ONION SOUP FOR TWO ON A BUDGET
While paying for college and still trying to eat, I came up with this recipe. It's an extremely cheap way to a tasty soup if you use the on a budget hints.
Provided by webmonkey
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 1h14m
Yield 2
Number Of Ingredients 10
Steps:
- Melt butter in a 2-quart saucepan over medium heat; add onion, cook and stir until clear and soft, 2 to 3 minutes. Add broth, sherry, Worcestershire sauce, thyme, rosemary, and parsley to the onions; stir to combine. Bring to a boil, reduce heat and simmer for 1 hour.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cut rolls in half and broil until toasted, 2 to 3 minutes.
- Ladle soup into two mugs, sprinkle with Parmesan cheese. Serve rolls on the side.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 34.9 g, Cholesterol 19.7 mg, Fat 10.3 g, Fiber 2.3 g, Protein 10.9 g, SaturatedFat 5.2 g, Sodium 1270.4 mg, Sugar 1.6 g
ONION SOUP
Toasted bread and gooey Gruyere are the perfect tried-and-true toppings for this satisfying bowl of caramelized onions in a flavorful broth.
Provided by Food Network Kitchen
Time 2h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onions, cover and cook for 30 minutes, stirring occasionally. Remove the cover; increase the heat to medium-high and cook until the onions are brown and caramelized, about 30 minutes. (Stir the onions frequently toward the end of this stage in the cooking so they do not scorch or burn.) Add the thyme and garlic; cook for 2 to 3 minutes more. Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon; simmer until the wine is reduced by about half. Stir in the broth and 1 teaspoon salt and bring to a gentle simmer. Cover and cook for 30 minutes. Add the cognac if using and season with pepper. (The soup can be made to this point a day ahead and refrigerated.)
- Preheat the broiler.
- Divide the soup evenly among 6 heatproof crocks or bowls. Top each with 1 or 2 slices of the baguette and about 1/2 cup of the Gruyere. Place the bowls on a rimmed baking sheet and broil until the cheese is bubbly and brown. Carefully transfer each crock to a plate. Serve immediately.
FRENCH ONION SOUP
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
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.
ONION SOUP
Make and share this Onion Soup recipe from Food.com.
Provided by Liza Boo
Categories Clear Soup
Time 1h10m
Yield 5-12 serving(s)
Number Of Ingredients 5
Steps:
- Slice Onions into thin rings.
- Saute Onion in Butter until they are clear.
- add water and bouillon.
- Bring to a boil.
- Turn down heat, simmer for 1 hour.
Nutrition Facts : Calories 129.4, Fat 9.4, SaturatedFat 5.9, Cholesterol 24.5, Sodium 191.9, Carbohydrate 11.3, Fiber 1.5, Sugar 4.8, Protein 1.2
SIX ONION SOUP
The taste of onions is superb in this rich and creamy soup! Float the toasted French bread on top with a sprinkling of chives. Fit for a king!
Provided by Sharon123
Categories Southwestern U.S.
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a pot.
- Add the onions, leeks, shallots and garlic and cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes.
- Add the stock, thyme and bay leaf, and season to taste with salt and pepper.
- Bring to a boil, reduce heat,and cook, partially covered, for 20 minutes.
- Pour the soup through a strainer set over a bowl, transfer the solids and 1 cup of the liquid to the bowl of a food processor fitted with a steel blade(or a blender), and puree.
- Return the puree and remaining 3 cups of liquid to the pot and set over medium heat.
- Whisk in the heavy cream and bring to a simmer.
- Add the scallions and simmer for another 5 minutes, or until they are tender.
- Ladle into heated bowls and garnish with croutons of toasted French bread and snipped fresh chives.
- Enjoy!
BRITISH ONION SOUP
Add some British ingredients to a classic French dish and voila, you have a whole new experience
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Starter, Supper
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 mins.
- To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.
Nutrition Facts : Calories 451 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 22 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.75 milligram of sodium
FRENCH ONION SOUP
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
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
EASY ONION SOUP
A simple, tasty and filling onion soup made with very few ingrediants.
Provided by kibbledonion
Time 1h30m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Turn hob on and place butter in frying pan or wok on the lit ring. Peel and shred onion and then add to the pan.
- Continually move onions around until soft and golden brown. When onions have gone soft and brown, add crushed garlic and mix.
- In a large pan boil water, add stock cubes, herbs, sugar, salt and pepper. Then add the onion and garlic mix.
- Cut up the potatoes and add to the pan, and then do the same with the carrot.
- Simmer on low heat for an hour.
- Use a hand-held blender or place the soup into a standalone blender and blits untill thick. Then simmer for 10 more minutes.
- Serve with toasted bread and melted cheese, enjoy.
FRENCH ONION SOUP
French onion soup gets its rich flavor and color from the cooking of the onions. While they simmer, the flavors become intense, making this soup a savory delight. French onion soup is a perfect comfort-food dinner, served with a side of bread for dipping and topped with a decadent layer of cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Peel and cut the onions into slices to measure 4 cups. In a 4-quart nonstick Dutch oven, melt the butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.
- Reduce heat to medium-low. Cook uncovered 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).
- Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer 15 minutes. Meanwhile, shred the Gruyère cheese by rubbing it across the largest holes of a grater to measure 1 cup; set aside.
- You may need to move the oven rack so it is near the broiler. Set the oven control to broil. On a cookie sheet, place the bread slices. Broil with tops about 5 inches from heat 1 to 2 minutes or until golden brown. Turn bread over; broil 1 to 2 minutes longer until golden brown. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles (do not use glass, which cannot withstand heat of broiler and may break).
- Remove bay leaf from soup. Ladle soup into bowls. Top with Gruyère cheese. Sprinkle with Parmesan cheese. Place bowls in pan with shallow sides.
- Broil soup bowls with tops about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional French bread if desired.
Nutrition Facts : Calories 450, Carbohydrate 46 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 6 g, TransFat 1 g
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- Reduce heat to medium-low, cover and cook for about 10 minutes to soften them and to help bring out some of the moisture, stirring several times.
- Add the salt, bay leaf and fresh thyme. Leave uncovered, reduce heat to medium-low and continue cooking, stirring often so the onions brown evenly until the onions are a rich brown color, about 40-50 minutes more.
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