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
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.
WW 0 POINT WEIGHT WATCHERS CABBAGE SOUP
Make and share this Ww 0 Point Weight Watchers Cabbage Soup recipe from Food.com.
Provided by dageret
Categories Clear Soup
Time 32m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
- Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
- Simmer for a about 5-10 minutes until all vegetables are tender then add the zucchini and simmer for another 5 or so minutes.
- I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
- All very good. You can customize it a bit.
Nutrition Facts : Calories 22, Fat 0.1, Sodium 34.6, Carbohydrate 5, Fiber 1.5, Sugar 2.5, Protein 1
AMERICAN FRENCH ONION SOUP
This recipe takes French onion soup and gives it a few American twists that are going to make it a little bit easier.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour.
- Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan, about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon.
- Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden, about 5 minutes.
- Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese.
- Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.
Nutrition Facts : Calories 459.6 calories, Carbohydrate 31.7 g, Cholesterol 81.6 mg, Fat 29.7 g, Fiber 3.3 g, Protein 17.3 g, SaturatedFat 18.5 g, Sodium 1113.9 mg, Sugar 7.4 g
WW ONION SOUP
Maintain the rich flavor of this classic soup by stir-frying the onions in dry sherry and adding a dash of Worcestershire sauce * We updated the French Onion Soup by: o Stir-frying the onions in dry sherry instead of butter. o Removing the fat from the beef broth. o Switching to a strong-flavored Parmesan cheese and grating it so we could reduce the amount used but still cover the bowl.
Provided by Matt Gardner
Categories Stocks
Time 26m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 6
Steps:
- * Preheat oven to 350ºF. In a large saucepan, combine onions and sherry; sauté until onions are tender, about 6 minutes.
- * Add broth and Worcestershire sauce. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
- * Meanwhile, toast bread in oven until golden brown.
- * Place one piece of toast into each of four bowls. Divide soup among bowls and top each with 1/2 tablespoon of grated cheese. Yields about 1 1/2 cups per serving.
FRENCH ONION CHICKEN BAKE
This French Onion Chicken Bake is so easy to make and lip smacking delicious-seasoned chicken breast smothered in a french onion soup and topped with light mozzarella. Author: thepounddropper.com
Provided by Lindsay Kehl
Categories Chicken
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a skillet pan ( or cast iron grill skillet) melt butter and add sliced onions. Saute the onions in butter until softened and translucent.
- When onions become soft, place onions on a plate and set aside.
- Using the same skillet, spray the skillet with non stick cooking spray.
- Season each chicken breast with paprika, garlic powder, and seasoned salt. Place seasoned chicken breasts into prepared skillet.
- Cook for 5-7 minutes on medium high, on both sides or until chicken breasts are golden brown.
- Add onions back into the skillet with the chicken breasts.
- Pour in the can of French onion soup and 1 cup beef broth. Simmer the chicken and onions for 2-3 minutes-this will allow the soup to caramelize the chicken.
- If using a cast iron skillet pan top each chicken breast with light mozzarella cheese. (otherwise-transfer chicken, onions, and sauce into an oven safe baking dish-and top with light mozzarella cheese.)
- Place skillet or baking dish in preheated oven.
- Cook for 10-15 minutes or until bubbly.
Nutrition Facts : Calories 208 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 40 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 257 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
WEIGHT WATCHERS CROCK POT FRENCH ONION SOUP
GREAT French Onion Soup that adheres to Weight Watcher Members "low points" recipes. POINTS value is 4 points per serving.
Provided by Jason - Monroe
Categories Onions
Time 8h45m
Yield 1 2/3 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large dutch oven over medium heat. Add onions and salt; cook, first tossing with tongs, and when they begin to wilt, stirring occasionally with a spoon, until pale golden brown and very soft, about 35 minutes.
- Stir in the flour and cook, stirring occasionally, until the flour is lightly browned, about 2 minutes.
- Transfer the onions to a 5 or 6 quart slow cooker. Add thyme sprigs and pepper. Pour the broth over the onions. Cover and cook until the flavors are blended 4-5 hours on high or 8-10 hours on low. Discard thyme sprigs when done.
- Combine the cheese and thyme leaves in a bowl. Spread the cheese mixture over the bread slices. Ladle the soup into bowls, top each serving with a bread slice.
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FRENCH ONION SOUP | WEIGHT WATCHERS | POINTED KITCHEN
From pointedkitchen.com
4.4/5 (26)Total Time 1 hr 5 minsCategory SoupsCalories 172 per serving
- Cook the onions over a medium heat for about 30 - 40 minutes stirring every 3 to 5 minutes. You are wanting the onions to brown and caramelize but you do not want them to stick to the bottom of the pan and burn.
- Towards the end of the cooking time you may need to stir them every minute or so to stop them sticking and you can turn the heat down a little.
SLOW COOKER FRENCH ONION SOUP | HEALTHY RECIPES | WW …
From weightwatchers.com
Cuisine FrenchCategory Dinner,LunchServings 6Total Time 13 hrs 35 mins
- Combine onions, butter and salt in a slow cooker; cover and cook on high until onions are well-browned, about 8 to 10 hours. Add sherry and garlic; stir to combine. Leave slow cooker set to high and let sit, uncovered, for alcohol to burn off, about 10 to 15 minutes.
