FRENCH ONION SOUP RECIPE WITH WORCESTERSHIRE SAUCE 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

INSTANT POT FRENCH ONION SOUP RECIPE - HOW TO MAKE INSTANT P…

Instant Pot French Onion Soup Recipe - How to Make Instant P… image

Instant Pot French Onion Soup makes the classic comfort food even easier to make! Top each serving with a slice of bread and a generous mound of Gruyère cheese.

Provided by Lauren Miyashiro; Recipe by Kellie Kelley

Categories comfort food dinner lunch soup stews

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 16

Ingredients

2 tbsp. butter
2 tbsp. olive oil
3 lb. yellow onions, thinly sliced
3 cloves garlic, chopped
1 tbsp. granulated sugar
6 sprigs of thyme, plus more leaves for garnish
3 tbsp. all-purpose flour
1/2 c. dry white wine
6 c. beef stock
2 tbsp. Worcestershire sauce
1 tsp. kosher salt
1/2 tsp. ground black pepper, plus more for serving
1 bay leaf
6 slices french bread, lightly toasted
1 tbsp. dijon mustard
8 oz. shredded gruyere or swiss cheese

Steps:

Add the butter and oil to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Once the butter is melted, add the onions, garlic, and sugar. Stir well to coat the onions. Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 5 minutes. When the timer is up, manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam.
Add the thyme sprigs. Set to SAUTE and cook 18-20 minutes, stirring occasionally, until onion broth is light golden in color.(You don’t want the onions to get too mushy.) Combine the flour and wine in a small bowl. Add wine mixture and cook for 1-2 minutes. Stir in the broth, Worchestershire sauce, salt, pepper, and bay leaf.
Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 5 minutes. When the timer is up, manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf and thyme sprigs.
Preheat a broiler to high heat. Spread the mustard over top of each bread slice. Spoon the soup into 6 individual ovenproof ramekins. Top each with 1 bread slice and sprinkle the cheese evenly over top.
Place the ramekins on a rimmed baking sheet. Broil 1-2 minutes or until the cheese is melted and lightly browned. Garnish with thyme leaves and more black pepper, if desired.

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