EASY FRENCH ONION SOUP RECIPE - FOOD.COM
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.
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
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!
Nutrition Facts : Calories 394.3, FatContent 15, SaturatedFatContent 9, CholesterolContent 40.1, SodiumContent 1659, CarbohydrateContent 45.8, FiberContent 2.8, SugarContent 5.2, ProteinContent 19.9
FRENCH ONION SOUP RECIPE | TYLER FLORENCE | FOOD NETWORK
Over 900 5-star reviews can't be wrong. Tyler Florence's French Onion Soup recipe, topped with nutty Gruyere croutons and stuffed with caramelized onions, is the ultimate in cozy French bistro fare.
Provided by Tyler Florence
Categories side-dish
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
- When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup in bowls and float several of the Gruyere croutons on top.
- Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
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