- Stir in both broths, thyme, bay leaf and sugar; cook, covered, on high, for flavors to blend, about 2 to 3 more hours. Remove thyme and bay leaf; stir in soy sauce and pepper. Sprinkle each serving with cheese and garnish with thyme just before serving. Yields about 1 1/2 cups soup and 1/2 tablespoon cheese per serving.
CREAMY POTATO-MUSHROOM SOUP - SIMPLE NOURISHED LIVING
From simple-nourished-living.com
5/5 (2)Total Time 45 minsCategory SoupCalories 236 per serving
- Add mushrooms and onion to bacon drippings in pot; saute, stirring often, until the mushrooms are soft about 5 minutes.
SIX-INGREDIENT FRENCH ONION SOUP | RECIPES | WW USA
From weightwatchers.com
Cuisine FrenchCategory Lunch,DinnerServings 4Total Time 26 mins
- Preheat oven to 350ºF. In a large saucepan, combine onions and sherry; sauté until onions are tender, about 6 minutes.
- Add broth and Worcestershire sauce. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
- Place one piece of toast into each of four bowls. Divide soup among bowls and top each with 1/2 tablespoon of grated cheese.
SLOW COOKER FRENCH ONION SOUP | RECIPES | WW USA
From weightwatchers.com
Cuisine FrenchCategory Lunch,Appetizers,DinnerServings 6Total Time 13 hrs 35 mins
- Combine onions, butter and salt in a slow cooker; cover and cook on high until onions are well-browned, about 8 to 10 hours. Add sherry and garlic; stir to combine. Leave slow cooker set to high and let sit, uncovered, for alcohol to burn off, about 10 to 15 minutes.
- Stir in both broths, thyme, bay leaf and sugar; cook, covered, on high, for flavors to blend, about 2 to 3 more hours. Remove thyme and bay leaf; stir in soy sauce and pepper. Sprinkle each serving with cheese and garnish with thyme just before serving. Yields about 1 1/2 cups soup and 1/2 tablespoon cheese per serving.
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WEIGHT WATCHERS VEGETABLE SOUP RECIPE | LEAFTV
From leaf.tv
Servings 8Total Time 45 mins
- Chop the onions, carrots, celery, broccoli, cauliflower and cabbage. Put the vegetables aside in a large bowl. Mince the garlic and set it aside in a small bowl.
- In a large skillet sprayed with nonstick cooking spray, saute the minced garlic for a few minutes. Add in 1/2 cup of the low-sodium chicken broth and the onion. Cook the onion until translucent, about 10 minutes.
- In a large 6-quart soup pot over medium-high heat, add the cooked onion and garlic along with the broth. Pour in the remainder of the broth along with the chopped carrots, celery, broccoli, cauliflower, cabbage and frozen spinach.
30 MINUTE FRENCH ONION SOUP – WEIGHT WATCHERS
From keepingonpoint.com
Category SoupTotal Time 30 minsEstimated Reading Time 5 mins
- Melt butter in a sauce pan. Add the onions and cook 10-15 minutes or until they are starting to caramelize, stirring frequently.
CLASSIC FRENCH ONION SOUP | RECIPES | WW USA
From weightwatchers.com
Cuisine FrenchTotal Time 1 hr 43 minsServings 6
- Heat the oil in a large nonstick saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 10 minutes. Stir in the Worcestershire sauce. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and golden, about 25 minutes.
- Add the broth, wine, and thyme; bring to a boil. Reduce the heat and simmer, partially covered, until the flavors are blended, about 40 minutes.
- Preheat the oven to 450°F. Place 6 (10-ounce) ovenproof bowls on a jelly-roll pan. Place a slice of the toast in each soup bowl. Pour the soup gently over the bread and top each with a half slice of the cheese. Bake until the cheese is golden and the soup is bubbly, 10–15 minutes.
FRENCH ONION SOUP | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine FrenchCategory DinnerServings 4Total Time 26 mins
- Preheat oven to 350ºF (175ºC). In a large saucepan, combine onions and sherry and sauté for about 6 minutes, or until onions are tender.
- Add broth and Worcestershire sauce. Bring to a boil, reduce heat and cover; simmer for 10 minutes.
- Place one piece of toast into each of four bowls. Divide soup among bowls and top each with 1/2 tablespoon of grated cheese. Yields about 1 1/2 cups per serving.
WEIGHT WATCHERS FRENCH ONION SOUP / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
Cuisine FrenchTotal Time 40 minsCategory SoupCalories 116 per serving
- Melt butter in large skillet. Add sliced onions and salt. Cook on medium heat until the onions are well browned, stirring every couple of minutes. This will take approximately 20 minutes. Once the onions are wonderfully brown (and smell so good!), add a bay leaf and fresh thyme sprigs to the skillet (if using dried thyme, reduce by 1/2 the amount used). Add sherry, minced garlic, sugar, beef broth and chicken broth to skillet. Stir well, to combine all ingredients. Let this mixture cook, uncovered for 20 minutes on medium heat, stirring occasionally. This will burn off the alcohol (sherry). When done, remove bay leaf and thyme sprigs from soup. Stir in soy sauce and black pepper.
- Ladle the hot soup into bowls, and immediately garnish each serving with 1/2 Tablespoon grated Parmesan cheese and fresh thyme (if desired). Serve, and ENJOY! (the leftovers are wonderful, as well!)
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