BELGIAN ONION SOUP
Everyone has heard of French onion soup, but Belgian onion soup is also delicious!
Provided by Carolyn Haas
Categories Vegetable Soup
Time 45m
Number Of Ingredients 7
Steps:
- 1. In a large saucepan, saute onion in butter until soft. Add chicken stock, beer, salt and pepper. Cover and simmer about 30 minutes. Check seasonings.
- 2. Broil bread on one side about 3 inches from heat. Turn, sprinkle generously with Parmesan cheese, and broil 1-2 minutes more, until lightly browned.
- 3. Pour soup into bowls. Add cheese-covered bread.
CLASSIC FRENCH ONION SOUP
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
Time 2h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 11
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.
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
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BELGIAN ONION SOUP - MEALS, HEELS & COCKTAILS
From mealsheelsandcocktails.com
Cuisine FrenchCategory SoupServings 6Total Time 40 mins
- Cook 2 tablespoons butter and olive oil in 6-quart sauce pot over medium heat until butter is melted. Add onions and salt and cook 20 minutes or until onions are tender, stirring occasionally. Stir in 2 cloves garlic and thyme and cook 3 minutes. Stir in balsamic vinegar and cook 3 minutes or until onions begin to caramelize.
- Add beer and bring to a boil; boil 1 minute. Add beef broth and bring to a boil over high heat. Reduce heat to low and simmer 20 minutes.
- Meanwhile, melt remaining 2 tablespoons butter in a large skillet. Add garlic and cook 1 minute. Stir in bread cubes and cook, stirring frequently, until bread is golden brown.
FRENCH ONION SOUP IN 45 MINUTES - BELGIAN FOODIE
From belgianfoodie.com
5/5 (4)Total Time 35 minsCategory SoupCalories 397 per serving
- Chop the onions into large pieces. Depending on the size of the onions, I usually cut them in eighths. Add them to the hot olive oil.
- After a few minutes, reduce the heat. Add the minced garlic and then let simmer another minute.
- Add the thyme, salt and pepper. Let the onions simmer covered until very soft and lightly brown. Stir from time to time to prevent the onions from sticking.
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