Best 10 French Onion Soup With Tomato Paste Recipes

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Indulge in the tantalizing flavors of French onion soup, elevated with the rich, umami-packed addition of tomato paste. This classic French soup is a symphony of caramelized onions, savory broth, and melted cheese, now enhanced with the vibrant tang of tomato paste. Discover two delectable variations: the traditional French onion soup and a vegetarian version featuring a flavorful mushroom broth. Each recipe provides step-by-step instructions to guide you in creating this comforting and hearty dish, perfect for a chilly evening or as an elegant starter for a special occasion.

Here are our top 10 tried and tested recipes!

FRENCH ONION SOUP



French Onion Soup image

This classic French onion soup topped with melted gruyère and parmesan is the epitome of rustic comfort food.

Provided by Jennifer Segal

Categories     Soups

Yield 4 to 6

Number Of Ingredients 16

4 tablespoons unsalted butter
1 tablespoon vegetable oil
3 pounds Vidalia (or sweet) onions (about 5 medium), halved lengthwise and thinly sliced
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¾ teaspoon granulated sugar
1 cup dry white wine
2 tablespoons all-purpose flour
6 cups beef broth
1 teaspoon Worcestershire sauce
½ teaspoon dried thyme
2 bay leaves
1 small baguette, cut into ½-in slices
1 tablespoon dry sherry
8 ounces Gruyère cheese, grated (about 2 heaping cups; look for one imported from Switzerland)
½ cup grated Parmigiano Reggiano

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.

Nutrition Facts : Calories 642, Fat 31 g, Carbohydrate 53 g, Protein 31 g, SaturatedFat 17 g, Sugar 19 g, Fiber 4 g, Sodium 1,697 mg, Cholesterol 82 mg

THE BEST FRENCH ONION SOUP



The Best French Onion Soup image

This traditional French Onion Soup recipe has a rich, decadent broth loaded with caramelized onions and topped with everyone's favorite part: the toasted bread and melty cheese.

Provided by Heidi

Categories     Soup

Time 2h30m

Number Of Ingredients 14

8 tablespoons butter
4 tablespoons canola oil
6 pounds yellow onions (, sliced 1/4 inch thick with the grain)
1/2 cup sherry wine
1/2 cup red wine
1/8 cup tomato paste
1/4 cup garlic purée
1 bouquet garni
4 tablespoons concentrated beef base
10 cups chicken stock
thyme leaves for garnish
1 baguette (, cut into 1 inch slices)
8 slices provolone cheese
2 cups shredded gruyere cheese (, (optional))

Steps:

  • In a large stock pot or dutch oven, melt the butter and canola oil together over high heat and add the onions. Sauté, stirring occasionally until they start to caramelize, about 15 minutes. Reduce the heat to medium high and continue to sauté until the onions are a deep brown color, about 1 hour.
  • Deglaze with the sherry and red wine and cook until the liquid is nearly evaporated.
  • Stir in the tomato paste and garlic purée. Add the bouquet garni, chicken stock, and beef base and bring to a simmer and cook for 45 minutes.
  • Skim the butter fat/foamy liquid from the top, and discard. Taste for seasoning and add salt or pepper as desired. Remove the bouquet garni.
  • Ladle the soup into oven-safe bowls and top with 2-3 slices of the baguette, then top with a slice of provolone cheese and grated gruyere if desired. Place the bowls on a baking sheet and broil for 3-4 minutes or until the cheese is melted. Garnish with fresh thyme leaves and serve.

Nutrition Facts : Calories 622 kcal, Carbohydrate 61 g, Protein 21 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 58 mg, Sodium 1014 mg, Fiber 7 g, Sugar 20 g, ServingSize 1 serving

FRENCH ONION SOUP



French Onion Soup image

This cheesy and easy French Onion Soup tastes like it came straight from Parisian cafe. But you need not book a flight to enjoy my big-batch homemade French Onion Soup! Who's ready to spoon?

Provided by Meggan Hill

Categories     Main Course     Soup

Time 1h

Number Of Ingredients 11

2 tablespoons butter
3 pounds onions (halved and thinly sliced (see note 1))
Salt and freshly ground black pepper
1/4 cup balsamic vinegar
6 cups chicken broth ((see note 2))
2 cups beef broth ((see note 3))
2 teaspoons fresh thyme (minced, or 1/2 teaspoon dried thyme)
2 bay leaves
1 baguette (sliced and toasted (see note 4))
8 slices Swiss cheese (or 2 cups shredded (see note 5))
1/4 cup fresh parsley (chopped, for garnish, optional)

Steps:

  • In a large Dutch oven over medium heat, melt butter. Add onions and 1/2 teaspoon salt. Cook until the onions are starting to darken and caramelize, about 30 minutes.
  • Stir in vinegar and scrape up the brown bits from the bottom of the pot. Add chicken broth, beef broth, thyme, and bay leaves. Simmer until reduced slightly, about 20 minutes. Season to taste salt and pepper.
  • Preheat oven broiler on HIGH. Place broiler-safe soup bowls on a rimmed baking sheet. Divide the soup evenly among the 8 bowls (about 1 cup each). Top each bowl with 1 or 2 baguette slices and cover with one slice of cheese (or 1/4 cup shredded).
  • Broil until the cheese is hot and bubbly, about 3 to 5 minutes. Remove from the oven and garnish with parsley, if desired.

