Best 9 Speedy French Onion Soup Recipes

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In the realm of quick and flavorful meals, speedy french onion soup emerges as a culinary jewel. This classic dish, known for its rich and savory flavors, can be prepared in a fraction of the time it traditionally takes. With the right ingredients and a few clever shortcuts, you can have a steaming bowl of this comforting soup on the table in no time. In this article, we will delve into the secrets of speedy french onion soup, providing you with a step-by-step guide and invaluable tips to create this delectable dish with both efficiency and culinary excellence.

Check out the recipes below so you can choose the best recipe for yourself!

EASY FRENCH ONION SOUP



Easy French Onion Soup image

This soup is simple to make after work. My husband thinks it is as good if not better than any we've ever had in a restaurant.

Provided by Elizabeth Fullerton

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 (14 ounce) cans beef broth
1 (10 1/2 ounce) can beef consomme
2 large onions, sliced 1/4-inch thick
2 tablespoons butter
2 pressed garlic cloves
1 dash Worcestershire sauce
1 cup shredded swiss cheese
4 slices toasted French bread

Steps:

  • Place onions and butter in saucepan.
  • Sauté on medium heat until onions are tender.
  • Add garlic and sauté 1-2 minutes (don't let garlic burn).
  • Add beef broth, consomme, and Woschershire sauce.
  • Bring to a boil for 1 minute.
  • Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
  • Fill bowl with soup leaving room at the top.
  • Place toasted French bread on top.
  • Top with 0.125 cup Swiss cheese.
  • Place under broiler until cheese is bubbly.
  • Serve immediately.
  • Caution--bowls will be hot!

SPEEDY FRENCH ONION SOUP



Speedy French Onion Soup image

Warm up with a bowl of this savory soup that's loaded with incredible flavor. Caramelized onions simmer with sweet onion soup and beef consommé. It's topped with cheesy garlic Texas toast and is so good you may want to double the recipe because it will be gone in a flash!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 30m

Yield 4

Number Of Ingredients 5

3 tablespoons butter
4 large onions, cut in half and thinly sliced
1 (14.5 ounce) carton Campbell's® Sweet Onion Soup
1 (10.5 ounce) can Campbell's® Condensed Beef Consomme or Campbell's® Condensed Beef Broth
4 slices Pepperidge Farm® Garlic Texas Toast, prepared according to package directions

Steps:

  • Heat the butter in a 4-quart saucepan over medium heat. Add the onions and cook for 15 minutes or until well browned and caramelized, stirring occasionally.
  • Stir the soup, consomme and 1 soup can water in the saucepan and heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring occasionally. Top each serving with 1 toast.

Nutrition Facts : Calories 340.6 calories, Carbohydrate 38.2 g, Cholesterol 27.2 mg, Fat 18.4 g, Fiber 5.2 g, Protein 7.7 g, SaturatedFat 8.1 g, Sodium 1130.2 mg, Sugar 7.9 g

FAST FRENCH ONION SOUP



Fast French Onion Soup image

It's quick and easy and tastes like French restaurant food-from your own kitchen!

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 5

5 1/2 cups low-sodium beef broth
1 cup Caramelized Onions
Coarse salt and ground pepper
Thick-sliced country bread (for topping)
Grated Gruyere cheese (for topping)

Steps:

  • Heat broiler. Bring low-sodium beef broth and caramelized onions to a simmer over medium; season with coarse salt and ground pepper. Top thick-sliced country bread with grated Gruyere cheese and season with pepper; broil until toasted. Serve soup with cheese toasts.

Nutrition Facts : Calories 145 g, Fat 5 g, Fiber 3 g, Protein 5 g

OH SO GOOD FRENCH ONION SOUP



Oh So Good French Onion Soup image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 tablespoons butter
6 medium onions, thinly sliced
Salt and freshly ground black pepper
2 teaspoons fresh thyme, picked and chopped or poultry seasoning
1 bay leaf, fresh or dried
1/2 cup dry sherry
6 cups beef stock
4 thick slices crusty bread, toasted
2 1/2 cups shredded Gruyere or Swiss cheese

Steps:

  • Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil.
  • Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.

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

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.

