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
RICH ONION BEEF SOUP
When you're in the mood for soup that's big on beef flavor, reach for this robust recipe on beef flavor, reach for this robust recipe from Nina Hall of Citrus Heights, California.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, cook onions in butter over medium-low heat for 15-20 minutes or until tender and golden brown, stirring occasionally. Add beef and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., In a small bowl, combine the flour, mustard and sugar; stir in wine or additional broth and browning sauce until smooth. Stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
Nutrition Facts : Calories 208 calories, Fat 6g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 786mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
RICH BEEF BARLEY SOUP
For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
- Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
- Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
- When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
BEEF AND ONION SOUP
Make and share this Beef and Onion Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 1h22m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a big soup pot over medium-high heat, let the oil get warm.
- Add in beef cubes; stir/sauté for 5 minutes or until meat is browned on all sides; transfer beef cubes to a plate.
- Reduce heat to medium-low; add in butter and onions; sauté/toss for about 6-7 minutes or until onions are slightly limp.
- Add in beef stock, mustard, wine, salt, and pepper; stir to combine.
- Return beef cubes to pot.
- Bring to a boil, decrease heat to medium-low, cover and simmer for 30 minutes.
- Add in parsley; stir to combine; adjust seasoning to taste.
- Ladle soup into individual bowls; sprinkle cheese over the top.
RICH FRENCH ONION SOUP
For all of those French onion soup lovers out there, here's one that can cook while you are doing everything else you have to do during your day. I got this one from Quick Cooking magazine.
Provided by Nicole Brummett
Categories Lunch/Snacks
Time 7h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, sauté onions in butter until crisp-tender.
- Transfer to an ungreased 5-quart slow cooker/crock pot.
- Add the broth, Worcestershire sauce, and bay leaves.
- Cover and cook on low for 5 to 7 hours or until the onions are tender.
- Discard bay leaves.
- Top each serving with french bread and cheeses.
BEEF "N" ONION SOUP
Make and share this Beef "N" Onion Soup recipe from Food.com.
Provided by Tebo3759
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook onions in large saucepan over low heat in butter 30 minutes or more stirring occasionally.
- Add Kitchen Bouquet and beef.
- Stir to break up meat, cover and cook 15 minutes.
- Stir in flour and seasonings.
- Add beef broth and bring to a boil.
- Reduce heat and simmer 5 minutes.
- Serve sprinkled with Parmesan cheese.
Nutrition Facts : Calories 196.9, Fat 11.9, SaturatedFat 6.1, Cholesterol 41, Sodium 675.4, Carbohydrate 12.3, Fiber 2, Sugar 4.5, Protein 10.4
RICH ONION SOUP
A stewing pot or slow cooker will perfume your home with delicious aromas and warmth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 8 cups
Number Of Ingredients 10
Steps:
- Melt butter in a heavy-bottomed Dutch oven over medium heat. Add onions, halved lengthwise and cut into 1/4-inch slices. Cook, stirring occasionally, until caramelized and very soft, about 45 minutes.
- Deglaze pan with Cognac and wine, scraping up bits from bottom of pan with a wooden spoon.
- Sprinkle flour over onions; stir. Add beef stock and thyme leaves andbring to a simmer. Cook, partially covered, until heated through, about 20 minutes. Season with salt and pepper to taste.
- Preheat broiler. Arrange Gruyere on bread and broil until cheese is melted, about 1 to 2 minutes. Serve with soup.
FRENCH ONION SOUP WITH HOMEMADE BEEF STOCK
While making the beef stock from scratch is time consuming, it really makes for a fabulous soup! Of course you can always buy beef stock too (if you are in a bit of a hurry)! This serves 4 as a main course with crunchy French bread and a simple side salad (try mixing tender butter lettuce, sweet green and red leaf lettuce, some crunchy iceberg, confettied light green cabbage and grated carrot with candied pecans and a light balsamic or Italian dressing).
