FRENCH ONION SOUP CALORIES RECIPES

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MULTICOOKER FRENCH ONION SOUP | BETTER HOMES & GARDENS



Multicooker French Onion Soup | Better Homes & Gardens image

Combine pressure cooker broth and caramelized onions to create this silky, French bistro-style onion soup.

Provided by Ivy Manning

Categories     Recipes and Cooking

Total Time 20 minutes

Yield 6 cups

Number Of Ingredients 25

1 recipe Multicooker Carmelized Onions (recipe below) made using dry sherry for water in Step 3
6 cups Multicooker Beef Broth (recipe below) or mushroom broth
1 bay leaf
4 slices baguette
Shredded Gruyere cheese
Chopped fresh parsley (optional)
3 large yellow onions (2 1/2 pounds total)
2 tablespoons unsalted butter
3 sprigs fresh thyme or 1/4 teaspoon dried thyme, crushed
1 teaspoon salt
¼ teaspoon pepper
½ cup water, broth, or dry white wine
1 tablespoon olive oil
1 pound beef chuck roast or meaty beef shanks
1 teaspoon kosher salt
2 pounds beef bones, knuckles, and/or marrow bones
1 large onion, unpeeled and coarsely chopped (2 cups)
2 large carrots, coarsely chopped (1 1/2 cups)
2 large celery stalks, coarsley chopped (1 1/3 cups)
1 ounce dried shiitake mushrooms
1 tablespoon tomato paste
3 thyme sprigs (optional)
1 bay leaf
2 tablespoons soy sauce
½ teaspoon freshly ground black pepper, or to taste

Steps:

  • Make the Multicooker Caramelized Onions
  • Make the Multicooker Beef Broth

Nutrition Facts : Calories 423 calories, CarbohydrateContent 43 g, CholesterolContent 54 mg, FatContent 17 g, ProteinContent 17 g, SaturatedFatContent 8 g, SodiumContent 1623 mg, SugarContent 14 g

FRENCH ONION SOUP RECIPE - FOOD.COM



French Onion Soup Recipe - Food.com image

There are several onion soup recipes on zaar, but this one is a little different and one that I've been making for years. I can't remember where I got it from, though. It doesn't take long to prepare.

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 lb swiss cheese or 1/4 lb gruyere, shredded
4 tablespoons butter
4 large sweet onions, diced
1 garlic clove, minced
1 teaspoon brown sugar
2 tablespoons flour
2 (10 1/2 ounce) cans beef broth, not condensed
2 cups water
1/4 cup sherry wine or 1/4 cup red wine vinegar
1 loaf French bread, cut into 1/2-inch thick slices

Steps:

  • In 4-quart saucepan over medium high heat, melt butter.
  • Add onions, garlic and brown sugar, cook about 15-20 minutes until golden and tender.
  • Add in flour, beef broth, vinegar, 2 cups water, heat to boiling.
  • Cover and simmer for 10 minutes.
  • Meanwhile, cut 8 1/2-inch thick slices of bread.
  • Toast slices in 325°F oven until brown.
  • Turn oven to 425°F.
  • When soup is ready, spoon into soup bowls or soup crocks.
  • Place 2 slices of toast in each bowl. (If desired, cube the toast before placing in soup.
  • Sprinkle each bowl with shredded cheese.
  • Bake 5 minutes or until cheese melts.

Nutrition Facts : Calories 692.1, FatContent 24.5, SaturatedFatContent 13.1, CholesterolContent 58.1, SodiumContent 1991.5, CarbohydrateContent 81.9, FiberContent 5.6, SugarContent 8.8, ProteinContent 23.5

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