Hearty French Onion Soup Recipes

Steps:

• Heat butter and oil in large saucepan on medium heat. Add onions; cook 20 min. or until golden brown, stirring frequently.
• Add broth and A.1.; stir. Bring to boil; simmer on medium-low heat 5 min.
• Heat broiler. Ladle soup into 6 ovenproof bowls; top with croutons and cheese. Broil 2 to 3 min. or until cheese is melted.

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.

Steps:

• Saute onions in butter.
• Transfer onions to large saucepan. Add beef and chicken broths, coffee, salt, and pepper to taste.
• Simmer for several hours.
• Pour soup into individual oven-proof bowls.
• Top each bowl with croutons, then mozzarella cheese.
• Bake at 350 for 25 minute.
• *Note: To make croutons, slice day old French bread and broil for 3 to 4 minutes or until golden brown, turning each minute.

Steps:

• Heat dressing in large saucepan on medium heat. Add onions; cook 10 minute or until golden brown, stirring frequently.
• Add broth, 2 soup cans water and Worcestershire sauce; stir. Bring to a boil. Reduce heat to medium-low; simmer 5 minute.
• Preheat broiler. Ladle soup evenly into 4 large ovenproof bowls. Top with croutons and cheese. Broil 2 to 3 minute or until cheese is melted.

Steps:

• Heat olive oil and butter together in a pan large enough to hold the onions and broth.
• Saute onions very gently in half olive oil and half butter until soft and golden but do not allow them to brown.
• Add beef and vegetables. Heat through.
• Add dripping and stock. Bring to boil and simmer 10 minutes.
• Divide into oven-proof bowls. Float the stale bread on top.
• Cover with the cheese and broil until the cheese bubbles and browns.