ONE POT FRENCH ONION SOUP RECIPES

Name: One-Pot French Onion Soup Rice Skillet
Prep time: 5 min
Total time: 25 min
Yield: 4
Cuisine: French
Ingredients: 1 lb ground beef; 1 small yellow onion, diced; 1 cup uncooked regular long-grain white rice; 2 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton); 1 package (1 oz) onion soup mix; 1/2 cup grated Gruyère cheese

ONE-POT FRENCH ONION SOUP RICE SKILLET - BETTYCROCKER.COM

One-Pot French Onion Soup Rice Skillet - BettyCrocker.com image

All the savory goodness of French onion soup in a one-pot dinner that’s ready in under 30 minutes.

Provided by Karly Campbell

Total Time 25 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 6

Ingredients

1 lb ground beef
1 small yellow onion, diced
1 cup uncooked regular long-grain white rice
2 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 package (1 oz) onion soup mix
1/2 cup grated Gruyère cheese

Steps:

Heat 12-inch skillet over medium heat; add beef and onion. Cook until beef is no longer pink, crumbling beef as it cooks; drain.
Stir in rice, broth, and onion soup mix. Heat to boiling; reduce heat to simmering. Cover and cook about 15 minutes, stirring halfway through, until rice is tender.
Remove from heat; stir in cheese. Cover; let stand about 2 minutes or until melted.

Nutrition Facts : Calories 460 , CarbohydrateContent 48 g, CholesterolContent 85 mg, FatContent 0 , FiberContent 1 g, ProteinContent 28 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 1300 mg, SugarContent 3 g, TransFatContent 1/2 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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FRENCH ONION SOUP - RECIPES AT SAINSBURY'S

Rich, warming and as French as France, lend yourself an inner glow with Mickael Weiss' French onion soup recipe from Sainsbury's magazine
From recipes.sainsburys.co.uk
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Melt the butter in a large pan and cook the onions with 1 teaspoon of salt for 30 minutes, uncovered, stirring often, until caramelised.

Add the garlic and thyme, then the white wine, and simmer until the wine has evaporated. Add the stock to the pan and simmer the soup, uncovered, for 30 minutes.

Towards the end of the simmering time, preheat the grill to high. Lay the slices of bread on a baking sheet and grill on one side only until toasted. Remove from the grill, turn over and sprinkle the untoasted sides with grated Gruyère.

Check the soup's seasoning and adjust if necessary, then pour into heatproof bowls. Top each serving with a slice of cheese-topped baguette and scatter over a few small thyme sprigs.

Place the bowls under the grill until the cheese on the bread is bubbling and golden brown.

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FRENCH ONION SOUP - RECIPES AT SAINSBURY'S

Melt the butter in a large pan and cook the onions with 1 teaspoon of salt for 30 minutes, uncovered, stirring often, until caramelised.

Add the garlic and thyme, then the white wine, and simmer until the wine has evaporated. Add the stock to the pan and simmer the soup, uncovered, for 30 minutes.

Towards the end of the simmering time, preheat the grill to high. Lay the slices of bread on a baking sheet and grill on one side only until toasted. Remove from the grill, turn over and sprinkle the untoasted sides with grated Gruyère.

Check the soup's seasoning and adjust if necessary, then pour into heatproof bowls. Top each serving with a slice of cheese-topped baguette and scatter over a few small thyme sprigs.

Place the bowls under the grill until the cheese on the bread is bubbling and golden brown.

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FRENCH ONION SOUP - THE PIONEER WOMAN

It may be slightly unusual to suggest French Onion Soup for a Valentine’s Day dinner—just as unusual, probably, as my putting Roasted Garlic Mashed Po
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Total Time 2 hours 20 minutes
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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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Total Time 1 hours 10 minutes
Category side-dish
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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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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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