onion soup in french, looking for these recipes? check this for 6 best onion soup in french: French Onion Soup with Parmesan/Mozzarella Croutons , Homemade French Onion Soup , French Onion Soup , French onion soup Instant Pot IP , French Onion & Beef Soup , French Onion Soup
Homemade French Onion Soup
Recipe by: Alex Mang
1 1/2 pounds onion
2 tbsp Butter
2 tbsp Oil
4 cups Beef Broth
1/4 cup Balsamic Vinegar
1 tbsp or 2 sprigs Thyme
Salt and Pepper
Chop onions, and combine butter and oil. Put into slow cooker on high for 6 hours or low for 10 hours. 1 1/2 pounds is around 5 small onions or 3 large onions.
Once onions are soft and are slightly brown, put in 4 cups beef broth, balsamic vinegar, and thyme. Cook on high for 3-4 hours or 6 hours on low.
Serve in bowl and sprinkle mozzarella cheese on top.
Serve hot and enjoy!!
French Onion Soup
Recipe by: Julio Cruz
9 Large Yellow Onions, Julienne
2 T Olive Oil
3 Cloves Garlic, Minced
1 C Dry Red Wine
3 1/2 Qt Beef Stock
3 Bay leafs
2 T Thyme, Fresh
to taste Salt/Black Pepper
Cut the ends off the onions and slice julienne. In the mean time, get your soup pot going with the olive oil
Add the onions into the pot, at low heat, covered, for about 1 hr 30 minutes, stir occasionally.
Add garlic, then deglaze the pan with the red wine. Reduce to half.
Add the beef stock, bay leaf, thyme, and seasoning.
Let it simmer for about 45 minutes.
After its done, top with sliced french baguette and melt your favourite cheese. Enjoy!
French onion soup Instant Pot IP
Recipe by: Aaron Anderson
6 tablespoons unsalted butter
2 yellow onions chopped
2 red onions chopped
1/2 teaspoon baking soda
2 cups red wine
2 cups white wine
4 cups beef broth
4 thyme sprigs
2 bay leaves
4 garlic cloves minced (garlic lovers 8 cloves)
1 baguette loaf
4-6 slices provolone cheese
Fresh ground pepper
Melt butter in pressure cooker over medium saute setting.
Add onions and baking soda until onions soften slightly and start to release liquid. Around 3 minutes.
Seal pressure cooker and cook at high pressure for 20 minutes. No need to add liquid. The onions will release all the liquid needed. When finished quick release the pressure. Remove lid.
The rest of this will be done with the lid off. On high/more saute setting, continue to stir the onions till all the liquid has reduced and the onions are sticky and brown.
Add red and white wine and simmer over medium saute setting until alcohol smell is almost gone.
Add broth, thyme, bay leaves, and garlic. Bring to a simmer on medium saute for…..
Ok.. here’s where it gets tricky and depending on how long you can/want to wait.. the minimum is 15-20 minutes.. but the longer you let it simmer the better it will get.. I usually let it simmer 1/2 hour to 45 min minimum.
Discard the bay leaves and thyme sprigs. Preheat oven to broil. Cut the baguette into 1 to 1 1/2 inch pieces..
Ladle soup into oven safe bowls leaving room for the baguette on top. Add pieces of baguette (2 or 3) on top of soup. Cover with a slice of provolone cheese.
Place bowl in oven and cook with oven door cracked until cheese is melted.
Remove from oven. sprinkle salt, pepper, and parsley over the top.
French Onion Soup with Parmesan/Mozzarella Croutons
Recipe by: robbieeq
4 yellow onions, finely sliced
4 red onions, finely sliced
1 leek, finely sliced and washed
5 clove garlic, minced
2 tablespoons butter
2 tbsp olive or avocado oil
1 dried bay leaf
2 litres good quality unsalted beef stock
3/4 cup red wine
1 teaspoon apple cider vinegar
1/4 cup grated mozzarella & parmesan to serve
2 tablespoons salt (to taste)
1 tablespoon ground pepper (to taste)
1 French stick, sliced thickly diagonally
1/4 cup grated cheddar and Parmesan
Slice all onions and leeks.
Heat a large heavy base on high heat and melt the butter and add olive oil. Add onions and leek. Turn the heat down and sweat down onions slowly for around half an hour. Stir occasionally, and keep the lid so that it 3/4 covers pot, allowing steam to escape.
Do not rush it! That may result the onions to burn. Rather have the onions caramelized which will give the soup a nice dark brown color. It may even take an hour.
Once the onions are done, add garlic, bay leaf, salt and pepper.
Deglaze pot with wine and vinegar. Add stock. Bring to the boil – reduce heat and simmer for a further 1/2 hour. Check and adjust seasoning if needed.
Now to get croutons ready. Heat oven to 160*C. Slice French stick. Grate mozzarella and Parmesan over bread. Grate extra cheese to add to soup.
Bake until golden brown an cheese has melted. Remove and set aside.
Serve soup in a bowl with a sprinkle of cheese and top with croutons. Yum!
French Onion & Beef Soup
Recipe by: Kamado John Wayne
1 Large London Broil
3 Yellow Onions
3 Sweet Onions
2 Red Onions
64 oz. Beef Stock
1/2 Cup Marsala Cooking Wine
1 Tbsp Garlic minced
4-5 Bay Leaves
6 Tbsp Butter
Gruyere Cheese (or Aged Swiss)
Slow cook (Crockpot) London Broil in 64 oz. Beef Stock until fall apart tender. Pull beef in broth.
Sauté Onions in butter and generous amount of Olive Oil and Marsala Wine until browned, soft and translucent. 45-60 minutes. Add Garlic and stir. Add Bay Leaves and simmer for 30 minutes.
Remove Bay Leaves. Add Beef and broth. Stir well to mix onion mixture, beef and broth.
Fill ceramic Crocks with soup. Place toasted cuts of baguette over soup, top with generous portions of gruyere and finish with sprinkles of Parmesan. Toast under broiler until cheese is bubbling and golden.
French Onion Soup
Recipe by: Grill-Master
2 tbsp butter
1 tbsp olive oil
5 medium onions
1 tbsp flour
1 tsp rosemary
1 cup dry red wine
6 cup Beef stock
1 ground black pepper (to taste)
1/2 baguette (cut into slices)
3 cup provolone cheese (shredded)
1 tbsp chives
1 garlic clove
1 hour 30 mins
To caramelize the onions. Heat the oil and butter in a large heavy bottomed Dutch oven or saucepan over low heat. Add onions. Cook onions stirring regularly until onions are dark golden brown color, about 45 minutes Change
Increase heat to medium. Add rosemary and flour. Stir and cook for 2 to 3 minutes. Gradually stir in red wine. Let reduce for 5 to 10 minutes then add beef stock and simmer for 20 minutes. Finish with fresh ground pepper.
Brush slices with olive oil and toast under broiler until lightly golden. Rub with garlic.
Ladle soup into ovenproof bowls. Top each with toasted bread and provolone cheese. Broil until cheese melts and bubbles, about 2 to 3 minutes. Garnish with chopped chives