FRENCH ONION SOUP EASY RECIPES

Name: Easy French Onion Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 (14 ounce) cans beef broth; 1 (10 1/2 ounce) can beef consomme; 2 large onions, sliced 1/4-inch thick; 2 tablespoons butter; 2 pressed garlic cloves; 1 dash Worcestershire sauce; 1 cup shredded swiss cheese; 4 slices toasted French bread

EASY FRENCH ONION SOUP RECIPE - FOOD.COM

Easy French Onion Soup Recipe - Food.com image

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

Ingredients

2 (14 ounce) cans beef broth
1 (10 1/2 ounce) can beef consomme
2 large onions, sliced 1/4-inch thick
2 tablespoons butter
2 pressed garlic cloves
1 dash Worcestershire sauce
1 cup shredded swiss cheese
4 slices toasted French bread

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

French Onion Soup Recipe | Tyler Florence | Food Network image

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

Ingredients

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

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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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.
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Preheat oven to 400 degrees.Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Add onions and cook, covered, for 20 minutes. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow onions to cook in the oven for 1 hour, stirring at least once during the cooking process so onions won’t stick and burn.Remove pot from oven and place back on stovetop over medium heat. Stir, scraping off all the brown, flavorful bits. Turn off heat and pour in wine. Turn heat back to medium. Cook wine for five minutes, allowing it to reduce. Add broths, Worcestershire Sauce and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes.Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy.When soup is ready, ladle into bowl or ramekin. Place crispy bread on top, and then sprinkle generously with grated cheese. Broil until cheese is melted and bubbly.Serve immediately.

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