COUNTRY-STYLE FRENCH ONION SOUP
Chicken broth and Dijon mustard bring out the mellow, rich flavor of onions.
Provided by Land O'Lakes
Categories Lunch Soup Onion Mustard Vegetable Soup and Stew Main Course
Yield 6 (1 1/4-cup) servings
Number Of Ingredients 18
Steps:
- Heat oven to 400°F.
- Melt 2 tablespoons butter in saucepan until sizzling; add onions and 1/2 teaspoon garlic. Cook over medium heat, stirring occasionally, 7-10 minutes or until onions are tender.
- Add all remaining soup ingredients; continue cooking 12-15 minutes or until heated through.
- Melt 1/4 cup butter in 13x9-inch baking pan in oven. Stir in 1 teaspoon basil and 1/2 teaspoon garlic. Add bread cubes; toss to coat. Bake, stirring occasionally, 10-15 minutes or until toasted.
- Pour soup into oven-proof bowls; place 1 slice cheese in each bowl. Bake 8-12 minutes or until cheese is lightly browned. Serve with croutons.
Nutrition Facts : Calories 300 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 45 milligrams, Sodium 960 milligrams, Carbohydrate 22 grams, Fiber 2 grams, Sugar grams, Protein 12 grams
FRENCH ONION SOUP
This classic French onion soup topped with melted gruyère and parmesan is the epitome of rustic comfort food.
Provided by Jennifer Segal
Categories Soups
Yield 4 to 6
Number Of Ingredients 16
Steps:
- In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions only occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking.
- Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
- Add the flour and cook, stirring constantly, for one minute.
- Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes.
- While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
- When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. If it's not quite sweet enough, add ¼ teaspoon sugar.
- Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks (be sure the soup is very hot as it won't warm up much in the oven). Top each crock with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère and then Parmigianno Reggiano. Slide the crocks into the oven and broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool for a few minutes before serving. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to broiler to melt, about 2 minutes more. Divide the soup among bowls and top each serving with two cheese toasts.)
- Make-Ahead Instructions: The soup can be made and refrigerated up to 3 days ahead (without toasts or cheese), or up to 3 months ahead and frozen. Toasts can be made (without the cheese) and kept sealed at room temperature for up to 3 days.
Nutrition Facts : Calories 642, Fat 31 g, Carbohydrate 53 g, Protein 31 g, SaturatedFat 17 g, Sugar 19 g, Fiber 4 g, Sodium 1,697 mg, Cholesterol 82 mg
CLASSIC FRENCH ONION SOUP
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Time 2h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
CLASSIC FRENCH ONION SOUP
This country dish is as hearty as it is simple.
Categories French Sunday lunch dinner party soup
Time 1h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in a large Dutch oven or pot over medium heat. Add onion and season with salt. Reduce heat to medium-low and cook, stirring often at first and then only occasionally, until onions are golden brown and caramelized, 1 hour to 1 hour 15 minutes.
- Add white wine and dry sherry and bring to a boil. Add flour and cook, stirring, until thickened, 1 to 2 minutes. Stir in broth and let simmer 10 minutes. Season with salt.
- Heat oven to broil. Place 4 broiler-safe bowls on a sheet tray and fill with soup. Top each with a slice of bread (trimming to fit, if necessary) and cheese, dividing evenly. Broil until cheese is golden brown, 1 to 2 minutes. Serve immediately.
COUNTRY STYLE FRENCH ONION SOUP
The light chicken broth and Dijon mustard bring out the mellow, rich flavor of onions. Land-o-Lakes Cookbook.
Provided by daisygrl64
Categories Lunch/Snacks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- heat oven to 400 *F.
- in a 3qt saucepan melt 2 tablespoons butter, add onion and 1/2 teaspoon garlic. cook over medium heat, stirring often, until onions are tender.
- add remaining soup ingredients, continue cooking until heated through.
- meanwhile in 13x9 baking pan, melt 1/4 cup butter in oven. stir in basil and 1/2 teaspoon garlic.
- add bread cubes, toss to coat. bake 10 to 15 minutes, stirring often until toasted.
- pour soup in oven proof bowls, place 1 cheese slice in each bowl. bake 7 to 10 minutes or until cheese is lightly browned.
- serve with rye croutons.
Nutrition Facts : Calories 247.2, Fat 18.6, SaturatedFat 11.2, Cholesterol 53.3, Sodium 496.2, Carbohydrate 12.4, Fiber 1.8, Sugar 5.2, Protein 8.9
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