Best Baked Onion Soup Recipes

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BAKED ONION SOUP WITH A GRUYÈRE CHEESE BREAD CRUST



BAKED ONION SOUP WITH A GRUYÈRE CHEESE BREAD CRUST image

Categories     Vegetable

Yield 4 people

Number Of Ingredients 12

6 tablespoons unsalted butter
1 tablespoon olive oil
2 1/4 lb Spanish onions, finely sliced
1 garlic clove, finely chopped
1 teaspoon soft thyme leaves
1 bay leaf
Salt and freshly ground black pepper
2/3 cup red wine
2 pintes beef stock
1 teaspoon superfine sugar
8 X 1 inch slices of toasted baguette or French stick
1 1/2 cups Gruyère cheese, grated

Steps:

  • Heat 4 tablespoons of butter and the oil in a heavy-based saucepan, add the onions, garlic, thyme and bay leaf, cover with wet baking (parchment) paper and a lid and cook over a very low heat for 1 hour, until the onions have turned golden and are meltingly soft. During the cooking, stir the onions from time to time, to prevent them burning. Season to taste. Add the wine, stock and sugar, then bring to the boil and simmer for 15 minutes. Preheat the oven to 400ºF. If the saucepan is ovenproof (if not, transfer to an earthenware soup tureen), place the bread slices on top, sprinkle with Gruyère and then drizzle the remaining butter, melted, over the cheese. Bake in a hot oven for 15 minutes or until bubbling and golden. To make this in a slow cooker: Heat the butter and oil in a heavy-based saucepan, add the onions, garlic, thyme and bay leaf and cook over a medium heat for 10 to 12 minutes, until the onions have started to soften and colour. Transfer to your slow cooker, cover with wet baking (parchment) paper and a lid and cook on low for 5 to 6 hours. Turn the slow cooker to high and cook, uncovered, for 20 minutes to darken the onions, stirring from time to time. Add the wine, stock, sugar and seasoning, cover and cook for 40 minutes. Then continue with step 4 above.

INSTANT POT FRENCH ONION BAKED POTATO SOUP



Instant Pot French Onion Baked Potato Soup image

Make and share this Instant Pot French Onion Baked Potato Soup recipe from Food.com.

Provided by norasingley

Categories     < 60 Mins

Time 35m

Yield 10 Cups

Number Of Ingredients 13

3 lbs yukon gold potatoes, scrubbed (unpeeled)
4 cups low sodium chicken broth
kosher salt & freshly ground black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
3 large yellow onions, peeled and cut into 1/4-inch slices
6 ounces bacon, preferably slab, cut into 1/4-inch cubes
1 1/4 cups milk, plus additional as necessary
1/2 cup heavy cream
2 1/2 cups coarsely grated cheese, such as cheddar, gruyere
2 tablespoons coarsely chopped thyme leaves
finely chopped chives, for serving
sour cream, for serving

Steps:

  • Place potatoes, broth, and 1 tablespoon salt into Instant Pot. Close lid, set pressure to high, and cook 20 minutes. Allow Instant Pot to remain on warm setting.
  • Meanwhile, in a large skillet over medium-high heat, warm olive oil and 1 tablespoon butter until melted. Add onions, season generously with salt, and cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes. If necessary, add 1-2 tablespoons water to skillet to prevent burning, scraping bottom of pan to incorporate caramelization. Adjust heat as necessary to prevent burning.
  • In a small skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove with a slotted spoon to a paper towel-lined plate.
  • If necessary, release pressure manually on Instant Pot. Using an immersion blender, blend potatoes and broth until nearly smooth. Add milk, cream, and remaining 2 tablespoons butter. Blend to combine. Fold in half of cheese, half of caramelized onions, and thyme. Season to taste with salt and pepper. If soup is too thick, thin to desired consistency with additional milk.
  • Serve, garnished with reserved cheese, reserved onions, chives, sour cream, and bacon.

Nutrition Facts : Calories 438.7, Fat 27, SaturatedFat 13.1, Cholesterol 59.4, Sodium 470.7, Carbohydrate 37.1, Fiber 3.3, Sugar 3.2, Protein 13.8

BEAUTIFUL BAKED FRENCH ONION AND MUSHROOM SOUP



Beautiful Baked French Onion and Mushroom Soup image

This recipe takes some time to make but it needs very little attention. You can work on the main meal while this is cooking. Breaking into the cheesy crust on top is a unique way to present this soup to your guests.

