FRENCH ONION SOUP WITH HOMEMADE BEEF STOCK
While making the beef stock from scratch is time consuming, it really makes for a fabulous soup! Of course you can always buy beef stock too (if you are in a bit of a hurry)! This serves 4 as a main course with crunchy French bread and a simple side salad (try mixing tender butter lettuce, sweet green and red leaf lettuce, some crunchy iceberg, confettied light green cabbage and grated carrot with candied pecans and a light balsamic or Italian dressing).
Provided by Lolobug
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 6h15m
Yield 4
Number Of Ingredients 26
Steps:
- Place the water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of fresh thyme into a large soup pot over medium heat, and bring to a boil. Reduce heat to a simmer, and cook, skimming and discarding the foam that forms on the top of the broth, until the broth is a rich brown color, 5 to 6 hours. Broth may be made in a slow cooker. Strain the broth, discard the ribs and vegetables, and refrigerate extra broth.
- Melt butter in a large heavy skillet or cast iron pan over medium-low heat, and cook the onions and garlic until caramelized and brown, about 30 minutes. Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl, and sprinkle the flour mixture over the browned onions. Cook and stir 5 minutes; add salt and black pepper to taste, and mix in parsley and 1 more teaspoon of thyme.
- Pour in 4 cups of beef broth, white wine, sherry, and hot pepper sauce; simmer until the flavors have blended and the soup has thickened, at least 15 minutes. More time couldn't hurt.
- About 15 minutes before serving time, preheat oven's broiler, and place a rack about 6 inches from the heat source.
- Brush the slices of French bread with flavored olive oil, and toast under the preheated broiler until well browned on each side, 1 to 2 minutes per side. Ladle soup into ovenproof soup bowls, and place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyere cheese.
- Place the filled soup bowls under the broiler until the cheese is melted, bubbly, and browned, 2 to 4 minutes or as needed.
Nutrition Facts : Calories 865.4 calories, Carbohydrate 82.5 g, Cholesterol 135.9 mg, Fat 40.7 g, Fiber 13.5 g, Protein 42.1 g, SaturatedFat 21.9 g, Sodium 1319.9 mg, Sugar 22.2 g
EASY FRENCH ONION SOUP
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
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!
HOMEMADE BEEF STOCK FOR FRENCH ONION SOUP
This recipe can be halved. After making the French Onion Soup, you will have a couple of cups of stock left over. You can use it in any recipe calling for beef stock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 4 quarts
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Arrange beef bones and oxtail in a single layer in a heavy roasting pan (not glass). Coat with oil. Roast, turning once, until deep brown, about 45 minutes.
- Add tomato paste, onions, leeks, celery, carrots, and garlic, stirring well. Roast until vegetables are browned and tender, about 40 minutes.
- Meanwhile, make a bouquet garni by wrapping parsley, thyme, bay leaves, and peppercorns in a square of cheesecloth. Tie bundle with kitchen twine; set aside.
- Transfer bones and vegetables to a large stockpot; set aside. Pour off fat from roasting pan. Set pan on stove across two burners. Add wine, and bring to a boil, deglazing pan by scraping up any brown bits from bottom with a wooden spoon; boil until wine is reduced by half, about 3 minutes. Add to stockpot.
- Add 6 quarts (24 cups) water to stockpot. Bring to a boil. Reduce heat; bring to a gentle simmer. Add bouquet garni. Simmer, uncovered, over low heat, 3 hours.
- Carefully pass stock through a fine sieve into a large bowl or pot; discard solids. Let stock cool completely.
- Transfer stock to airtight containers. Refrigerate at least 8 hours or up to 3 days before using (fat will solidify; discard it before using). The stock can be frozen up to 4 months.
EASY FRENCH ONION SOUP
Steps:
- Gather the ingredients.
- In a large non-stick skillet or sauté pan over medium-low heat, melt the butter. Sauté the sliced onions for about 30 to 45 minutes, or until very soft and golden brown in color. Stir them frequently. If they are browning too quickly or scorching, turn the heat to low. It takes time to get that sweet caramelization, so don't try to rush it.
- In a medium saucepan or Dutch oven, combine the beef broth and water with the cooked onion and bring to a boil. Reduce the heat to low and cover the pan. Simmer for 25 to 30 minutes.
- Meanwhile, position a rack 4 inches from the broiler. Heat the broiler and place the bread on a foil-lined baking sheet. Toast until golden, 30 to 45 seconds.
- Remove from the oven, flip the bread, and divide the cheese between the slices. Return to the oven and broil until the cheese is melted, 20 to 30 seconds.
- To serve, pour the onion soup into four individual soup bowls. Float a slice of toasted French bread, cheese side up, in each bowl and sprinkle with extra cheese. Garnish with chives, if using.
- Serve and enjoy!
Nutrition Facts : Calories 433 kcal, Carbohydrate 57 g, Cholesterol 38 mg, Fiber 3 g, Protein 17 g, SaturatedFat 9 g, Sodium 1211 mg, Sugar 9 g, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 0 g
CLASSIC FRENCH ONION SOUP RECIPE
Sweet with the flavor of long-simmered onions, this French onion soup also takes a savory note from reduced beef stock, bay, black peppercorns and thyme.
