French onion soup recipes
Our top 3 of 10 French onion soup recipes
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French Onion Soup
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French Onion Soup with Champagne
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French Onion Soup
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Ingredients
- 8 oz onion. sliced
- 1 oz butter
- 1 can condensed consomme
- 15 fl oz water
- to taste salt and pepper
- 2 tsp. dried parsley
- 8 toast rounds
- 1 tbsp. parmesan cheese
Method
- 1. Place onions and butter in covered casserole.
- 2. Cook for 8 mins. on full power.
- 3. Stir in consomme, water, herbs, and seasoning.
- 4. Cover and return to oven for 10 mins. until hot
- 5. Add toasts, sprinkle with cheese.
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Add commentIngredients
- 2 lbs onions. skinned
- 4oz salted butter
- 1 tsp meat glaze (highly concentrated / reduced stock)
- 2 tsp potato flour
- 300ml (20floz) chicken stock
- 1 cup Champagne or white wine
- salt and pepper
- 2 tbsp brandy
- 1 tsp Dijon mustard
- 12 slices French bread. thinly sliced
- 4oz Parmesan cheese
Method
- 1. Cut the onions into slices and fry them slowly in half the butter until they are really evenly browned
- 3. Leave to cool in the pan and then stir in flour, stock, meat glaze and wine. Season with salt and pepper.
- 4. Put the pan back on the heat and bring to a boil.
- 5. In a bowl, cream the rest of the butter with the mustard and brandy. Stir into the soup bit by bit.
- 6. Toast 6 baguette slices and put under the grill with some Parmesan cheese to melt.
- 8. To serve, put a slice of the French bread in the bottom on each individual soup bowl and spoon the onion soup over it. Sprinkle with more grated Parmesan cheese and a little melted butter, and brown under a hot broiler. Serve with the thin slices of toasted cheesy French bread and more grated cheese.
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Add commentIngredients
- 2 Spanish Onions (large)
- 2 tsp Sugar
- 1 Tblsp Plain Flour
- To taste Olive Oil or Butter
- To Taste Dash of Port
- To taste Gruyre / Cheddar cheese
Method
- 1. Peel onions, and cut in half. Lay on cutting surface, and slice as thinly as possible.
- 2. Gently cook onions in a large pan in about 1-2 tablespoons oil and 1 dessertspoon butter, until just golden.
- 3. Add sugar, and cook until colour of onions darkens.
- 4. Add flour, stir to soak up juices, cook gently for 1-2 mins.
- 5. Add stock and port, stir well to break up lumps of flour, bring gently to boil, and simmer for 20 mins.
- 6. Cut bread into croutons, and bake for a few mins in the oven (170C) until crisp, place a few in bottom of bowls.
- 7. Ladle soup on top of croutons, sprinkle with cheese.
- 8. Brown under moderate grill until bubbling
2 Comments
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Add commentJohn Y Fri Jul 2 2010 • Reply
Yes. Unfortunately Campbells have stopped making their consomme, which this recipe was built around. Fortunately, other specialist makers still do consomme....usually with more sherry in it and a touch lighter.
SwordFishTromBones Thu Jul 1 2010 • Reply
This looks fantastic! Going to give it a try this weekend.