French Onion Baked Potato Soup Recipes

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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

FRENCH ONION POTATOES



French Onion Potatoes image

This potato bake is yummy and even better the next day--if there's any leftover that is! Especially great for barbeques.

Provided by Julie

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h10m

Yield 16

Number Of Ingredients 7

cooking spray
2 large onions, sliced
1 (1.5 ounce) package dry French onion soup mix
1 ⅓ cups diced cooked bacon
6 large potatoes, peeled and sliced
3 ½ cups shredded Cheddar cheese
2 ½ cups heavy cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
  • Place a layer of sliced onions on the bottom of the baking dish. Add a sprinkle of French onion soup mix and a layer of bacon pieces, followed by layers of potato slices, shredded cheese, and cream. Continue adding layers of the remaining ingredients, ending with a layer of shredded cheese on the top.
  • Spray a piece of aluminum foil with cooking spray and cover the baking dish.
  • Bake in the preheated oven until potatoes and onions are tender, 40 to 50 minutes. Remove foil and continue baking until nicely browned and bubbly, about 10 minutes more.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 29.2 g, Cholesterol 99.1 mg, Fat 30.2 g, Fiber 3.5 g, Protein 17 g, SaturatedFat 17 g, Sodium 788.3 mg, Sugar 2.2 g

RICH AND SIMPLE FRENCH ONION SOUP



Rich and Simple French Onion Soup image

We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.

Provided by Lori Levin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

½ cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
2 tablespoons dry sherry
1 teaspoon dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
¼ cup grated Parmesan cheese

Steps:

  • Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
  • Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
  • Heat the oven broiler.
  • Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g

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