French Onion Soup With Porcini Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRENCH ONION SOUP WITH PORCINI



French Onion Soup with Porcini image

Provided by Rachael Ray : Food Network

Time 1h55m

Yield 4 servings

Number Of Ingredients 13

1 stick butter
4 large onion, very thinly sliced
1 teaspoon ground thyme
Salt and freshly ground black pepper
1-ounce dried porcini mushrooms
1/4 to 1/3 cup dry sherry
1 cup white wine
1 small bundle made with fresh flat-leaf parsley, a few sprigs fresh sage and fresh bay leaves
2 quarts beef stock
8 (1/2-inch) thick slices baguette
1 large clove garlic, peeled and halved
1 1/2 cups grated Gruyere
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Heat a large Dutch oven over medium heat. Add 6 tablespoons of the butter and let it melt. Stir in the onions and the thyme and season with salt and pepper, to taste. Cook, stirring occasionally, until the onions caramelize, about 40 to 45 minutes.
  • Meanwhile, put the mushrooms in a small pot and cover with a couple of cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer to reconstitute the mushrooms.
  • Add the sherry to the pot with the onions, to deglaze the pan, then stir in the wine. Remove the mushrooms from their broth with a slotted spoon to a cutting board. Chop them, and add them to the onions. Add all but the last 1/2 cup of the mushroom liquid to the soup, about 1 cup. Add herb bundle and the beef stock to the pot and simmer the soup for 30 to 45 minutes. Cool and refrigerate for a make-ahead meal. Reheat over medium heat, covered, and prepare the croutons when ready to serve.
  • Heat the oven to 425 degrees F. Toast the bread on a rack over a baking sheet, until deep golden brown. Butter the bread, using the 2 tablespoons of remaining butter and liberally rub them with the cut garlic. Top the toasts with the cheeses and return them to the oven until the cheese is melted and bubbly. Toasts may be arranged on top of crocks of soup, put on baking sheet, then topped with cheese and baked to brown, for a more dramatic presentation.
  • Ladle the soup into serving bowls and serve with the cheese toasts.

OH SO GOOD FRENCH ONION SOUP



Oh So Good French Onion Soup image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 tablespoons butter
6 medium onions, thinly sliced
Salt and freshly ground black pepper
2 teaspoons fresh thyme, picked and chopped or poultry seasoning
1 bay leaf, fresh or dried
1/2 cup dry sherry
6 cups beef stock
4 thick slices crusty bread, toasted
2 1/2 cups shredded Gruyere or Swiss cheese

Steps:

  • Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil.
  • Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.

ONE-POT FRENCH ONION SOUP WITH PORCINI MUSHROOMS



One-Pot French Onion Soup With Porcini Mushrooms image

This version of the classic French soup simmers and bakes in a Dutch oven, while the toast broils right on top. Dried porcini mushrooms, fresh fennel and leeks provide deep umami flavor. Unless you have homemade beef stock on hand, go with a good chicken stock rather than boxed beef stock, which tastes mostly of salt. You could opt for vegetable stock for a vegetarian version, but skip the demi-glace, in that case. The preparation of this soup is time-consuming, but the flavor is well worth the effort. You can make the soup through Step 5 up to two days ahead of time. When ready to serve, reheat on the stove then continue with the final baking step for a hearty communal feast.

Provided by Susan Spungen

Categories     dinner, soups and stews, appetizer, main course

Time 2h

Yield 6 servings

Number Of Ingredients 16

1 ounce dried porcini mushrooms
4 tablespoons unsalted butter
2 tablespoons olive oil
4 large yellow onions (about 3 1/2 pounds), halved and cut into 1/4-inch slices
Kosher salt and black pepper
1 large fennel bulb, trimmed, halved lengthwise and thinly sliced crosswise
1 large or 2 small leeks, trimmed, halved lengthwise and thinly sliced crosswise
2 tablespoons all-purpose flour
1 cup dry white wine
2 large fresh thyme sprigs
1 fresh or dried bay leaf
2 quarts homemade beef stock or store-bought chicken stock
1 to 2 tablespoons veal, beef or chicken demi-glace or stock concentrate (optional)
6 (3/4-inch-thick) slices sourdough, peasant or other good-quality bread (about 8 ounces), toasted
1 1/2 cups grated Gruyère (about 4 ounces)
3/4 cup grated Parmesan (about 2 ounces)

Steps:

  • Bring a small saucepan with about 2 1/2 cups water to a boil over high and place mushrooms in 2-cup glass measuring cup. Pour boiling water over the mushrooms to fill the cup (a little less than 2 cups) and set aside.
  • Melt butter in a large Dutch oven over medium heat. Stir in oil and onions, cover and cook, stirring occasionally, until wilted, about 15 minutes. Turn heat up to medium-high, season with salt and pepper and continue cooking, covered, stirring occasionally, 15 minutes.
  • Add fennel and leeks, season again, and cook, covered, stirring occasionally, 15 minutes.
  • Remove lid, increase heat to high and cook, stirring frequently, until the vegetables are deeply browned, about 5 minutes. Lower the heat if the buildup on the bottom of the pot threatens to burn. Sprinkle with flour and cook, stirring, 1 to 2 minutes.
  • Scoop the mushrooms out of their liquid, reserving liquid and chop mushrooms finely. Add chopped mushrooms, wine, thyme sprigs and bay leaf to the pot. Cook, scraping the bottom of the pot with a wooden spoon, until wine is mostly evaporated, 2 to 3 minutes. Add reserved mushroom liquid to the pot, pouring the liquid slowly and discarding the last few drops of liquid, which may contain grit. Pour in the stock and demi-glace, if using, and bring to a boil, scraping the bottom of the pot to loosen any residue. Reduce to a simmer, and cook uncovered until flavors meld, about 30 minutes. Discard thyme sprigs and bay leaf. Season to taste with salt and pepper.
  • Meanwhile, heat oven to 375 degrees. Fit the toasted bread on the surface of the soup in an even layer, breaking them up as needed to cover the surface. Sprinkle with the Gruyère and Parmesan. Set the Dutch oven on a baking sheet and bake in the middle of the oven until the cheese is bubbling, 15 to 20 minutes. Heat oven to broil and continue cooking until cheese is melted and golden brown, 1 to 2 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 620, UnsaturatedFat 12 grams, Carbohydrate 67 grams, Fat 26 grams, Fiber 8 grams, Protein 26 grams, SaturatedFat 12 grams, Sodium 1798 milligrams, Sugar 20 grams, TransFat 0 grams

FRENCH ONION SOUP



French Onion Soup image

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

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

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.

FRENCH ONION SOUP



French onion soup image

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

50g butter
1 tbsp olive oil
1kg onions, halved and thinly sliced
1 tsp sugar
4 garlic cloves, thinly sliced
2 tbsp plain flour
250ml dry white wine
1.3l hot strongly-flavoured beef stock
4-8 slices baguette (depending on size)
140g gruyère, finely grated

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

More about "french onion soup with porcini food"

FRENCH ONION SOUP RECIPE - MATT CONROY - FOOD & WINE
Web 16 de mar. de 2015 Preheat the oven to 450°. Arrange the bones on a baking sheet and roast for about 30 minutes, until browned. Transfer to a …
From foodandwine.com
Autor Matt Conroy
Tempo Total 2 horas
  • Preheat the oven to 450°. Arrange the bones on a baking sheet and roast for about 30 minutes, until browned. Transfer to a very large pot and add all of the remaining ingredients. Add 7 quarts of water and bring to a boil. Cook over moderately high heat, skimming as necessary, until reduced by half (to 3 1/2 quarts), about 1 hour. Strain the broth into a large bowl and skim off the fat.
  • In a large pot, heat the oil. Add the onions and cook over moderately low heat, stirring frequently, until deep golden, about 1 hour. Season with salt.


FRENCH ONION SOUP WITH PORCINI - FOOD NETWORK CANADA
Web 10 de jan. de 2017 Ingredients 1 stick butter 4 large onions, very thinly sliced 1 tsp ground thyme Salt and freshly ground black pepper 1 oz …
From foodnetwork.ca
2/5 (6)
Categoria Bread,Cheese,Lunch,Main,Mushrooms,Soup
Porções 4
Tempo Total 1 horas 55 minutos


FRENCH ONION SOUP BURGER RECIPE | FOOD NETWORK
Web Add the onions, garlic, Italian seasoning and bay leaves. Cook the onions, stirring every 5 minutes so they don’t stick or burn, until they begin to …
From foodnetwork.com
Autor EHT Vagabond Kitchen & Tap House
Etapas 3
Dificuldade Intermediate


WHAT TO SERVE WITH FRENCH ONION SOUP - INSANELY GOOD
Web 10 de abr. de 2022 French onion soup has beautifully melted cheese on top, so naturally, a dish with the same element will go great with it. And what’s better than a panini? …
From insanelygoodrecipes.com


