FRENCH ONION SOUP: THE COOK'S ILLUSTRATED WAY
I used to caramelize the onions on the stove top, but now I use this fantastic method. Finally, a way to make genuine French Onion Soup without all of the stirring. While it still takes quite some time, the onions are roasted in the oven. Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet, so use Yellow or Red, or a combo of both. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the broiler to obtain a proper melting of the cheeses. Cooks Illustrated chefs prefer using Swanson Certified Organic Free Range Chicken Broth and Pacific Beef Broth, tho others will do fine as well. There is actually more flavor and depth in chicken broth than in beef and that is why they combine it with the beef broth. Much of the cooking time is passive...and the aroma makes the kitchen smell divine! For the best flavor, make the soup a day or 2 in advance, it also freezes well in 2 gallon freezer bags. Prep time includes the soup and the croutons. Cooking time is approximate, please use your judgment. I make this every Christmas Eve along with appetizers and those that missed Christmas Eve INSIST on having a bowl on Christmas morning! LOL It truly is the best French Onion Soup I have ever tasted. For those special occasions, try this one. Hope you enjoy!
Provided by Scoutie
Time 5h35m
Yield 6 serving(s)
Number Of Ingredients 16
- Ingredients
| 3 tablespoons unsalted butter, cut into 3 pieces |
| 6 large yellow onions, halved and cut pole to pole into 1/4-inch-thick slices (about 4 pounds) |
| salt |
| 2 cups water, plus extra for deglazing |
| 1 tablespoon balsamic vinegar |
| 4 cups low sodium chicken broth |
| 2 cups beef broth |
| 1/4 cup dry red wine |
| 6 sprigs fresh thyme |
| 1 bay leaf |
| 2 sprigs fresh parsley leaves |
| ground black pepper |
| cheese crouton |
| 1 baguette, cut into 1/2-inch slices |
| 4 1/2 ounces swiss cheese, sliced 1/16-inch thick |
| 1 1/2 ounces grated asiago cheese (about 3/4 cup) |
Steps:
- For the soup:.
- Adjust oven rack to lower-middle position and heat oven to 400°. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray.
- Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume).
- Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
- Carefully remove pot from oven and place over medium-high heat.
- Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly.
- Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.)
- Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes.
- Repeat process of deglazing 2 or 3 more times, until onions are very dark brown.
- Stir in wine and balsamic vinegar, stirring frequently, until wine evaporates, about 5 minutes.
- Stir in broths, 2 cups water, the thyme, bay leaf and parsley (tied with twine or wrapped in cheese cloth for easy removal from pot) and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
- Increase heat to high and bring to simmer.
- Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper to taste.
- For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
- To serve: Adjust oven rack 4 to 6 inches from broiler and heat broiler.
- Set heat-safe soup bowls or crocks on rimmed baking sheet and fill each with about 1 1/2 cups soup.
- Top each bowl with two toasted baguette slices (try not to overlap) and divide Swiss cheese slices, laying them in a single layer, if possible, on bread.
- Sprinkle each serving with about 2 tablespoons grated Asiago cheese and broil until well browned and bubbly, 7 to 10 minutes.
- If using regular soup bowls, broil the toasts and the cheese only and then place the toasts on top of the soup.
- Cool 5 minutes and serve.
Nutrition Facts : Calories 727, Fat 16.1, SaturatedFat 8.7, Cholesterol 34.9, Sodium 1272.2, Carbohydrate 114.2, Fiber 6.7, Sugar 11.7, Protein 31.6
FRENCH ONION SOUP
Provided by Alton Brown
Categories appetizer
Time 2h
Yield 8 servings
Number Of Ingredients 13
- Ingredients
| 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds) |
| 3 tablespoons butter |
| 1 teaspoon salt |
| 2 cups white wine |
| 10 ounces canned beef consomme |
| 10 ounces chicken broth |
| 10 ounces apple cider (unfiltered is best) |
| Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string |
| 1 loaf country style bread |
| Kosher salt |
| Ground black pepper |
| Splash of Cognac (optional) |
| 1 cup Fontina or Gruyere cheese, grated |
Steps:
- Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
- Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consomme, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
- Place oven rack in top 1/3 of oven and heat broiler.
- Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
- Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
FRENCH ONION SOUP FROM COOK'S (COOKS) THE NEW BEST RECIPES
A pretty easy version I found was doubly rewarding by using homemade broths/stocks, which isn't necessary, but I opted for them. Apparently, Cook's Illustrated has TWO versions of French Onion Soup and I didn't see this one posted. We really enjoyed this; it's one of my favorite soups, but when I order it out, I MUST have the cheese topping BURNT. Not brown, not even very dark brown.... BLACK. Invariably the chef gets nervous and lets it go out spotty medium brown and, because of the production I make when ordering, the waiter/ress knows it's not dark enough, so they apologize and bring it back to the kitchen before I even say anything. *lol* This is one of the messiest soups to eat because of the strinnnnngy stretchy cheese, but if it's burnt to a crispy, it's SO worth looking like an imbecile for! From: The New Best Recipes and America's Test Kitchens
Provided by Sandi From CA
Categories Onions
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
- Ingredients
| 2 tablespoons unsalted butter |
| 5 medium red onions (about 3 pounds, sliced thinly) |
| 6 cups low sodium chicken broth |
| 1 3/4 cups low sodium beef broth |
| 1/4 cup dry red wine (can use white in a pinch) |
| 2 sprigs fresh parsley |
| 1 sprig fresh thyme |
| 1 bay leaf |
| 1 tablespoon balsamic vinegar |
| salt |
| black pepper |
| 1 baguette, cut on the bias into 3/4-inch thick slices, 2 slices per bowl |
| sharp provolone cheese (1/16-inch thick) or emmenthaler cheese (1/16-inch thick) |
| grated asiago cheese |
Steps:
- Melt the butter in a large stockpot or Dutch oven over medium-high heat. Add the slice onions and 1/2 teaspoon salt, stir to coat the onions thoroughly with butter.
- Cook, stirring frequently, until the onions are reduced and syrupy and the inside of the pot is coated with a very deep brown crust, 30 to 35 minutes. Adjust heat to ensure that onions and crust is browning, not burning.
- Stir in the chicken and beef broths, red wine, parsley, thyme and bay leaf, scraping the pot bottom with a wooden spoon to loosen the browned bits and bring to a simmer. Simmer for 20 minutes, to blend the flavors.
- Remove and discard the herbs (parsley, thyme and bay leaf). Stir in the balsamic vinegar and
- Adjust an oven rack to the upper-middle position. Heat the broiler and optionally toast baguette slices. Remove and set aside.
- Set oven-safe crocks or bowls on a baking sheet.
- Fill each dish with soup, about 1 1/2 cups. Top each bowl with 2 baguette slices and cover with a single layer of the provolone or Swiss cheese. Sprinkle with about 2 Tbsp of the asiago.
- Broil until well browned and bubbly, about 10 minutes.
- Cool for 5 minutes and serve.
Nutrition Facts : Calories 326.5, Fat 7.6, SaturatedFat 3.4, Cholesterol 10.2, Sodium 536.3, Carbohydrate 51.7, Fiber 3.6, Sugar 4.5, Protein 12.3
THE BEST FRENCH ONION SOUP
This bistro classic is deceptively easy to make. It just takes a little time and a few good ingredients. We found that yellow onions, also known as Spanish onions, work best for this recipe. They have a nice balance of sweetness and bitterness and caramelize perfectly. Just don't take them too dark -- a nice golden brown is perfect. Good beef broth also makes a big difference. If you can't make your own, look for a high-quality prepared variety.
