Best Dutch Oven French Onion Soup Recipes

DUTCH OVEN FRENCH ONION SOUP

Dutch Oven French Onion Soup image

"I've also made this savory soup in a slow cooker for a fuss-free meal. It cooks on low for 3 to 4 hours." Denise Hruz, Germantown, WI

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 11

Ingredients

1/4 cup butter, cubed
4 large onions, sliced
1/4 cup sugar
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2 cans (10-1/2 ounces each) condensed French onion soup
2 cups water
1/2 cup grated Parmesan cheese
9 slices French bread (1/2 inch thick)
9 tablespoons shredded part-skim mozzarella cheese
Chopped fresh thyme, optional

Steps:

In a Dutch oven over medium-high heat, melt butter. Add onions; saute until tender. Add sugar; cook and stir until lightly browned. Stir in flour until blended; gradually add the broth, soup and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in Parmesan cheese., Meanwhile, place bread on a baking sheet. Broil 4 in. from the heat for 2 minutes on each side or until toasted. Sprinkle with mozzarella; broil for 2 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. If desired, top with chopped fresh thyme.

Nutrition Facts : Calories 192 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 875mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 2g fiber), Protein 7g protein.

DUTCH OVEN FRENCH ONION SOUP

Dutch Oven French Onion Soup image

I found a good deal on a Dutch oven, which I've always wanted, and began a search for recipes. I found this one for French Onion Soup, and it is as good/better than anything I've had in a restaurant! We love it! Funny thing is, I still had this set of crock bowls with covers and straw "plates" from probably the 70s or 80s. Truly...

Provided by Gail Springsteen

Categories Soups

Number Of Ingredients 8

Ingredients

6 Tbsp butter
8 medium onions, sliced thinly
4 sprig(s) fresh thyme, leaves stripped
1/2 c sherry
6 c brown chicken stock or beef stock (i used beef for a heartier flavor)
salt and pepper to taste
french bread croutons or slices of french bread
2 c gruyere or mozzarella cheese, grated or sliced.

Steps:

1. In a large saucepan or Dutch oven, add butter and melt over medium heat. Add the onions and lower the heat to medium low. Add the thyme leaves and cook, stirring frequently, until the onions start to turn golden brown, about 25 minutes. Add the sherry and cook until the sherry is almost completely evaporated and the unions are brown; about 15 minutes.
2. Add the stock and bring to a boil. Lower the heat to a simmer and simmer for 30 minutes. Season, to taste, with salt and pepper.
3. Preheat the oven to 450 degrees F.
4. Ladle the soup into 8 oven-proof soup bowls. Place the soup bowls on a baking sheet. Place the croutons or French bread on top of the soup to cover. Top each bowl with 1/2 cup grated cheese (or however much you want!) Place in the oven and cook until the cheese is golden brown and bubbly; about 10 minutes.