Best 17 Onion Soup Recipe French Recipes

FRENCH ONION SOUP RECIPE BY TASTY

Steps:

• In a large pot over medium-low heat, heat olive oil and add butter. Once the butter is melted, stir the onions and coat with oil and butter.
• Cover and cook for 20 minutes, checking occasionally.
• Turn up the heat to medium-high. Add ½ tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it's very important!)
• Stir in flour one tablespoon at a time and cook for about 30 seconds.
• Preheat Oven To 325˚F (160˚C).
• Add 1 cup (235 ml) of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
• Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
• In the meantime, cut the french bread or baguette into ½ inch (10 mm) thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
• Add optional ingredients.
• In an oven safe bowl, pour the onion soup, filling about ¾ of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
• Bake for two to three minutes or until the cheese has melted completely and become slightly golden.
• Enjoy!

FRENCH ONION SOUP AU GRATIN STUFFED MEATBALLS RECIPE - (4.4/5)

Steps:

• 1.In a large nonstick pan over medium-low heat, saute onions and butter stirring occasionally until golden brown and caramelized. 2.Add the thyme, salt, water, bouillon, and wine. Cook over medium heat until reduced by half. Let cool. 3.Combine the milk soaked bread, ½ cup panko, parsley, pepper, salt, and egg in a bowl and mix together until everything is a happy gloopy mess. Mix in the ground beef with your hands until the gloopy mess is evenly distributed into the meat. If necessary to make the meat formable, mix in additional ¼ cup of panko. 4.Grab a small handful of the meat and flatten in your palm. Add some cheese and onions, and fold meat over and around it, sealing the edges as best as you can. This is a messy process. Repeat until all meat has been stuffed. 5.In a large nonstick skillet, heat canola oil over medium high heat. Brown meatballs on all sides. Remove to an oven safe dish when browned. Don't worry about these cooking all the way through. They will finish cooking in the oven. 6.Make sauce by combining all ingredients in a saucepan, and simmering for 10 minutes. Pour over meatballs, and top the meatballs with any extra onions, with the shredded mozzarella cheese, and any extra provolone you didn't use to stuff the meatballs. 7.Bake at 350 for 30 minutes, Remove, top with fresh chopped parsley, and serve with mashed potatoes.

FRENCH ONION SOUP DUMPLINGS RECIPE - (5/5)

Steps:

• Soup: 1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter and olive oil in pot and add sliced onions (slice in half moons) and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, another 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour. 2. Remove pot from oven and place over medium-high heat on stove. Cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and deglaze, stirring frequently, until sherry evaporates, about 5 minutes. 3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper, and let cool/rest. Pour soup mixture into pan/container that will make it easy for frozen slicing the next day. Line container with parchment paper to help frozen product remove easily. Freeze until solid, at least 4 hours, but preferably overnight. If your stock does not get solid, add gelatin, and follow the instructions like you were making jello. Remove soup from the pan/container, cut the soup into cubes, each about 3/4 to 1 square inch. Beat an egg, then rub the edge of the wonton wrappers with the beaten egg, which will allow the dumpling to adhere and keep its shape. You can also do this with any broth you may have reserved. Fill the center of the wonton wrappers with a square piece, allowing you to get the most possible broth in the wrappers/dumplings. Fold one corner up to meet the opposite corner, and press the sides of the triangle together. Take the other two sides, and bring them up to the central point, and twist, forming a little beggar's purse/dumpling. Squeeze out all possible air. Steam the dumplings immediately on the stove by taking a large boiling pan and filling it with water to just below the height of your cookie cutters. Place a cookie cutter on the surface, followed by a pie tin, sprayed with nonstick cooking spray, along with with numerous slits in it to allow the steam to flow upward. Place subsequent cookie cutters inside pie tins, and stack to the top. You should be able to stack 3 tins high, with about 6 dumplings per tin. Cover and steam for 15 minutes. Remove and place each dumpling in one of the depressions of an escargot dish, and sprinkle the top with a healthy layer of gruyere cheese. Pad the cheese with melted butter. Place the dish under the broiler for a few minutes until the cheese is melted & bubbly around the edges, about 3-5 minutes. Remove dumplings from broiler, skewer one crouton on each toothpick & then skewer each dumpling with a toothpick as prepared. Garnish with chopped chives & thyme. Let cool for a minute or two tops, as both the cheese and broth will be quite hot. Serve and enjoy.

