Creamyfrenchonionsoup Food

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CREAMY FRENCH ONION SOUP



Creamy French Onion Soup image

Make and share this Creamy French Onion Soup recipe from Food.com.

Provided by Nat Da Brat

Categories     Cheese

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
2 lbs white onions (thinly sliced)
4 cups chicken stock
3 cups whipping cream
salt and pepper
6 slices French bread
3 ounces Stilton cheese
3 ounces cheddar cheese
2 tablespoons butter

Steps:

  • Toast 6 thick slices of French bread in a 300 degree oven until crisp.
  • Blend the Stilton with a couple tablespoons of butter, then spread on the toast.
  • When ready to serve the soup, pop one of these on top of each serving bowl and sprinkle with lots of cheddar cheese.
  • Melt butter in a large saucepan over low heat.
  • Add onions, cover, and cook until translucent, stirring occasionally for about 30 minutes.
  • Add the stock and bring to a boil.
  • Reduce heat and simmer for 15 minutes.
  • Add cream and bring to a boil, reduce heat and simmer to thicken slightly (about 15 minutes).
  • Season generously with salt and pepper.
  • Ladle into bowls, top with Stilton Toast, and run under the broiler until the cheese is melted and brown.
  • Serve immediately.

Nutrition Facts : Calories 916.2, Fat 68.3, SaturatedFat 41.3, Cholesterol 223.9, Sodium 1035.9, Carbohydrate 58, Fiber 4, Sugar 9.5, Protein 20.2

CREAMY FRENCH ONION SOUP



Creamy French Onion Soup image

I enjoy inviting people into my home to sample flavorful foods like this creamy soup. You'll find it's a nice twist on the traditional version. -Minnie Paulson, Standley, North Dakota

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings.

Number Of Ingredients 10

8 medium onions, thinly sliced
1/3 cup butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
8 cups chicken broth
1 cup sour cream
1/2 cup whole milk
12 slices French bread (1 inch thick), toasted
1 cup shredded mozzarella cheese

Steps:

  • In a large skillet or Dutch oven, saute onions in butter until tender. Sprinkle with flour, salt and pepper; cook and stir for 1 minute. Gradually add broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 30 minutes. Combine sour cream and milk. Stir into soup; heat through (do not boil). Place a slice of toasted bread on each soup bowl; ladle soup over bread. Sprinkle with cheese

Nutrition Facts :

FRENCH ONION SOUP



French Onion Soup image

For a taste of the bistro, try Tyler Florence's ultimate French Onion Soup recipe, topped with nutty Gruy�re croutons.

Provided by Tyler Florence

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

Steps:

  • Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
  • When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
  • Ladle the soup in bowls and float several of the Gruyere croutons on top.
  • 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.

FRENCH ONION SOUP



French Onion Soup image

Provided by Alton Brown

Categories     appetizer

Time 2h

Yield 8 servings

Number Of Ingredients 12

10 sweet onions (like Vidalias) or a combination of sweet and red onions
3 tablespoons butter
Kosher salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley
1 loaf country style bread
Ground black pepper
Splash Cognac, optional
1 cup grated Fontina or Gruyere cheese

Steps:

  • Trim the ends off each onion then slice from end to end. 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 consume, 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. 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



French Onion Soup image

Warm up your stomach and your heart with our crusty, cheesy French Onion Soup today. Plus, our simple French Onion Soup requires only 10 minutes to prep.

Provided by My Food and Family

Categories     European

Time 55m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

2 Tbsp. butter
3 large Spanish onions, peeled, sliced
1 can (14-1/2 oz.) beef broth
3 cups cold water
1 bay leaf
12 French bread slices, toasted
1 cup KRAFT Shredded Swiss Cheese
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Melt butter in large skillet on medium heat. Add onions; cook 15 min. or until golden brown, stirring frequently. Add beef broth, water and bay leaf; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. Remove and discard bay leaf.
  • Heat broiler. Ladle soup evenly into 6 ovenproof bowls; top each bowl of soup with 2 toast slices. Sprinkle evenly with cheeses.
  • Broil 5 to 10 min. or until cheese is golden brown.

Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g

CREAMY ONION SOUP



Creamy Onion Soup image

My husband works at a grain elevator and is outside in all kinds of weather. He appreciates having a big bowl of this soup waiting when he comes home.-Naomi Giddis, Two Buttes, Colorado

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 7

1 pound yellow onions (about 3 medium), sliced
2 tablespoons butter
4 cups chicken broth
Dash each pepper and dried thyme
1/4 teaspoon salt, optional
2 cups milk, divided
1/3 cup all-purpose flour

Steps:

  • In a 3-qt. saucepan over medium heat, saute onions in butter. Add broth, pepper, thyme and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add 1-2/3 cups milk. Stir flour into remaining milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 133 calories, Fat 5g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 162mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges

EASY FRENCH ONION SOUP



Easy French Onion Soup image

This soup is simple to make after work. My husband thinks it is as good if not better than any we've ever had in a restaurant.

