DRIED FRENCH ONION SOUP MIX RECIPES

FRENCH ONION SOUP – INSTANT POT RECIPES

French Onion Soup – Instant Pot Recipes image

Provided by Instant Pot Recipe Collection Cookbook

Prep Time 15 minutes

Cook Time 28 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/4 cup butter ((1/2 stick) )
4 medium yellow onions ((about 3 pounds), sliced)
1 tbsp sugar
3/4 tsp salt
1/4 tsp black pepper
1/4 cup dry white wine or sherry
8 cups beef broth
8-16 slices French bread
1 cup shredded Gruyère or Swiss cheese

Steps:

Press Sauté; melt butter in Instant Pot®. Add onions; cook 15 minutes, stirring occasionally. Add sugar, salt and pepper; cook and stir 5 to 7 minutes or until onions are golden brown. Add wine; cook and stir 1 minute or until evaporated. Stir in broth; mix well.
Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 5 minutes.
When cooking is complete, press Cancel and use quick release. Preheat broiler.
Ladle soup into individual ovenproof bowls; top with 1 or 2 slices bread and about 2 tablespoons cheese. Place bowls on large baking sheet. Broil 1 to 2 minutes or until bread is toasted and cheese is melted and browned.

HOMEMADE (LIGHTENED UP) FRENCH ONION SOUP - SKINNYTASTE

Homemade (Lightened Up) French Onion Soup - Skinnytaste image

French onion soup is one of my favorite soups, we order it all the time at our neighborhood restaurant but it's just as easy to make from scratch and so much lighter.

Provided by Gina

Categories Dinner Soup

Total Time 60 minutes

Prep Time 5 minutes

Cook Time 55 minutes

Yield 6

Number Of Ingredients 12

Ingredients

2 pounds yellow onions (sliced thin)
2 tbsp unsalted butter
2 tbsp flour ((or gluten-free flour))
1 bay leaf
1/2 tsp dried thyme
1 ounce dry sherry
1 ounce Cognac or brandy
2 ounces white wine
9 cups beef broth ((store bought or homemade))
kosher salt and freshly ground pepper (to taste)
6 slices toasted Italian bread (6 ounces) (or gluten-free bread)
6 slices reduced-fat Swiss (or your favorite cheese)

Steps:

In a Dutch oven, or large pot, sauté the onions with the butter over medium heat, until the onions are soft and golden, about 20 to 30 minutes, stirring often. Add a few drops of water if they get too dry. You want them caramelized but not browned.
Add flour, mixing well another 2-3 minutes.
Add thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more minutes.
Add the beef broth, salt & pepper to taste, reduce heat.
Cover and simmer gently for about 20 minutes.
Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls.
Place bowls on a baking sheet.
Place sliced toasted bread rounds into each bowl and top bread with cheese.
Broil 2 to 3 minutes, until cheese melts.

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 312.8 kcal, CarbohydrateContent 31.6 g, ProteinContent 17.9 g, FatContent 11 g, SaturatedFatContent 3.1 g, CholesterolContent 11.8 mg, SodiumContent 875 mg, FiberContent 3.3 g, SugarContent 4.8 g

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