Provided by Nif_H

Categories     Low Protein

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 lb red onion, thinly sliced (4 cups)
1 lb sweet onion, thinly sliced (4 cups)
1/4 teaspoon salt
1 cup mushroom
1 large garlic clove
2 tablespoons dry sherry
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
4 cups beef broth
1 bay leaf
1/4 teaspoon fresh ground black pepper
2 unbaked 9-inch pie crust, room temperature
1 cup swiss cheese, grated

Steps:

  • Cut onions in half lengthwise and thinly slice into half moon shapes.
  • Pour olive oil into a large pot and heat to one notch over low. Add onions and sprinkle them with salt. Cover and let onions sweat for 15 minutes. Give onions a quick stir, cover and let sweat for another 15 minutes.
  • While onions are cooking, thinly slice your mushrooms, mince your garlic and preheat oven to 375°F.
  • Get 4 ovenproof bowls and place face-down on the pie crust. Cut 4 large circles out of pie crust, about 1" bigger than the size of your bowl. They do NOT have to be perfect circles - they look more rustic if the edges are jagged.
  • When onions are done sweating, uncover, turn heat to medium and brown slightly while stirring frequently for about 10 minutes. Add mushrooms, garlic, sherry, balsamic vinegar, Worcestershire sauce, beef broth, bay leaf, and black pepper. Bring to a boil, turn down to simmer for ½ hour or more.
  • Remove bay leaf. Pour soup evenly into bowls and cover each bowl with a crust. The crust should not be touching the soup. Poke 1 small hole in the middle of each crust. Bake for 12 minutes. Crust should be just golden.
  • Remove, and sprinkle each bowl evenly with Swiss cheese. Put back in the oven for about 3 minutes, until cheese has just melted.
  • Serve immediately and let your guests cut into the crunchy crust with their spoons and the cheese will melt into the soup.

BAKED FRENCH ONION SOUP WITH GRUYèRE PASTRY



Baked French Onion Soup With Gruyère Pastry image

For a twist on a traditional French speciality, try this delicious onion soup with a gruyere pastry crust.

Provided by English_Rose

Categories     Onions

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 17

4 1/2 ounces butter
1 tablespoon olive oil
6 large white onions, finely sliced into rings
6 garlic cloves, crushed
1/2 teaspoon salt
1/2 teaspoon soft brown sugar
1 tablespoon flour
1 quart beef stock
1 sprig thyme
1 bay leaf
7 tablespoons cognac
7 tablespoons madeira wine
7 tablespoons dry white wine
1 pinch salt & freshly ground black pepper
7 ounces puff pastry
9 ounces gruyere, coarsely grated
1 egg yolk, mixed with a little water, for egg wash

Steps:

  • Heat the butter and oil in a large, heavy-based saucepan. When the butter has melted, stir in the onions, cover, and cook slowly until translucent, about 5 minutes.
  • Add the salt, garlic and sugar, letting the onions catch on the bottom of the pan, stirring frequently until they are golden in colour. Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes.
  • Remove from heat, allow to cool a moment, then whisk in 1 pint of the beef stock, the thyme and the bay leaf.
  • When well blended, bring to the simmer, adding the rest of the stock, Cognac, Madeira and white wine and simmer very slowly for 1/2 an hour, adding a little water if the liquid reduces too much. Check for seasoning.
  • Preheat the oven to 400°F Roll out the puff pastry and sprinkle with half the Gruyere cheese, fold into 3 and roll out again until it is half cm thick, then cut out 4-6 lids.
  • Divide the soup among 4-6 ovenproof soup bowls. Sprinkle the remaining cheese on top of soup and cover with the pastry lids with a little egg wash seal and bake the soup in the oven for 15 minutes or until the cheesy puff pastry is golden in colour and well risen.
  • Serve immediately by breaking through the pastry which then doubles up as your crouton.