Provided by Lolobug
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 6h15m
Yield 4
Number Of Ingredients 26
Steps:
- Place the water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of fresh thyme into a large soup pot over medium heat, and bring to a boil. Reduce heat to a simmer, and cook, skimming and discarding the foam that forms on the top of the broth, until the broth is a rich brown color, 5 to 6 hours. Broth may be made in a slow cooker. Strain the broth, discard the ribs and vegetables, and refrigerate extra broth.
- Melt butter in a large heavy skillet or cast iron pan over medium-low heat, and cook the onions and garlic until caramelized and brown, about 30 minutes. Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl, and sprinkle the flour mixture over the browned onions. Cook and stir 5 minutes; add salt and black pepper to taste, and mix in parsley and 1 more teaspoon of thyme.
- Pour in 4 cups of beef broth, white wine, sherry, and hot pepper sauce; simmer until the flavors have blended and the soup has thickened, at least 15 minutes. More time couldn't hurt.
- About 15 minutes before serving time, preheat oven's broiler, and place a rack about 6 inches from the heat source.
- Brush the slices of French bread with flavored olive oil, and toast under the preheated broiler until well browned on each side, 1 to 2 minutes per side. Ladle soup into ovenproof soup bowls, and place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyere cheese.
- Place the filled soup bowls under the broiler until the cheese is melted, bubbly, and browned, 2 to 4 minutes or as needed.
Nutrition Facts : Calories 865.4 calories, Carbohydrate 82.5 g, Cholesterol 135.9 mg, Fat 40.7 g, Fiber 13.5 g, Protein 42.1 g, SaturatedFat 21.9 g, Sodium 1319.9 mg, Sugar 22.2 g
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
RICH AND SIMPLE FRENCH ONION SOUP
We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.
Provided by Lori Levin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g
RICH ONION SOUP
This easy onion soup is wonderfully rich and flavorful. The perfect choice for cold winter days, it's warm, tasty, and comforting.
Provided by Vered DeLeeuw
Categories Soup
Time 1h
Number Of Ingredients 8
Steps:
- Heat the butter in a large saucepan over medium heat, about 4 minutes. Add the onions with a pinch of salt and patiently cook, stirring often, until caramelized, 15-20 minutes. If the pan becomes too dry during cooking, add a splash of water (1-2 tablespoons).
- Add the flour and mix with a wooden spoon for about 1 minute, until it starts to brown.
- Add the wine. Mix well. Cook for about 2 minutes, until most of the wine evaporates.
- Add the beef broth, black pepper, and dried thyme. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, stirring often, until the soup is noticeably thicker, about 20 minutes. Serve immediately.
Nutrition Facts : ServingSize 0.25 recipe, Calories 175 kcal, Carbohydrate 19 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Sodium 616 mg, Fiber 3 g, Sugar 8 g
RICH FRENCH ONION SOUP
When entertaining guests, I bring out this savory soup while we're waiting for the main course. It's simple to make-just saute the onions early in the day and let the soup simmer until dinner-time. In winter, big bowls of it make a warming supper with a salad and biscuits. -Linda Adolph, Edmonton, Alberta
Provided by Taste of Home
Categories Lunch
Time 5h20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute onions in butter until crisp-tender. Transfer to a 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves., Cover and cook on low for 5-7 hours or until the onions are tender. Discard bay leaves., Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with desired amount of cheese. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden.
Nutrition Facts : Calories 188 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 1431mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
RICH ONION BEEF SOUP
Quick and flavorable, copied this from one of my moms magazines. Thumbs up recipe even for our picky 10 yr. old, his only complaint was he wanted a fork not a spoon packed in his lunchbox, or else he would have eaten it all!
Provided by lets.eat
Categories Kid Friendly
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large saucepan cook onions in butter over medium-low heat 15 to 20 minutes or until tender and golden brown, stirring occasionally.
- Add beef and broth.
- Bring to a boil.
