Hubbysfavoritefrenchonionsoup Recipes

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DON'S FAVORITE FRENCH ONION SOUP



Don's Favorite French Onion Soup image

This is my husband's favorite French Onion Soup. It's really quick and simple. Better yet, he doesn't know that the recipe is from a book named Quick and Healthy (wink).

Provided by lazyme

Categories     Onions

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

1 1/2 cups onions, thinly sliced
6 cups beef broth
1/4 teaspoon pepper
3 ounces mozzarella cheese, grated
6 slices French bread, toasted

Steps:

  • Mix first 3 ingredients and simmer for 20 minutes.
  • Divide soup into 6 ovenproof bowls.
  • Top each with a slice of toasted French bread and 1/2 ounce of cheese.
  • Broil until cheese is melted.

FRENCH ONION SOUP



French Onion Soup image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Cook 4 sliced onions and 2 thyme sprigs in butter, covered, 20 minutes. Uncover; cook 1 hour, or until caramelized, stirring occasionally. Add 6 cups beef broth; simmer 10 minutes. Add cognac, salt and pepper. Top with gruyere toasts.
  • See all 50 Easy Soups

BEST EVER FRENCH ONION SOUP



Best Ever French Onion Soup image

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

Provided by 2Bleu

Categories     Clear Soup

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
4 large Spanish onions, quartered and cut into 1/4-inch slices
1/2 teaspoon salt
1/4 cup flour
9 cups beef broth
3/4 cup red wine
3 tablespoons brandy
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 teaspoon garlic powder
4 slices French bread, 1/2-inch thick
4 -6 ounces gruyere cheese, shredded (or mozzarella)

Steps:

  • SOUP: In dutch oven, melt butter over medium heat. Add onions and salt, cover and cook until softened, stirring occasionally about 15 minutes. Uncover and cook until caramelized, about 30 minutes more.
  • Stir in flour; cook 2 minutes. Stir in remaining ingredients. Simmer, partially covered about 30 minutes. Remove bay leaf. Cool and refrigerate till next day.
  • CROUTON BREAD SLICES: Preheat oven to 375°F Mix olive oil with garlic powder and brush both sides of bread slices with the oil mixture. Place on baking sheet and bake 12 minutes, turning once, until bread is slightly toasted. Set aside.
  • TO SERVE: Preheat broiler. On stovetop, heat soup to a simmer. Ladle soup into 4 broiler safe bowls. Top with french bread slices and cheese. Place bowls on baking sheet and broil 4" from heat until cheese is bubbly. about 2 minutes. Garnish with fresh chopped parsley.
  • PASTRY PUFF VARIATION: Preheat the oven to 400°F Roll out one sheet of puff pastry and sprinkle with half the Gruyere cheese, fold into 3 and roll out again. Cut out 4 lids. Divide the soup among ovenproof soup bowls. Sprinkle the remaining cheese on top of soup and cover with the pastry lids with a little egg wash seal. Bake the soup in the oven for 15 minutes or until the cheesy puff pastry is golden in colour and well risen.

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