Nutrition Facts : Calories 653.1, Fat 47.1, SaturatedFat 23, Cholesterol 124.3, Sodium 1072.4, Carbohydrate 33.7, Fiber 2.7, Sugar 7.5, Protein 19.3

BAKED GARLIC AND ONION CREAM SOUP



Baked Garlic and Onion Cream Soup image

Make and share this Baked Garlic and Onion Cream Soup recipe from Food.com.

Provided by Geema

Categories     Onions

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 9

6 large onions, cut into 1/2 inch pieces
2 heads garlic, cloves separated and peeled
5 cups chicken broth
1 1/2 teaspoons dried thyme
1 teaspoon fresh ground pepper
1 teaspoon sea salt
4 tablespoons unsalted butter
2 cups half-and-half
2 tablespoons fresh parsley, chopped for garnish

Steps:

  • Preheat oven to 350°F.
  • Place onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock.
  • Sprinkle with thyme, pepper and salt. Dot with butter.
  • Cover the pan with foil and bake for 1 1/2 hours. Stir once or twice during baking.
  • Remove the pan from the oven and puree the onions and garlic with the liquid until smooth.
  • Gradually add the remaining stock and the cream.
  • Pour the soup into a large saucepan, adjusting the seasonings and slowly heat through.
  • Do no allow the soup to boil. Sprinkle with parsley and serve.

Nutrition Facts : Calories 299.9, Fat 18.4, SaturatedFat 11, Cholesterol 50.2, Sodium 1066.7, Carbohydrate 26.5, Fiber 2.8, Sugar 7.3, Protein 9.3

BAKED FRENCH ONION AND STEAK SOUP



Baked French Onion and Steak Soup image

Make and share this Baked French Onion and Steak Soup recipe from Food.com.

Provided by Shawn C

Categories     Clear Soup

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1 lb rib eye steak, bone in
salt and pepper
2 tablespoons Worcestershire sauce
8 cups water, divided
3 tablespoons butter
1 tablespoon olive oil
1 1/2 lbs vidalia onions, quartered and sliced 1/4-inch thick
2 tablespoons flour
3 tablespoons beef base
6 tablespoons butter
1 garlic clove
1 loaf French bread, cut into 2inch slices
8 slices provolone cheese
parmesan cheese, finely shredded

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Use 2 teaspoons olive oil to coat the bottom of a stainless steel oven-safe frying pan.
  • Lightly salt and pepper the steak on both sides; place in skillet with the oil.
  • Pour Worcestershire sauce over steak and add 1/2 cup water into bottom of pan.
  • Place the pan in oven and bake for 30 minutes.
  • Remove the pan from oven.
  • Transfer steak to cutting board.
  • Reduce oven heat to 250 degrees Fahrenheit.
  • Remove the fat and bone from the meat.
  • Return fat and bone to pan with the drippings still in it.
  • Add 4 cups water.
  • Heat to boiling and scrape any bits from bottom of the pan.
  • Boil for about 15 minutes.
  • In another stockpot melt 3 tablespoons butter and 1 tablespoon olive oil. add onions.
  • Reduce heat to medium-low and cook slowly, stirring often, for 15 minutes or until onions are translucent.
  • Chop the cooled steak in small pieces and add to onion.
  • Sprinkle flour over the meat and onions and mix through.
  • Strain the liquid in the pan into the onions in the stock pot.
  • Add remaining water; add the beef base.
  • Cover and reduce heat to medium low; simmer for 15 minutes.
  • CROUTONS: Melt the butter with the garlic clove in a small saucepan and cook on low 5 minutes.
  • Brush both sides of French bread slices.
  • Place in 250 degree Fahrenheit oven for 15 minutes.
  • Turn over and cook another 15 minutes.
  • Remove and let cool slightly.
  • Cut each into 6 pieces.
  • Place 4 or 5 croutons in soup crocks; ladle soup over.
  • Top with a slice of provolone cheese and a generous sprinkle of parmesan cheese.
  • Place under broiler until cheese is melted and starts to brown.