- Reduce heat, cover and simmer 10 minutes.
- In a small bowl, combine flour, mustard and sugar, stir in wine and browning sauce until smooth.
- Stir into the soup.
- Bring the soup to a boil and cook and stir for 1-2 minutes or until slightly thickened.
Nutrition Facts : Calories 1077.9, Fat 54.3, SaturatedFat 24.1, Cholesterol 431.4, Sodium 9729.4, Carbohydrate 20.3, Fiber 1.4, Sugar 4.2, Protein 116
DORA'S RICH FRENCH ONION SOUP
This soup was first inspired by Mrs Weasley's onion soup that she serves to Harry upon his arrival at the Burrow soon after the end of his 5th year at Hogwarts. From that I looked at through my favourite old cookbook and adding some personal flare, created the best, thick, rich onion soup I have ever had.
Provided by Nymphadora
Categories Onions
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop onions into thin strips and add to melted margarine in a large pot. Add garlic and cook onions, stirring occasionally until softened.
- Add some salt to onions.
- Add Bovril and Worcestershire sauce and continue cooking onions over low heat for 30 minutes m minimum, stirring occasionally.
- With a fork, blend flour and sugar together then add to onions, stirring the whole time.
- Cook onions with flour and sugar for 2-3 minutes.
- If using beef broth add with water and simmer soup partially covered for an additional 30 minutes minimum.
- Add additional salt to taste.
- Preheat oven to 400°F
- Ladle soup into oven safe bowl. Float slice(s) of bread on the soup and layer cheese over top.
- Bake on a cookie sheet until cheese melts and starts to brown.
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BEEFY FRENCH ONION NOODLE SOUP - BETTER HOMES & GARDENS
From bhg.com
- In a 5- to 6-quart Dutch oven or pot cook mushrooms in 1 tablespoon oil over medium-high heat until softened. Add onion and an additional 1 tablespoon oil; cook and stir over medium heat until mushrooms and onions are lightly browned. Reduce heat to low. Cook, covered, 10 minutes or until soft and golden, stirring if necessary. Remove from pan.
- Sprinkle beef strips with salt and pepper. Heat remaining 2 tablespoons oil in Dutch oven over medium-high heat. Add beef; cook and stir until browned. Remove beef from pan; set aside. Stir in beef broth, wine (if using), Worcestershire sauce, and freshly ground black pepper. Bring to boiling; add noodles and onion mixture. Cook noodles, uncovered, according to package instructions, return meat to Dutch oven the last 3 minutes of cooking.
- Meanwhile, if desired, preheat broiler. Arrange toasted bread on a baking sheet and sprinkle with cheese. Broil 3 to 4 inches from the heat for 1 minute or until cheese melts and turns light brown. Top each serving with a toasted bread slice.
FRENCH ONION SOUP RECIPE FOR CANCER AND CHEMOTHERAPY
From cookingforchemo.org
- Heat a large spaghetti pot with a lid over medium heat. melt your butter and add onions, pepper, and kosher salt. Toss onions and butter together until completely mixed. Cover with lid and allow to cook 15 minutes. Toss the onions and butter together again until the bottom onions are now the top onions. Repeat these steps until onions are thoroughly soft and caramelized. When onions are translucent, begin adding wine a few ounces at a time. Mix the onions and the wine together and allow the wine to almost cook completely out before adding more wine. Repeat this process until the entire bottle of wine has been added and reduced. Repeat this process again with one quart of beef stock. Take care to not allow beef stock or wine to burn as this will carry a smoky smell through the entire soup.
- Pre-heat your oven to 375 degrees Fahrenheit. Place baguette slices on baking sheet. Place sheet into oven and allow slices to dry out until they are almost completely brown all over. The purpose of this is to dry the bread out as much as possible. Dryer bread soaks up more soup and makes for a much more delicious experience.
