Best 7 Pattys French Onion Soup Recipes

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Indulge in the classic French delicacy, Patty's French Onion Soup, a culinary masterpiece that has captivated taste buds for generations. This hearty and flavorful soup is a symphony of caramelized onions, rich beef broth, and melted cheese, all perfectly harmonized to create an unforgettable dining experience. Discover the secrets behind this timeless recipe, with step-by-step instructions and insightful tips to ensure success in your own kitchen. Explore variations such as the vegetarian French onion soup, a delightful meat-free alternative, and the slow-cooker French onion soup, a hassle-free method for busy individuals. Enhance your culinary skills and impress your loved ones with this iconic soup, a true testament to the art of French cuisine.

Let's cook with our recipes!

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

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

FRENCH ONION SOUP BURGERS



French Onion Soup Burgers image

Let's be honest, everyone orders French onion soup for the gooey cheese topping and most of all the crunchy, crispy edges where the cheese browns and gets extra delicious. I intentionally drape a big piece of cheese over this burger so it melts on to the pan and caramelizes. You are welcome!

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons unsalted butter, at room temperature, plus more for the griddle
4 ounces slab bacon, sliced 1/4 inch thick (lardons)
2 large onions, halved and thinly sliced
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
3 tablespoons mayonnaise
2 tablespoons whole-grain mustard
1 tablespoon Dijon mustard
4 white hamburger buns (no sesame seeds), split
1 1/2 pounds ground beef (80/20)
2 cups freshly grated Gruyere cheese, about 8 ounces

Steps:

  • Melt 2 tablespoons of the butter in a large saute pan over medium heat. Add the bacon and cook until some of the fat has rendered and the bacon is just starting to crisp, about 2 minutes. Reduce the heat to medium low and add the onion, thyme, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the bacon is very crisp and the onions are deep golden brown and caramelized, about 15 minutes. If the pan is getting too dark, add 2 tablespoons of water and scrape the brown bits from the bottom of the pan; continue to cook until all the water has evaporated.
  • Meanwhile, stir together the mayonnaise, whole-grain mustard and Dijon in a small bowl. Spread the remaining 2 tablespoons butter on the inside of each bun. Shape the ground beef into four 6-ounce patties, each about 1/2 inch thick. Use your thumb to make a deep depression in the center of each patty. Season both sides generously with salt and pepper.
  • Heat a griddle (preferably cast-iron) over medium-high heat and grease with some butter. Place the buttered buns on the griddle and cook until lightly toasted, about 1 minute. Move to a cutting board. Place the burgers on the griddle and cook, undisturbed, until the bottoms are well browned, 3 to 4 minutes. Flip the burgers and top with 1/2 cup of cheese each. It is ok if it spills over -- it will get crispy that way. Cover with a large heat-proof bowl and continue to cook until the cheese is completely melted and starting to crisp on the griddle, about 2 minutes. Uncover and continue to cook until the edges of the cheese are crispy, about 2 minutes. (This timing should result in medium-rare to medium burgers.) Transfer to the bottom buns.
  • Top the burgers with the caramelized onions and bacon. Spread the Dijonnaise on each top bun, then sandwich together and serve.

SALISBURY STEAK



Salisbury Steak image

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

1 (10.5 ounce) can condensed French onion soup
1 ½ pounds ground beef
½ cup dry bread crumbs
1 egg
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon all-purpose flour
¼ cup ketchup
¼ cup water
1 tablespoon Worcestershire sauce
½ teaspoon mustard powder

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



French Onion Soup image

Provided by Sandra Lee

Categories     main-dish

Time 4h5m

Yield 8 servings

Number Of Ingredients 6

5 small onions, thinly sliced
2 cans (14 ounces) low sodium beef broth (recommended: Swanson's)
2 cans (10 ounces) beef consomme (recommended: Campbell's)
1 packet onion soup mix (recommended: Lipton's)
8 slices French bread, about 1 inch thick
1 cup shredded Gruyere

Steps:

  • Combine onions, broth, consomme, and soup mix in a slow cooker. Cook on HIGH setting for 4 hours, or LOW setting for 8 hours.
  • Ladle soup into serving bowls. Top with a slice of French bread. Sprinkle 2 tablespoons cheese over each bread slice. Put soup bowls under broiler until cheese is melted. Alternatively, place the bread on a baking sheet and top with cheese; broil until cheese has melted, about 30 to 40 seconds, and set on top just before serving.

FRENCH ONION SOUP



French Onion Soup image

In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called "Soups," which had 20 recipes for soups "thick and thin, hot and cold," including those for minestrone, shrimp bisque and this French onion soup. We've updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it's worth the wait.

Provided by Sara Bonisteel

Categories     lunch, soups and stews, main course

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced
3/4 teaspoon kosher salt, more to taste
2 quarts (8 cups) beef stock
1 cup dry white wine
1 tablespoon dry sherry
1 tablespoon all-purpose flour
1/2 teaspoon black pepper, more to taste
French bread cut into 8 to 12 1/2-inch slices
1 1/2 cups grated Gruyère cheese

Steps:

  • Melt butter in a heavy Dutch oven over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
  • Meanwhile, warm broth in a saucepan over low heat.
  • Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
  • Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
  • Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 942 milligrams, Sugar 7 grams, TransFat 0 grams

FRIED ONION PATTIES



Fried Onion Patties image

These crispy patties are a different side dish from the usual potatoes and vegetables. They are wonderful served with a roast or any broiled or grilled meat. The onion flavor is complemented by sage, parsley and hot pepper sauce.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 12

1-1/2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon cornmeal
2 teaspoons salt
2 teaspoons rubbed sage
2 teaspoons dried parsley flakes
1 teaspoon baking powder
1 egg
3/4 cup milk
1/4 teaspoon hot pepper sauce
2-1/2 cups finely chopped onions
Oil for frying

Steps:

  • In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, milk and hot pepper sauce; stir into dry ingredients just until moistened. Stir in the onions. , In a large skillet, heat 1/2 in. of oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2-3 minutes on each side or until golden brown; drain on paper towels.

Nutrition Facts :

Tips:

  • Use a good quality beef broth. This is the foundation of the soup, so it's important to use a broth that is flavorful and rich. You can use homemade beef broth or a store-bought brand that you trust.
  • Caramelize the onions slowly and patiently. This is what gives the soup its characteristic deep flavor. Don't rush the process, and be sure to stir the onions frequently so they don't burn.
  • Use a variety of cheeses. A combination of Gruyère, Parmesan, and Swiss cheese creates a complex and flavorful topping for the soup. You can also use other types of cheese, such as cheddar or mozzarella, if you prefer.
  • Serve the soup hot and bubbly. French onion soup is best enjoyed when it is piping hot and the cheese is melted and gooey. Serve it with a side of crusty bread or croutons for dipping.

Conclusion:

French onion soup is a classic French dish that is perfect for a cold winter day. It is a hearty, flavorful, and comforting soup that is sure to please everyone at the table. With its caramelized onions, rich beef broth, and melted cheese, French onion soup is a dish that is both delicious and satisfying. So next time you're looking for a warm and comforting meal, give this classic recipe a try.

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