Provided by Jenny McGruther
Time 55m
Number Of Ingredients 12
Steps:
- Melt the tallow in a heavy-bottomed stock pot over medium-high heat, then stir in onions and shallots. Reduce the heat to medium-low and stir in salt. Cover and sweat the alliums, stirring frequently, until softened and translucent - about 10 minutes.
- While the alliums sweat, tie bay leaves, thyme and peppercorns together in a piece of cheesecloth or a small muslin bag, and add it to the pot. Stir in beef stock and wine, then simmer, uncovered, for 20 to 30 minutes or until the stock is reduced by 1/3.
- Preheat the oven to 350 F.
- Ladle into oven-proof soup bowls. Top with a piece of day-old sourdough bread and 1 ounce shredded Gruyere cheese. Cover and bake for 20 minutes, then serve.
BEEF AND ONION SOUP
Make and share this Beef and Onion Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 1h22m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a big soup pot over medium-high heat, let the oil get warm.
- Add in beef cubes; stir/sauté for 5 minutes or until meat is browned on all sides; transfer beef cubes to a plate.
- Reduce heat to medium-low; add in butter and onions; sauté/toss for about 6-7 minutes or until onions are slightly limp.
- Add in beef stock, mustard, wine, salt, and pepper; stir to combine.
- Return beef cubes to pot.
- Bring to a boil, decrease heat to medium-low, cover and simmer for 30 minutes.
- Add in parsley; stir to combine; adjust seasoning to taste.
- Ladle soup into individual bowls; sprinkle cheese over the top.
FRENCH ONION SOUP
This French onion soup recipe will knock your socks off! Made with the richest broth, perfect caramelized onions, and three types of cheese!
Provided by Amy
Categories Soup
Time 1h25m
Number Of Ingredients 18
Steps:
- In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes.
- Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy.
- Add in the garlic and cook until fragrant, about 1 minute.
- Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides.
- Add in the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf.
- Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.
- Remove and discard the herbs.
- Mix in vinegar and taste. Season with additional salt and pepper, if necessary.
- Reduce heat to low, cover to keep hot while you prepare the bread.
- Preheat oven broiler, with rack 6 inches from the heat source. Arrange bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes, flipping once, until well toasted on both sides. (NOTE: keep an eye on the bread the entire time to ensure it doesn't burn. Every oven is different.) Remove from heat; leave broiler on.
- Arrange oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, and sprinkle with the Swiss, Mozzarella, and Parmesan cheeses.
- Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal.
- Serve and enjoy!
Nutrition Facts : Calories 378 kcal, Carbohydrate 21 g, Protein 18 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 60 mg, Sodium 1014 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
FRENCH ONION SOUP (SOUPE à L'OIGNON GRATINéE) RECIPE
Here's the recipe you need to get the best caramelized onion- and cheese-filled flavor in every steamy, crouton-topped bowl of French onion soup.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Soups and Stews
Time 2h
Yield 4
Number Of Ingredients 13
Steps:
- Add fish sauce, if using, and cider vinegar. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Nutrition Facts : Calories 1284 kcal, Carbohydrate 123 g, Cholesterol 177 mg, Fiber 8 g, Protein 63 g, SaturatedFat 35 g, Sodium 3321 mg, Sugar 26 g, Fat 61 g, ServingSize Serves 4, UnsaturatedFat 0 g
FRENCH ONION SOUP
Provided by Nancy Fuller
Categories appetizer
Time 1h40m
Yield About 8 cups
Number Of Ingredients 19
Steps:
- Heat the olive oil in a large Dutch oven over medium heat. Stir in the onions, butter, thyme and bay leaves. Cook, adding some water and scraping up any brown bits from the bottom of the pot occasionally, until the onions are deep golden brown, about 45 minutes.
- Stir the flour into the onions and then add the beef stock, wine and some salt, and simmer for 30 minutes. Discard the bay leaves.
- While the soup cooks, slice a few inches from the tops of the boules and pull out the bread inside, leaving a 1-inch thick crust. Reserve the insides for serving with the soup.
- Preheat the broiler. Put the bread bowls on a baking sheet. Ladle the soup into the bread bowls. Divide the Gruyere among the bowls and broil until the cheese is melted and bubbly, 2 to 3 minutes. Transfer the soup bowls to plates and serve hot with the reserved bread, for dipping in the soup.
- Preheat the oven to 450 degrees F. Put enough olive oil in a heavy-bottomed roasting pan to coat the bottom, then add the beef bones. Roast until browned, turning occasionally, 35 to 40 minutes.
- Put the carrots, celery, onions, bay leaves, garlic and peppercorns in a large stock pot . Add the beef bones, making sure to scrape off and add any brown bits from the roasting pan. Add 8 cups water and bring to a boil over medium-high heat, skimming any scum on the surface. Lower the heat and simmer, skimming every hour or so, for 4 1/2 hours.
- Strain the stock through a fine strainer into a metal container. Set the container in an ice bath to cool. If not using right away, refrigerate in an airtight container for up to 1 week, or freeze for 4 months.
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