EASY ONION SOUP
A simple, tasty and filling onion soup made with very few ingrediants.
Provided by kibbledonion
Time 1h30m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Turn hob on and place butter in frying pan or wok on the lit ring. Peel and shred onion and then add to the pan.
- Continually move onions around until soft and golden brown. When onions have gone soft and brown, add crushed garlic and mix.
- In a large pan boil water, add stock cubes, herbs, sugar, salt and pepper. Then add the onion and garlic mix.
- Cut up the potatoes and add to the pan, and then do the same with the carrot.
- Simmer on low heat for an hour.
- Use a hand-held blender or place the soup into a standalone blender and blits untill thick. Then simmer for 10 more minutes.
- Serve with toasted bread and melted cheese, enjoy.
EASY FRENCH ONION SOUP
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
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!
RICH AND SIMPLE FRENCH ONION SOUP
We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.
Provided by Lori Levin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
- Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
- Heat the oven broiler.
- Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g
FRENCH ONION SOUP
Our French onion soup is deliciously rich and easy to make at home. This savoury soup is perfect for using up a garden glut and great for dinner parties
Provided by Sara Buenfeld
Categories Lunch, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
- Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don't burn.
- Add the garlic cloves for the final few minutes of the onions' cooking time, then sprinkle in the plain flour and stir well.
- Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
- To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
- Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.
Nutrition Facts : Calories 618 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium
BLUE STILTON SOUP
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a medium size saucepan, add the vegetables, and fry gently for 5 minutes until soft but not browned.
- Stir in the flour and cook for 1 minute. Remove from heat. Stir in the stock and return to heat. Bring to a boil, stirring continuously until the soup thickens. Allow to simmer on low heat for 30 minutes.
- Cool soup slightly and press through a sieve. Return soup to pan, add the milk, and heat gently. Stir in the Stilton, salt and pepper, and heavy cream until melted. Blend soup for extra thickness.
- Do not allow soup to boil at this point, it will curdle.
- To serve, garnish with croutons.
CREAMY STILTON SOUP
Here is a rich and satisfying cheese soup. Stilton cheese is the great English blue-veined cheese that ages to ivory-pale gold perfection.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Melt butter in 3-quart saucepan over medium heat. Cook onion, carrot and bay leaf in butter about 5 minutes, stirring occasionally, until onion and carrot are tender.
- Stir in flour and white pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth and half-and half. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute.
- Stir in cheese. Heat over low heat, stirring constantly, just until cheese is melted. Remove bay leaf. Sprinkle parsley over soup.
EASY ONION SOUP WITH STILTON
not set
Provided by BigOven Cooks
Categories Soups, Stews and Chili
Time 45m
Yield 1
Number Of Ingredients 8
Steps:
- TWO FAT LADIES SHOW #FL1A06 In a heavy saucepan heat the butter and saute the onions slowly until golden brown. Season with salt and pepper. Add the liquid and bring to a boil. Adjust the seasoning and add thyme. Cover and simmer for 30 to 40 minutes. If you are using Stilton rind, grate it finely. Otherwise, chop the cheese. Add it half way through the cooking and stir well. Serve with croutons. Posted to recipelu-digest by molony on Mar 04, 1998
Nutrition Facts : Calories 592 calories, Fat 46.22489637282 g, Carbohydrate 28.85806942772 g, Cholesterol 121.90294933 mg, Fiber 3.87250010490417 g, Protein 3.9870918927 g, SaturatedFat 29.222466052016 g, ServingSize 1 1 Serving (501g), Sodium 344.566506112 mg, Sugar 24.9855693228158 g, TransFat 3.281671843236 g
CREAMY FRENCH ONION SOUP
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
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
RICH ONION SOUP
This easy onion soup is wonderfully rich and flavorful. The perfect choice for cold winter days, it's warm, tasty, and comforting.
Provided by Vered DeLeeuw
Categories Soup
Time 1h
Number Of Ingredients 8
Steps:
- Heat the butter in a large saucepan over medium heat, about 4 minutes. Add the onions with a pinch of salt and patiently cook, stirring often, until caramelized, 15-20 minutes. If the pan becomes too dry during cooking, add a splash of water (1-2 tablespoons).
- Add the flour and mix with a wooden spoon for about 1 minute, until it starts to brown.
- Add the wine. Mix well. Cook for about 2 minutes, until most of the wine evaporates.
- Add the beef broth, black pepper, and dried thyme. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, stirring often, until the soup is noticeably thicker, about 20 minutes. Serve immediately.
Nutrition Facts : ServingSize 0.25 recipe, Calories 175 kcal, Carbohydrate 19 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Sodium 616 mg, Fiber 3 g, Sugar 8 g
HOW TO MAKE SIMPLE ONION SOUP
How to Make Simple Onion Soup. Ever wanted to make plain and simple onion soup? This is a plain soup without all the fancy additions of the typical French onion soup. It's very tasty and a great way to use up excess onions. Cut two...
