FRENCH DIP RICE SOUP
I have some left over Bonnie's French Dip so I am making some Beef and Rice Soup...YUMMMM We love Beef and Rice Soup during this time of year...This is a savory soup....I love to do soups....This soup made the whole house smell so good...I added some sun dried olive oil and herb tomatoes that give this soup a wonderful smell and flavor...
Provided by JoSele Swopes @JODIE57
Categories Other Soups
Number Of Ingredients 18
Steps:
- If you don't have left over French Dip then use chuck roast cut up and dredge in flour and brown.
- Put all Ingredients into your Dutch Oven and Cook on Medium heat for 2 hours.....
FRENCH ONION SOUP DIP
This warm and cheesy dip has all the makings of a bowl of French Onion soup -- but with even more cheese! Serve with toasted bread for dipping, just like you'd find on top of the iconic soup.
Provided by Gabriela Rodiles
Categories appetizer
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to broil.
- Melt 4 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the onions, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are very tender and caramelized, about 15 minutes.
- Meanwhile, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat, then brush butter on both sides of the bread. Transfer to a baking sheet. Broil until lightly toasted and golden, about 1 minute per side. Set aside for serving.
- Once the onions are caramelized, add the sherry and continue to cook until the liquid has reduced completely, about 1 minute. Pour in the beef broth and Worcestershire and scrape any brown bits from the bottom of the skillet with a wooden spoon. Simmer until the broth has reduced by half, about 2 minutes more. Remove from the heat.
- Stir in the cream cheese, 1/2 cup of the mozzarella, sour cream and Parmesan until smooth and creamy. Top with the remaining 1/2 cup mozzarella. Broil until the mozzarella on top is lightly browned and the dip is bubbling at the edges, about 2 minutes. Top with chopped chives and serve with toasted bread.
FRENCH DIP SOUP (RACHAEL RAY)
Just saw this recipe on Rachael's talk show. I LOVE onion soup and I LOVE roast beef sandwiches . . . so the combo sounds absolutely awesome!!
Provided by Chelley-Chelle
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a deep pot over medium to medium-high heat.
- Add EVOO, about one turn of the pan, and butter to the pot.
- Add the onions to the pot as you slice them and the chopped garlic.
- Season with salt and pepper.
- Add thyme sprigs and a bay leaf.
- Cook the onions for 20-25 minutes, stirring frequently, until tender, sweet and deep caramel-colored. If the onions are burning in spots before browning all over, add a splash of water and stir every now and then, scraping the bottom of the pot.
- Once the onions are tender and brown, add the white wine and scrape up all the brown bits from the bottom of the pot.
- Add the beef stock and cover the pot to bring the soup up to a quick boil.
- Place a few chunks of the toasted bread into each of four deep soup bowls or crocks and top the toast with a handful of the shredded roast beef.
- Once the soup reaches a boil, remove the bay leaf and thyme sprigs and ladle into bowls to cover the roast beef.
- If you like, top it off with a handful of cheese and enjoy!
Nutrition Facts : Calories 785.7, Fat 21.9, SaturatedFat 8.8, Cholesterol 103.7, Sodium 2068.5, Carbohydrate 91.7, Fiber 6.3, Sugar 11.5, Protein 51.8
ONE-POT FRENCH ONION SOUP RICE SKILLET
All the savory goodness of French onion soup in a one-pot dinner that's ready in under 30 minutes.
Provided by By Karly Campbell
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat 12-inch skillet over medium heat; add beef and onion. Cook until beef is no longer pink, crumbling beef as it cooks; drain.
- Stir in rice, broth, and onion soup mix. Heat to boiling; reduce heat to simmering. Cover and cook about 15 minutes, stirring halfway through, until rice is tender.
- Remove from heat; stir in cheese. Cover; let stand about 2 minutes or until melted.
Nutrition Facts : Calories 460, Carbohydrate 48 g, Cholesterol 85 mg, Fiber 1 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 3 g, TransFat 1/2 g
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