Provided by Elizabeth Fullerton

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 (14 ounce) cans beef broth
1 (10 1/2 ounce) can beef consomme
2 large onions, sliced 1/4-inch thick
2 tablespoons butter
2 pressed garlic cloves
1 dash Worcestershire sauce
1 cup shredded swiss cheese
4 slices toasted French bread

Steps:

  • Place onions and butter in saucepan.
  • Sauté on medium heat until onions are tender.
  • Add garlic and sauté 1-2 minutes (don't let garlic burn).
  • Add beef broth, consomme, and Woschershire sauce.
  • Bring to a boil for 1 minute.
  • Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
  • Fill bowl with soup leaving room at the top.
  • Place toasted French bread on top.
  • Top with 0.125 cup Swiss cheese.
  • Place under broiler until cheese is bubbly.
  • Serve immediately.
  • Caution--bowls will be hot!

FREEZABLE FRENCH ONION SOUP



Freezable French Onion Soup image

The soup gets its rich taste from caramelized onions.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 2h

Number Of Ingredients 9

10 medium yellow onions (about 4 1/2 pounds), halved, peeled, and thinly sliced
2 tablespoons olive oil
2 tablespoons sugar
1 teaspoon dried thyme
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
3/4 cup dry red wine
4 slices toasted multigrain bread
4 ounces sliced Swiss cheese

Steps:

  • Preheat oven to 450 degrees. In a large roasting pan, toss together onions, oil, sugar, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover tightly with foil; cook until steamed, about 30 minutes. Uncover; cook, stirring every 30 minutes, until onions are golden brown and caramelized, 1 to 1 1/4 hours more.
  • Transfer onion mixture to a large saucepan (reserve roasting pan); stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.
  • Meanwhile, deglaze the roasting pan with wine: Place the pan over medium heat; add wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 minutes. Pour liquid (and browned bits) into soup. Season with salt and pepper. (If freezing, let cool completely before transferring to airtight containers, leaving 1 inch at top.)
  • If desired, make the cheese toast: Heat broiler. Place bread on a baking sheet; top with Swiss cheese. Broil until cheese is bubbly and golden brown, 2 to 3 minutes. Cut each slice into four triangles.
  • To serve, divide soup among bowls; garnish each with two triangles of cheese toast, if desired.

Nutrition Facts : Fat 3 g, Fiber 4 g, Protein 5 g

CREAMY ONION SOUP



Creamy Onion Soup image

It all started when I opened the wrong can. It was mushroom soup instead of chicken broth.

Provided by wmat

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

Time 35m

Yield 8

Number Of Ingredients 8

3 pounds onions, sliced
3 (10.5 ounce) cans condensed beef broth
2 (10.5 ounce) cans condensed chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons margarine
2 tablespoons all-purpose flour
salt to taste
ground black pepper to taste

Steps:

  • Melt the butter or margarine in a large pot or Dutch oven. Add the onions, and cook over medium heat until the onions are translucent and tender.
  • Stir in the flour. Blend in the broths and soup. Heat to boiling , then reduce to simmer. Season to taste with salt and pepper.

Nutrition Facts : Calories 181.3 calories, Carbohydrate 22.2 g, Cholesterol 0.7 mg, Fat 5.9 g, Fiber 2.9 g, Protein 10.9 g, SaturatedFat 1.3 g, Sodium 1332.8 mg, Sugar 9.2 g

CREAMY FRENCH-AMERICAN SOUP



Creamy French-American Soup image

This soup is an American take on the classic French Onion soup. With the addition of heavy cream, it has a little more fat but lots more flavor!

Provided by ktkincaid

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

Time 45m

Yield 3

Number Of Ingredients 8

¼ cup butter
2 onions, halved and thinly sliced
1 pint heavy cream
2 cups beef broth
salt and pepper, to taste
3 slices French bread
3 slices provolone cheese
3 slices Swiss cheese

Steps:

  • Preheat oven to broiler setting.
  • Melt butter in a saucepan over medium heat. Add onions and cook until softened, 5 to 8 minutes. Stir in the heavy cream and beef broth. Bring to a boil, then reduce heat to low and simmer, loosely covered, for 20 minutes. Season with salt and pepper, to taste.
  • Top each slice of bread with one slice of provolone and one slice of Swiss cheese; place on a cookie sheet. Broil on top oven rack until the cheese browns and the edges of the bread are crispy, 3 to 5 minutes.
  • To serve, ladle soup into 3 bowls and top with one slice of the cheese-topped bread.