Nutrition Facts : Calories 264 kcal, ServingSize 1 cup, Carbohydrate 35 g, Protein 11 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 1127 mg, Fiber 4 g, Sugar 9 g

FRENCH ONION TOMATO SOUP



French Onion Tomato Soup image

"Tomato juice gives extra flavor to this wonderful soup that is so quick and easy to prepare," comments Clara Honeyager of Mukwonago, Wisconsin. "I found the recipe many years ago in a tomato recipe book of my mother's and have shared it with many people."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

4 cups thinly sliced onions
1 garlic clove, minced
2 tablespoons butter
1 can (46 ounces) tomato juice
2 teaspoons beef bouillon granules
3 tablespoons lemon juice
2 teaspoons dried parsley flakes
2 teaspoons brown sugar
6 slices French bread, toasted
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, saute onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., Ladle soup into 10-oz. ovenproof soup bowls or ramekins. Top with French bread; sprinkle with cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is bubbly.

Nutrition Facts :

CHILI IV



Chili IV image

My mother was given this recipe by a friend years ago. I've made it for many occasions...perfect for Super Bowl parties (Go Rams!) or taking to work. I have yet to prepare it without getting multiple requests for the recipe. It's a great recipe to freeze or make ahead -- it tastes great the second day!

Provided by DREW810

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 45m

Yield 8

Number Of Ingredients 12

1 ½ pounds ground beef
1 tablespoon vegetable oil
½ teaspoon salt
1 (10.5 ounce) can condensed French onion soup
1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon ground black pepper
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
2 (15 ounce) cans kidney beans
2 teaspoons unsweetened cocoa
1 cup cola-flavored carbonated beverage

Steps:

  • In a deep skillet or large saucepan, cook beef with oil and salt over medium heat until brown.
  • Meanwhile, puree French onion soup in a blender until smooth.
  • Drain meat. Stir pureed soup into meat, reduce heat and simmer 5 minutes.
  • Stir in chili powder, cumin, pepper, tomato paste, tomato sauce, and beans until well combined. Stir in cocoa and cola. Heat through and serve.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 29.4 g, Cholesterol 53.7 mg, Fat 16.4 g, Fiber 8.6 g, Protein 22.2 g, SaturatedFat 5.7 g, Sodium 1068.6 mg, Sugar 8.7 g

RICH AND SIMPLE FRENCH ONION SOUP



Rich and Simple French Onion Soup image

We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.

Provided by Lori Levin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

½ cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
2 tablespoons dry sherry
1 teaspoon dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
¼ cup grated Parmesan cheese

Steps:

  • Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
  • Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
  • Heat the oven broiler.
  • Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g

CLASSIC FRENCH ONION SOUP



Classic French Onion Soup image

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

Categories     Dinner     Lunch

Time 2h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 11

5 tablespoons olive oil, divided
1 tablespoon butter
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32 ounces each) beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese

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.

FRENCH ONION SOUP



French Onion Soup image

Provided by Ina Garten

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 pound unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or Cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
Freshly grated Parmesan

Steps:

  • In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
  • Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

FRENCH ONION SOUP ( WITH TOMATO PASTE)



FRENCH ONION SOUP ( WITH TOMATO PASTE) image

Categories     Tomato

Number Of Ingredients 7

This past spring we made an amazing soup l'onion. It was from a recent New York Times Magazine (the original recipe dated to 1908 I think). It involved about 12 onions sweated
2 baguettes
some fancy Gruyère like cheese
and a simple tomato paste. The cheese is baked onto rounds of baguette and layered with the onions and the tomato paste inside of the pot then baked for a while. It was absolutely fantastic
crispy and creamy. It would be well worth it to find this recipe
I couldn't find it in a quick interweeble search
but if i run across it i will send it to you.

Steps:

  • as above

FRENCH ONION SOUP



French onion soup image

Our French onion soup is deliciously rich and easy to make at home. This savoury soup is perfect for using up a garden glut and great for dinner parties

Provided by Sara Buenfeld

Categories     Lunch, Main course

Time 1h10m

Number Of Ingredients 10

50g butter
1 tbsp olive oil
1kg onions, halved and thinly sliced
1 tsp sugar
4 garlic cloves, thinly sliced
2 tbsp plain flour
250ml dry white wine
1.3l hot strongly-flavoured beef stock
4-8 slices baguette (depending on size)
140g gruyère, finely grated

Steps:

  • Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
  • Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don't burn.
  • Add the garlic cloves for the final few minutes of the onions' cooking time, then sprinkle in the plain flour and stir well.
  • Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
  • To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
  • Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.

Nutrition Facts : Calories 618 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium

Tips:

  • Use a good quality beef broth. This will make a big difference in the flavor of the soup.
  • Don't be afraid to caramelize the onions. This will give the soup a deep, rich flavor.
  • Use a variety of cheeses. This will add complexity and flavor to the soup.
  • Serve the soup with a baguette or croutons. This will help to soak up the broth and add a bit of texture to the soup.

Conclusion:

French onion soup is a classic dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious French onion soup that will impress your friends and family.

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