FRENCH ONION SOUP GRILLED CHEESE RECIPE - (4.5/5)

Steps:

• Heat grape seed oil in frying pan over medium low heat. Add butter and allow to melt. Spread each slice of French bread with softened butter. Add half the shredded cheese to one, pile braised onions on top, sprinkled with fresh thyme leaves, salt and pepper, then add the rest of the cheese. "Close" the sandwich with the other slice of bread, and gently press together. Place the sandwich in the hot pan and cook until bread is toasted brown and cheese has started to melt. Carefully flip the sandwich over in the pan and cook until the other side is toasted brown and cheese has completely melted. Remove the grilled sandwich from the pan and serve. WINE-BRAISED ONIONS: Cut the onions in half lengthwise, then slice thinly again lengthwise. For every 1 large onion, heat about 1 teaspoon olive oil in a large, heavy-bottom pan over medium heat. Add the same amount of butter, allow to melt, then add minced garlic. Allow the garlic to soften (but not color), then add the onions. Stir to coat the garlic and onions in oil+butter, add a bay leaf and a small sprig of thyme, then turn down the heat to medium low (so onions don't burn). Continue to cook the onions until they are soft and deep golden brown, 30-40 minutes (depending on how many onions you cook). Add about ¼ cup red or white wine (doesn't matter), and allow to cook down with the onions, another 5-7 minutes. You can also add beef stock, but I didn't. Remove from heat and set aside enough onions for grilled cheese sandwich. The rest, throw into a pot and make French Onion Soup.

FRENCH ONION SOUP (WITH BEEF STOCK RECIPE)

Steps:

• French Onion Soup: -4 Tablespoons butter -5 Lbs. yellow onions, sliced 1/8 in. thick -1/2 teaspoon salt (divided) -2 1/2 quarts beef stock -1 cup dry white wine -1 tablespoon cognac or brandy -6 slices, sturdy artisan bread -Olive oil -1 clove garlic, cut in half -3 cups, shredded Gruyere cheese ( about 3/4 Lb.) French Onion Soup: Set two large saute pans or dutch ovens over medium heat and add two tablespoons of butter to each. When butter has melted, divide the onions between the pans, cover and cook slowly until translucent and tender, about 10 minutes. Remove the lids, add 1/4 teaspoon of salt to each pan, and brown the onions, stirring frequently, until they are the color of dark brown sugar, about 35-45 minutes. You should end up with about 2 cups of caramalized onions. Place the stock in a large pot set over high heat. Bring to a simmer and cook until reduced to 2 quarts, about 35-45 mins. Add the wine and congac, simmer for 45 minutes. Add the onions, and simmer for 10-15 minutes more. Meanwhile, preheat the oven to 375 degrees. Place a wire rack on a baking sheet. Lightly brush the bread with olive oil and set the slices on the rack. Place the sheet in the oven, and toast the bread for 15 minutes, turning slices over halfway through, until crisp on the outside. Rub the cut clove of garlic on each side. Set aside. When soup is ready, preheat the broiler and set the oven rack 6 inches below the heating element. Set 6 oven-proof bowls on a baking sheet. Divide the soup amongst the bowls. Set a slice of toasted bread on top of each, cutting to fit if necessary. Sprinkle the bread with cheese (about 1/2 cup per bowl) Place the baking sheet in the oven and broil until cheese is melted and just starting to brown. Serve immediately.

SLOW COOKER FRENCH ONION SOUP RECIPE - (4/5)

Steps:

• 1. Place butter, thyme, and bay leaf in the bottom of a 6 qt. slow cooker. Add onions; sprinkle with sugar. Cover and cook on HIGH for 8 hours. 2. Remove thyme sprig and bay leaf; discard. Add stock, vinegar, salt (adjust salt if using salted butter and/or stock), and pepper. Cook covered, on HIGH for 30 minutes. 3. Preheat broiler. 4. Arrange bread in a single layer on a baking sheet. Broil 30 seconds on each side or until toasted. Place 1 c. Soup in each of 12 (8 oz.) ramekins or ovenproof bowls. Top each serving with 2 slices of bread and about 2 T. Shredded cheese. Place filled bowls on a jelly roll pan. Broil 2 minutes or until cheese melts and begins to brown. NOTE: I often halve this recipe and it works nicely!

FRENCH ONION SOUP - BEEF AU GRATIN RECIPE

Steps:

• Saute onions in melted butter; about 15-20 mins. Remove onions to bowl and brown beef. Return onions to pan. Mix flour, sugar, cumin, salt and pepper; add to pan and stir 1 min. Gradually add broth, stirring; 10 mins. Place 1/2 c noodles in each bowl; add beef mixture. Stir cheeses together and sprinkle over beef. Broil until cheese is melted and lightly browned. About 5 minutes.

