth, beef broth, water, and wine. Bring to a boil; reduce heat and simmer 15 minutes. Add pepper.
- place 8 ovenproof serving bowls on a baking sheet. Place 1 bread slice in each bowl, ladle soup over bread. Top with 1 cheese slice; sprinkle with parmesan. Broil 8 inches from heat until cheese melts.
Nutrition Facts : Calories 264.1, Fat 20.2, SaturatedFat 12.3, Cholesterol 58.8, Sodium 650.4, Carbohydrate 9, Fiber 1.3, Sugar 3.7, Protein 11.1
EXTRA CHEESY FRENCH ONION SOUP
Better than restaurant onion soup. Make the entire quantity and place in freezer in heavy duty freezer bags. When vidalias are in season, I double and triple the recipe to have the soup on hand.
Provided by BoxOWine
Categories Onions
Time 2h30m
Yield 14 cups
Number Of Ingredients 10
Steps:
- Make stock by bringing 10 cups water to boil.
- Add beef and chicken bouillon pastes (or heat canned beef and chicken broth).
- Lower heat to simmer and let simmer while preparing onions.
- Melt butter slowly (so it does not brown) in large soup pot over low heat.
- Add thinly sliced onions.
- Stir, cover, and cook on low heat until lightly brown, stirring occasionally, about 30 mins.
- Add wine, bring to boil, scraping up browed bits.
- Cook about 5 mins.
- stirring occasionally.
- Add about 5 good shakes of worcestershire sauce.
- Add stock to onions.
- Bring to boil, turn heat down to simmer and simmer uncovered about 1 1/2 hrs.
- Season to taste with salt and pepper.
- BREAD SLICES- BRUSH OLIVE OIL ON SLICES.
- SPRINKLE WITH PARMESAN AND PLACE IN OVEN ON COOKIE SHEET AT 375f UNTIL LIGHTLY BROWN.
- Ladle soup into ovenproof bowls.
- Float bread on top of soup.
- Top with 2 or 3 cheese slices.
- Place in oven or microwave until cheese melts.
Nutrition Facts : Calories 152, Fat 6.8, SaturatedFat 4.2, Cholesterol 17.5, Sodium 128.2, Carbohydrate 16.1, Fiber 2.8, Sugar 7.3, Protein 2
FRENCH ONION SOUP GRILLED CHEESE
one of Top Chef judge Tom Colicchio's sandwich'es from his Wichcraft restaurant. Add lettuce, spinach or anything else you like but its great plain. caramelizing the onions takes time but worth it. (you can also do a double batch and freeze half for another time)
Provided by MarraMamba
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Over a medium-high flame, heat the oil and add the onions. Cook them slowly (make sure the heat is high enough that they don't steam) and allow them to gently caramelize, about 30 minutes. Add salt, pepper, and the butter at the end to season.
- Assemble the sandwich. On a slice of rye, layer cheese, onions, and a second layer of cheese. Cover with the second slice of rye. Place on a panini grill and press. Sandwich is ready when the cheese has melted.
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