French Onion Soup Recipe By Tasty Food

FRENCH ONION SOUP RECIPE BY TASTY

Steps:

• In a large pot over medium-low heat, heat olive oil and add butter. Once the butter is melted, stir the onions and coat with oil and butter.
• Cover and cook for 20 minutes, checking occasionally.
• Turn up the heat to medium-high. Add ½ tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it's very important!)
• Stir in flour one tablespoon at a time and cook for about 30 seconds.
• Preheat Oven To 325˚F (160˚C).
• Add 1 cup (235 ml) of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
• Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
• In the meantime, cut the french bread or baguette into ½ inch (10 mm) thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
• Add optional ingredients.
• In an oven safe bowl, pour the onion soup, filling about ¾ of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
• Bake for two to three minutes or until the cheese has melted completely and become slightly golden.
• Enjoy!

EASY FRENCH ONION SOUP

Steps:

• Place onions and butter in saucepan.
• Sauté on medium heat until onions are tender.
• Add garlic and sauté 1-2 minutes (don't let garlic burn).
• Add beef broth, consomme, and Woschershire sauce.
• Bring to a boil for 1 minute.
• Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
• Fill bowl with soup leaving room at the top.
• Place toasted French bread on top.
• Top with 0.125 cup Swiss cheese.
• Place under broiler until cheese is bubbly.
• Serve immediately.
• Caution--bowls will be hot!

CLASSIC FRENCH ONION SOUP

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.

CLASSIC FRENCH ONION SOUP

Steps:

• Melt the butter in a Dutch oven over medium heat. Add the onions and the salt, stir, and cover, letting the onions soften for 5 minutes.
• Remove the lid and let the onions caramelize until golden brown, stirring occasionally. (Adjust the heat if the onions are browning too quickly.) The caramelization process may take 45 to 60 minutes. Meanwhile, warm the stock in a saucepan over low heat.
• Once the onions are caramelized, add the wine and sherry to the pot and allow the liquid to come to a boil.
• Stir in the flour and smoked paprika and let thicken for a minute or two. Slowly add the warm broth, salt, and the pepper to the onions and boil uncovered for 10 minutes.
• Ladle the soup into the casseroles and cover the top with bread slices. Sprinkle each casserole generously with the cheese.
• Broil in the oven until the cheese melts and browns, watching carefully, a minute or two.

FRENCH ONION SOUP

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.

SLOW COOKER FRENCH ONION SOUP

Steps:

• Over medium heat sauté the onion in butter until soft and translucent and caramel colour. Make this in 3 batches.
• Place onions in slow cooker.
• Deglaze cooking skillet with some of the beef stock;this is the secret to that taste.
• Add to slow cooker along with the remaining beef broth (your own homemade or powdered mixed with boiling water).
• Add Worcestershire sauce, thyme and bay leaf.
• Cover; cook on High for 4 hours or on low for 6-8 hours.
• Add salt and pepper to taste. Remove bay leaf.
• Divide soup into appropriate containers.
• Seal and freeze.
• When ready to enjoy your French Onion Soup.
• Remove from freezer and place in a microwave dish with 2 tbsp sherry; heat for 5 minutes.
• Add Parmesan cheese to your onion soup bowl. Place one slice of toasted bread over the cheese. Fill bowl with soup.
• Top with shredded Gruyère cheese.
• Place under broiler to melt your cheese.
• Tip: When adding your ingredients to the slow cooker make sure they are all hot.
• Use the processor to slice your onions. I once read 'If I use my food processor just to make onion soup it will be worth the cost".
• Bon Appettit!

FRENCH ONION SOUP

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.

RICH AND SIMPLE FRENCH ONION SOUP

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.

TASTY FRENCH ONION SOUP

Steps:

• In a Dutch oven, saute the onions, sugar and pepper in oil until onions are softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until onions are a deep golden brown. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Ladle soup into ovenproof bowls. Top each with a slice of French bread; sprinkle with cheese. Broil 4-6 in. from heat until cheese is melted. Serve immediately.

FRENCH ONION CHICKEN RECIPE BY TASTY

Steps:

• Season chicken breasts with salt and pepper.
• In a large cast iron skillet, melt butter. Add mushrooms, onion, and bell pepper and sauté until starting to soften.
• Add garlic and sauté for another minute until fragrant.
• Add in red pepper flakes, cayenne, Italian seasoning, and Worcestershire. Then, remove veggies and set aside.
• Add chicken to skillet and cook until brown on each side (about 3-5 mins per side).
• Add in a can of French onion soup and let simmer for 10 mins, or until soup starts to coat chicken.
• Add veggies back to the pan and stir.
• Top chicken breasts with shredded mozzarella
• Cook in the oven at 350°F for 8-10 mins or until the cheese is melted.
• Serve warm.