FRENCH ONION SOUP RECIPE
A classic French bistro soup made with caramelized onions, beef broth, French bread croutons, and melted cheese.
Provided by Beeta @ Mon Petit Four
Categories Soup
Time 1h30m
Number Of Ingredients 10
Steps:
- Melt butter with oil over low heat in a dutch oven or large pot. Add the onion slices into the pot and cover for 15 minutes.
- Slice your bread into 1/2 inch slices and toast them. Temporarily set aside.
- Raise the stove heat slightly and stir in 1/2 tsp of salt and 1/8 tsp of sugar. Cook, uncovered, for another 40 to 45 minutes until onions have caramelized, stirring occasionally throughout the duration. Note: Do not rush this step as it is essential for developing the onion flavor.
- Sprinkle (1 1/2 tbsp) flour into the pot, stir, and cook for another 3 minutes. Slowly stream the broth into the pot, stirring as your pour. Season with a pinch of salt and pepper, to your taste. Just don't make the soup too salty if you're using a salty cheese like gruyere. Cook for another 20 minutes until simmering and hot. Preheat your oven to 350°F.
- Once the soup is ready, divide the soup among 4 oven-safe bowls. Place 4 or 5 baguette slices into each bowl. Then top each bowl with grated cheese (about 1/4 cup of grated cheese per bowl). Bake until cheese completely melts.
Nutrition Facts : Calories 453 calories, ServingSize 4 Servings
CARAMELISED ONION & BARLEY SOUP WITH CHEESE CROUTONS
Nutty and nutritious barley adds real substance to this twist on classic French onion soup
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan, then add the onions, garlic, thyme, sugar and a good pinch of salt. Cook on a medium-low heat for 15-20 mins or until golden coloured. Add the stock and simmer for a further 10 mins.
- In a separate large saucepan of salted boiling water, cook the barley for 15 mins, adding the cavolo nero or kale for the final 3 mins of cooking. Drain and rinse under cold water, then add to the soup and warm through.
- Heat the grill. Top the toasted bread with cheese and place under the grill until it's bubbly and melted. Serve in 2 large bowls with the cheesy croutons on top.
Nutrition Facts : Calories 434 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.4 milligram of sodium
CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP WITH GOAT CHEESE CROUTONS
Categories Soup/Stew Cheese Mushroom Onion Vegetarian Dinner Lunch Goat Cheese Fall Winter Anniversary Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
- Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; sauté until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)
- Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.
CARAMELIZED ONION SOUP WITH SWISS CHEESE & BASIL CROUTONS
This delish recipe comes from Southern Living. The original recipe said it serves 8, but I think it serves 4-6. It's just DH and I, so I cut the recipe in half and use 2 large oven-safe soup mugs. The amount is perfect for dinner plus seconds! Enjoy!
Provided by KPD123
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Sauté onions and garlic in oil and butter in a large soup pot over medium heat until soft and golden brown, about 20-25 minutes.
- Add black pepper and thyme to onions. Cook 1 minute. Then add red wine, cook about 1 minute while stirring and scraping any bits off the bottom of the pan.
- Add water and bouillon to pot. Bring soup to a boil. Reduce heat to low. Cover and simmer, stirring occasionally for 20 minutes. (Double check to see if it needs any salt and pepper added to taste).
- In a bowl, combine cheese, basil, pepper and mayo. Spread over one side of each bread slice.
- Ladle soup into oven-safe bowls. Top each soup bowl with bread, cheese side up, making sure to cover entire soup surface with a layer of bread. (My soup mugs are quite large, so I use 2-3 baguette slices per serving).
- Broil 2-3 minutes until the cheese begins to melt and brown a bit.
Nutrition Facts : Calories 377.9, Fat 26.5, SaturatedFat 8.9, Cholesterol 34.4, Sodium 149.4, Carbohydrate 22.4, Fiber 2.7, Sugar 8.1, Protein 9.3
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