Recipes for "french onion soup"

Preheat the oven to 325 degrees F (165 degrees C).

Melt butter in a 4-quart saucepan over medium heat. Add onions and sugar; cook, stirring occasionally, until onions are golden brown, about 10 minutes.

Stir in flour until well blended with onions and pan juices. Add water, wine, and beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes.

While the soup is simmering, cut four 1-inch-thick slices from baguette; reserve the remaining bread for serving. Toast baguette slices in the preheated oven just until browned, about 10 minutes. Remove from the oven and set aside. Increase the oven temperature to 425 degrees F (220 degrees C).

Ladle soup into four 12-ounce, oven-safe bowls. Place one slice toasted baguette on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls onto a cookie sheet for easier handling.

Bake in the preheated oven just until cheese is melted, about 10 minutes.

In a large non-stick saucepan, heat 1/4 cup vegetable broth. Stir in the onion and cook over medium heat until golden, 15 minutes.

Stir in the sugar and flour. Pour in the remaining 5 cups vegetable broth and the wine. Stir in the bay leaf, thyme and black pepper. Bring to a boil and let boil 8 minutes, stirring constantly; then reduce heat, partly cover, and simmer 30 minutes.

Preheat oven broiler.

Remove from heat, remove bay leaf and stir in brandy. Rub garlic clove over toast. Ladle the soup into 4 ovenproof bowls and float a piece of toast on top of each bowl. Sprinkle with the Parmesan.

Place bowls under broiler until cheese melts.

In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.

Pour in beef broth and consomme and simmer 10 minutes.

Preheat oven broiler.

Whisk Romano into soup and season with salt and pepper. Pour soup into 8 ovenproof bowls. Top with toasted slices of bread and grated Gruyere.

Place bowls under broiler until cheese melts.

Place beef ribs in a large stock pot over medium heat. Brown on all sides. Cover with water and bring to a boil, then cover, reduce heat and simmer 1 hour.

Remove meat and bones to a cutting board to cool. Introduce onions, beef broth and salt to the rib water. Bring to a boil, then reduce heat and simmer 1 hour.

When the bones are cool enough to handle, remove the meat with a knife. Finely chop the meat and add to the soup.

After an hour of simmering, season the soup with the liquid seasoning and salt and pepper to taste. Simmer 30 minutes more.

Preheat oven broiler.

Cut French bread in slices that will fit in your serving bowls. Place slices on a baking sheet and brush with melted butter. Sprinkle with garlic powder and paprika. Place under preheated broiler until browned, 2 to 10 minutes.

Ladle soup into 6 ovenproof serving bowls. Lay one crouton over each serving. Top with mozzarella. Place bowls on a sturdy baking sheet and place under broiler to melt cheese, 1 minutes. Serve at once.

Melt butter in a large pot over medium heat. Saute onions until deep brown, about 20 minutes. Stir in broth and wine, using a wooden spoon to scrape the bottom of the pot. Season with salt and pepper. Cook until heated through.

Preheat oven on broiler setting. Ladle soup into heatproof serving bowls. Top each bowl with a slice of bread, and sprinkle with cheese. Place under a hot broiler until cheese is melted and slightly browned.

1. Melt together the butter and onions in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. Add the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until you've used all of the wine and the onions are deeply caramelized.

2. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the broth, parmesan rind, and a pinch each of salt and pepper. Increase the heat to medium-high and return the soup to a simmer, simmer 10 minutes, then stir in the cream and tortellini. Cook another 3-5 minutes. Remove the parmesan rind and discard. Season to taste with salt and pepper.

3. Meanwhile, preheat the oven to 400° F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil.

4. Ladle the soup into oven safe bowls. Add a slice of bread to each, and top evenly with cheese. Add rosemary, or thyme if desired. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Eat!

1. Melt together the butter and onions in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. Add the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 5 minutes. Remove from the heat and add the onions to the crockpot bowl.

2. To the crockpot, add the garlic, mushrooms, thyme, and sage. Add the broth, parmesan rind, and a pinch each of salt and pepper. Cover and cook on low for 5-6 hours or on high for 2-3 hours. During the last 15 minutes of cooking, stir in the cream and tortellini.