FRENCH ONION SOUP RECIPE - (4.4/5)

Steps:

• 1. Slice the onions in half and peel outer layers and discard the ends. Finely slice the all the onions. 2. Melt the butter in a 4 quart pan and add the oil. 3. Add a handful of the onion and sprinkle a pinch of salt. Continue to layer all the onion with salt until the pot is full. Do not stir 4. Sweat down the onions for 15 minutes. 5. Stir occasionally until onions are dark rich brown and reduced to approximately 2 cups for 45 minutes. 6. Add wine and scrape the bottom of the pot. Cook for 10 minutes at 250° F to reduce the wine. 7. With a piece of kitchen twine, bundle the Thyme, rosemary and Bay Leaf together to form a bouquet garni. 8. Reduce heat to 215° F. Add Beef consomme, beef stock and apple cider vinegar to the pot and bouquet garni and simmer for 30 minutes. 9. Place oven rack in top 1/3 of oven and heat broiler. 10.Cut slices of french bread. Lay the slices down and cut in rounds large enough to fit mouth of oven safe soup crocks. Butter the bread and place the slices on a baking sheet and place under broiler for 1 minute. 11. Remove bouquet garni from the soup. 12. Season soup mixture with salt, pepper and cognac. Add salt a little at a time and taste. 13. ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

FRENCH ONION SOUP GRILLED CHEESE SANDWICHES RECIPE - (4.5/5)

Steps:

• In a large skillet over medium heat, melt the butter and olive oil together. Add in the onions and stir so they are coated in all the fat. Cook undisturbed for 5 minutes. Stir and add in the salt, pepper, sugar and thyme. Stir, cover the pan with a lid and let cook. Stir occasionally until the onions are soft and a deep golden in color. Reduce the heat if you notice the onions are browning too soon. Add in the beer and scrape any bits that accumulate on the bottom of the skillet and then remove them off of the heat. On a preheated griddle or large skillet; place a slice of buttered bread (butter side down) and top it with a little shredded smoked Gruyere. Add half of the onion mixture and then more of the cheese. Top with a second slice of buttered bread (butter side up). Flip when the bottom is crispy and golden, repeat on second side. Cut in half, serve and enjoy!

FRENCH ONION SOUP CASSEROLE RECIPE - (4.5/5)

Steps:

• Slice onions and try not to cry. With this many onions, its hard. Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste. Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste. In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in a casserole and stir gently to mix. Top with bread slices. Bake at 350 uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted. Push bread slices under the sauce and top with the remaining cheese Place casserole back in oven and finish baking for 15 more minutes.

FRENCH ONION SOUP - AUTHENTIC RECIPE FROM STEVE ROSS RECIPE - (4.4/5)

Steps:

• Place a thick-bottomed 4-quart pot over medium heat and add olive oil (or unsalted butter). Add onions and 1 teaspoon sea salt. Mix onions with oil (or butter) and salt, stirring until onions wilt. Turn heat to low and cook, stirring frequently until onions are a deep golden brown, approximately 30 to 40 minutes. Do not let tips of slices burn. Add white wine and boil down until it is nearly evaporated. Add beef broth and bring to a simmer over medium heat. Then turn down to low and simmer partially covered for 45 minutes. While soup is simmering, place bread slices on a sheet and place into a preheated 325-335°F oven until toasted golden brown. To serve, preheat oven to 350°F. Taste the broth and add salt and pepper to taste (little or no added salt may be necessary if canned broth was used). Add the 1/4 cup of Courvoisier Cognac. Ladle soup into oven-proof bowels. Place a slice of bread into each bowl and divide the cheese among the bowls. Place a sheet pan into the oven and place soup bowls into pan. Bake until bubbling and cheese is slightly browned (20 to 30 minutes)

THREE CHEESE FRENCH ONION SOUP RECIPE - (4.7/5)

Steps:

• In a large saucepan, cook onions in butter over low heat about 30 minutes, stirring occasionally. Add consomme and Worcestershire sauce. Heat to boiling. Reduce heat and cover and simmer about 30 minutes. Pour into crocks and top with bread slices and cheeses. Place under broiler and broil until cheeses just start to brown. Optional thinly sliced onions, breaded and deep fried can be used as a garnish. Serve but be careful with those hot cheeses at first!! ;)

FRENCH ONION SOUP RECIPE - (4.5/5)

Steps:

