FRENCH ONION SOUP
Steps:
- Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
- Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consomme, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
- Place oven rack in top 1/3 of oven and heat broiler.
- Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
- Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
CIDER & ONION SOUP WITH CHEESE & APPLE TOASTS
Make Tom Kerridge's version of French onion soup. Use any cheese you have in the fridge for the toasts - a crumbly goat's cheese works well
Provided by Tom Kerridge
Categories Lunch, Soup, Starter
Time 1h
Number Of Ingredients 13
Steps:
- Heat the butter in a saucepan until foaming, then add the onions and cook for 10 mins until soft and golden. Add the garlic and cook for 1 min more. Pour over the cider, then add the potato and thyme sprigs and simmer for another 2 mins. Stir in the stock and cream, bring to the boil and simmer for 15 mins until the potato is soft. Remove and discard the thyme, transfer the soup to a blender and blitz until smooth.
- To make the cheese & apple toasts, heat the grill to high. Toast the bread on both sides, then mix the cheese, dried apple and onion together. Pack the mixture onto the toasts, then grill until melted and golden. Pour the soup into bowls, scatter over the apple matchsticks and thyme leaves, then serve with the toasts.
Nutrition Facts : Calories 523 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 2.3 milligram of sodium
FRENCH ONION SOUP WITH CIDER
From the October/November 2007 issue of Vogue Entertaining + Travel. This soup can be made up to three days in advance.
Provided by AmandaInOz
Categories European
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat. Add onions and sea salt and cook, stirring occasionally, for 30 minutes or until onions are deep golden.
- Add cider and simmer until reduced by half, then add stock and simmer for 10 minutes. Season with pepper.
- Meanwhile, place bread on a foil-lined tray and cook both sides under a hot grill until dried but not browned. Spread with mustard and top with cheese, then grill until cheese bubbles and browns.
- Serve soup topped with the croûtons and sprigs of thyme.
FALL FRENCH ONION SOUP
This is an awesome autumn twist on the traditional French Onion soup. Apple cider and brandy make it a cozy dish for those chilly fall afternoons.
Provided by Aenor
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 10h20m
Yield 6
Number Of Ingredients 11
Steps:
- Set a slow cooker on Low, and put in half of the butter to melt. Add the onions and apples; cover and cook on Low for 6 to 8 hours.
- After the cooking time is up and apples and onions are soft, pour in the brandy, chicken broth and apple cider. Set the slow cooker to High and cook for 1 to 2 hours, until simmering.
- Preheat the oven broiler. Mix together the cinnamon, sugar and remaining butter. Spread onto one side of each slice of bread. Place bread cinnamon side up on a baking sheet, and broil until toasted, about 3 minutes. Remove from the oven, flip the slices over so the cinnamon is on the bottom. Sprinkle Gouda cheese on the top and return to the broiler until the cheese is melted.
- Ladle soup into serving bowls and top with slices of toast, cheese side up to serve.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 43.5 g, Cholesterol 52.1 mg, Fat 23.3 g, Fiber 3.9 g, Protein 7.5 g, SaturatedFat 12.3 g, Sodium 397.5 mg, Sugar 19.3 g
FRENCH ONION SOUP WITH BEER
This is a tasty and easy recipe. We love onion soup, so I came up with this to satisfy our craving on those cold nights.
Provided by C. Taylor
Categories European
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Cut the onions into thin slivers lengthwise and add to a pot (nonstick) over medium - medium high flame with the olive oil, butter and salt. Keep stirring until onions have browned (a deep brown), making sure not to burn them.
- Add the flour, garlic powder and herbs, and continue stirring for another few minutes.
- Stir in the beef broth, beer, boullion, and worcesteshire, and bring to a boil. Let simmer for another 10 minutes, making sure there aren't any lumps of flour or onion.
- Toast the french bread. Fill an oven proof ramekin with soup, then top with a slice of bread, a slice of chees and a sprinkle of parmesan. Broil in oven until cheese is golden brown.
