HOW TO CUT ONIONS FOR FRENCH ONION SOUP RECIPES

Name: Multicooker French Onion Soup
Total time: 20 min
Yield: 6 cups
Ingredients: 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

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

Ingredients

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 - NYT COOKING

French Onion Soup Recipe - NYT Cooking image

In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait.

Provided by Sara Bonisteel

Total Time 1 hours 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter
3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced
3/4 teaspoon kosher salt, more to taste
2 quarts (8 cups) beef stock
1 cup dry white wine
1 tablespoon dry sherry
1 tablespoon all-purpose flour
1/2 teaspoon black pepper, more to taste
French bread cut into 8 to 12 1/2-inch slices
1 1/2 cups grated Gruyère cheese

Steps:

Melt butter in a heavy Dutch oven over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
Meanwhile, warm broth in a saucepan over low heat.
Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 181, UnsaturatedFatContent 2 grams, CarbohydrateContent 17 grams, FatContent 6 grams, FiberContent 2 grams, ProteinContent 8 grams, SaturatedFatContent 4 grams, SodiumContent 942 milligrams, SugarContent 7 grams, TransFatContent 0 grams

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