Provided by Food Network Kitchen
Categories appetizer
Time 1h55m
Yield 8 servings
Number Of Ingredients 9
- Ingredients
| 6 tablespoons unsalted butter |
| 8 medium yellow onions, thinly sliced (see Cook's Note) |
| 3 bay leaves |
| 3 to 4 sprigs fresh thyme |
| Kosher salt and freshly ground black pepper |
| 2 cups dry white wine |
| 8 cups low-sodium beef broth |
| 8 slices French-style baguette (about the size of the top of the soup crocks) |
| 4 cups coarsely shredded Gruyere (about 2 pounds) |
Steps:
- Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
- Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
- Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Categories DinnerLunch
Time 2h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 11
- Ingredients
| 5 tablespoons olive oil, divided |
| 1 tablespoon butter |
| 8 cups thinly sliced onions (about 3 pounds) |
| 3 garlic cloves, minced |
| 1/2 cup port wine |
| 2 cartons (32 ounces each) beef broth |
| 1/2 teaspoon pepper |
| 1/4 teaspoon salt |
| 24 slices French bread baguette (1/2 inch thick) |
| 2 large garlic cloves, peeled and halved |
| 3/4 cup shredded Gruyere or Swiss cheese |
Steps:
- In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
FRENCH ONION SOUP
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
Categories lunch, soups and stews, main course
Time 1h20m
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, Calories 181, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 942 milligrams, Sugar 7 grams, TransFat 0 grams
FRENCH ONION SOUP
The onion soup originates from the French cookbook "Gastronomie Pratique," which was written in 1907 by Henri Babinski. The Times published the recipe in 1974, when the book was first translated into English. It is a strange recipe for soup that yields delicious results. Baguette toasts are spread with butter and layered with grated cheese, sautéed onions and tomato purée. Then, in what seems to be a nod to stone soup, salted water is gently poured in. The dish is then simmered and baked, and by the time it is done, the "soup" is like a savory bread pudding and the top has a thick, golden crust that your guests will fight to the death over.
Provided by Amanda Hesser
Categories soups and stews, appetizer, side dish
Time 2h15m
Yield Serves 6
Number Of Ingredients 6
- Ingredients
| 1 baguette, cut into 1/2-inch slices (about 25 to 30) |
| 9 tablespoons butter, softened |
| 9 ounces Emmental cheese, finely grated |
| 8 medium yellow onions, thinly sliced (about 12 cups) |
| 1 tablespoon kosher salt, more to taste |
| 1 cup tomato purée |
Steps:
- Toast the baguette slices and let them cool. Spread a generous layer of butter on each slice (you will need about 5 tablespoons), then lay the slices close together on a baking sheet and top with all but 1/2 cup of cheese.
- In a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the onions, season with salt and sauté, stirring occasionally, until very soft and golden, about 15 minutes.
- In a 5-quart casserole, arrange a layer of bread slices (about 1/3 of them). Spread 1/3 of the onions on top, followed by 1/3 of the tomato purée. Repeat for two more layers. Sprinkle with the remaining 1/2 cup cheese. To avoid boiling over, the casserole must not be more than 2/3 full.
- In a saucepan, bring 1 1/2 quarts water to a boil. Add the salt. Very slowly pour the salted water into the casserole, near the edge, so that the liquid rises just to the top layer of cheese without covering it. (Depending on the size of your casserole, you may need more or less water.)
- Preheat the oven to 350 degrees. Put the casserole on the stove and simmer uncovered for 30 minutes, then transfer to the oven and bake uncovered for 1 hour. The soup is ready when the surface looks like a crusty, golden cake and the inside is unctuous and so well blended that it is impossible to discern either cheese or onion. Each person is served some of the baked crust and some of the inside, which should be thick but not completely without liquid.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 10 grams, Carbohydrate 56 grams, Fat 33 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 20 grams, Sodium 1103 milligrams, Sugar 16 grams, TransFat 1 gram
BEST FRENCH ONION SOUP - COOK'S ILLUSTRATED
Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. …
From cooksillustrated.com
4.9/5 (17)Servings 6Cuisine FrenchCategory Main Courses, Soups
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FRENCH ONION SOUP | COOK'S COUNTRY
French Onion Soup. PUBLISHED FEBRUARY/MARCH 2020. Crunchy croutons, melty cheese, and savory soup all in one bite. But is there a faster …
From cookscountry.com
5/5 (9)Servings 6Cuisine FrenchCategory Main Courses, Soups
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COLE COOKS: FRENCH ONION SOUP RECIPE - FUN DIEGO FAMILY
2020-12-11 Remove pot from oven and place on stove on medium-high heat. Cook onions 15 to 20 minutes, stirring frequently and scraping bottom of pot. When pot is coated with a dark brown crust add 1/4 cup water and cook until water evaporates, about 6 to 8 minutes.
