FRENCH ONION BOWL RECIPES

FRENCH ONION SOUP I RECIPE | ALLRECIPES

French Onion Soup I Recipe | Allrecipes image

The best onion soup you will ever have!!!!!

Provided by chefbuzz

Categories French Onion Soup

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

¼ cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 ½ cups water
½ cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese

Steps:

Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted

Nutrition Facts : Calories 732 calories, CarbohydrateContent 79.3 g, CholesterolContent 88.6 mg, FatContent 29.4 g, FiberContent 4.2 g, ProteinContent 33.4 g, SaturatedFatContent 18 g, SodiumContent 2004.2 mg, SugarContent 8.4 g

FABULOUS FRENCH ONION SOUP – INSTANT POT RECIPES

Fabulous French Onion Soup – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tbsp butter
1 tbsp oil
1 large yellow onion (quartered and sliced onion “quarter moon” shaped slices)
4 smaller sweet onions (quartered and sliced onion “quarter moon” shaped slices)
2 tsp brown sugar
3 sprigs fresh thyme
2 cloves garlic (minced)
1 bay leaf
1/2 cup brandy
3/4 cup red wine
4 cups beef broth (warmed)
Salt and pepper ( to taste)
4 slices thick french bread (toasted (look for bread that is a big enough diameter to almost cover the opening of the crocks--or use croutons instead))
4 slices Gruyere cheese (or swiss)
4 slices provolone cheese
Paprika for garnish

Steps:

Add butter and oil to the Instant Pot. Using the display panel select the SAUTÉ function.
When butter is melted, add onion, brown sugar, thyme, garlic and bay leaf to the pot.
Cook and stir for 10-15 minutes until onions have cooked down by half and have a pasta-like consistency.
Add brandy to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
Continue to cook and stir until alcohol has cooked off, then add red wine and warmed broth to the pot and stir.
Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
When the time is up, quick-release the remaining pressure. Remove and discard thyme stems and bay leaf. Add salt and pepper to taste.
Ladle the soup into crocks, place a slice of bread on each crock and a slice of cheese on each piece of bread. Sprinkle with paprika.
Put crocks on a baking sheet lined with foil and set under the broiler until the top begins to bubble and brown, 5-7 minutes.

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