4. Meanwhile, preheat the oven to 400° F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil.

5. Ladle the soup into oven safe bowls. Add a slice of bread to each, and top evenly with cheese. Add rosemary, or thyme if desired. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Eat!

Gather all ingredients.

Heat butter in a large, heavy pot over medium-high heat. Add onions; cook and stir until translucent, about 10 minutes.

Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and caramelized, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.

Stir sherry into onion mixture; scrape the bottom to dissolve the small bits of browned food.

Transfer onions into a slow cooker and pour in beef broth. Season with sea salt; stir in thyme and bay leaf.

Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours.

Preheat the oven broiler about 10 minutes before serving. Set an oven rack about 8 inches from the heat source. Arrange bread slices on a baking sheet; broil until toasted, 1 to 2 minutes per side.

Lightly toss Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl.

Fill oven-safe soup crocks 3/4 full with onion soup and float a bread slice in each bowl.

Top each with about 2 tablespoons cheese mixture.

Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

Melt butter in a large pot over medium-high heat. Stir in red onions, sweet onions, and salt. Cook, stirring frequently, until onions are caramelized and almost syrupy, about 35 minutes.

Stir in chicken broth, beef broth, red wine, and Worcestershire sauce. Bundle parsley, thyme, and bay leaf with kitchen twine; add to the pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard herb bundle. Reduce heat to low; stir in vinegar and season with salt and pepper. Cover soup and keep warm over low heat while you prepare the toast.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet and broil, turning once, until well toasted on both sides, about 3 minutes. Remove from heat; do not turn off the broiler.

Arrange 4 large 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 of toasted bread, 2 slices Gruyère cheese, and 1/4 of the Asiago cheese. Sprinkle a little bit of paprika over the top of each one.

Cook under the hot broiler until bubbly and golden brown, about 5 minutes. Cheese will cascade over the sides of the crock and form a beautifully melted crusty seal as it melts.

Serve hot and enjoy!

Melt butter in a large stockpot over medium heat. Cook and stir onions, garlic, thyme, salt, and pepper in hot butter until onions are soft and brown, about 30 minutes.

Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 minutes.

Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.

While soup is simmering, arrange baguette slices on a baking sheet and drizzle with olive oil. Bake baguette slices in the preheated oven until golden brown, 12 to 14 minutes, flipping slices halfway through baking. Set aside.

Set an oven rack about 8 inches from the heat source and preheat the oven's broiler.

Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 toasted baguette slices over each soup serving, then top each with a Swiss cheese and provolone slice. Carefully place filled crocks onto a sturdy baking sheet.

Cook soup under the preheated broiler until cheese is browned and bubbly, 3 to 4 minutes.

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.

Gather all ingredients. Preheat oven to 425 degrees F (220 degrees C) with rack in center position.

Place French onion soup, beef broth, rice, and sherry vinegar in a 10-inch oven-safe skillet, and stir until evenly combined. Place sliced butter evenly over rice mixture. Cover with aluminum foil.

Bake in the preheated oven for 30 minutes. Remove and discard foil, and continue baking at 425 degrees F )220 degrees C) until rice is cooked through and the majority of the liquid is absorbed, 20 to 25 minutes.

Increase oven temperature to broil with rack about 6 inches from heat source. Sprinkle evenly with Gruyère and mozzarella cheese. Broil until cheese is melted and golden brown and rice crisps up around edges of skillet, about 5 minutes.

Garnish with fresh thyme leaves and serve immediately.

Melt butter with olive oil in a large pot over medium-low heat. Add onions and garlic; season with a pinch of salt and black pepper. Cook onion mixture in hot butter-oil until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.

Stir brown sugar and thyme into caramelized onions; allow sugar to melt into onions, about 2 minutes. Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue simmering for 5 more minutes. Pour in beef stock; cook for 10 more minutes. Season soup with salt and pepper.

Preheat the oven's broiler to high. Place 5 oven-safe crocks onto a baking sheet.

Ladle soup evenly into the crocks. Top each with a French bread slice; cover with a Swiss cheese slice and sprinkle with Parmagiano-Reggiano cheese.

Cook soups under the preheated broiler until cheese is melted and browned, 2 to 3 minutes.

