Best 3 French Onion Soup Ix Recipes

French onion soup ix is a delectable dish that combines caramelized onions, rich broth, and croutons, topped with a layer of gooey melted cheese. Originating in France, this soup has garnered popularity worldwide, becoming a cornerstone of French cuisine. This article will guide you through the process of creating an exquisite French onion soup ix, providing step-by-step instructions and helpful tips to ensure a flavorful and successful culinary experience. Whether you are a novice cook or an experienced chef, you will find valuable insights and techniques to craft a soup that will tantalize your taste buds and transport you to the heart of France's culinary heritage.

Let's cook with our recipes!

FRENCH ONION SOUP IX

French Onion Soup IX image

Thickly sliced onions are slowly cooked in butter, then combined with beef broth and Romano cheese before being ladled into bowls, and topped with toast and cheese.

Provided by Morris

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 8

Ingredients

2 tablespoons butter
2 pounds yellow onions, halved and sliced 1/2 inch thick
4 (14 ounce) cans beef broth
1 (10.5 ounce) can beef consomme
¼ cup grated Romano cheese
salt and pepper to taste
8 slices French bread, toasted
½ cup shredded Gruyere cheese

Steps:

In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.
Pour in beef broth and consomme and simmer 10 minutes.
Preheat oven broiler.
Whisk Romano into soup and season with salt and pepper. Pour soup into 8 ovenproof bowls. Top with toasted slices of bread and grated Gruyere.
Place bowls under broiler until cheese melts.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 26.4 g, Cholesterol 18.9 mg, Fat 7.2 g, Fiber 2.2 g, Protein 11.6 g, SaturatedFat 4.1 g, Sodium 1094.1 mg, Sugar 6.1 g

THE BEST FRENCH ONION SOUP

The Best French Onion Soup image

This bistro classic is deceptively easy to make. It just takes a little time and a few good ingredients. We found that yellow onions, also known as Spanish onions, work best for this recipe. They have a nice balance of sweetness and bitterness and caramelize perfectly. Just don't take them too dark -- a nice golden brown is perfect. Good beef broth also makes a big difference. If you can't make your own, look for a high-quality prepared variety.

Provided by Food Network Kitchen

Categories appetizer

Time 1h55m

Yield 8 servings

Number Of Ingredients 9

Ingredients

6 tablespoons unsalted butter
8 medium yellow onions, thinly sliced (see Cook's Note)
3 bay leaves
3 to 4 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 cups dry white wine
8 cups low-sodium beef broth
8 slices French-style baguette (about the size of the top of the soup crocks)
4 cups coarsely shredded Gruyere (about 2 pounds)

Steps:

Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.

FRENCH ONION SOUP RECIPE BY TASTY

French Onion Soup Recipe by Tasty image

Here's what you need: olive oil, butter, yellow onion, salt, sugar, flour, beef stock, white wine, ground sage, whole bay leaf, french bread, cognac, swiss cheese, pepper, parmesan cheese

Provided by Tasty

Categories Lunch

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 tablespoons olive oil
2 tablespoons butter
6 cups yellow onion, thinly sliced
1 teaspoon salt
½ teaspoon sugar
3 tablespoons flour
6 cups beef stock
1 cup white wine
½ teaspoon ground sage
1 leaf whole bay leaf
1 loaf french bread, or baguette
3 tablespoons cognac, optional
12 oz swiss cheese, grated
pepper, to taste
4 oz parmesan cheese, grated

Steps:

In a large pot over medium-low heat, heat olive oil and add butter. Once the butter is melted, stir the onions and coat with oil and butter.
Cover and cook for 20 minutes, checking occasionally.
Turn up the heat to medium-high. Add ½ tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it's very important!)
Stir in flour one tablespoon at a time and cook for about 30 seconds.
Preheat Oven To 325˚F (160˚C).
Add 1 cup (235 ml) of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
In the meantime, cut the french bread or baguette into ½ inch (10 mm) thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
Add optional ingredients.
In an oven safe bowl, pour the onion soup, filling about ¾ of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
Bake for two to three minutes or until the cheese has melted completely and become slightly golden.
Enjoy!

Nutrition Facts : Calories 1549 calories, Carbohydrate 167 grams, Fat 64 grams, Fiber 8 grams, Protein 45 grams, Sugar 38 grams

Tips:

Use the right onions. Yellow onions are the most common type used in French onion soup, but you can also use white or sweet onions. Choose onions that are firm and have no bruises or blemishes.
Slice the onions thinly. This will help them caramelize evenly and quickly.
Cook the onions slowly and patiently. Caramelizing the onions is the most important step in making French onion soup, so take your time and don't rush it. The onions should be cooked until they are a deep golden brown and very soft.
Use a good quality beef broth. The broth is the base of the soup, so it's important to use a good one. Look for a broth that is rich and flavorful.
Add a splash of white wine. This will help to deglaze the pan and add a bit of acidity to the soup.
Use a variety of cheeses. The classic French onion soup is made with Gruyère cheese, but you can also use other cheeses, such as Parmesan, Emmental, or Comté. Use a combination of cheeses to create a complex and flavorful soup.
Toast the bread. The toasted bread is a classic garnish for French onion soup. You can use a baguette, French bread, or any other type of bread that you like.
Serve the soup hot and bubbly. French onion soup is best enjoyed when it is hot and bubbly. Serve it immediately after it is made.

Conclusion:

French onion soup is a classic dish that is perfect for a cold winter day. It is rich, flavorful, and comforting. With its caramelized onions, rich broth, and melted cheese, French onion soup is sure to please everyone at your table. So next time you're looking for a delicious and easy-to-make soup, give French onion soup a try. You won't be disappointed.