French Onion Soup With Tomato Paste Food

FRENCH ONION TOMATO SOUP

Steps:

• In a large saucepan, saute onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., Ladle soup into 10-oz. ovenproof soup bowls or ramekins. Top with French bread; sprinkle with cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is bubbly.

FRENCH ONION TOMATO SOUP

Steps:

• Saute onion in Dutch oven with butter, stirring until golden, 15 minutes. Add flour and cook until it turns golden. Add salt and the water. Bring to a boil; reduce heat, and simmer, covered, 10 minutes. Meanwhile, put tomatoes through blender to make a puree. Add to onion; simmer, covered, 15 minutes. Pour soup into individual heat proof bowls or into a large, shallow one. Arrange toast on top; sprinkle with cheese. Run under broiler 3 to 5 minutes, or until cheese melts and brown slightly. (If your bowls are not broiler safe, a hot oven will do the trick also.)

FRENCH ONION TOMATO SOUP

Steps:

• In a large saucepan, saute onions and garlic in butter until tender.
• Add the tomato juice, bouillon, lemon juice, parsley, brown sugar, salt and pepper.
• Bring to a boil; reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
• Ladle soup into 10 oz.
• ovenproof soup bowls or ramekins.
• Top with french bread; sprinkle with cheese.
• Broil for 4-6 inches from heat for 2-3 minutes or until cheese is bubbly.

FRENCH ONION SOUP ( WITH TOMATO PASTE)

Steps:

• as above

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.

FRENCH ONION SOUP (VEGAN)

Steps:

• Heat oil over medium heat and saute onions 3 minutes before stirring. Cook 20 minutes, or until the onions are well browned.
• Add mushroom, garlic, thyme, and tomato paste. Cook 5 minutes, or until the tomato paste turns golden brown.
• Add the wine and scrape the pan bottom, releasing any brown bits. Reduce wine as you simmer 2 minutes.
• Add the stock, soy sauce, miso, and yeast.
• Simmer uncovered for 10 more minutes.

VEGETARIAN STOUT FRENCH ONION SOUP

Steps:

• Toss mushrooms and flour together in a bowl until coated.
• Heat olive oil in a large skillet over medium heat; cook and stir coated mushrooms until browned, 5 to 10 minutes.
• Combine potatoes, carrots, onion, garlic, and rosemary in a large stockpot; top with cooked mushrooms. Stir beer, vegetable broth, tomato paste, Worcestershire sauce, salt, and pepper into vegetable mixture. Cover stockpot and cook over medium-high heat until vegetables are tender and soup flavors have blended, about 1 hour.
• Whisk water and cornstarch together in a bowl until dissolved; stir into soup until thickened, about 3 minutes.
• Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
• Arrange bread slices on a baking sheet and sprinkle Swiss cheese over each slice.
• Broil bread in the preheated oven until cheese is melted and golden, about 1 minute.
• Ladle soup into bowls using a slotted ladle; top each with a bread slice. Ladle broth over bread until saturated.