BAKED POTATO SOUP WITH BACON, GREEN ONION, BROCCOLI & CHEDDAR RECIPE - (4.3/5)



Baked Potato Soup With Bacon, Green Onion, Broccoli & Cheddar Recipe - (4.3/5) image

Provided by á-8

Number Of Ingredients 14

8 tablespoons (1/2 cup) unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
4 cups 2% milk
4 large potatoes, baked and cubed small (peeled, if desired)
1 pounds bacon, cooked and crumbled (about 1.5 cups)
3 cups shredded cheddar cheese
1 1/2 cups frozen broccoli, cooked (microwave for 2 min is easiest)
1 cup light sour cream
1 bunch green onions, thinly sliced
kosher salt
ground black pepper
1 clove garlic, minced (optional)
1/4 cup grated Parmesan cheese (optional)

Steps:

  • Melt the butter in the bottom of a large pot over medium-high heat. Add flour and whisk to combine until thickened. Whisking continuously, slowly pour in the milk and whisk until mixture is smooth. Be sure to get the corners of the pan. Add all of the remaining ingredients and lower the heat to medium. Stir occasionally until the cheese is melted and the soup is warmed through. Be sure to scrape bottom of the pot as you stir so the soup doesn't burn. Serve when warm and enjoy! Additional notes: • This soup can be cut in 1/2 and there would still be plenty for 4 people. • When cutting potatoes, I'd recommend cutting even smaller than what you see in my photo, especially b/c they're already cooked. • Slice bacon in pieces before cooking so you don't have to crumble later and get messy. You can put in a tablespoon or so of bacon fat into the soup when heating. • On pre-baking your potatoes: Since this recipe uses potatoes that are already baked, you might want to toss a few in the oven the night before to bake them off ahead of time. Baked, they'll keep in the fridge for a week (easily), so dinner can be ready to go any night of the week! • Microwave frozen broccoli for 2 min. before putting into soup w/remaining ingredients.

BAKED BEEFY ONION SOUP



Baked Beefy Onion Soup image

This is the only onion soup recipe I know of that is baked in a casserole, making it easy to serve to a crowd as a fist course. I love this recipe for dinner parties because it can be made ahead. This rich soup can also be a meal in itself.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds meaty beef soup bones
2 quarts water
1 medium carrot, quartered
4 black peppercorns
3 teaspoons beef bouillon granules
2 sprigs fresh parsley
2 large onions, thinly sliced
1/4 cup butter
6 slices French bread (1/2 inch thick)
6 slices Swiss cheese

Steps:

  • In a soup kettle, combine the first six ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours. Strain the broth, discarding soup bones, carrot and seasoning; skim fat., Meanwhile, in a large skillet, saute the onions in butter over medium heat for 30 minutes or until golden brown. Divide the onions among six ovenproof bowls. Ladle about 1 cup broth onto each. Top each with a slice of bread and Swiss cheese. Bake at 350° for 50-55 minutes or until golden brown.

Nutrition Facts : Calories 474 calories, Fat 23g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 932mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.

BAKED PORK CHOPS WITH ONION MIX SOUP RECIPE - (4.6/5)



Baked Pork Chops with Onion Mix Soup Recipe - (4.6/5) image

Provided by á-48

Number Of Ingredients 9

1/3 cup flour
2/3 tsp black pepper or cayenne pepper
1/2 tsp garlic powder
2/3 tbsp paprika
1-1/3 tbsp vegetable oil
2 thick cut pork chops (with or without bones)
1 (1/2 oz) ENVELOPE onion soup mix
1/2 cup water
2/3 to 1 cup sour cream

Steps:

  • 1. Preheat oven to 350. 2. Combine first 4 ingredients in a bowl. 3. Heat oil in skillet over medium high heat. 4. Drudge chops in flour mixture till well coated. 5. Brown chops 5 minutes on both sides in heated oil. 6. Remove to a basking dish. 7. Combine soup mix with water and stir well; set aside. 8. Add 2-3 tbsp remaining flour mixture to pan drippings, more or less depending on thickness you prefer. 9. Stir and cook preparing a roux for gravy. 10. Add soup mixture to pan and stir till smooth and thickened. If too thick, add water or milk to thin out. Remove from heat. 11. Stir in sour cream and combine. 12. Pour over pork chops. 13. Cover and bake for 1 to 1-1/2 hours till tender.