• 1. Melt butter in a large Dutch oven or soup pot over medium heat. 2. Add the onions, 1/2 teaspoon salt, and sugar. Toss to evenly coat. 3. Cover and cook for 10 minutes. 4. Take the cover off, and cook, stirring frequently, until the onions are lightly browned. I cooked mine for a little less than 90 minutes. 5. At this point, stir every 5 minutes and add water (a tablespoon at a time to loosen up the dark brown stuff that forms on the bottom of the pan). 6. Continue to cook until the onions are an even dark brown color, an additional 30 minutes longer or so. 7. Add the flour and stir for two minutes. 8. Add 8 cups water and thyme to the onions and bring to a boil. 9. Lower heat and simmer for 20 minutes. 10. Add white wine and simmer 10 minutes longer. 11. Add salt to taste. 12. Meanwhile, heat the oven to 325 degrees and adjust a rack to the upper middle position. 13. Cut the baguette into 3/4 inch slices and arrange on a single layer on a cookie sheet. 14. Bake until the bread is dry, about 10 minutes. Remove bread slices and set aside. 15. Heat broiler and place 6 heatproof bowls in a baking sheet. Fill each bowl with about 2 cups soup. Top each with two baguette slices and evenly distribute cheese slices over the bread. Broil until well browned and bubbly, about ten minutes. Cool for five minutes before serving.

MICROWAVE FRENCH ONION SOUP RECIPE - (4.5/5)

Steps:

• In a 3 quart microwave-safe dish, add everything but the croutons and cheese. Cover and microwave at 50% power for 20-30 minutes or until onions are tender. Ladle soup into microwave-safe soup bowl. Top with croutons and cheese. Cover with wax paper; microwave on 100% power for 1 minute or until cheese is melted. If you have soup bowls that can be used in the broiler; then ladle soup, add croutons and cheese and broil for 1 minute or until cheese is melted. This is the standard for melting the cheese and makes is nice and brown on top. It's safer and easier to use a cookie sheet with soup bowls on it for broiling.

FRENCH ONION SOUP BURGER RECIPE - (4.5/5)

Steps:

• Saute the onions: In a medium saucepot over medium heat, melt 2 tablespoons of the butter. Add the cognac, onions and thyme and cook until the onions are soft and caramelized. Add the stock and continue cooking, stirring occasionally, until most of the liquid has evaporated, about 20 minutes total. Remove the thyme sprigs and set the mixture aside. Make the cheese sauce: In a heavy-bottomed saucepan, melt the remaining 3 tablespoons butter. Whisk in the flour and cook, stirring constantly, until the flour begins to cook, about 2 minutes. The mixture will bubble a bit; do not let it brown. Whisk in the milk, making sure the mixture is smooth and there are no lumps. Continue to cook and stir as the sauce thickens. Whisk in 8 ounces of the cheese until melted and bring the mixture to a boil. Add salt and white pepper to taste, lower the heat and cook, stirring, for 2 to 3 minutes more. Remove from the heat and set aside. (To cool this sauce for later use, cover it with plastic wrap to prevent a skin from forming on the top of the sauce.) Prepare the grated cheese for the burger: Pile up the remaining 12 ounces grated cheese on some wax paper and mold the cheese back together with your hands. Roll the cheese out as if you were rolling dough. With a 4-inch ring, cut out 6 rounds. Set aside. Using the same ring, mold out 6 burgers with the ground beef, each around 3/4 inch high. Heat a grill pan over high heat. Lightly brush the pan with olive oil. Brush both sides of the burgers with olive oil. Sprinkle on a generous amount of salt and some brown sugar. Cook the burgers on the grill pan for 5 to 6 minutes on the first side. Flip the burgers, top with the cheese rounds and cook until the cheese melts and the burgers are cooked to desired doneness, 5 to 6 minutes for medium. Butter the toasted English muffins. Spread 1 teaspoon of the Dijon mustard on the bottom halves of each muffin. Place the burgers with cheese on top and then top with a tablespoon of the sauteed onions, followed by a tablespoon of the cheese sauce. Place the other halves of the muffins on top and serve.

FRENCH ONION SOUP WITH BOURBON AND GUINNESS RECIPE - (4.3/5)

Steps:

• 1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour. 2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup Water, scraping pot bottom to loosen crust, and cook until Bourbon evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in Bourbon & Guinness and cook, stirring frequently, until Bourbon & Guinness evaporates, about 5 minutes. 3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper. 4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside. 5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

FRENCH ONION SOUP MELT RECIPE - (4.7/5)

Steps:

• Melt the butter over low heat in a large sauté pan, and then add the onions, trying to spread into 1 layer. Sprinkle generously with salt and a large pinch sugar. Sauté over very low heat until very tender and caramelized, about 25 minutes, stirring often to prevent burning. Add the beef stock and thyme, increase the heat to medium, and cook until the beef broth is almost completely absorbed, but still a touch soupy. Preheat the broiler and line a baking sheet with aluminum foil. Brush 1 side of each bread slice with the canola oil, and season lightly with salt. Divide the Gruyère slices among the un-oiled sides of the bread. Top 2 of the slices with the onion mixture. Transfer the bread to a baking sheet, and broil until the cheese is melted, about 3 minutes. Top the onion slices with the plain cheesy slices and serve.