Best 6 Baked Onion Soup Recipes

INSTANT POT FRENCH ONION BAKED POTATO SOUP

Steps:

• Place potatoes, broth, and 1 tablespoon salt into Instant Pot. Close lid, set pressure to high, and cook 20 minutes. Allow Instant Pot to remain on warm setting.
• Meanwhile, in a large skillet over medium-high heat, warm olive oil and 1 tablespoon butter until melted. Add onions, season generously with salt, and cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes. If necessary, add 1-2 tablespoons water to skillet to prevent burning, scraping bottom of pan to incorporate caramelization. Adjust heat as necessary to prevent burning.
• In a small skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove with a slotted spoon to a paper towel-lined plate.
• If necessary, release pressure manually on Instant Pot. Using an immersion blender, blend potatoes and broth until nearly smooth. Add milk, cream, and remaining 2 tablespoons butter. Blend to combine. Fold in half of cheese, half of caramelized onions, and thyme. Season to taste with salt and pepper. If soup is too thick, thin to desired consistency with additional milk.
• Serve, garnished with reserved cheese, reserved onions, chives, sour cream, and bacon.

BEAUTIFUL BAKED FRENCH ONION AND MUSHROOM SOUP

Steps:

• Cut onions in half lengthwise and thinly slice into half moon shapes.
• Pour olive oil into a large pot and heat to one notch over low. Add onions and sprinkle them with salt. Cover and let onions sweat for 15 minutes. Give onions a quick stir, cover and let sweat for another 15 minutes.
• While onions are cooking, thinly slice your mushrooms, mince your garlic and preheat oven to 375°F.
• Get 4 ovenproof bowls and place face-down on the pie crust. Cut 4 large circles out of pie crust, about 1" bigger than the size of your bowl. They do NOT have to be perfect circles - they look more rustic if the edges are jagged.
• When onions are done sweating, uncover, turn heat to medium and brown slightly while stirring frequently for about 10 minutes. Add mushrooms, garlic, sherry, balsamic vinegar, Worcestershire sauce, beef broth, bay leaf, and black pepper. Bring to a boil, turn down to simmer for ½ hour or more.
• Remove bay leaf. Pour soup evenly into bowls and cover each bowl with a crust. The crust should not be touching the soup. Poke 1 small hole in the middle of each crust. Bake for 12 minutes. Crust should be just golden.
• Remove, and sprinkle each bowl evenly with Swiss cheese. Put back in the oven for about 3 minutes, until cheese has just melted.
• Serve immediately and let your guests cut into the crunchy crust with their spoons and the cheese will melt into the soup.

BAKED GARLIC AND ONION CREAM SOUP

Steps:

• Preheat oven to 350°F.
• Place onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock.
• Sprinkle with thyme, pepper and salt. Dot with butter.
• Cover the pan with foil and bake for 1 1/2 hours. Stir once or twice during baking.
• Remove the pan from the oven and puree the onions and garlic with the liquid until smooth.
• Gradually add the remaining stock and the cream.
• Pour the soup into a large saucepan, adjusting the seasonings and slowly heat through.
• Do no allow the soup to boil. Sprinkle with parsley and serve.

BAKED FRENCH ONION AND STEAK SOUP

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Use 2 teaspoons olive oil to coat the bottom of a stainless steel oven-safe frying pan.
• Lightly salt and pepper the steak on both sides; place in skillet with the oil.
• Pour Worcestershire sauce over steak and add 1/2 cup water into bottom of pan.
• Place the pan in oven and bake for 30 minutes.
• Remove the pan from oven.
• Transfer steak to cutting board.
• Reduce oven heat to 250 degrees Fahrenheit.
• Remove the fat and bone from the meat.
• Return fat and bone to pan with the drippings still in it.
• Add 4 cups water.
• Heat to boiling and scrape any bits from bottom of the pan.
• Boil for about 15 minutes.
• In another stockpot melt 3 tablespoons butter and 1 tablespoon olive oil. add onions.
• Reduce heat to medium-low and cook slowly, stirring often, for 15 minutes or until onions are translucent.
• Chop the cooled steak in small pieces and add to onion.
• Sprinkle flour over the meat and onions and mix through.
• Strain the liquid in the pan into the onions in the stock pot.
• Add remaining water; add the beef base.
• Cover and reduce heat to medium low; simmer for 15 minutes.
• CROUTONS: Melt the butter with the garlic clove in a small saucepan and cook on low 5 minutes.
• Brush both sides of French bread slices.
• Place in 250 degree Fahrenheit oven for 15 minutes.
• Turn over and cook another 15 minutes.
• Remove and let cool slightly.
• Cut each into 6 pieces.
• Place 4 or 5 croutons in soup crocks; ladle soup over.
• Top with a slice of provolone cheese and a generous sprinkle of parmesan cheese.
• Place under broiler until cheese is melted and starts to brown.

BAKED BEEFY ONION SOUP

Steps:

• In a soup kettle, combine the first six ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours. Strain the broth, discarding soup bones, carrot and seasoning; skim fat., Meanwhile, in a large skillet, saute the onions in butter over medium heat for 30 minutes or until golden brown. Divide the onions among six ovenproof bowls. Ladle about 1 cup broth onto each. Top each with a slice of bread and Swiss cheese. Bake at 350° for 50-55 minutes or until golden brown.

BAKED PORK CHOPS WITH ONION MIX SOUP RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 350. 2. Combine first 4 ingredients in a bowl. 3. Heat oil in skillet over medium high heat. 4. Drudge chops in flour mixture till well coated. 5. Brown chops 5 minutes on both sides in heated oil. 6. Remove to a basking dish. 7. Combine soup mix with water and stir well; set aside. 8. Add 2-3 tbsp remaining flour mixture to pan drippings, more or less depending on thickness you prefer. 9. Stir and cook preparing a roux for gravy. 10. Add soup mixture to pan and stir till smooth and thickened. If too thick, add water or milk to thin out. Remove from heat. 11. Stir in sour cream and combine. 12. Pour over pork chops. 13. Cover and bake for 1 to 1-1/2 hours till tender.