Onion Soup

[dis sjw]

I am thinking of making onion soup just wondering if anyone had any recipes they would like to share?I would also like to see pictures Thanks!!Dis Sjw

 

[breezy1077]

Well, I don't have the recipe, but I have the pic....

 

[minniebeth]

Well, I don't have the recipe, but I have the pic....

Oh, Breezy!!! You just made my mouth drop to the floor with that sinfully delicious photo! BTW, your avatar was my lunch today!

 

[breezy1077]

Oh, Breezy!!! You just made my mouth drop to the floor with that sinfully delicious photo! BTW, your avatar was my lunch today!

 

[minniecarousel]

I posted this a few days ago on the "ridiculously easy recipe that you get raves for" thread:

My DDIL just asked for this recipe. It's for in the crockpot, but it's quick initially to start up.

French Onion Soup

4-5 large Vidalia onions (or other sweet onion), sliced thin

1/2 cube butter

4 cans Beef Broth

1/2 cup of any wine or sherry

Toasted sourdough or french bread slices

Alpine lace cheese (or any swiss)


Saute the onions in the butter. Transfer to the crockpot, add the broth and wine. Simmer all day.

To serve, pour soup into oven-safe wide-mouth large cup or soup bowl. Add a slice of the toast and top with the cheese. Broil long enough to melt the cheese.

 

[JessicaR]

This is my husbands favorite and I have made both of these. Both are delicious!

French Onion Soup - Paula Deen
8 onions, sliced
2 cloves garlic, minced
1/3 cup olive oil
2 tablespoons all-purpose flour
8 cups beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 loaf French bread
2 cups grated Gruyere

Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.
Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler.

French Onion Soup - Emeril

6 tablespoons butter
8 medium size onions, sliced thinly
4 thyme sprigs, leaves stripped
1/2 cup sherry
4 cups brown chicken stock
2 cups veal stock
Salt and freshly ground black pepper
French bread croutons
2 cups grated Gruyere cheese

In a large saucepan or Dutch oven, add butter and melt over medium heat. Add the onions and lower the heat to medium low. Add the thyme leaves and cook, stirring frequently, until the onions start to turn golden brown, about 25 minutes. Add the sherry and cook until the sherry is almost completely evaporated and the onions are brown, about 15 minutes.
Add the stocks and bring to a boil. Lower the heat to a simmer and simmer for 30 minutes. Season, to taste, with salt and pepper.

Preheat the oven to 450 degrees F.

Ladle the soup into 8 oven-proof soup bowls. Place the soup bowls on a sheet pan. Place the croutons on top of the soup, to cover. Top each bowl with 1/2 cup grated cheese. Place in the oven and cook until the cheese is golden brown and bubbly, about 10 minutes.

 

[JessicaR]

I posted this a few days ago on the "ridiculously easy recipe that you get raves for" thread:

My DDIL just asked for this recipe. It's for in the crockpot, but it's quick initially to start up.

French Onion Soup

4-5 large Vidalia onions (or other sweet onion), sliced thin

1/2 cube butter

4 cans Beef Broth

1/2 cup of any wine or sherry

Toasted sourdough or french bread slices

Alpine lace cheese (or any swiss)


Saute the onions in the butter. Transfer to the crockpot, add the broth and wine. Simmer all day.

To serve, pour soup into oven-safe wide-mouth large cup or soup bowl. Add a slice of the toast and top with the cheese. Broil long enough to melt the cheese.

I love that this is made in the crock pot! I am going to try this - sounds yummy! Thanks

 

[EmmersIsTheMommy]

mmmmmmm now I want mimi's onion soup. *Drool*

 

[LittleBlue22]

Soup season is almost here. How about posting some other soup recipes you've all tried?

 

[Papa Deuce]

Soup season is almost here. How about posting some other soup recipes you've all tried?

How about making an "official" soup recipe thread? I love soups and stews!

 

[LittleBlue22]

How about making an "official" soup recipe thread? I love soups and stews!

Great idea! OP, could we turn your thread into an official soup and stew thread?

ETA: Here's some soup recipes from the What's For Dinner thread:
SALADS & SOUPS

Beef and Barley Soup
Corn Chowder; pg. 2; post 23; liamsaunt
Corn Chowder; pg. 51; post 754; liamsaunt
Cucumber and Yogurt Soup; pg. 10; post 138; Nancyg56
Olive Garden Soup; pg. 113; post 1689; Rogue26
Tortilla Soup

 

[disneegrl4eva]

sorry I dont have a pic of it and I usually double this plus I scale down on the water a bit...no specific amount...just to taste...


INGREDIENTS
1/4 cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine (I use burgundy or cabernet)
1 (10.5 ounce) cans condensed beef broth
1 32 oz box of beef stock
1 bay leaf
1 French baguette
8 ounces sliced Swiss cheese or combination of swiss and gruyere
parmesan cheese

DIRECTIONS
Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
Stir in flour until well blended with the onions and pan juices. Add water, wine, bay leaf, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
Ladle soup into four 12 ounce, oven-safe bowls. sprinkle parmesan cheese over top Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and then the gruyere cheese and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted

 

[boettj]

Just sent my wife an email telling her to get to work. These recipes look great. I know what you are all going to say. Make it yourself. Yes, I know, but she is an amazing cook when she wants to.


I'll get her to send me her onion dip recipe. You'll never buy that crappy over salted store brand again.



Cheers

 

[LittleBlue22]

I'm guilty. O.k, I did it, I started a soup/stew recipe thread. http://www.disboards.com/showthread.php?t=1960790

 

[boettj]

Here is the link to the onion dip that she makes:


http://www.foodnetwork.com/recipes/alton-brown/onion-dip-from-scratch-recipe/index.html