OUR FAVORITE FRENCH ONION SOUP
Buy the best beef broth you can, or better yet, make your own for a rich, full-flavored soup. And if you don't have ovenproof bowls or ramekins for the soup, don't worry-you can just top your soup with melty cheese toasts.
Provided by Rhoda Boone
Categories Soup/Stew Onion Kid-Friendly Lunch Peanut Free Tree Nut Free Soy Free Frankenrecipe Small Plates
Yield Serves 4 as a main (or 6 as an appetizer)
Number Of Ingredients 16
Steps:
- In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
- Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
- Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
- Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
- Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)
FRENCH ONION SOUP (MY FAVORITE)
A slightly sweeter, stronger flavored French Onion Soup recipe than most I've seen published. It's not diet food, but it sure is delicious! A mix of different onions also adds to the flavor. I've tweaked it over the years, and this is what I have found to be my favorite. I make it at least twice a month. It's an easily modifiable recipe to suit your taste, but seriously, I can't live without the molasses - it gives it a real depth.
Provided by djlynnoleum
Categories Onions
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a stock pan.
- Add onion, cover and sweat for 10 minutes.
- Add sugar and molasses and stir well. Cover and continue cooking for 20 minutes.
- Add flour and stir well to evenly distribute and avoid flour lumps, this will take a minute or two ( I add the flour a bit at a time to stop it from clumping).
- Add beef broth, wine (if using), Worcestershire and pepper. Cover and simmer for one hour, stirring occasionally.
- Put a layer of cheese on a baguette slice for each bowl of soup you will be serving. Bake in a 400°F oven until cheese has melted and starts to slightly brown.
- Place baguette slice in bowls and ladle soup over.
- Enjoy, I personally add more black pepper when I eat this.
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.
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.
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.
FIVE-ONION SOUP
French Onion Soup is one of my favorite foods. This is a recipe I have made time and time again since 1994. It is one of the best Onion Soup recipes I have ever tried..homemade or from a restaurant!
Provided by Cook4_6
Categories Onions
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Melt 1/4 cup butter in heavy large Dutch oven over medium-high heat.
- Add shallots, all onions and leek; saute until golden, about 15 minutes.
- Add 1 T. garlic and cloves; saute 1 minute.
- Stir in broth and Sherry, bring to boil.
- Reduce heat to medium-low, cover and simmer 30 minutes.
- Preheat broiler.
- Combine 2 T. melted butter and 1 t. garlic in a small bowl.
- Place bread on baking sheet and brush with half of garlic butter.
- Broil bread until lightly toasted; about 2 minutes. Turn over and repeat this step.
- Sprinkle bread with parmesan cheese.
- Preheat oven to 500 degrees.
- Ladle soup into oven safe bowls.
- Top each bowl with 1 toasted bread slice, 1 slice of swiss and 1 slice of mozzarella.
- Bake until soup is hot and cheese melts; about 10 minutes.
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MY FAVORITE FRENCH ONION SOUP - BAKER BY NATURE
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5/5 (1)Category DinnerCuisine FrenchTotal Time 1 hr 31 mins
- In a large, heavy bottomed pot melt the butter over low heat. Add the onions, thyme, crushed red pepper flakes, and salt; cook, stirring occasionally, until the onions are deep amber in color and very soft, about 45 minutes. Add the flour and cook for 1 to 2 minutes, then add the wine; increase the heat and let the wine simmer for 2 to 3 minutes, stirring constantly. Add the beef stock and bring soup to a boil, then reduce to a simmer and cook for another 45 minutes.
- Preheat oven to broil. Arrange a rack in the middle of the oven. Arrange the baguette slices on a baking sheet and place in the oven for 2 minutes, or until toasted. Keep a close eye here so they don't burn!
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