DUTCH OVEN FRENCH ONION SOUP RECIPE: HOW TO MAKE IT
"I've also made this savory soup in a slow cooker for a fuss-free meal. It cooks on low for 3 to 4 hours." Denise Hruz, Germantown, WI
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium-high heat, melt butter. Add onions; saute until tender. Add sugar; cook and stir until lightly browned. Stir in flour until blended; gradually add the broth, soup and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in Parmesan cheese., Meanwhile, place bread on a baking sheet. Broil 4 in. from the heat for 2 minutes on each side or until toasted. Sprinkle with mozzarella; broil for 2 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. If desired, top with chopped fresh thyme.
Nutrition Facts : Calories 192 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 875mg sodium, CarbohydrateContent 22g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
INSTANT DUTCH OVEN – FAMILY CHICKEN DINNER – INSTANT POT ...
Provided by Instant Brands Culinary Team
Prep Time 30 minutes
Cook Time 1 hours
Yield 1 chicken
Number Of Ingredients 13
Steps:
- Pat chicken dry with paper towel and season with salt and pepper.
- Select SEAR/SAUTE and set the time to 30 minutes. Press START.
- When preheating has completed, add 1 tbsp of oil into the cooking vessel. Place chicken breast side down in the pot and sear until browned for 5 minutes. Flip the chicken breast side up and brown the second side for 5 minutes, then transfer to a plate.
- Add potatoes, carrots, shallots and ½ tsp salt. Cook until vegetables start to develop browning, and onion start to soften. Stir occasionally for about 7 minutes.
- Add garlic and thyme sprigs and cook for 30 seconds, until fragrant.
- Add chicken broth and bay leaf. Stir well scraping up any browned bits from the bottom.
- Press CANCEL.
- Place chicken, breast side up, on top of the vegetables and add the juices from the plate the chicken was resting on.
- Place lid on. Select MANUAL MODE 2 – 350F and set time to 60 MINUTES. Press START.
- After cooking has completed, use a meat thermometer to check that the internal temperature of the chicken breast has reached to 165F.
- Transfer chicken to a cutting board and let rest for 15 minutes.
- Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
- In the cooking vessel, discard the bay leaf and remove the thyme stems. Skim any fat from the surface of the liquid in the pot.
- Select SEAR/SAUTE and set the time to 20 minutes. Press START. Simmer and reduce the liquid for about 5 minutes, until thickened.
- Press CANCEL.
- Whisk in butter and freshly squeezed lemon juice and season with salt and pepper to taste. Pour into gravy boat for serving.
- Sprinkle parsley over the vegetables, carve the chicken and serve with lemon gravy.
More about "soup in a dutch oven recipes"
DUTCH OVEN FRENCH ONION SOUP RECIPE: HOW TO MAKE IT
"I've also made this savory soup in a slow cooker for a fuss-free meal. It cooks on low for 3 to 4 hours."
Denise Hruz, Germantown, WI
From tasteofhome.com
Reviews 2
Total Time 30 minutes
Category Lunch
Calories 192 calories per serving
From tasteofhome.com
Reviews 2
Total Time 30 minutes
Category Lunch
Calories 192 calories per serving
- In a Dutch oven over medium-high heat, melt butter. Add onions; saute until tender. Add sugar; cook and stir until lightly browned. Stir in flour until blended; gradually add the broth, soup and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in Parmesan cheese., Meanwhile, place bread on a baking sheet. Broil 4 in. from the heat for 2 minutes on each side or until toasted. Sprinkle with mozzarella; broil for 2 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. If desired, top with chopped fresh thyme.
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- Sprinkle parsley over the vegetables, carve the chicken and serve with lemon gravy.
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The 2014 edition has a red enamel dutch oven on the cover. There are a few differences. In the Soups, Chiles and Chowders section, Pasta Fagioli Soup was removed, and replaced with Chicken Posole Soup. The other recipes are all there. Some have been reworked a bit, like Dutch Oven Scrambled Eggs is now Dutch Oven …
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