WHAT MAIN COURSE GOES WITH FRENCH ONION SOUP RECIPES

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HOMEMADE (LIGHTENED UP) FRENCH ONION SOUP - SKINNYTA…



Homemade (Lightened Up) French Onion Soup - Skinnyta… image

French onion soup is one of my favorite soups, we order it all the time at our neighborhood restaurant but it's just as easy to make from scratch and so much lighter.

Provided by Gina

Categories     Dinner    Soup

Total Time 60 minutes

Prep Time 5 minutes

Cook Time 55 minutes

Yield 6

Number Of Ingredients 12

2 pounds yellow onions (sliced thin)
2 tbsp unsalted butter
2 tbsp flour ((or gluten-free flour))
1 bay leaf
1/2 tsp dried thyme
1 ounce dry sherry
1 ounce Cognac or brandy
2 ounces white wine
9 cups beef broth ((store bought or homemade))
kosher salt and freshly ground pepper (to taste)
6 slices toasted Italian bread (6 ounces) (or gluten-free bread)
6 slices reduced-fat Swiss (or your favorite cheese)

Steps:

  • In a Dutch oven, or large pot, sauté the onions with the butter over medium heat, until the onions are soft and golden, about 20 to 30 minutes, stirring often. Add a few drops of water if they get too dry. You want them caramelized but not browned.
  • Add flour, mixing well another 2-3 minutes.
  • Add thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more minutes.
  • Add the beef broth, salt & pepper to taste, reduce heat.
  • Cover and simmer gently for about 20 minutes.
  • Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls.
  • Place bowls on a baking sheet.
  • Place sliced toasted bread rounds into each bowl and top bread with cheese.
  • Broil 2 to 3 minutes, until cheese melts.

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 312.8 kcal, CarbohydrateContent 31.6 g, ProteinContent 17.9 g, FatContent 11 g, SaturatedFatContent 3.1 g, CholesterolContent 11.8 mg, SodiumContent 875 mg, FiberContent 3.3 g, SugarContent 4.8 g

CREAMY BROCCOLI SOUP – INSTANT POT RECIPES



Creamy Broccoli Soup – Instant Pot Recipes image

Provided by Molly Patrick

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4-6 servings

Number Of Ingredients 11

1 cup red onion (diced)
2 cloves garlic (minced)
1/2 cup carrot (diced)
2 medium heads Broccoli (about 3 cups of chopped stems and about 3 cups florets cut into small pieces)
1 teaspoon salt
1 teaspoon thyme (dried)
2 1/2 cups Water
15 ounce white beans (rinsed and drained thoroughly (1 can))
1 tablespoon nutritional yeast (optional)
1/4 cup parsley (chopped)
A few turns black peppercorns

Steps:

  • Press the sauté button on the Instant Pot, allow it to heat up for 2 minutes and then add the onion, garlic, carrot, broccoli (stems and florets), salt and thyme. Cook for 3 minutes, stirring frequently so nothing sticks to the bottom of the pot.
  • Turn off the Instant Pot, add the water and stir. Lock the lid into place, making sure the nozzle is in the sealing position.
  • Use the manual mode and set the timer for 4 minutes. When the timer goes off, use the quick release method.
  • When the pressure is totally down, take off the lid and remove about half of the broccoli florets and place them in a bowl. You don’t have to take your time with this. Use a slotted spoon and just fish a few spoonfuls out. No biggie if you pick up other veggies with your spoon along the way.
  • Now add the white beans and the nutritional yeast (if using) to the Instant Pot and allow to cool for about 10 minutes. Stirring the soup will help it cool faster.
  • When it’s cool, blend the soup (minus the broccoli florets that you just reserved) in batches in your blender (or all in one go with a blender stick), until all of the soup is creamy and smooth.
  • When all of the soup is blended, add the reserved broccoli florets back into the pot, along with the parsley, black pepper and a little more salt to taste (if needed). Stir and let cool completely before you place in a container and store in the fridge.

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