Cajun French Onion Soup Recipes

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CLASSIC FRENCH ONION SOUP



Classic French Onion Soup image

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

Categories     Dinner     Lunch

Time 2h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 11

5 tablespoons olive oil, divided
1 tablespoon butter
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32 ounces each) beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese

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.

CAJUN FRENCH ONION SOUP



Cajun French Onion Soup image

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

Provided by Trevor Santy

Categories     < 4 Hours

Time 1h15m

Yield 7 serving(s)

Number Of Ingredients 12

8 cups onions, sliced
4 cups beef broth, salted
4 cups beef broth, unsalted
5 garlic cloves
2 dried chilies
1/2 soy sauce
2 tablespoons italian seasoning
4 tablespoons creol seasoning
1 tablespoon ghost salt and pepper
8 tablespoons butter
2 table spoons cooking sherry
1 splash paprika

Steps:

  • Put butter in a large soup pan and melt.
  • Add onions, keep stirring until onions start to become clear.
  • Add the garlic, stir for 5 more minutes.
  • Add the sherry, stir it in.
  • Add all of the beef broth and the soy sauce. Bring to a boil.
  • While boiling add all the other ingredients.
  • Turn the heat down and simmer for about 10 min.
  • Salt or add more creol seasoning to taste.
  • Nom nom nom.

Nutrition Facts : Calories 212.4, Fat 14, SaturatedFat 8.7, Cholesterol 34.9, Sodium 1144, Carbohydrate 18, Fiber 3.2, Sugar 7.8, Protein 5.4

FRENCH ONION SOUP



French Onion Soup image

Provided by Ina Garten

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 pound unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or Cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
Freshly grated Parmesan

Steps:

  • In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
  • Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

FRENCH ONION-CABBAGE SOUP



French Onion-Cabbage Soup image

Make and share this French Onion-Cabbage Soup recipe from Food.com.

Provided by TheDancingCook

Categories     Clear Soup

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs vidalia onions, sliced
1 head cabbage, sliced
4 tablespoons butter
1 tablespoon flour
1/2 teaspoon salt
2 cloves garlic, minced
2 cans beef broth
1 cup water
1/8 teaspoon Worcestershire sauce
4 slices toasted French bread
4 slices swiss cheese

Steps:

  • Melt butter in a large dutch oven and saute onions, garlic and cabbage for 15 minutes.
  • Stir in flour and salt; add broth, water and Worcestershire.
  • Cook to a boil; reduce heat and simmer for about 20 minutes.
  • Spoon broth mixture into soup crocks, filling crocks about 3/4 full; top with the french bread and swiss cheese.
  • Place crocks under a broiler on Low and melt cheese until it bubbles and becomes browned.

Nutrition Facts : Calories 569.7, Fat 23.2, SaturatedFat 12.8, Cholesterol 57.8, Sodium 2012.7, Carbohydrate 72.4, Fiber 10.4, Sugar 18.4, Protein 22.8

EASIER THAN EASY - FRENCH ONION SOUP



Easier Than Easy - French Onion Soup image

I had French Onion Soup at a restaurant yesterday and when discussing it with my mother, she said "Oh you have got to try this!", She is on WW and is having this for lunch everday. I hope you like it as much as we do. I just finished a bowl. You can bake this in the oven if you want to toast your cheese alittle bit, but for yummy, it's really not neccessary.

Provided by Chef Mommie

Categories     Low Cholesterol

Time 2m

Yield 1-2 serving(s)

Number Of Ingredients 4

1 (10 1/2 ounce) can French onion soup (Campbells condensed, made with beefstock. The can does not say soup but I had to add it on for the r)
1/3 cup water (optional)
1/2 cup crouton
1 slice provolone cheese

Steps:

  • Heat the soup on the stove or in a bowl in the microwave.
  • Add croutons.
  • Top with cheese.
  • Let cheese melt.
  • It's that easy! Enjoy!

Nutrition Facts : Calories 296.3, Fat 12.7, SaturatedFat 5.6, Cholesterol 19.3, Sodium 2910.2, Carbohydrate 31.5, Fiber 2.9, Sugar 8.2, Protein 18.1

EASY FRENCH ONION SOUP



Easy French Onion Soup image

This soup is simple to make after work. My husband thinks it is as good if not better than any we've ever had in a restaurant.

Provided by Elizabeth Fullerton

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 (14 ounce) cans beef broth
1 (10 1/2 ounce) can beef consomme
2 large onions, sliced 1/4-inch thick
2 tablespoons butter
2 pressed garlic cloves
1 dash Worcestershire sauce
1 cup shredded swiss cheese
4 slices toasted French bread

Steps:

  • Place onions and butter in saucepan.
  • Sauté on medium heat until onions are tender.
  • Add garlic and sauté 1-2 minutes (don't let garlic burn).
  • Add beef broth, consomme, and Woschershire sauce.
  • Bring to a boil for 1 minute.
  • Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
  • Fill bowl with soup leaving room at the top.
  • Place toasted French bread on top.
  • Top with 0.125 cup Swiss cheese.
  • Place under broiler until cheese is bubbly.
  • Serve immediately.
  • Caution--bowls will be hot!

AMERICAN FRENCH ONION SOUP



American French Onion Soup image

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

¼ cup unsalted butter
6 large yellow onions, diced
3 tablespoons dry sherry
1 tablespoon sherry vinegar, or to taste
4 cups chicken broth
4 cups beef broth
3 sprigs fresh thyme
salt and ground black pepper to taste
6 slices French bread
¼ cup butter, melted
1 cup shredded extra-sharp Cheddar cheese
1 cup shredded Monterey Jack cheese

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

FRENCH ONION SOUP



French onion soup image

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

50g butter
1 tbsp olive oil
1kg onions, halved and thinly sliced
1 tsp sugar
4 garlic cloves, thinly sliced
2 tbsp plain flour
250ml dry white wine
1.3l hot strongly-flavoured beef stock
4-8 slices baguette (depending on size)
140g gruyère, finely grated

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

MY FRENCH ONION SOUP



My French Onion Soup image

Perfection simplified. A rich tasting soup that everyone will think you slaved over. Better than that you get at the fanciest place! The house will smell great too! Slightly freeze the onions for ease in slicing and less tears.

Provided by LAURIE

Categories     Vegetable

Time 3h30m

Yield 18-20 serving(s)

Number Of Ingredients 14

1/2 cup butter or 1/2 cup margarine
3 -4 large Spanish onions, sliced thin
3 tablespoons flour
3 cans beef broth
2 beef bouillon cubes
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
4 1/4 cups water
salt and pepper
garlic
dry garlic bread
crouton
mozzarella cheese
swiss cheese

Steps:

  • In large dutch oven, melt butter.
  • Saute onions until golden brown.
  • Add flour and blend.
  • Add broth, and remaining ingredients.
  • Cover and simmer cook on low at least 3 hours.
  • Serve in ovenproof bowls, with garlic croutons floating on top.
  • Cover croutons with mozzaarella or swiss cheese and broil until the cheese melts.
  • This also works very well in the crockpot all day on low and freezes well.

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