Indulge in the delectable realm of homemade onion soup, a culinary delight that captivates taste buds and warms the soul. This classic dish, steeped in a rich history and beloved across cultures, has stood the test of time as a testament to the transformative power of simple ingredients. From the humble beginnings of peasant kitchens to the grandest tables, onion soup has earned its place as a cherished comfort food, a culinary masterpiece that evokes nostalgia, coziness, and sheer gastronomic bliss. As we embark on a culinary journey to discover the secrets of the perfect homemade onion soup, let us delve into the depths of flavor, explore the nuances of technique, and uncover the magic that lies within this timeless recipe.
Here are our top 5 tried and tested recipes!
HOMEMADE FRENCH ONION SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Melt butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
- Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
- Meanwhile, preheat broiler. Arrange bread on a rimmed baking sheet and broil until deep-golden brown on both sides, about 1 to 2 minutes per side; set aside.
- Ladle 1 cup hot soup into four 13-ounce ramekins or ovenproof bowls. Arrange the bowls on a rimmed baked sheet. Place 2 slices of toasted bread over each bowl of soup to cover the surface of the soup completely. Sprinkle 3 ounces grated cheese over bread in each bowl, and place under broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.
FRENCH ONION SOUP WITH HOMEMADE BEEF STOCK
While making the beef stock from scratch is time consuming, it really makes for a fabulous soup! Of course you can always buy beef stock too (if you are in a bit of a hurry)! This serves 4 as a main course with crunchy French bread and a simple side salad (try mixing tender butter lettuce, sweet green and red leaf lettuce, some crunchy iceberg, confettied light green cabbage and grated carrot with candied pecans and a light balsamic or Italian dressing).
Provided by Lolobug
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 6h15m
Yield 4
Number Of Ingredients 26
Steps:
- Place the water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of fresh thyme into a large soup pot over medium heat, and bring to a boil. Reduce heat to a simmer, and cook, skimming and discarding the foam that forms on the top of the broth, until the broth is a rich brown color, 5 to 6 hours. Broth may be made in a slow cooker. Strain the broth, discard the ribs and vegetables, and refrigerate extra broth.
- Melt butter in a large heavy skillet or cast iron pan over medium-low heat, and cook the onions and garlic until caramelized and brown, about 30 minutes. Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl, and sprinkle the flour mixture over the browned onions. Cook and stir 5 minutes; add salt and black pepper to taste, and mix in parsley and 1 more teaspoon of thyme.
- Pour in 4 cups of beef broth, white wine, sherry, and hot pepper sauce; simmer until the flavors have blended and the soup has thickened, at least 15 minutes. More time couldn't hurt.
- About 15 minutes before serving time, preheat oven's broiler, and place a rack about 6 inches from the heat source.
- Brush the slices of French bread with flavored olive oil, and toast under the preheated broiler until well browned on each side, 1 to 2 minutes per side. Ladle soup into ovenproof soup bowls, and place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyere cheese.
- Place the filled soup bowls under the broiler until the cheese is melted, bubbly, and browned, 2 to 4 minutes or as needed.
Nutrition Facts : Calories 865.4 calories, Carbohydrate 82.5 g, Cholesterol 135.9 mg, Fat 40.7 g, Fiber 13.5 g, Protein 42.1 g, SaturatedFat 21.9 g, Sodium 1319.9 mg, Sugar 22.2 g
HOMEMADE DRY ONION SOUP MIX
This recipe is from www.kitchenmixes.com. It is a great substitute for the boxed onion soup mix. It equals one packet or about 1-1/4 ounces. You can add garlic powder or other seasonings if you wish. It also makes a great gift for cooks. Make up some packets of onion soup mix, add a soup ladel, soup bowls, soup spoons, recipes, and some non-perishable ingredients. Place in a basket or pretty box wrapped in a tea towel.
Provided by foodtvfan
Categories Stocks
Time 5m
Yield 1 packet
Number Of Ingredients 4
Steps:
- Cut a 6-inch square of heavy duty foil.
- Place all ingredients in center of foil.
- Fold foil to make an airtight package.
- Label with date and contents.
- Store in a cool, dry place.
- Use within 6 months.
HOMEMADE BEEF STOCK FOR FRENCH ONION SOUP
This recipe can be halved. After making the French Onion Soup, you will have a couple of cups of stock left over. You can use it in any recipe calling for beef stock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 4 quarts
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Arrange beef bones and oxtail in a single layer in a heavy roasting pan (not glass). Coat with oil. Roast, turning once, until deep brown, about 45 minutes.
- Add tomato paste, onions, leeks, celery, carrots, and garlic, stirring well. Roast until vegetables are browned and tender, about 40 minutes.
- Meanwhile, make a bouquet garni by wrapping parsley, thyme, bay leaves, and peppercorns in a square of cheesecloth. Tie bundle with kitchen twine; set aside.
- Transfer bones and vegetables to a large stockpot; set aside. Pour off fat from roasting pan. Set pan on stove across two burners. Add wine, and bring to a boil, deglazing pan by scraping up any brown bits from bottom with a wooden spoon; boil until wine is reduced by half, about 3 minutes. Add to stockpot.
- Add 6 quarts (24 cups) water to stockpot. Bring to a boil. Reduce heat; bring to a gentle simmer. Add bouquet garni. Simmer, uncovered, over low heat, 3 hours.
- Carefully pass stock through a fine sieve into a large bowl or pot; discard solids. Let stock cool completely.
- Transfer stock to airtight containers. Refrigerate at least 8 hours or up to 3 days before using (fat will solidify; discard it before using). The stock can be frozen up to 4 months.
HOMEMADE ONION SOUP MIX
Using only fresh herbs and spices, make your own healthy version of onion soup mix from scratch to have on hand for your favorite dishes. Two tablespoons of this mix is the same amount as the store-bought packets.
Provided by Lynn67
Categories Soups, Stews and Chili Recipes Soup Recipes Dry Soup Mix Recipes
Time 5m
Yield 30
Number Of Ingredients 8
Steps:
- Place minced onion, parsley, coconut sugar, onion powder, turmeric, sea salt, celery salt, and black pepper in a pint-size mason jar. Cover jar and shake until combined.
Nutrition Facts : Calories 7.4 calories, Carbohydrate 1.7 g, Fiber 0.2 g, Protein 0.2 g, Sodium 108.9 mg, Sugar 1 g
Tips:
- Use a variety of onions: Using different types of onions, such as yellow, white, and red, will add depth and flavor to your soup.
- Caramelize the onions slowly and patiently: This step is essential for developing the soup's rich flavor. Don't rush the process, and be sure to stir the onions frequently to prevent them from burning.
- Use a good quality beef broth: The broth is the backbone of the soup, so be sure to use a high-quality one. You can also make your own beef broth using beef bones, vegetables, and herbs.
- Add a splash of red wine: Red wine adds a nice depth of flavor to the soup. If you don't have red wine, you can use white wine or even a non-alcoholic substitute.
- Use a variety of cheeses: Using a combination of cheeses, such as Gruyère, Emmental, and Parmesan, will give the soup a rich and complex flavor.
- Serve the soup with a side of crusty bread: Crusty bread is the perfect accompaniment to onion soup. It's great for dipping and soaking up all the delicious broth.
Conclusion:
Homemade onion soup is a classic comfort food that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. With its rich flavor and cheesy topping, this soup is sure to be a hit with your family and friends.
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