FRENCH ONION STEW RECIPES

FRENCH ONION DIP RECIPE | ALLRECIPES

French Onion Dip Recipe | Allrecipes image

No need to travel all the way to France to make this simple dip! It's so easy and so creamy, you'll want to make it every night. Serve with your favorite chips.

Provided by LCROCCO

Categories Cheese Dips and Spreads

Total Time 15 minutes

Prep Time 15 minutes

Yield 1.25 cup

Number Of Ingredients 3

Ingredients

1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry onion soup mix
¼ cup milk

Steps:

In a medium bowl, blend the cream cheese and dry onion soup mix. Add milk until the mixture reaches a desirable consistency.

Nutrition Facts : Calories 88.7 calories, CarbohydrateContent 2.6 g, CholesterolContent 25.1 mg, FatContent 8 g, FiberContent 0.2 g, ProteinContent 2.1 g, SaturatedFatContent 5 g, SodiumContent 316.2 mg, SugarContent 0.5 g

FRENCH ONION SOUP – INSTANT POT RECIPES

French Onion Soup – Instant Pot Recipes image

Provided by Instant Pot Recipe Collection Cookbook

Prep Time 15 minutes

Cook Time 28 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/4 cup butter ((1/2 stick) )
4 medium yellow onions ((about 3 pounds), sliced)
1 tbsp sugar
3/4 tsp salt
1/4 tsp black pepper
1/4 cup dry white wine or sherry
8 cups beef broth
8-16 slices French bread
1 cup shredded Gruyère or Swiss cheese

Steps:

Press Sauté; melt butter in Instant Pot®. Add onions; cook 15 minutes, stirring occasionally. Add sugar, salt and pepper; cook and stir 5 to 7 minutes or until onions are golden brown. Add wine; cook and stir 1 minute or until evaporated. Stir in broth; mix well.
Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 5 minutes.
When cooking is complete, press Cancel and use quick release. Preheat broiler.
Ladle soup into individual ovenproof bowls; top with 1 or 2 slices bread and about 2 tablespoons cheese. Place bowls on large baking sheet. Broil 1 to 2 minutes or until bread is toasted and cheese is melted and browned.

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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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I got the idea for how to make this soup after I went to a brewhouse restaurant that put ale in their gravy. I make this every time the weather starts to cool down in the fall—it's comfort food for the soul. —Crystal Holsinger, Surprise, Arizona
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In a 4-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low until onions are tender, 8-10 hours., Ladle soup into 6 broiler-safe 16-oz. ramekins. Top each with 3 slices of bread and 2 slices of cheese. Broil 4-6 in. from heat until cheese is melted, 2-3 minutes. Serve immediately.

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FRENCH ONION SOUP – INSTANT POT RECIPES

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Ladle soup into individual ovenproof bowls; top with 1 or 2 slices bread and about 2 tablespoons cheese. Place bowls on large baking sheet. Broil 1 to 2 minutes or until bread is toasted and cheese is melted and browned.

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FRENCH ONION SOUP - THE PIONEER WOMAN

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.

See details

FRENCH ONION SOUP WITH MEATBALLS RECIPE: HOW TO MAK…

In a 4-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low until onions are tender, 8-10 hours., Ladle soup into 6 broiler-safe 16-oz. ramekins. Top each with 3 slices of bread and 2 slices of cheese. Broil 4-6 in. from heat until cheese is melted, 2-3 minutes. Serve immediately.

See details

FRENCH ONION SOUP – INSTANT POT RECIPES

From recipes.instantpot.com
Reviews 5
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Ladle soup into individual ovenproof bowls; top with 1 or 2 slices bread and about 2 tablespoons cheese. Place bowls on large baking sheet. Broil 1 to 2 minutes or until bread is toasted and cheese is melted and browned.

See details

FRENCH ONION SOUP - THE PIONEER WOMAN

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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