RESTAURANTS THAT HAVE FRENCH ONION SOUP RECIPES

RESTAURANT-STYLE FRENCH ONION SOUP RECIPE | ALLRECIPES

Restaurant-Style French Onion Soup Recipe | Allrecipes image

Classic French onion soup, similar to one you can get in a restaurant. Made with wine and sherry to bring out the beef flavor of the broth. Two different cheeses top it off to give it that bubbly, browned, and stretchy topping.

Provided by Jenny

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

½ cup butter
8 onions, sliced
2 cloves garlic, crushed
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 teaspoon dried thyme
1 cup red wine
1 tablespoon sherry
2 tablespoons all-purpose flour
2 quarts beef broth
1 French baguette, cut into 1/2-inch thick slices
olive oil, or as needed
6 slices Swiss cheese
6 slices provolone cheese

Steps:

Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.
Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.

Nutrition Facts : Calories 792.4 calories, CarbohydrateContent 77.2 g, CholesterolContent 86.3 mg, FatContent 37.7 g, FiberContent 7.2 g, ProteinContent 31.3 g, SaturatedFatContent 21.1 g, SodiumContent 2169.7 mg, SugarContent 15.6 g

FRENCH ONION SOUP RECIPE - WOODSIDE RESTAURANT | FOOD & WINE

French Onion Soup Recipe - Woodside Restaurant | Food & Wine image

Where in Los Angeles could we go after a delightful Brentwood cocktail party? The Woodside Restaurant, of course, where the onion soup has everything traditional Parisian onion soups have: a rich broth, lots of onion flavor, a delicious crouton and just the right amount of cheese. The chef adds a splash of balsamic vinegar for an extra edge.Plus: More Soup Recipes and Tips

Provided by Food & Wine

Yield 6

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter
3 large white onions (about 2 1/2 pounds), thinly sliced
1/2 cup plus 2 tablespoons Madeira
4 cups chicken stock or canned low-sodium broth
4 cups beef stock or canned low-sodium broth
Salt and freshly ground pepper
2 tablespoons balsamic vinegar (optional)
Six thick slices stale sourdough bread
2 cups grated Gruyère cheese (about 6 1/2 ounces)
2 scallions, chopped

Steps:

Melt the butter in a large saucepan. Add the onions and cook over moderately high heat, stirring frequently, until softened and starting to brown, about 15 minutes. Add 2 tablespoons of the Madeira, reduce the heat to moderate and cook until evaporated. Continue adding a total of 1/2 cup of the Madeira, 2 tablespoons at a time, stirring often and cooking until evaporated before adding more, about 15 minutes. Continue cooking the onions, stirring, until deep brown, about 10 minutes more.
Add the chicken and beef stocks to the saucepan and bring to a rolling boil. Reduce the heat to low and simmer until the soup is flavorful and the onions are tender, about 1 hour. Season with salt and pepper and stir in the balsamic vinegar and remaining 2 tablespoons of Madeira.
Preheat the broiler. Arrange 6 ovenproof bowls on a baking sheet. Divide the soup among the bowls, top each with a bread slice and cover the bread with the cheese. Broil for 1 to 2 minutes, until the cheese is golden and bubbling. Garnish the soup with the scallions and serve.

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