From fundiegofamily.com
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FRENCH ONION SOUP - COOKING CLASSY
2022-02-18 Instructions. Melt butter in a large pot* (about 6 quart) over medium heat. Add onions and salt and saute tossing occasionally, for 45 to 50 minutes - but keep reading and proceed with sauteeing process as noted. For the first 15 …
From cookingclassy.com
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BEST FRENCH ONION SOUP RECIPE - GOOD DINNER MOM
2013-11-14 For the soup: Adjust oven rack to lower middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 5-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume).
From gooddinnermom.com
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COLE COOKS: FRENCH ONION SOUP RECIPE - FOOD NEWS
Cook onions over medium heat for 10 minutes, or until golden brown. Stir in flour until blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce to low. Cover soup, and simmer for 10 minutes. Cook Cole’s Cheese Garlic Toast at 450 degrees in oven for approximately 10 minutes.
From foodnewsnews.com
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BEST FRENCH ONION SOUP - RECIPES - PAGE 2 | COOKS.COM
Liquid from peas and asparagus ... more than 1/2 soup can full; use juice from ... casserole, top with onion rings or Ritz crackers. Heat ... rings or cracker crumbs. Heat …
From cooks.com
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FRENCH ONION SOUP - JO COOKS
Simmer: Bring to a boil, then turn down the heat and simmer for 30 minutes, uncovered. Season and add cognac: Taste for seasoning and adjust with salt and pepper if needed. Stir in the cognac. Add bread and cheese: Top the soup with about 1 cup of gruyere cheese. Add the slices of bread over the cheese.
From jocooks.com
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ONION SOUPS RECIPES - COOKSRECIPES.COM
Patience and time are important factors in caramelizing the onions to obtain the incredible rich broth that is the essence of a well-made French onion soup. Tuscan Onion Soup with Shaved Parmesan This extraordinary Tuscan-style onion soup with shaved Parmesan cheese was created by Chef Thomas Catherall, C.M.C.
From cooksrecipes.com
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THE BEST FRENCH ONION SOUP - CAROL BEE COOKS
2021-12-23 Stir and cover, letting the onions cook for 5 minutes. Remove the cover, turn heat to medium low, and cook for about 45 minutes, stirring occasionally, or until onions are very caramelized. Meanwhile, in a saucepan, heat beef stock and stir in demi glace. Once onions are caramelized, add fresh thyme. Pour in white wine, sherry, and brandy.
From carolbeecooks.com
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FRENCH ONION SOUP | COOK'S COUNTRY
Get every recipe (500+) and product review from all 14 seasons and cook along with the cast of the hit show. Save 43% Now.
From cookscountry.com
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FRENCH ONION SOUP (THE BEST) - COOKED BY JULIE
2022-02-27 Instructions. Add oil and butter to a soup pot and heat over medium-low heat. Stir in the thinly sliced onions and cook for 30-40 minutes, stirring frequently. Once the onions are caramelized, stir in the garlic, bay leaf, and thyme. Cook for 30 seconds and then add the flour. Cook for 2-3 minutes.
From cookedbyjulie.com
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BEST FRENCH ONION SOUP - RECIPES | COOKS.COM
Preheat oven to 325°F. Remove ... aside. Sauté sliced onions in olive oil over medium ... salt. Ladle the soup into ovenproof serving bowls, one ... Makes about eight servings.
From cooks.com
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DURKEE FRENCH ONION RECIPES - THERESCIPES.INFO
Durkee Chicken Recipe - Create the Most Amazing Dishes top www.recipeshappy.com. butter lemon juice or vinegar durkee red hot sauce DIRECTIONS Trim wings. Mix together hot sauce, oil and vinegar. Mix with wings and marinate 30 - 45 minute Place …
From therecipes.info
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THE BEST FRENCH ONION SOUP RECIPE (STEPS - HOW TO COOK.RECIPES
2020-12-24 Instructions. In a large stockpot or soup pot, melt 4 tablespoons of butter over medium high heat. Once the butter is melted, add the onions and cover with lid for 20 minutes or until they are fully caramelized. Add in the garlic and stir, then the flour.
