FRENCH ONION PIZZA AU GRATIN
I love a hot bowl of French onion soup and am also a fan of pizza after busy workdays. This recipe combines classic onion soup ingredients with everyday pizza staples. -Bonnie Long, Lakewood, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 slices.
Number Of Ingredients 14
Steps:
- In a large skillet, saute onion with brown sugar in 1 tablespoon oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in vinegar and garlic. Remove from the heat; add bourbon if desired. Continue cooking until liquid is nearly evaporated., In another skillet, saute mushrooms in remaining oil until tender; add roast beef and heat through., Place crust on a pizza pan; spread with French onion dip. Layer with mozzarella cheese, onion mixture, red pepper, mushroom mixture and Gruyere cheese., Bake at 425° for 10-15 minutes or until cheese is melted. Sprinkle with rosemary.
Nutrition Facts : Calories 327 calories, Fat 15g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 585mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.
FRENCH ONION SOUP TOPPED FRENCH BREAD PIZZAS AND SALAD WITH DIJON VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the pizzas: Heat the butter in a large high-sided skillet over medium heat. Add the thyme, onions and bay leaves and season with salt and pepper. Cook low and slow until deep caramel in color and very sweet, 35 to 40 minutes. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Stir in the consomme.
- Preheat the oven to 400 degrees F.
- Toast the bread in the oven. Top with the onion mixture and the cheeses. Return to the oven and bake until the cheese is melted and lightly browned.
- For the salad: Combine the vinegar, honey, lemon juice and shallost in a large bowl and let sit for 5 to 10 minutes. Whisk in the mustard and then the EVOO; season with salt and pepper. Add the greens and toss to coat with the dressing.
- Serve the pizzas with the salad.
- Cook's Note: The onion topping can be covered and refrigerated for a make-ahead meal. Reheat with a splash of water to loosen.
FRENCH ONION SOUP
Provided by Ina Garten
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
- Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
RESTAURANT-STYLE FRENCH ONION SOUP
Classic French onion soup, similar to one you can get in a restaurant. Made with wine and sherry to bring out the beef flavor of the broth. Two different cheeses top it off to give it that bubbly, browned, and stretchy topping.
Provided by Jenny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
- Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
- Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.
- Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
- Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
- Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.
Nutrition Facts : Calories 792.4 calories, Carbohydrate 77.2 g, Cholesterol 86.3 mg, Fat 37.7 g, Fiber 7.2 g, Protein 31.3 g, SaturatedFat 21.1 g, Sodium 2169.7 mg, Sugar 15.6 g
FRENCH ONION SOUP PIZZA
Make and share this French Onion Soup Pizza recipe from Food.com.
Provided by MARIA MAC
Categories Lunch/Snacks
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Add butter to skillet over medium heat. Once butter has melted, add onions, garlic, a good sprinkling of salt and pepper, and thyme. Allow onions to sweat down for about 10 minutes, then stir and let continue to sweat another 5 minutes.
- Add wine and beef broth, simmering about 5-10 minutes or until wine starts to oxidize and turn brown. When onions are cooked through, drain and save the broth and wine mixture.
- Add flour to wine and broth and boil mixture about 10 minutes it should be significantly reduced toabout 1/4 of what you started with.
- Remove from heat and add cream.
- Shape pizza dough into 10-12 inch diameter, 1/4 inch thick disk.
- Put reduced sauce on dough.
- Top with onions and then layer with chunks of Gruyere. Bake at 325 degrees on a middle to lower middle rack for about 15 minutes, checking to make sure the Gruyere doesn't burn.
FRENCH ONION SOUP
In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called "Soups," which had 20 recipes for soups "thick and thin, hot and cold," including those for minestrone, shrimp bisque and this French onion soup. We've updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it's worth the wait.
Provided by Sara Bonisteel
Categories lunch, soups and stews, main course
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt butter in a heavy Dutch oven over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
- Meanwhile, warm broth in a saucepan over low heat.
- Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
- Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
- Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 942 milligrams, Sugar 7 grams, TransFat 0 grams
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FRENCH ONION SOUP PIZZA RECIPE | WE ARE NOT MARTHA
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5/5 (4)Category EntreeServings 4Total Time 3 hrs
- Add butter to a large skillet over medium low heat. When melted, add onions and stir until well coated in butter.
- When onions are turning transparent, after about 10 minutes of cooking, stir in brown sugar and apple cider vinegar.
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4/5 (2)Total Time 1 hr 5 mins
- In a large skillet, heat olive oil and butter over medium-high heat. Stir in onions, salt, pepper and sugar. Cook until onions are caramelized, about 20-25 minutes.
- Add in beef broth, sherry, Worcestershire sauce and thyme sprigs and cook for 5 minutes or until liquid is evaporated. Remove from heat and set aside.
- Stretch prepared pizza dough into a round (about 12 inches in diameter) place onto a lightly greased pizza pan. Place slices of Swiss cheese on the dough, leaving a 1-inch border for the crust. Distribute the caramelized onion mixture evenly over the cheese slices. Sprinkle with grated Gruyere and Parmesan and bake for 20 minutes.
FRENCH ONION PIZZA - THE ORIGINAL DISH
From theoriginaldish.com
Estimated Reading Time 3 mins
- Heat a large Dutch oven (or heavy-bottomed pot) over medium-high heat. Coat the bottom with olive oil. Add the butter and let melt. Add the onions, thyme, and bay leaves. Season with a generous pinch of salt and cracked black pepper. Cook for 10 minutes, stirring often.
- Lower the heat to medium-low and continue to cook the onions until soft and golden, about 40-45 minutes, stirring often. Add the sherry wine and beef stock. Turn the heat up to medium and cook for about 6-8 minutes longer, or until the liquid has reduced. Turn off the heat and let the onions cool slightly.
- Meanwhile, allow the pizza dough to sit at room temperature for about 20-30 minutes to take the chill off. Preheat the oven to 550°F.
- Roll each dough ball out into a 10” circle. Invert two sheet pans and dust them lightly with flour. Place the circles of dough onto the pans.
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