CLASSIC FRENCH ONION SOUP
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Time 2h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
PATTY'S FRENCH ONION SOUP
Make and share this Patty's French Onion Soup recipe from Food.com.
Provided by chez patty
Categories < 4 Hours
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put butter in a large pot.
- add the onions and sauté till translucent.
- Add two tablespoons instant blending flour and stir well.
- Add 4 cans of beef bouillion, and 3 cans of water.
- Add 1-2 tsp black pepper.
- Simmer, without letting boil, (I usually make in the morning and let simmer most of the day).
- Taste test for strength of broth, you want it beefy-- add more bouillon if needed, and pepper if not peppery enough.
- Fill french onion soup bowls with the soup.
- Top with a Rusk, then grated mozzarella and parmesan.
- Bake in hot oven 400 degrees till cheese is golden and bubbly.
- You can brown up the cheese with the broiler if needed.
- This makes quite a bit, but it stores in the fridge and can be re heated.
- It will look yucky when you go to reheat as the butter comes to top and hardens-- but once heated is fine.
- Enjoy!
SALISBURY STEAK
This recipe has been in my family for years. It's easy to cook, but tastes like it took hours to make! I usually make enough extra sauce to pour over mashed potatoes. YUM!
Provided by Kelly Berenger
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
- In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
- In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 14.1 g, Cholesterol 127.5 mg, Fat 32.3 g, Fiber 0.9 g, Protein 23 g, SaturatedFat 12.7 g, Sodium 818.3 mg, Sugar 4.3 g
FRENCH ONION SOUP CASSEROLE
I love this casserole at Thanksgiving!
Provided by Ursula
Categories Side Dish Casseroles
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Heat 3 tablespoons of butter in a pot over medium-high heat. Cook onions in the hot butter until tender, 5 to 7 minutes. Blend in flour and pepper. Add broth and sherry; cook and stir until thickened and bubbly. Pour into a 1-quart casserole dish.
- Melt remaining 2 tablespoons butter and toss with croutons. Spoon over onion mixture. Sprinkle with Swiss and Parmesan cheeses.
- Place under the preheated broiler just until cheeses melt, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 17.2 g, Cholesterol 46.3 mg, Fat 16.6 g, Fiber 1.7 g, Protein 8.9 g, SaturatedFat 10.3 g, Sodium 359.3 mg, Sugar 3.5 g
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