Best 5 Soupe A Loignon Au Fromage French Onion Soup Recipes
French onion soup, also known as “soupe à l'oignon au fromage” is a traditional French dish that is simple to make yet bursting with flavor. For centuries, this classic soup has been a staple of French cuisine, enjoyed by people of all ages. If you’re looking for a warm, comforting, and delicious soup to try, French onion soup is an excellent choice. With its caramelized onions, rich broth, and melted cheese, this soup is sure to be a hit at your next gathering.
Check out the recipes below so you can choose the best recipe for yourself!
FRENCH ONION SOUP (SOUPE A L'OIGNON)
This is a traditional French onion soup recipe. It is not difficult to make....although you can use canned/prepared stock, it is best when made with "homemade" beef stock, as the canned/prepared stocks tend to be too salty.
Provided by Dee514
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Slice the onions very thinly.
- Cook them in butter until clear (do not let them brown).
- Add stock and simmer for 45 minutes.
- Just before serving, add the brandy.
- Toast the bread towards the end of the cooking time, place the grated Gruyère on the toasted bread and float on the top of the soup.
- If the soup is served in ovenproof bowls, you can place the filled bowls under the broiler for a minute or so to brown the cheese.
SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)
Provided by Food Network
Number Of Ingredients 11
Steps:
- Melt 3 tablespoons of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute stirring often until onions are very soft and deep golden brown. Reduce heat to medium, sprinkle in flour and cook, stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste. Preheat oven to 425 degrees. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tablespoons of butter, then toast until golden brown on both sides in the oven. Place a slice of toast in each of 8 ovenproof bowl, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.
SOUPE A LOIGNON AU FROMAGE (FRENCH ONION SOU
not set
Provided by BigOven Cooks
Categories Soups, Stews and Chili
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- In a large kettle, cook the onions in the butter over moderate heat, stirring until they are golden brown. Sprinkle with flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil. Simmer, covered, for 20 minutes. Season with salt and pepper. Put 2 slices of toast in each of 6 heated bowls, top each toast with 1 Tbsp cheese and pour the soup over the toasts. Top with any remaining cheese. Run bowls under broiler about 4 inches from the flame for 3 minutes or until cheese is melted and bubbly. a 1951 Gourmet Mag. favorite.
Nutrition Facts : Calories 748 calories, Fat 53.6313924996523 g, Carbohydrate 53.4960237489312 g, Cholesterol 142.653333333333 mg, Fiber 5.12618765901933 g, Protein 16.5767395814622 g, SaturatedFat 33.2125925414972 g, ServingSize 1 1 Serving (473g), Sodium 832.999249503922 mg, Sugar 48.3698360899119 g, TransFat 3.72340879164715 g
SOUP A L'OIGNON (FRENCH ONION SOUP)
Recipes for onion soup vary around the world, but this one is a classic. Workers used this delicious soup as a morning pick me up at Les Halles, the central food market in Paris that has, sadly, been demolished. For Zaar World Tour 8
Provided by pammyowl
Categories European
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the butter and oil in a large pan. Add the onions and brown sugar. Simmer gently on medium low heat, stirring occasionally, for about twenty minutes, until the onions are translucent and golden.
- Add the flour and cook for about 2 minutes more.
- Add the consomme and water, sherry and Worcestershire sauce, cover and simmer gently for 30 minutes.
- Preheat the broiler. Lightly toast the baguettes on both sides. On one side of each piece spread the mustard and sprinkle on the cheese. Broil until the cheese is golden and bubbling.
- Ladle the soup into serving bowls , put two croutes on top of each one. Sprinkle with parsley, if desired. Serve immediately.
Nutrition Facts : Calories 639.5, Fat 20.4, SaturatedFat 9.9, Cholesterol 45, Sodium 1760.6, Carbohydrate 87.2, Fiber 5, Sugar 9.6, Protein 28.2
SOUPE A L'OIGNON AU FROMAGE
Ooey gooey is the best way to describe this variation on the standard French Onion Soup... but heck, I LOVE cheese! - Geoffry
Provided by Geoffry Le Cher @Geoffry
Categories Other Soups
Number Of Ingredients 14
Steps:
- Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes. While soup simmers, put oven rack in middle position and preheat oven to 350°F. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes. Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan. Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes. Garnish with chopped chives and serve!
Tips:
- Use high-quality onions. Sweet onions, such as Vidalia or Maui, will caramelize beautifully and give your soup a rich, sweet flavor.
- Caramelize the onions slowly and patiently. This process can take up to 45 minutes, but it's worth it. The slow cooking process brings out the onions' natural sweetness and gives the soup a deep, complex flavor.
- Use a good quality beef broth. This will give your soup a rich, beefy flavor. If you don't have beef broth on hand, you can use chicken broth or vegetable broth. However, the flavor of the soup will be less rich.
- Add a splash of dry white wine to the soup. This will help to brighten the flavor of the soup and add a touch of acidity. If you don't have dry white wine on hand, you can use a dry vermouth or even a light beer.
- Use a good quality Gruyère cheese. This cheese melts beautifully and has a rich, nutty flavor. If you don't have Gruyère cheese on hand, you can use a Swiss cheese or a Fontina cheese. However, the flavor of the soup will be less rich.
- Serve the soup immediately, topped with a crusty baguette and additional grated Gruyère cheese.
Conclusion:
French onion soup is a classic French soup that is perfect for a cold winter day. It is rich, flavorful, and comforting. The caramelized onions give the soup a deep, complex flavor, while the beef broth and white wine add a touch of richness and acidity. The Gruyère cheese melts beautifully and adds a touch of nuttiness. This soup is sure to please everyone at your table.
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