- Ladle soup into a bowl, filling no more than 2/3 of the bowl with soup. Place a generous amount croutons on top of the soup. Cover croutons with a handful of grated Swiss cheese. Either microwave for 30 seconds, or place bowl under broiler to melt cheese.
RICH FRENCH ONION SOUP RECIPE - REAL SIMPLE
From realsimple.com
- Heat the butter in a large pot over medium-high heat. Add the onions, 1¼ teaspoons salt, and ¼ teaspoon pepper and cook, covered, stirring occasionally, until tender, 12 to 15 minutes. Reduce heat to medium and cook, uncovered, stirring occasionally, until the onions are golden brown, 50 to 60 minutes.
- Add the wine and cook until slightly reduced, about 2 minutes. Add the broth and 6 cups water and bring to a boil. Reduce heat and simmer for 15 minutes.
- Meanwhile, heat broiler. Place the bread on a broilerproof baking sheet and broil until golden brown and crisp, 1 to 2 minutes per side. Sprinkle with the cheese and broil until melted, 1 to 2 minutes.
BEEFY FRENCH ONION SOUP - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
- Heat large saucepan or nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from saucepan with slotted spoon; pour off drippings. Return beef to saucepan.
- Add soup and amount of water according to soup can directions. Stir in thyme; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to blend flavors, stirring occasionally.
- Cut cheese to fit bread slices; top bread with cheese. Place bread slices on rack in broiler pan so surface of bread is 3 to 4 inches from heat. Broil 1 to 2 minutes or until bread is toasted and cheese is melted and golden brown.
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- French Onion Beef Noodle Soup. This super-savory dish draws inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions.
- Classic Chicken Noodle Soup. There are tons of shortcuts for chicken noodle soup, but this time we're not cutting corners—this is the long game! This version is about as classic (and as comforting) as they come, using a whole chicken—bones, skin, and all—to lend flavor and body to the broth.
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- Heat oil in a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and, working in batches, cook, turning occasionally, until well browned on all sides, 12–14 minutes. Transfer to a platter as you go. Carefully pour off fat left behind in pot until there is just enough to cover bottom of pot; discard.
- Return pot to medium heat. Cook whole white scallion parts, garlic, and ginger, stirring occasionally, until they are starting to brown, about 4 minutes. Add star anise, cinnamon, cloves, peppercorns, and coriander seeds and cook, stirring often, until fragrant and oil is sizzling, about 1 minute. Add wine, scraping up any browned bits from bottom of pot with a wooden spoon. Simmer until almost completely evaporated, about 3 minutes. Return beef to pot and add soy sauce and 12 cups water. Bring to a boil, then reduce heat and cover partially with a lid. Simmer until meat is not quite falling off the bone, about 1½ hours.
- Meanwhile, heat butter in another large pot or Dutch oven over medium-high until foaming subsides. Add onions, season with salt, and cook, stirring often, until they begin to take on some color, about 15 minutes. (If they don’t fit in your pot, add as much as you can, cover, and steam 5 minutes. Stir in remaining onions and continue cooking.) Reduce heat to medium-low and cook, stirring occasionally, until onions are deep golden and softened but not mushy, 30–45 minutes.
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- Adjust the heat to medium under the Dutch oven containing the caramelized onions. Pour the wine into the pot to deglaze the pan, stirring and scraping loose the bits stuck to the pan bottom. Cook for 1 or 2 minutes to reduce. Sprinkle the flour over the caramelized onions, stir and cook for 1 minutes so the flour loses it’s starch taste.
- Add the beef broth, bay leaf and the thyme and bring to a boil, then immediately reduce the heat to low.
FRENCH ONION SOUP - THE BEST! - KRISTINE'S KITCHEN
From kristineskitchenblog.com
- Once the butter has melted, add the sliced onions to the pot. Cook, stirring every few minutes, until very soft, browned (but not burnt) and caramelized, 25-30 minutes. Near the end of the cook time you will have to stir the onions more often to keep them from burning.
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