French Country Soup Food
COUNTRY-STYLE FRENCH ONION SOUP
Chicken broth and Dijon mustard bring out the mellow, rich flavor of onions.
Provided by Land O'Lakes
Categories Lunch Soup Onion Mustard Vegetable Soup and Stew Main Course
Yield 6 (1 1/4-cup) servings
Number Of Ingredients 18
Steps:
- Heat oven to 400°F.
- Melt 2 tablespoons butter in saucepan until sizzling; add onions and 1/2 teaspoon garlic. Cook over medium heat, stirring occasionally, 7-10 minutes or until onions are tender.
- Add all remaining soup ingredients; continue cooking 12-15 minutes or until heated through.
- Melt 1/4 cup butter in 13x9-inch baking pan in oven. Stir in 1 teaspoon basil and 1/2 teaspoon garlic. Add bread cubes; toss to coat. Bake, stirring occasionally, 10-15 minutes or until toasted.
- Pour soup into oven-proof bowls; place 1 slice cheese in each bowl. Bake 8-12 minutes or until cheese is lightly browned. Serve with croutons.
Nutrition Facts : Calories 300 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 45 milligrams, Sodium 960 milligrams, Carbohydrate 22 grams, Fiber 2 grams, Sugar grams, Protein 12 grams
FRENCH COUNTRY SOUP
I enjoy looking through older recipe books for hidden gems. Here is one from Woman's Day: Famous French Cookery (1969) that is sure to please.
Provided by Acerast
Categories European
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt 3 Tablespoons butter in a soup kettle.
- Add carrots, leeks, cabbage and celery.
- Saute over low heat, stirring occasionally, about 20 minutes.
- Add salt, sugar, water and beef broth; bring to a boil.
- Add beans and potatoes.
- Cover, reduce heat and simmer 45 minutes or until vegetables are tender.
- Strain vegetables, reserving the liquid.
- With a food mill, blender or food processor, puree vegetables.
- Return cooking liquid and puree to the soup kettle, stir to combine and reheat.
- Season with salt and pepper if desired.
- Meanwhile, melt 2 Tablespoons butter in a skillet.
- Saute bread slices in butter, turning to saute both sides, until golden.
- Place one slice of bread into each of 6 soup bowls; cover with soup.
- Sprinkle with grated cheese.
Nutrition Facts : Calories 417, Fat 12.3, SaturatedFat 6.6, Cholesterol 25.8, Sodium 1179.3, Carbohydrate 65.5, Fiber 7.7, Sugar 4.8, Protein 12.6
CLASSIC FRENCH ONION SOUP
This country dish is as hearty as it is simple.
Categories French Sunday lunch dinner party soup
Time 1h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in a large Dutch oven or pot over medium heat. Add onion and season with salt. Reduce heat to medium-low and cook, stirring often at first and then only occasionally, until onions are golden brown and caramelized, 1 hour to 1 hour 15 minutes.
- Add white wine and dry sherry and bring to a boil. Add flour and cook, stirring, until thickened, 1 to 2 minutes. Stir in broth and let simmer 10 minutes. Season with salt.
- Heat oven to broil. Place 4 broiler-safe bowls on a sheet tray and fill with soup. Top each with a slice of bread (trimming to fit, if necessary) and cheese, dividing evenly. Broil until cheese is golden brown, 1 to 2 minutes. Serve immediately.
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