Best 6 Coca Cola French Onion Soup Recipes

COCA COLA FRENCH ONION SOUP

Steps:

• 1. Melt butter in heavy saucepan, add onions and cook until golden: do not brown. Add undiluted beef broth, 1 soup can of water, Coca Cola, salt, vinegar and pepper. Cover and simmer for 20 to 25 minutes. Toast 1 side of French bread slices in a broiler. Turn, generously sprinkle with Parmesan cheese and toast until browned. Ladle soup into deep bowls and top with toast, cheese side up. and serve. Tip: To reduce foam for accurate measurement, use Coca Cola at room temperature and stir rapidly.

FRENCH ONION SOUP

Steps:

• In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions only occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking.
• Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
• Add the flour and cook, stirring constantly, for one minute.
• Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes.
• While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
• When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. If it's not quite sweet enough, add ¼ teaspoon sugar.
• Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks (be sure the soup is very hot as it won't warm up much in the oven). Top each crock with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère and then Parmigianno Reggiano. Slide the crocks into the oven and broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool for a few minutes before serving. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to broiler to melt, about 2 minutes more. Divide the soup among bowls and top each serving with two cheese toasts.)
• Make-Ahead Instructions: The soup can be made and refrigerated up to 3 days ahead (without toasts or cheese), or up to 3 months ahead and frozen. Toasts can be made (without the cheese) and kept sealed at room temperature for up to 3 days.

FRENCH ONION COCA-COLA SOUP

Steps:

• In a heavy saucepan, melt the butter/margarine. Add onions and cook until they are golden, do not brown. Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25 minutes. In a broiler, toast one side of the French bread slices. Turn and generously sprinkle with the Parmesan cheese. Toast until browned. Into deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4 servings.

COLA POT ROAST II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast.
• In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast.
• Cover pan, and cook 1 hour in the preheated oven.
• Reduce oven temperature to 225 degrees F (110 degrees C), and continue cooking 2 hours. Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours.
• Remove from oven, and let meat rest for 10 minutes before slicing.

PRESSURE COOKER TWO-CAN COLA BEEF OR PORK ROAST RECIPE - (4.2/5)

Steps:

• With the pressure cooker lid off, heat oil on High or Brown setting until sizzling. Season meat with pepper, place in cooker and brown on each side. Add cola and onion soup mix, secure lid and cook on HIGH for 60 minutes (75 minutes for roasts more than 3 inches thick) Let pressure release naturally, remove roast and cover with aluminum foil. Strain off 1 cup liquid and discard. Set cooker to High or Brown, with lid off and whisk cornstarch and water into remaining liquid. Let simmer 2 minutes to thicken, then add in butter and stir. Serve meat smothered in the gravy.

COLA FRENCH ONION SOUP

Steps:

• In a heavy saucepan, melt the butter/margarine. Add onions and cook until they are golden, do not brown.
• Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. If the beef taste is not quite there you might want to add some beef boulon to this. Cover and simmer 20 to 25 minutes.
• In deep bowls add croutons, ladle soup and top with swiss cheese and sprinkel on Parmesan cheese.
• Microwave for 25 seconds to melt cheese.
• Makes 4 servings or about 6 cups.