FETTUCINI WITH FRENCH ONION SOUP SAUCE
Okay, this may sound a little strange to everyone but I was trying to come up with dinner from what I had in the fridge. Hopefully the measurements are as accurate as can be but as I was doing this on the fly, please feel free to modify to your tastes. It got mixed reviews from my family but I LOVED it! I tend to be heavy handed with the cayenne so if you like a little spice don't be afraid to use it!
Provided by ChezMindle
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- saute ham until warm with cayenne pepper and about a table spoon of the soup mix.
- add sour cream, milk, and the rest of the soup mix.
- when bubbling (not boiling, burnt milk will be gross) add the noodles and remove from heat.
- add salt, pepper, and parmigan cheese.
- optional: if you really like onion some chopped green onion on top will add color for the presentation but remember there is already onion in the soup mix.
Nutrition Facts : Calories 515.1, Fat 26.3, SaturatedFat 13.1, Cholesterol 116.7, Sodium 2565.2, Carbohydrate 42.3, Fiber 2.8, Sugar 4, Protein 26.7
FRENCH ONION SOUP RECIPE BY TASTY
Here's what you need: olive oil, butter, yellow onion, salt, sugar, flour, beef stock, white wine, ground sage, whole bay leaf, french bread, cognac, swiss cheese, pepper, parmesan cheese
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pot over medium-low heat, heat olive oil and add butter. Once the butter is melted, stir the onions and coat with oil and butter.
- Cover and cook for 20 minutes, checking occasionally.
- Turn up the heat to medium-high. Add ½ tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it's very important!)
- Stir in flour one tablespoon at a time and cook for about 30 seconds.
- Preheat Oven To 325˚F (160˚C).
- Add 1 cup (235 ml) of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
- Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
- In the meantime, cut the french bread or baguette into ½ inch (10 mm) thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
- Add optional ingredients.
- In an oven safe bowl, pour the onion soup, filling about ¾ of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
- Bake for two to three minutes or until the cheese has melted completely and become slightly golden.
- Enjoy!
Nutrition Facts : Calories 1549 calories, Carbohydrate 167 grams, Fat 64 grams, Fiber 8 grams, Protein 45 grams, Sugar 38 grams
FRENCH ONION SOUP WITH PORCINI
Provided by Rachael Ray : Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large Dutch oven over medium heat. Add 6 tablespoons of the butter and let it melt. Stir in the onions and the thyme and season with salt and pepper, to taste. Cook, stirring occasionally, until the onions caramelize, about 40 to 45 minutes.
- Meanwhile, put the mushrooms in a small pot and cover with a couple of cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer to reconstitute the mushrooms.
- Add the sherry to the pot with the onions, to deglaze the pan, then stir in the wine. Remove the mushrooms from their broth with a slotted spoon to a cutting board. Chop them, and add them to the onions. Add all but the last 1/2 cup of the mushroom liquid to the soup, about 1 cup. Add herb bundle and the beef stock to the pot and simmer the soup for 30 to 45 minutes. Cool and refrigerate for a make-ahead meal. Reheat over medium heat, covered, and prepare the croutons when ready to serve.
- Heat the oven to 425 degrees F. Toast the bread on a rack over a baking sheet, until deep golden brown. Butter the bread, using the 2 tablespoons of remaining butter and liberally rub them with the cut garlic. Top the toasts with the cheeses and return them to the oven until the cheese is melted and bubbly. Toasts may be arranged on top of crocks of soup, put on baking sheet, then topped with cheese and baked to brown, for a more dramatic presentation.
- Ladle the soup into serving bowls and serve with the cheese toasts.
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