FRENCH ONION SOUP (SOUPE à L'OIGNON GRATINéE) RECIPE
Here's the recipe you need to get the best caramelized onion- and cheese-filled flavor in every steamy, crouton-topped bowl of French onion soup.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Soups and Stews
Time 2h
Yield 4
Number Of Ingredients 13
Steps:
- Add fish sauce, if using, and cider vinegar. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Nutrition Facts : Calories 1284 kcal, Carbohydrate 123 g, Cholesterol 177 mg, Fiber 8 g, Protein 63 g, SaturatedFat 35 g, Sodium 3321 mg, Sugar 26 g, Fat 61 g, ServingSize Serves 4, UnsaturatedFat 0 g
FRENCH ONION SOUP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the soup: Preheat the oven to 400 degrees F. Slice the onions in half from root to tip, then slice them thin.
- Melt the butter in a heavy ovenproof pot or Dutch oven over medium-low heat. Add the onions, stir to coat them in the butter and cook, covered, until translucent and soft, about 20 minutes.
- Transfer the pot to the oven with the lid slightly ajar. Roast the onions for 1 hour, stirring twice to keep them from burning. (Some brown bits on the bottom of the pan are fine though.)
- Return the pot to the stovetop over medium heat (keep the oven on) and pour in the wine. Stir, scraping the pan. Cook until the wine reduces, 5 minutes. Next, add the beef broth, chicken broth, thyme, Worcestershire sauce and garlic. Reduce the heat to low and let the soup simmer for 45 minutes.
- For the croutons: Meanwhile, drizzle slices of French bread with olive oil and toast in the oven until golden. Set aside.
- To serve, turn on the oven broiler. Ladle the soup into ovenproof bowls. Place 1 or 2 pieces of the croutons on top of each serving of soup, depending on the size of the bowl. Place a thick slice of cheese on top of each bowl, then place the bowls on a baking sheet and broil just long enough for the cheese to become melted, bubbly and slightly toasted.
- Serve immediately.
FRENCH ONION SOUP
Make and share this French Onion Soup recipe from Food.com.
Provided by MizzNezz
Categories Cheese
Time 43m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In soup pot, cook onions, sugar, and pepper in oil until caramelized (about 15-20 minutes).
- Stir often.
- Add broth; bring to a boil.
- Reduce heat; cover and simmer for 20 minutes.
- Ladle into ovenproof bowls.
- Top each with bread and cheese.
- Broil until cheese is bubbly.
Nutrition Facts : Calories 444, Fat 19.2, SaturatedFat 4.8, Cholesterol 12.4, Sodium 1253.5, Carbohydrate 53.5, Fiber 4.3, Sugar 10.2, Protein 15.7
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
TOMATO GARLIC ONION SOUP
Comfort food. Garlic is good for you and tastes great. If you like french onion soup, this is a nice addition to your soup collection. A salad is good with this soup for a light meal.
Provided by TishT
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanche the garlic for about 30 seconds until slightly soft.
- Cool, peel, and thinly slice.
- Saute onions in oil until they are soft and golden.
- About 10-15 minutes.
- Add garlic, tomatoes and tomato juice to onions.
- Bring to a boil, then reduce and simmer 30 minutes.
- Preheat oven to 450°F.
- Add beef broth and bring back to a boil.
- Ladle into oven-proof bowls and top with toast and cheese.
- Put in oven until cheese is melted.
AUTHENTIC FRENCH ONION SOUP COURTESY OF JULIA CHILD
There are a lot of French Onion Soup recipes on Zaar, but I think that this very authentic version deserves a place on the list. After making many of the existing recipes with success, I wrote down this recipe while watching Julia Child in a very old episode of "The French Chef". It takes a little longer, but the time is very well spent. It is also more detailed than others and includes fool-proof instructions for properly browning onions as well as many extra add-ins. Don't be put off by the long list of ingredients. The sage, wine, raw onion, and cognac are optional, but they contribute a lot, so use what you have. The result is an out-of-this-world onion soup with an amazing depth of flavor. You can make this even days ahead of time and then add the toasted bread ("croutes" as Julia calls them) and cheese and bake it the day of. This can be made vegetarian by using a beefy-flavored veg broth such as Better than Bullion Beefless broth instead of beef stock. Try it and love it! Enjoy!
Provided by Anita de la Costa
Categories European
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place heavy bottom stock pot or dutch over over medium-low heat.
- Add 1 Tbs cooking oil, 2Tbs butter to pot.
- Add sliced onions and stir until they are evenly coated with the oil.
- Cover and cook for about 20 minutes until they are very tender and translucent.
- To brown or caramelize the onions turn heat under pot to medium or medium high heat.
- Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
- Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.
- Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).
- Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
- Add the rest of the stock, wine to the soup.
- Simmer for 30 minutes.
- To make the "croutes" (toasted bread), heat oven to 325 degrees F.
- Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.
- Cook the croutes for 15 minutes in oven on each side (30 minutes total).
- Check the soup for seasoning and add salt and pepper if needed.
- Transfer to a casserole dish.
- At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.
- Add a few ounces of the swiss cheese directly into the soup and stir.
- Place the toasted bread in a single layer on top of the soup.
- Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.
- Drizzle with a little oil or melted butter.
- Place in a 350 degree oven for about 30 minutes.
- Turn on broiler and brown cheese well.
- Let cool for a few minutes.
- Bon Apetit!
GRILLED FRENCH ONION SOUP OR NOT
This tastes just like French Onion Soup from the grill. MMM. I am not an onion person but I love/devour this as does everyone who tries it. Super simple. We adjust the spices from italian to grilling seasonings to Old Bay. We also add cayenne as we like a touch of heat. Cheese can be varied as well. This can also be used to top your meat, we have topped beef, chicken, pork, burgers...
Provided by JLBear71
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim and peel onion leaving a small amount on the root end.
- Core the center then slice almost all the way thru (looks like a bloomin onion from outback steakhouse).
- Place 1 tsp butter and 1 boullion in hollow core.
- Place in sheet of heavy duty foil and form bowl with the onion.
- Sprinkle with Worcestershire sauce, wine and spices. Use more or less to your tastes.
- Close up foil and place on medium heat grill for about 1 hour.
- Remove from grill.
- Open carefully and add cheese and croutons.
- Note #1: You can add water/broth to make this more soup-like.
- Note #2: I use a beef base or low sodium boullion as this can get salty with the boullion, croutons and the cheese.
Nutrition Facts : Calories 167.2, Fat 6.5, SaturatedFat 3.6, Cholesterol 14.8, Sodium 834, Carbohydrate 22.1, Fiber 2.2, Sugar 5.7, Protein 5
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.
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