Mix together flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in seasoned flour mixture. Reserve 3 tablespoons leftover seasoned flour.

Heat olive oil in a large pot over medium-high heat. Cook beef ribs in hot oil until browned, 3 to 5 minutes per side. Remove ribs and set aside.

Reduce heat to medium and melt butter in the pot. Cook and stir sweet onions in butter until soft and slightly browned, about 15 minutes; reduce heat if onions begin to burn.

Stir 3 tablespoons reserved seasoned flour into onions. Cook and stir for 10 minutes. Pour in beef broth and sherry; bring to a boil, stirring constantly, until soup is slightly thickened. Season with salt and black pepper.

Strip leaves from thyme sprigs and add leaves to soup. Return short ribs to the pot, reduce heat to low, and simmer until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.

Preheat the oven broiler.

Ladle soup into oven-safe soup crocks. Carefully place a short rib into each crock. Top each soup with 2 slices French bread and sprinkle about 1/4 cup Gruyère cheese over each crock.

Place crocks under the preheated broiler until cheese is browned and bubbling, 2 to 3 minutes.

Melt butter in a skillet over medium heat. Cook and stir onions in melted butter until clear and browned, 10 to 15 minutes; transfer to a slow cooker. Add beef broth, garlic, salt, and black pepper to the slow cooker.

Cook on High for 4 hours or on Low for 8 hours.

Melt butter in a 4-quart saucepan over medium heat. Add onions; cook and stir until well browned and caramelized, about 15 minutes.

Stir in sweet onion soup and consommé. Pour water into the consommé can, swirl, and add to the saucepan; bring to a boil. Reduce the heat to low and cook, stirring occasionally, for 10 minutes.

Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Arrange Texas toast on an ungreased baking sheet.

Bake in the center of the preheated oven until browned, 2 to 3 minutes per side.

Ladle soup into four bowls and top each bowl with toast slice.

Preheat oven to 425 degrees F (220 degrees C). Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.

Heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and saute until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.

Preheat the oven broiler.

Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.

Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C) with rack in middle position.

Combine onions, oil, and thyme sprigs in a heavy-bottomed pot or large Dutch oven.

Bake, covered, in the preheated oven, stirring once halfway through, until onions are wilted and lightly browned, about 40 minutes. Uncover and continue cooking, stirring occasionally, until onions are golden brown and caramelized, about 30 minutes more.

Remove from oven and stir in sherry. Cook over medium, stirring constantly, scraping up any browned bits from bottom and sides of pot, until liquid has mostly evaporated, about 3 minutes.

Stir in broth, Worcestershire, pepper, salt, and bay leaf; bring to a boil over high. Reduce heat to medium-low, and simmer, undisturbed, allowing flavors to meld together, about 15 minutes. Remove from heat and stir in cider vinegar. Discard thyme sprigs and bay leaf.

Increase oven temperature to broil. Ladle soup evenly into 6 broiler-proof bowls or crocks, and place bowls on a large rimmed baking sheet. Top each bowl with 2 bread slices and about 1/3 cup Gruyère.

Broil until Gruyère is bubbly and bread is browned in places, 3 to 5 minutes. Garnish with thyme leaves and serve immediately.

Heat the oil in a 10 to 11-inch cast iron or other oven-safe skillet over medium heat. Add the onions and sauté for 2 minutes. Add 1 teaspoon of salt and the granulated sugar and stir. Turn the heat to medium-low and allow the onions to caramelize until they develop a tawny brown color and sweet fragrance, about 15 minutes.

Keep an eye on the pan, stirring often. As the onions start to brown, slowly stir the onions continuously until they are done. Add a tablespoon of water, as needed, if the onions start to stick or brown too quickly.

Place a rack about 6 inches away from the heat.

Add the beef stock, Worcestershire sauce, and fresh thyme, and increase the heat to medium. Simmer and reduce the liquid by nearly half, about 4 minutes. Add the cannellini beans and pepper and stir to combine. Continue to cook for another 2 minutes to allow the flavors to come together. Taste, adding more salt if needed.

Meanwhile, combine the breadcrumbs and butter in a small mixing bowl and toss.