FRENCH ONION SOUP RECIPE - (4.4/5)
Provided by Dustin
Number Of Ingredients 15
Steps:
- 1. Slice the onions in half and peel outer layers and discard the ends. Finely slice the all the onions. 2. Melt the butter in a 4 quart pan and add the oil. 3. Add a handful of the onion and sprinkle a pinch of salt. Continue to layer all the onion with salt until the pot is full. Do not stir 4. Sweat down the onions for 15 minutes. 5. Stir occasionally until onions are dark rich brown and reduced to approximately 2 cups for 45 minutes. 6. Add wine and scrape the bottom of the pot. Cook for 10 minutes at 250° F to reduce the wine. 7. With a piece of kitchen twine, bundle the Thyme, rosemary and Bay Leaf together to form a bouquet garni. 8. Reduce heat to 215° F. Add Beef consomme, beef stock and apple cider vinegar to the pot and bouquet garni and simmer for 30 minutes. 9. Place oven rack in top 1/3 of oven and heat broiler. 10.Cut slices of french bread. Lay the slices down and cut in rounds large enough to fit mouth of oven safe soup crocks. Butter the bread and place the slices on a baking sheet and place under broiler for 1 minute. 11. Remove bouquet garni from the soup. 12. Season soup mixture with salt, pepper and cognac. Add salt a little at a time and taste. 13. ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
ONION SOUP WITH APPLE CIDER
Categories Soup/Stew Fruit Juice Onion Quick & Easy Wheat/Gluten-Free Apple Fall Thyme Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Melt butter with oil in large pot over medium-high heat. Add onions; sauté until soft and dark brown, about 20 minutes. Add chicken broth, cider, and thyme sprigs. Bring to boil. Reduce heat; season with salt and pepper. Simmer soup, uncovered, 25 minutes. Discard thyme sprigs. (Soup can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.) Divide among 6 soup bowls, garnish with chopped thyme, and serve.
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THE WORLD’S BEST FRENCH ONION SOUP RECIPE + TIPS AND TRICKS
From johanjohansen.dk
Cuisine FrenchEstimated Reading Time 7 minsCategory Appetizer or MainTotal Time 2 hrs 30 mins
- Trim the ends off each onion then cut in halves lengthwise. Remove peel and finely slice into half moon shapes.
- Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all the onions are in the pot.
- Do not even attempt to stir the onions before they’ve been allowed to sweat down for 15 to 20 minutes.
ONION AND CIDER SOUP - IRISH TIMES
From irishtimes.com
Servings 4Total Time 1 hr 20 minsEstimated Reading Time 1 min
- This is my Irish version of French onion soup. I decided to adapt the recipe when I moved back to Ireland and use what was available to me: cheese from Gubbeen and cider from Con Trass’s apple farm. A roaring fire and a glass of red wine on a winter’s night doesn’t ask for anything more. 1. Melt the butter in a heavy-bottomed saucepan, add the onions and season very well. Sauté them gently, turning them around in the butter, until they start to soften (about 5 minutes). Cover with a lid and sweat the onions until they are very soft and starting to caramelise. This can take up to 50 minutes. You might need to add a splash of water every so often and turn the onions over in the buttery juices.
- 2. Take the lid off and turn the heat up to medium so the juices can evaporate and the onions caramelise.
- 3. When the onions are dark add the cider, stock and thyme and bring to the boil. Simmer for 10 minutes. Note: The soup can be made to this stage, cooled and stored until needed. Bring back to the boil and finish off as below.
- 4. Ladle the soup into bowls, put a slice of toast on top of each bowl of soup. Lay the slices of cheese on top and heat under the grill until golden and bubbling.
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FRENCH ONION AND APPLE SOUP RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (13)Total Time 2 hrs 10 minsServings 10Calories 254 per serving
- Melt butter in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring frequently. Continue cooking 50 minutes or until deep golden brown, stirring occasionally. Add pepper, apple, thyme sprigs, and bay leaves; cook 3 minutes or until apples soften. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Add broth and cider; bring to a boil. Reduce heat, and simmer 45 minutes. Discard bay leaves; stir in vinegar.
