FRENCH ONION TOMATO SOUP
"Tomato juice gives extra flavor to this wonderful soup that is so quick and easy to prepare," comments Clara Honeyager of Mukwonago, Wisconsin. "I found the recipe many years ago in a tomato recipe book of my mother's and have shared it with many people."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
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.
FRENCH ONION TOMATO SOUP
Scrumptious French onion with a twist of tomato. Cheesy, savory, and comforting all in one, this bowl is exactly what you need for a chilly day.
Provided by luckytrim
Time 2h
Yield 6
Number Of Ingredients 10
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.)
ONION TOMATO SOUP
"Fresh herbs really make the difference in the flavor of this low-fat vegetarian soup," notes Lisa Blackwell from Henderson, North Carolina. "It tastes especially delicious when it's could out," she adds.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in oil until tender. Add the tomato juice, water, basil, oregano, sugar and celery salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Add the tomatoes; cook 10 minutes longer.
Nutrition Facts : Calories 82 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 265mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
FRENCH ONION SOUP
The onion soup originates from the French cookbook "Gastronomie Pratique," which was written in 1907 by Henri Babinski. The Times published the recipe in 1974, when the book was first translated into English. It is a strange recipe for soup that yields delicious results. Baguette toasts are spread with butter and layered with grated cheese, sautéed onions and tomato purée. Then, in what seems to be a nod to stone soup, salted water is gently poured in. The dish is then simmered and baked, and by the time it is done, the "soup" is like a savory bread pudding and the top has a thick, golden crust that your guests will fight to the death over.
Provided by Amanda Hesser
Categories soups and stews, appetizer, side dish
Time 2h15m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Toast the baguette slices and let them cool. Spread a generous layer of butter on each slice (you will need about 5 tablespoons), then lay the slices close together on a baking sheet and top with all but 1/2 cup of cheese.
- In a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the onions, season with salt and sauté, stirring occasionally, until very soft and golden, about 15 minutes.
- In a 5-quart casserole, arrange a layer of bread slices (about 1/3 of them). Spread 1/3 of the onions on top, followed by 1/3 of the tomato purée. Repeat for two more layers. Sprinkle with the remaining 1/2 cup cheese. To avoid boiling over, the casserole must not be more than 2/3 full.
- In a saucepan, bring 1 1/2 quarts water to a boil. Add the salt. Very slowly pour the salted water into the casserole, near the edge, so that the liquid rises just to the top layer of cheese without covering it. (Depending on the size of your casserole, you may need more or less water.)
- Preheat the oven to 350 degrees. Put the casserole on the stove and simmer uncovered for 30 minutes, then transfer to the oven and bake uncovered for 1 hour. The soup is ready when the surface looks like a crusty, golden cake and the inside is unctuous and so well blended that it is impossible to discern either cheese or onion. Each person is served some of the baked crust and some of the inside, which should be thick but not completely without liquid.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 10 grams, Carbohydrate 56 grams, Fat 33 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 20 grams, Sodium 1103 milligrams, Sugar 16 grams, TransFat 1 gram
FRENCH ONION TOMATO SOUP
Make and share this French Onion Tomato Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 41m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 413.5, Fat 14.3, SaturatedFat 7.8, Cholesterol 39.7, Sodium 1257.3, Carbohydrate 56.8, Fiber 4.4, Sugar 14.7, Protein 16.7
VEGETARIAN STOUT FRENCH ONION SOUP
I love Irish stout stew and French onion soup. Plus my wife is a vegetarian. So I came up with this infusion that is, in my opinion, amazing! Portobello mushrooms replace cubed beef, and it is all topped off with a Swiss cheese-crusted slice of artisan bread, French onion-soup style. Serve with a frosty stout and enjoy! Happy St. Patrick's Day!
Provided by Matthieu Duquette
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 399.2 calories, Carbohydrate 60.4 g, Cholesterol 12.4 mg, Fat 8.4 g, Fiber 6.8 g, Protein 13.8 g, SaturatedFat 3.1 g, Sodium 1195 mg, Sugar 9.4 g
TOMATO GARLIC ONION SOUP
Comfort food. Garlic is good for you and tastes great. If you like french onion soup, this is a nice addition to your soup collection. A salad is good with this soup for a light meal.
Provided by TishT
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanche the garlic for about 30 seconds until slightly soft.
- Cool, peel, and thinly slice.
- Saute onions in oil until they are soft and golden.
- About 10-15 minutes.
- Add garlic, tomatoes and tomato juice to onions.
- Bring to a boil, then reduce and simmer 30 minutes.
- Preheat oven to 450°F.
- Add beef broth and bring back to a boil.
- Ladle into oven-proof bowls and top with toast and cheese.
- Put in oven until cheese is melted.
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