Remove the sprigs of thyme from the pan. Top the pan of beans evenly with the cheese followed by the panko mixture, covering the entire surface. Pop the pan under the broiler and cook until the cheese is melted and the breadcrumbs are crisp, 2 to 3 minutes. Keep a careful watch so the topping doesn’t burn.

Carefully remove from the oven and garnish with fresh parsley.

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Preheat oven to 350 degrees F (175 degrees C).

In a 2 quart casserole dish, combine the ground beef, rice, French onion soup, cream of mushroom soup, celery, green onions and green bell pepper. Mix all together well.

Cover and bake at 350 degrees F (175 degrees C) for 1 hour.

Melt 1 tablespoon of the butter in a medium (about 10-inch) oven-safe skillet over medium heat. Season the chicken tenderloins all over with 1 teaspoon of salt and 1/4 teaspoon of pepper.

Add the chicken in a single even layer to the skillet. Cook, turning as needed, until lightly browned, about 6 minutes total. Remove from skillet, place on a plate, and set aside. It’s okay if they are not cooked through—they will finish cooking later. Do not wipe the skillet clean.

Simply Recipes / Frank Tiu

Preheat the oven to broil with a rack about 6 inches away from the heat source.

In the same skillet, melt the remaining 4 tablespoons of butter over medium-high heat. Add the onions and sugar and cook, stirring often, until the onions are softened and lightly golden, about 10 minutes.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Add the flour and cook, stirring constantly, for 1 minute. Gradually whisk in the broth and Worcestershire sauce until smooth. Stir in the thyme and remaining 1/2 teaspoon each salt and pepper.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Return the chicken to the skillet in an even layer and bring the sauce to a simmer over medium-high heat. Cook, stirring and turning the chicken often, until the sauce is thickened and a thermometer inserted into the thickest portion of chicken registers 165°F, about 2 minutes. Remove from the heat.

Simply Recipes / Frank Tiu

Sprinkle the top with cheese. Broil in the preheated oven until cheese is melted, 3 to 5 minutes. Garnish with additional pepper and thyme and serve.

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Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Heat the olive oil in a large, thick-bottomed deep pot (I used a 5-quart Dutch oven) on medium-high heat. Add the chopped onions and cook until translucent and starting to brown, about 10 minutes.

If at any point during the cooking of the onions they start to dry out, add a tablespoon of water to the pot.

Stir in the balsamic vinegar, brown sugar, salt, and pepper. Lower the heat and cook gently, uncovered, for about 25 to 30 minutes, stirring occasionally, until the onions are nicely caramelized.

Set aside. Let cool a bit before adding to the other ingredients.

You can caramelize the onions up to 2 days ahead and chill until you make the dip.

In a medium bowl, mix together the sour cream and mayonnaise (a rubber spatula works well for this). Stir in the cooled caramelized onions. Stir in the Worcestershire sauce and garlic powder. Taste for seasoning.

Chill until ready to serve. Serve with potato chips.

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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a large skillet over medium heat. Add onion, celery, carrot, garlic, thyme, salt, and pepper; cook, stirring often, until onions are softened and translucent, 5 to 7 minutes.

Add French onion soup and wine, and bring to a simmer over medium heat. Simmer, undisturbed, until reduced and slightly thickened, 2 to 3 minutes. Stir in sour cream, mayonnaise, and mustard, and return to a simmer. Add 1 cup Gruyère, and cook, stirring constantly, until completely melted and combined, about 1 minute. Remove from heat, and fold in chicken.

Transfer to a 9x13-inch baking dish. Sprinkle croutons evenly over chicken mixture; sprinkle evenly with remaining Gruyère cheese. Bake in the preheated oven until bubbling and cheese is melted, 12 to 15 minutes. Let rest 10 minutes before serving. Garnish with additional thyme and pepper.

Peel and thinly slice the onions from root to stem. There should be about 10 cups of sliced onions in total.

Simply Recipes / Cambrea Bakes

In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.

Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.

Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 20 to 40 minutes. The amount of time will vary depending on your pot, stove, and onions.

Simply Recipes / Elise Bauer

Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes.

Add the minced garlic and cook for a minute more.

Simply Recipes / Elise Bauer

Add the wine or vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.

Simply Recipes / Elise Bauer

Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.

While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.

Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this).

Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.

To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup.

Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned.

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