From howtocook.recipes
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ONION SOUP MIX SUBSTITUTE - THERESCIPES.INFO
HOMEMADE ONION SOUP MIX - The Country Cook new www.thecountrycook.net. To make soup: Place this mix into medium saucepan. Stir in 4 cups water and bring to a boil, stirring occasionally. Reduce heat and simmer uncovered, stirring occasionally, for 10 minutes. Makes about 3 ½ cups. To make classic onion dip: Combine this mix with 1 (16 oz.) container sour …
From therecipes.info
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BEST CLASSIC FRENCH ONION SOUP - ONCE UPON A CHEF
Instructions. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions only occasionally.
From onceuponachef.com
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RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com
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COOK'S COUNTRY FRENCH ONION SOUP RECIPE - THERESCIPES.INFO
Directions. In a large soup pot, heat the olive oil over medium heat. Add the onions, and season with the salt. Cook the onions until softened, about 10 minutes, then stir in the speck. Push the onions and speck to one side, and add the flour. Let the …
From therecipes.info
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FRENCH ONION SOUP - THE COZY COOK
2020-10-23 Wait until it begins to foam. Add the onions and cook for 10-15 minutes. Decrease heat to medium. Add the white wine and cook for an additional 2-3 minutes. Pour in the beef broth, chicken broth, Worcestershire sauce, and add the bay leaves and thyme. Simmer for another 45 minutes on the stove with the lid cracked.
From thecozycook.com
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FRENCH ONION SOUP RECIPE | EAT YOUR BOOKS
French onion soup from Joy of Cooking, Revised and Updated (page 92) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker and …
From eatyourbooks.com
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EASY MEALS THAT START WITH FRENCH ONION SOUP MIX | ALLRECIPES
2020-06-08 French Onion Beef Meatballs. These easy beef meatballs combine French onion soup mix and Italian dressing; they're simmered on the stovetop. "These flavorful meatballs are tasty and versatile," says KIWICOTTONBALL. "You can use them in spaghetti, meatball subs, or even simmer them in barbeque or sour cream sauce. These are incredibly easy.
From allrecipes.com
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COOK'S ILLUSTRATED FRENCH ONION SOUP RECIPE
DIRECTIONS For the soup: Adjust oven rack to lower-middle position and heat oven to 400°. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume).
From therecipes.info
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WHERE DID FRENCH ONION SOUP ORIGINATE - THERESCIPES.INFO
French onion soup - Wikipedia trend en.wikipedia.org. Media: French onion soup.French onion soup (French: soupe à l'oignon [sup a lɔɲɔ̃]) is a soup usually based on meat stock and onions, and often served gratinéed with croutons or a larger piece of bread covered with cheese floating on top.Ancient in origin, the dish underwent a resurgence of popularity in the 1960s in …
From therecipes.info
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FRENCH ONION SOUP RECIPE - KEEF COOKS
Cook the Onions. Peel the onions, slice them thinly, then quarter or halve the rings. Melt the butter in a big frying pan on medium-low heat. Add the onions and stir them to get them all coated. Cook gently for 40-60 minutes until they are a deep golden-brown. Stir …
From keefcooks.com
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THE 10 BEST ONIONS FOR FRENCH ONION SOUP , TESTED IN OUR LAB
2022-06-13 Mastering the Art of French Cooking (2 Volume Set) No ratings yet: Check Price: 9: Modernist Cuisine at Home : No ratings yet: Check Price: 10: The French Laundry, Per Se (The Thomas Keller Library) No ratings yet: Check Price: Top 10 Best onions for french onion soup Reviews. No. 1. Maruchan Instant Lunch Chicken Flavor, 2.25 Ounce (Pack of 12) Convenient …
From scotlaurinn.com
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10 BEST ONION SOUP RECIPE COOK'S ILLUSTRATED OF 2022
Best French Onion Soup. Step 1, Sauté thinly sliced onions in butter until onions are limp but not brown. Step 2, Stir in flour and add beef broth, chicken broth and water. Step 3, Heat to boiling. Step 4, Lower heat and simmer gently for 30 minutes. Step 5, Serve topped with toasted French bread and sprinkle with grated Parmesan cheese.