- Arrange bread cubes in a single layer on a jelly-roll pan; broil 2 minutes or until toasted, turning after 1 minute.
WE TRIED CELEBRITY CHEF FRENCH ONION SOUP RECIPES - HERE'S ...
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Estimated Reading Time 7 mins
- The Underwhelming (and Way Too Sweet) Classic: Julia Child’s French Onion Soup. This was the recipe I was most looking forward to, but it turned out to be my least favorite.
- The Untraditional (and Unsatisfying) Take on the Classic: Ina Garten’s French Onion Soup. Ina’s take on French onion soup ditches the bread and Gruyère cheese in favor of shredded Parmesan.
- The Safe, No-Frills Recipe: Alton Brown’s French Onion Soup. Brown’s soup is a classic, no-frills French onion soup recipe. It’s rich, super savory, and satisfying.
- The Clear Winner: Serious Eats’ French Onion Soup (Soupe à l’Oignon Gratinée) This recipe was the unanimous winner. It was everything I wanted French onion soup to taste like and more.
FRENCH ONION SOUP RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (59)Calories 545 per servingCategory Medium
- Cut onions in half, cut off the ends, then peel and slice onions thinly (cut parallel with the grain of the onion).
- While soup is finishing up, preheat oven to 400˚F. Slice baguette to 1/2” thick slices. Brush both sides lightly with olive oil, arrange on a baking sheet and bake for 6-8 minutes until golden brown at the edges.
FRENCH ONION SOUP {VEGETARIAN ... - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
5/5 (12)Total Time 1 hr 20 minsCategory Appetizers, StartersCalories 519 per serving
- Peel, rinse and slice the onions thinly and evenly. Finely chop or mince two garlic cloves and keep aside.
- Once the onions have caramelized and have a nice golden color to them, add 2 tablespoons dry white wine.
FRENCH ONION SOUP WITH KALE - MONDAY SUNDAY KITCHEN
From mondaysundaykitchen.com
Cuisine FrenchCategory Dinner, LunchServings 4
- In a large 5-quart stovetop pot, add olive oil and heat over medium heat. Add chopped onions and stir to coat them in the oil. Let them cook for 2-3 minutes before stirring with a wooden spoon. They will become translucent and tender. When stirring, be sure to scrape off and incorporate the brown bits from the bottom of the pot. You can add small splashes of water (a tablespoon at a time) to the pot to help break down/scrape off the browned bits. *Reduce the heat if you notice burning. Continue this process for 15-20 minutes, until the onions are a deep caramel shade of brown and full of flavor.
- Stir in garlic, kosher salt, and pepper. Add chopped kale and stir well to ensure the kale is coated.
- Taste and season with additional salt and pepper as desired. Ladle into an oven-safe bowl and top with a slice of crusty, toasted bread and sliced Emmental. Place in the oven under the broiler for 1-2 minutes, until melted and bubbling. Carefully remove, grab a spoon, and dig in!
FRENCH ONION SOUP - MRFOOD.COM
From mrfood.com
4/5 (23)Category Soups
- In a soup pot, melt butter over medium heat. Add onions and cook 25 minutes, or until golden, stirring occasionally.
- Add beef broth, apple cider, and black pepper; bring to a boil. Reduce heat to low, stir in Parmesan cheese and wine, and cook 3 to 5 minutes, or until cheese is melted and soup is heated through.
- Preheat broiler. Place bread on a baking sheet and sprinkle with equal amounts of the Swiss cheese. Broil 3 to 5 minutes, or until cheese is melted.
FRENCH ONION SOUP - SAVORING ITALY
From savoringitaly.com
Reviews 6Servings 4Cuisine FrenchCategory Dinner
- Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions and sprinkle the sugar over it. Stir occasionally and cook until tender and golden and begin to caramelize (takes about 20-25 minutes until golden).
- Add sherry, stock, Worcestshire sauce, thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
- Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan.
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