FRENCH ONION & PORCINI RISOTTO - RACHAEL RAY SHOW
Web 4 large onions, chopped; 1 teaspoon ground thyme; 1 teaspoon ground sage; 1 large fresh bay leaf; 1 cup dried porcini mushrooms; 2 cups water; 6 cups beef or chicken bone broth; ¼ cup dry sherry 1½ cups Arborio rice; …
From rachaelrayshow.com


FRENCH ONION SOUP – SMITTEN KITCHEN
Web 9 de abr. de 2011 Preheat oven to 325. Arrange six ovenproof soup bowls or crocks on a large, foil-lined baking sheet. Bring the soup back to a boil and divide among six bowls. …
From smittenkitchen.com


EASY FRENCH ONION SOUP RECIPE - TASTING TABLE
Web 12 de jan. de 2022 Slice the bread into ½-inch thick slices and shred the cheese. Add the wine and beef stock to the pot with the onions, and cook on high for 1 hour. Preheat the oven to 425 F. Place the sliced ...
From tastingtable.com


FRENCH ONION & PORCINI MUSHROOM SOUP - SIMPLY PAIRED
Web 12 de jan. de 2022 Step 1 Place the porcini mushrooms in a bowl and cover with 1 cup boiling water. Let sit for 15 minutes. Remove the mushrooms, strain the liquid, and set aside. Step 2 Slice the onions …
From getsimplypaired.com


BEST CLASSIC FRENCH ONION SOUP - ONCE UPON A CHEF
Web In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown …
From onceuponachef.com


VEGAN FRENCH ONION SOUP WITH MUSHROOMS - SLOFOODGROUP
Web 11 de nov. de 2020 Ingredients: 1 tbsp olive oil 1 pound porcini mushrooms, cubed 2 large red onions, julienned 2 large yellow onions, julienned 2 cloves of garlic, smashed 1 cup …
From slofoodgroup.com


WHAT TO SERVE WITH FRENCH ONION SOUP: 19 MOST DELICIOUS PAIRINGS
Web Vegetables, Salads, and Side Dishes to Serve with French Onion Soup. 1. Arugula salad. An arugula salad or green salad with parmesan cheese, olive oil, and vinaigrette is …
From unexpectedlydomestic.com


FRENCH ONION SOUP RECIPE WITH PORCINI STOCK
Web Preparation. For the stock, in a saucepot, combine the mushrooms and stock and simmer to soften mushrooms, 8-10 minutes, at low bubble. Puree in a high power blender or with an immersion blender. To serve, …
From rachaelrayshow.com


FRENCH ONION SOUP WITH PORCINI : RECIPES : COOKING CHANNEL …
Web Cooking Channel serves up this French Onion Soup with Porcini recipe from Rachael Ray plus many other recipes at CookingChannelTV.com
From cookingchanneltv.cel02.sni.foodnetwork.com


FRENCH ONION SOUP - ALLRECIPES
Web Beef broth, cheese, croutons, and especially onions make these top-rated French onion soup recipes special. Rich and Simple French Onion Soup. 1,436 Ratings. Slow Cooker French Onion Soup. 395 Ratings. French …
From allrecipes.com


FRENCH ONION SOUP WITH PORCINI RECIPE | RACHAEL RAY | FOOD …
Web 1 stick butter 4 large onion, very thinly sliced 1 teaspoon ground thyme Salt and freshly ground black pepper 1-ounce dried porcini mushrooms 1/4 to 1/3 cup dry sherry 1 cup …
From foodnetwork.cel02.sni.foodnetwork.com


ONION SOUP WITH PORCINI AND THYME RECIPE - THE …
Web 12 de fev. de 2017 1/2 ounce dried porcini mushrooms; 3 tablespoons extra-virgin olive oil; 1 1/2 pounds yellow onions, halved and sliced; 1 teaspoon fine salt, divided; 2 cloves garlic, minced or finely grated
From washingtonpost.com


FRENCH ONION SOUP WITH PORCINI RECIPE | RACHAEL RAY | FOOD …
Web Spring Vegetable Fettuccine Alfredo. Trending Recipes. Carrot Cake Recipe
From foodnetwork.cel30.sni.foodnetwork.com


FRENCH ONION SOUP WITH PORCINI RECIPE | FOOD - RECIPEBRIDGE
Web 4 large onion, very thinly sliced ; 1 teaspoon ground thyme ; Salt and freshly ground black pepper ; 1-ounce dried porcini mushrooms ; 1/4 to 1/3 cup dry sherry ; 1 cup white wine ; …
From recipebridge.com


Related Search