From foodnewsnews.com
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FRENCH ONION SOUP – HE COOKS 4 ME
2021-01-05 French Onion Soup. Written by Bob ... 2021 in Beef, Entrees, Recipes, Soups, Soups/Salads. This post may contain affiliate links. We may earn money from the companies mentioned in this post. Jump to Recipe Print Recipe. The ultimate cold weather beater! This soup boasts rich flavors from a homemade (if you choose) beef stock, brandy and white wine. …
From hecooks4me.com
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BEST FRENCH ONION SOUP | COOK'S ILLUSTRATED
Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly. 2. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute.
From cooksillustrated.com
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KNORR FRENCH ONION SOUP MIX RECIPES - SOUPNATION.NET
2022-06-02 This soup base is made with onion and other natural flavors, so it’s a great base for all kinds of soups. Just add meat and vegetables. Each package of dry soup mix makes 3 cups of soup. Each package of dry soup mix makes 3 cups of soup. When used as an onion soup mix, this dry mix cooks in just 12 minutes.
From soupnation.net
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FRENCH ONION SOUP RECIPE - COOK WITH CAMPBELLS CANADA
Directions. In a large stock pot, melt the butter on medium heat. Add the sliced onions and bay leaves and sauté until the onions are golden brown. Add the thyme and flour and continue to sauté for 3 minutes. Add the red wine and balsamic vinegar and cook for 2 more minutes or until the wine evaporates. Add the beef broth and black pepper and ...
From cookwithcampbells.ca
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BEST FRENCH ONION SOUP COOKS ILLUSTRATED- WIKIFOODHUB
Cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and oniobns brown, 15-20 minutes (reduce heat to medium if onions brown too quickly). Continue to cook, stirring frequently, until bottom of pot is coated with cark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any browned bits that collect on spoon back into onions.) Stir in …
From wikifoodhub.com
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FRENCH ONION SOUP - ALTON BROWN
Set a 12-inch electric skillet to 250ºF, or set a 4-quart saucepan over low heat. Peel the onions. Halve the onions end to end, then slice into thin half-moons. Melt the butter in the skillet. Add the onions to the skillet in 3 layers, adding about 1 teaspoon of salt to the top of each addition.
From altonbrown.com
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14 FRENCH ONION RECIPES THAT GO BEYOND SOUP - THE SPRUCE EATS
2021-02-22 Load up the crockpot in minutes and leave the roast to cook all day, creating an inviting aroma in your kitchen and perfectly fork-tender meat. Serve with a steamed green vegetable plus some crusty bread for soaking up that tasty sauce. Continue to 5 …
From thespruceeats.com
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FRENCH ONION SOUP - THE BEST! - KRISTINE'S KITCHEN
2021-05-06 Cook at a low simmer for 30 minutes, uncovered, stirring occasionally. While the soup simmers, preheat the oven to 400° F. Place the baguette slices on a baking sheet. Toast the bread slices in the preheated oven for 5-6 minutes, until golden brown on the edges. Taste soup and add additional salt and pepper if needed.
From kristineskitchenblog.com
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MAKING FRENCH ONION SOUP - THERESCIPES.INFO
How To Make French Onion Soup To begin, in a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, stirring occasionally, until the onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions only occasionally.
From therecipes.info
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FRENCH ONION SOUP | RECIPETIN EATS
2018-11-28 Melt butter in a heavy based casserole pot over medium heat. When it starts to foam, add onions and stir to coat in butter. 30 min on medium low: Turn heat down to medium low. Cook for 30 minutes stirring every few minutes, until the …
From recipetineats.com
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FRENCH ONION SOUP (THE BEST) - RICARDO
Soup. Cut the onions into wedges, then thinly slice widthwise to get short strips. In a large pot over medium heat, soften the onions in the butter for 15 minutes, stirring occasionally. Continue cooking over high heat for 15 minutes or until the onions are caramelized, stirring constantly and scraping the bottom of the pot.
From ricardocuisine.com
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