BAKED ONION AND MUSHROOM SOUP



BAKED ONION AND MUSHROOM SOUP image

Number Of Ingredients 10

3tbsp butter
2 onions, peeled and cut in half and sliced thin
1 large sweet white onion, done the same
1 clove of garlic minced
1 lb(500g) mixed mushrooms stemmed and sliced
1 tbsp flour
2 tbsp dry sherry or scotch
4 cups beef broth
4 slices italian bread, crusts removed and toasted
1 1/4 cups gruyere cheese grated

Steps:

  • Heat butter and add onions, cook until very soft. Add the garlic and mushrooms and cook for another 5-8 mins. Stir in the flour and cook a further minute. Stir in sherry/scotch and broth and bring to boil Season with salt and pepper. Preheat Broiler Ladle the soup into 4 ovenproof dishes, place the toasted bread on top of the soup and sprinkle cheese on top. Place the bowls under the broiler and broil until the cheese is melted and bubbling. Serve immediately You can freeze the soup and do the bread and cheese part when defrosted and ready to serve.

BUTTERNUT SQUASH BAKED WITH BROWN ONION SOUP AND BUTTER



Butternut Squash Baked With Brown Onion Soup and Butter image

This butternut recipe I came up with myself as I got tired of making mashed butternut that consisted of butternut, salt, pepper and butter mashed together Baby cabbage can be used instead of the butternut in the same manner, slice the baby cabbage into 2inch thick slices but not right down to the bottom of the cabbage so that the cabbage stays intact butter the slices thickly sprinkle with soup powder wrap in foil and bake as below. Allow 3 slices per person

Provided by JeanineD 2

Categories     Vegetable

Time 40m

Yield 12 slices, 4 serving(s)

Number Of Ingredients 4

2 butternut squash
120 g brown onion soup mix
butter
cooking silver aluminum foil

Steps:

  • Slice butternut into 2 inch thick rings, place butternut on foil.
  • Sprinkle the brown onion soup powder over butternut dot with nuts of butter fold foil into a parcel to prevent the butternut, soup and butter from falling out bake at 160C (325F) for 30 to 40 minutes.

Nutrition Facts : Calories 343.3, Fat 0.7, SaturatedFat 0.1, Sodium 2432, Carbohydrate 85.9, Fiber 13.3, Sugar 13.9, Protein 7.9

BAKED ONION SOUP



BAKED ONION SOUP image

Categories     Soup/Stew     Vegetable     Bake     Vegetarian

Number Of Ingredients 7

4 Tbs. butter
8 large, sweet onions, peeled & sliced
1-1/2 quarts chicken stock
salt, fresh ground black pepper
1 cup dry white wine
6 thick slices French bread, toasted
12 oz. gruyere, grated

Steps:

  • Melt butter in 6-qt, non-stick saucepan over medium low heat. Add onions and cook slowly, stirring occasionally, 10-20 minutes, until very soft and transparent. Do not allow to brown. Add chicken stock and bring to boil. Adjust seasoning with salt and pepper if needed. Stir. Reduce heat to low, and cook uncovered for about 10 minutes. Add wine. Stir and cook another 10 minutes. Preheat oven to 425 degrees F. Pour soup into 6 deep earthenware soup bowls or 1 large casserole. Place toast on top. Sprinkle toast with gruyere. Bake in 425 degree oven for 20 minutes or until very hot and cheese melts. Makes 6 servings.

BUTTERNUT SQUASH BAKED WITH BROWN ONION SOUP AND BUTTER



Butternut Squash Baked With Brown Onion Soup and Butter image

This butternut recipe I came up with myself as I got tired of making mashed butternut that consisted of butternut, salt, pepper and butter mashed together Baby cabbage can be used instead of the butternut in the same manner, slice the baby cabbage into 2inch thick slices but not right down to the bottom of the cabbage so that the cabbage stays intact butter the slices thickly sprinkle with soup powder wrap in foil and bake as below. Allow 3 slices per person

Provided by @MakeItYours

Number Of Ingredients 4

2 butternut squash
120 g brown onion soup mix
butter
cooking silver aluminum foil

Steps:

  • Slice butternut into 2 inch thick rings, place butternut on foil.
  • Sprinkle the brown onion soup powder over butternut dot with nuts of butter fold foil into a parcel to prevent the butternut, soup and butter from falling out bake at 160C (325F) for 30 to 40 minutes.

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