Best Soupe A Loignon Au Fromage French Onion Soup Recipes

FRENCH ONION SOUP (SOUPE à L'OIGNON GRATINéE) RECIPE

French Onion Soup (Soupe à l'Oignon Gratinée) Recipe image

Here's the recipe you need to get the best caramelized onion- and cheese-filled flavor in every steamy, crouton-topped bowl of French onion soup.

Provided by Daniel Gritzer

Categories Appetizers and Hors d'Oeuvres Soups and Stews

Time 2h

Yield 4

Number Of Ingredients 13

Ingredients

6 tablespoons (90g) unsalted butter, plus more for bread
3 pounds (1.4kg) yellow or mixed onions, sliced 1/8 inch thick (see note)
Kosher salt and freshly ground black pepper
1/2 cup (120ml) dry sherry (such as Amontillado)
2 quarts (1.8L) homemade or store-bought low-sodium chicken stock
2 sprigs thyme
1 bay leaf
1 teaspoon (5ml) Asian fish sauce (optional)
1 teaspoon (5ml) cider vinegar
8 bowl-size slices rustic bread, toasted until crisp
1 medium clove garlic
1 pound (450g) Gruyère cheese, grated
Freshly minced chives, for garnish

Steps:

Add fish sauce, if using, and cider vinegar. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Nutrition Facts : Calories 1284 kcal, Carbohydrate 123 g, Cholesterol 177 mg, Fiber 8 g, Protein 63 g, SaturatedFat 35 g, Sodium 3321 mg, Sugar 26 g, Fat 61 g, ServingSize Serves 4, UnsaturatedFat 0 g

ANTHONY BOURDAIN'S FRENCH ONION SOUP

Anthony Bourdain's French Onion Soup image

Following is the recipe adapted from Anthony Bourdain's Les Halles Cookbook, which was inspired by his time spent at the French-style brasserie restaurant Les Halles in New York.

Provided by TasteAtlas

Categories Soup

Yield 8 servings

Number Of Ingredients 11

Ingredients

BROTH
6 oz (170g) butter
8 large onions, or 12 small onions, thinly sliced
2 oz (60 ml) port wine
2 oz (60 ml) balsamic vinegar
2 qt (2 L) dark chicken stock, or low-sodium chicken or beef broth
4 oz (110g) slab bacon, cut into 1/2-inch (1.25 cm) cubes
1 bouquet garni
CROUTONS AND CHEESE
16 baguette croutons, sliced and toasted in the oven with a little olive oil
12 oz (340g) grated Gruyère cheese

Steps:

Over medium heat, melt the butter in a large pan until it starts to brown. Add in the onions and cook, occasionally stirring, until brown and softened.
Next, turn up the heat to medium-high and add port wine and vinegar to the onions. Scrape the bottom of the pan to deglaze it and combine all the ingredients together.
After that, add chicken broth, bacon, and the bouquet garni and bring to a boil. Reduce the heat, season with salt and pepper, and let simmer for 45 minutes to an hour while skimming any foam that may form on top. Once done, remove the bouquet garni.
Divide the soup into individual crock pots and place two croutons on top side by side. Cover with a generous amount of cheese while letting some cheese hang over the edges of the crock.
Place the crocks under a preheated broiler or in the oven at 220°C/430°F until the cheese melts, bubbles, and brown spots appear.
One extra tip, when the cheese starts to flatten due to the heat in the oven, take the crocks out and, using a propane torch, melt and brown the cheese as desired.

SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

Soupe A l'Oignon Gratinee (French Onion Soup) image

Provided by Food Network

Number Of Ingredients 11

Ingredients

6 tablespoons butter
1 tablespoon olive oil
3 pounds medium yellow onions, peeled and thinly sliced
1 teaspoon sugar
Salt, to taste
1 tablespoon flour
8 cups beef stock
2 cups dry white wine
Freshly ground black pepper
1 baguette
1 pound gruyere cheese, shredded

Steps:

Melt 3 tablespoons of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute stirring often until onions are very soft and deep golden brown. Reduce heat to medium, sprinkle in flour and cook, stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste. Preheat oven to 425 degrees. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tablespoons of butter, then toast until golden brown on both sides in the oven. Place a slice of toast in each of 8 ovenproof bowl, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.

FRENCH ONION SOUP (SOUPE A L'OIGNON)

French Onion Soup (Soupe A L'Oignon) image

This is a traditional French onion soup recipe. It is not difficult to make....although you can use canned/prepared stock, it is best when made with "homemade" beef stock, as the canned/prepared stocks tend to be too salty.

Provided by Dee514

Categories Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb onion, peeled
2 ounces butter
2 1/2-3 pints beef stock
4 ounces cognac (or less)
8 -12 slices French bread
4 -6 ounces grated gruyere cheese

Steps:

Slice the onions very thinly.
Cook them in butter until clear (do not let them brown).
Add stock and simmer for 45 minutes.
Just before serving, add the brandy.
Toast the bread towards the end of the cooking time, place the grated Gruyère on the toasted bread and float on the top of the soup.
If the soup is served in ovenproof bowls, you can place the filled bowls under the broiler for a minute or so to brown the cheese.