Nutrition Facts : Calories 1034.3 calories, Carbohydrate 34.9 g, Cholesterol 303.7 mg, Fat 90.4 g, Fiber 3.2 g, Protein 24.7 g, SaturatedFat 56.5 g, Sodium 1166.5 mg, Sugar 7.8 g

CREAM OF ONION SOUP



Cream of Onion Soup image

Categories     Soup/Stew     Milk/Cream     Dairy     Onion     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
5 cups sliced onions (about 1 1/4 pounds)
2 large garlic cloves, peeled, halved
5 cups canned low-salt chicken broth
1 7- to 8-ounce russet potato, peeled, cut into 3/4-inch pieces
1/2 cup whipping cream
1 tablespoon dry Sherry
1 teaspoon minced fresh thyme
Minced fresh chives

Steps:

  • Melt butter in heavy large pot over medium heat. Add onions and sauté until very tender and pale golden, about 25 minutes. Add garlic and stir 1 minute. Add broth and potato and bring to boil. Reduce heat; cover and simmer until potato is very tender, about 25 minutes. Cool slightly.
  • Working in batches, puree soup in blender. Return to pot. Stir in cream, Sherry and thyme. Simmer about 10 minutes. Season with salt and pepper. (Can be made 2 days ahead; chill. Bring to simmer before serving.) Sprinkle with chives.

CREAMY CARAMELIZED-ONION SOUP



Creamy Caramelized-Onion Soup image

Slow-cooked onions take on a whole new color and flavor. They top a pureed soup made with caramelized leeks, shallots, and more onions -- plus cream and vermouth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 8 cups

Number Of Ingredients 9

6 tablespoons unsalted butter
1 1/4 pounds (3 to 4) leeks, white and pale-green parts only, rinsed well and coarsely chopped
5 garlic, thinly sliced
7 large shallots, about 14 ounces, thinly sliced
2 large Vidalia onions, about 20 ounces, cut into 1/4-inch-thick slices
3/4 cup dry white vermouth
4 cups homemade or low-sodium store-bought chicken stock
Coarse salt
1 cup heavy cream

Steps:

  • Melt 4 tablespoons butter in a large saucepan over medium heat. Add leeks, garlic, shallots, and half of the onions. Cook, stirring occasionally, until vegetables are very soft and translucent, about 10 minutes. Reduce the heat to medium-low, and cook, stirring occasionally, until vegetables are deep golden brown, about 25 minutes.
  • Add vermouth, stock, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes. Let cool. Puree onion mixture in batches in a blender until smooth, about 3 minutes per batch. Set aside.
  • Meanwhile, melt remaining 2 tablespoons butter in a medium skillet over medium-low heat. Add remaining onion. Cook, stirring occasionally, until onion is very soft and golden brown, about 45 minutes. Cover, and set aside.
  • Return onion puree to saucepan. Stir in cream. Reheat over medium heat, stirring, until heated through but not boiling. Season with salt, if desired. Serve, topped with caramelized onions.

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From therecipes.info


CREAMY FRENCH ONION AND MUSHROOM SOUP ... - HALF BAKED HARVEST
I made this recipe for one of my sweet friend’s birthday after she mentioned french onion soup was a comfort food that her mom used to make for her growing up. I was nervous to try and live up to those standards but this recipe was the perfect way to do it. The soup was delicious, but the best part was the look on her face when she had her first bites. Thanks so …
From halfbakedharvest.com


20 EASY MAKE-AHEAD DINNER CASSEROLES TO TOSS IN YOUR ...
This comfort food classic is made vegetarian — and prep time is complete in just 30 minutes flat. This easy weeknight dinner idea also has a bit of heat thanks to the tasty jalapeno bechamel sauce.
From msn.com


SLOW-COOKER SMOTHERED FRENCH ONION CHICKEN | CHICKEN.CA
2 cans (284 mL each) canned creamy French onion soup. Food Safety . Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe …
From chicken.ca


CREAMY FRENCH ONION AND LEEK SOUP - DR. GOURMET
1/2 cup. milk. 4 ounces. reduced fat Swiss cheese (grated) Place a large skillet in the oven and preheat to 375°F. Place the whole grain bread in the oven directly on the rack. Add the oil and shallots to the skillet, stir, and return to the oven. Cook the shallots for about 5 to 7 minutes or until lightly browned.
From drgourmet.com


CREAMY FRENCH ONION SOUP RECIPE: HOW TO MAKE IT
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From nicetaste.netlify.app


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