FRENCH ONION SOUP WITH MEATBALLS (OR NOT)
A delicious vegetarian French Onion Soup recipe that you can at meatballs to for the meat-eaters. After cooking a huge amount of onions down into wonderful brown caramelized goodness, you add rich vegetable stock and, of course, a few other ingredients. Simmer for a good long while, then take some of the good stuff and add it to a new pot. This is where you'll add the meatballs for yourself or your loving (and appreciative) carnivore.
Provided by Kare for Kitchen Treaty
Time 2h20m
Number Of Ingredients 24
Steps:
- In a large saucepan over medium heat, melt the butter and add the olive oil. Add the onions and cook for about 30-40 minutes, stirring occasionally, until very soft, medium brown and caramelized. Add the sugar about 10 minutes into the cooking to help the onions cook down.
- Stir in the garlic and dried thyme. Cook for about two minutes.
- Stir in the flour. Cook for another minute or so.
- Add the vegetable broth, Worcestershire sauce, salt, pepper, and bay leaf. Bring to a boil, then turn the heat to low and simmer, covered, for about an hour. Continue to simmer over low heat while preparing the meaty half of the soup. Skip to step 8 if you're not making the meaty half.
- Meanwhile, make the meatballs. In a medium bowl, using a fork, mix together the ground beef, bread crumbs, egg, garlic, Parmesan cheese, salt, and pepper until all ingredients are well-incorporated. Scoop out tablespoonfuls, roll into balls, and set aside (I place them on a sheet of wax paper).
- After the soup has cooked for an hour, into another large saucepan over medium heat, transfer two cups of the soup plus another 1/2 cup or so of the onions with a slotted spoon. Add the two additional cups of broth (either beef or more veggie). Bring to a boil then turn to a simmer.
- Carefully drop in the meatballs into the meaty soup and continue to simmer, uncovered, for 20 minutes until cooked through.
- Butter the French bread on both sides and place on a cookie sheet. Broil on high heat until golden brown; turn over and brown the other side. Remove from the oven, but keep the broiler on.
- Ladle the vegetarian soup into three oven-proof bowls, and ladle the meaty soup into three bowls as well. Reserve three meatballs to place on top of the soups with meat. Place one piece of French bread on top of each bowl of soup, then sprinkle each with 1/4 cup mozzarella and 1/4 cup Gruyere. Cut the meatballs in half, and place two halves on each bowl of meaty soup.
- Carefully place the bowls on a cookie sheet and broil on high until the cheese is melted and bubbly, then serve.
FRENCH ONION SOUP WITH MEATBALLS
I got the idea for how to make this soup after I went to a brewhouse restaurant that put ale in their gravy. I make this every time the weather starts to cool down in the fall-it's comfort food for the soul. -Crystal Holsinger, Surprise, Arizona
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 4-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low until onions are tender, 8-10 hours., Ladle soup into 6 broiler-safe 16-oz. ramekins. Top each with 3 slices of bread and 2 slices of cheese. Broil 4-6 in. from heat until cheese is melted, 2-3 minutes. Serve immediately.
Nutrition Facts : Calories 403 calories, Fat 26g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 1760mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.
FRENCH ONION BEEF MEATBALLS
These flavorful meatballs are tasty and versatile. You can use them in spaghetti, meatball subs, or even simmer them in barbeque or sour cream sauce. These are incredibly easy. Add to prepared sauce or serve as-is.
Provided by KIWICOTTONBALL
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Combine beef, bread crumbs, onion, garlic, and soup mix in a large bowl. Knead the mixture with your hands until well blended; it will be quite dry. Add eggs and Italian dressing and mix. Allow mixture to sit in the refrigerator 10 minutes.
- Pinch off just enough of the meatball mixture to fit comfortably inside your palm, then roll to form a ball. Repeat with the remaining mixture.
- Cover the bottom of a skillet lightly with olive oil and heat to medium-high. Add meatballs. Cook on one side for about 4 minutes, then turn and continue to cook until browned and no longer pink in the centers, about 4 minutes more. You may need to cook these in batches depending on how large your skillet is.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 27.7 g, Cholesterol 165.8 mg, Fat 23 g, Fiber 2 g, Protein 26.8 g, SaturatedFat 7.1 g, Sodium 1327.4 mg, Sugar 4.3 g
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