I Want Seconds French Onion Soup Recipes

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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

I WANT SECONDS FRENCH ONION SOUP



I Want Seconds French Onion Soup image

AWHILE BACK I WAS BROWSING IN THE CAMPBELL SOUP AISLE WHEN A CAN OF FRENCH ONION SOUP CAUGHT MY EYE. BEING A FRENCH ONION FAN FROM W..A..Y BACK, I BOUGHT A COUPLE CANS. I WASN'T EXPECTING MUCH FROM THE PRODUCT. THERE WAS NO WAY IT COULD POSSIBLY COMPARE TO FRENCH ONION SOUP PREPARED FROM SCRATCH BY A PROFESSIONAL CHEF. WHEN I GOT HOME I THREW TOGETHER THIS RECIPE AND LET ME TELL YOU...I WAS IN FOR A TASTE EXPERIENCE STRAIGHT FROM HEAVEN! LEAVE OFF PEELING AND SLICING THOSE ONIONS, LADIES. TRY THIS AND LET ME KNOW WHAT YOU THINK.

Provided by RUTH CARRAWAY

Categories     Vegetable

Time 35m

Yield 1-2 serving(s)

Number Of Ingredients 4

1 (10 3/4 ounce) can Campbell's French onion soup (DO NOT ADD WATER CALLED FOR ON CAN)
1/4-1/3 cup pepperidge farm garlic and onion crouton
1/4-1/3 cup grated swiss cheese
1 slice provolone cheese or 1 slice grated provolone cheese, as desired

Steps:

  • PREHEAT OVEN TO 375 DEGREES F.
  • OPEN SOUP CAN, POUR INTO AN OVEN-PROOF INDIVIDUAL SIZE BOWL THAT WILL HOLD ABOUT 1-1/3 CUPS.
  • TOP OFF SOUP WITH WATER.
  • PLACE IN OVEN, BAKE ABOUT TEN MINUTES TILL SOUP BEGINS TO BUBBLE UP AROUND THE EDGES.
  • ADD CROUTONS, BASTING THEM WITH THE HOT SOUP.
  • DON'T EXPECT THEM TO SINK TO THE BOTTOM, THAT'S NO PROBLEM.
  • RETURN TO OVEN TO BAKE ANOTHER 8 MINUTES OR SO.
  • TOP WITH THE SWISS CHEESE, THEN THE PROVOLONE.
  • BAKE ANOTHER 8 MINUTES TILL CHEESE HAS MELTED AND BEGINNING TO BROWN.
  • REMOVE TO SERVE PIPING HOT-- CAREFUL NOT TO BURN YOURSELF!
  • --THE CROUTONS HOLD HEAT LIKE YOU WOULDN'T BELIEVE.
  • GOBBLE THAT UP AND PREPARE YOURSELF ANOTHER SERVING!

Nutrition Facts : Calories 371.6, Fat 19.8, SaturatedFat 10.3, Cholesterol 44.2, Sodium 2970.6, Carbohydrate 27.9, Fiber 2.5, Sugar 8.8, Protein 24.6

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