Provided by wikiHow
Categories Vegetable Soups
Number Of Ingredients 5
Steps:
- Cut two medium-sized onions into small wedges of about 2 cm/1 inch long.
- Put the onions into a bowl.
- Add enough water to cover the onions. Then double that amount of water, so you will have twice the amount of water you would need to cover the onions.
- Cut a clove of garlic into small pieces and it to the onions.
- Cut another medium-sized onion into slices.
EASY ONION SOUP WITH STILTON
Provided by Food Network
Time 1h
Yield 1 serving
Number Of Ingredients 8
Steps:
- In a heavy saucepan heat the butter and saute the onions slowly until golden brown. Season with salt and pepper.
- Add the liquid and bring to a boil. Adjust the seasoning and add thyme. Cover and simmer for 30 to 40 minutes.
- If you are using Stilton rind, grate it finely. Otherwise, chop the cheese. Add it half way through the cooking and stir well.
- Serve with croutons.
SIMPLE ONION SOUP
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onions; cook until deep brown, stirring frequently, about 25 minutes. Add broth and wine; boil until soup is slightly reduced and flavors blend, about 10 minutes. Season with salt and pepper.
- Meanwhile, preheat oven to 500°F. Put 4 deep ovenproof bowls on baking sheet. Put 1/3 cup croutons in each bowl.
- Ladle soup over croutons. Top with cheeses. Bake soup until heated through and cheeses melt, about 8 minutes.
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5/5 (1)Category SoupCuisine BritishCalories 230 per serving
- Start by sweating the shallots and garlic together. While the shallots and garlic are cooking out, cut the stems off the broccoli. Many recipes will tell you to discard the stems, but we're not into wasting anything, so we're adding the stems once the garlic and shallots are soft, fragrant and translucent. This is where you add in the thyme and the mixed spice.
- Add the chopped broccoli stems to the garlic and shallots and give it all a good stir. Add in the chicken or vegetable broth and milk then bring to a boil. Cook the stems for a few minutes before you add the florets and the stilton. That way the broccoli all finishes cooking at the same time and you don't end up with overcooked florets and undercooked stems. When you're stems are "almost" tender, add in the florets and continue to cook for a few more minutes until all the broccoli is cooked through.
- Once the broccoli is tender, taste the soup and adjust the seasoning. Use an immersion blender to blend the soup. I really like my broccoli stilton with a lot of texture so I blend but make sure that I leave some chunky bits too. To ensure a really smooth soup, simply blend for a longer period of time.
EASY FRENCH ONION SOUP - THE RECIPE CRITIC
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5/5 (4)Total Time 50 minsCategory SoupCalories 395 per serving
- Heat a large heavy-bottomed pot to a medium heat. Add the butter. Once the butter melts, add the onions, garlic cloves, salt, and sugar. Stir to coat. Cook the onions for about 5 minutes until they start to soften. Once they soften a bit, turn the heat down to medium-low and cook another 10 minutes. When they start to get super soft, turn the heat down again to low. Continue to cook the onions, while stirring every few minutes until the onions are golden brown and caramelized. It should take another 15 minutes or so.
- Stir the flour into the onions. Cook for 1 minute. Slowly stir in the broth and add the thyme. Bring the mixture up to a boil and let it simmer. Simmer until slightly thicker, about 4-5 minutes.
- While the onions cook. Add bread pieces to a sheet pan. Bake in the oven until toasted, about 5 minutes.
EASY FRENCH ONION SOUP - RECIPE GIRL®
From recipegirl.com
Ratings 14Calories 544 per servingCategory Soup
- Melt the butter in a large pot or Dutch oven over medium heat. Add the olive oil, onions and sugar. Cook, stirring occasionally, until onions are soft, lightly browned and caramelized, about 30 minutes.
- Add the salt, pepper and flour and cook, stirring, for 1 minute. Stir in the beef broth and add the bay leaf to the pot. Increase heat to bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.
- Place baguette slices on a baking sheet and toast under the broiler for 2 to 3 minutes, until lightly browned.
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- Melt the butter in a large heavy-based saucepan with a lid, then add the onions, red onions, most of the spring onions and herbs along with a generous pinch of salt. Stir to coat the onions in the butter, then cover with the lid and cook over a medium heat for 45 minutes to 1 hour, stirring every 5-10 minutes to make sure the onions don’t catch and burn.
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- Once the onions are well browned and caramelised, stir in the Marmite and mushroom ketchup until smooth, turn up the heat, then pour in the wine, stout and brandy. Bubble briskly for 5-6 minutes to reduce the liquid a little, then pour in the stock and bring the soup to a gentle simmer. Cook for 10-15 minutes, using a spoon to skim off any foam that forms on the surface, then season to taste with salt and pepper.
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