CLASSIC FRENCH ONION SOUP



Classic French Onion Soup image

Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 11

5 tablespoons olive oil, divided
1 tablespoon butter
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32 ounces each) beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese

Steps:

  • In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

FRENCH ONION SOUP



French Onion Soup image

French onion soup gets its rich flavor and color from the cooking of the onions. While they simmer, the flavors become intense, making this soup a savory delight. French onion soup is a perfect comfort-food dinner, served with a side of bread for dipping and topped with a decadent layer of cheese.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 4

Number Of Ingredients 10

4 medium onions
2 tablespoons butter or margarine
2 cans (10.5 oz each) condensed beef broth
1 1/2 cups water
1/8 teaspoon pepper
1/8 teaspoon dried thyme leaves
1 dried bay leaf
4 oz Gruyère, Swiss or mozzarella cheese
4 slices (3/4 to 1 inch thick) French bread
1/4 cup grated Parmesan cheese

Steps:

  • Peel and cut the onions into slices to measure 4 cups. In a 4-quart nonstick Dutch oven, melt the butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.
  • Reduce heat to medium-low. Cook uncovered 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).
  • Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer 15 minutes. Meanwhile, shred the Gruyère cheese by rubbing it across the largest holes of a grater to measure 1 cup; set aside.
  • You may need to move the oven rack so it is near the broiler. Set the oven control to broil. On a cookie sheet, place the bread slices. Broil with tops about 5 inches from heat 1 to 2 minutes or until golden brown. Turn bread over; broil 1 to 2 minutes longer until golden brown. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles (do not use glass, which cannot withstand heat of broiler and may break).
  • Remove bay leaf from soup. Ladle soup into bowls. Top with Gruyère cheese. Sprinkle with Parmesan cheese. Place bowls in pan with shallow sides.
  • Broil soup bowls with tops about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional French bread if desired.

Nutrition Facts : Calories 450, Carbohydrate 46 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 6 g, TransFat 1 g

RICH AND SIMPLE FRENCH ONION SOUP



Rich and Simple French Onion Soup image

We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.

Provided by Lori Levin

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

Time 1h5m

Yield 4

Number Of Ingredients 11

½ cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
2 tablespoons dry sherry
1 teaspoon dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
¼ cup grated Parmesan cheese

Steps:

  • Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
  • Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
  • Heat the oven broiler.
  • Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g

EXTRA CHEESY FRENCH ONION SOUP



Extra Cheesy French Onion Soup image

Better than restaurant onion soup. Make the entire quantity and place in freezer in heavy duty freezer bags. When vidalias are in season, I double and triple the recipe to have the soup on hand.

Provided by BoxOWine

Categories     Onions

Time 2h30m

Yield 14 cups

Number Of Ingredients 10

1/2 cup unsalted butter
5 lbs vidalia onions, thinly sliced (OR substitute spanish or hawaiian onions. DO NOT USE RED SALAD ONIONS.)
7 teaspoons better than bouillon beef base or 7 cans beef broth
3 teaspoons better than bouillon chicken bouillon granules or 3 cans chicken broth
Worcestershire sauce
2 cups dry white wine
French bread, slices toasted (see below)
olive oil
parmesan cheese
cheese slice (mozzarella, swiss, or gruyere)

Steps:

  • Make stock by bringing 10 cups water to boil.
  • Add beef and chicken bouillon pastes (or heat canned beef and chicken broth).
  • Lower heat to simmer and let simmer while preparing onions.
  • Melt butter slowly (so it does not brown) in large soup pot over low heat.
  • Add thinly sliced onions.
  • Stir, cover, and cook on low heat until lightly brown, stirring occasionally, about 30 mins.
  • Add wine, bring to boil, scraping up browed bits.
  • Cook about 5 mins.
  • stirring occasionally.
  • Add about 5 good shakes of worcestershire sauce.
  • Add stock to onions.
  • Bring to boil, turn heat down to simmer and simmer uncovered about 1 1/2 hrs.
  • Season to taste with salt and pepper.
  • BREAD SLICES- BRUSH OLIVE OIL ON SLICES.
  • SPRINKLE WITH PARMESAN AND PLACE IN OVEN ON COOKIE SHEET AT 375f UNTIL LIGHTLY BROWN.
  • Ladle soup into ovenproof bowls.
  • Float bread on top of soup.
  • Top with 2 or 3 cheese slices.
  • Place in oven or microwave until cheese melts.

Nutrition Facts : Calories 152, Fat 6.8, SaturatedFat 4.2, Cholesterol 17.5, Sodium 128.2, Carbohydrate 16.1, Fiber 2.8, Sugar 7.3, Protein 2

Tips:

  • Use a variety of onions for a more complex flavor. Try using yellow onions, white onions, and shallots.
  • Caramelize the onions slowly and patiently. This will bring out their natural sweetness and depth of flavor.
  • Use a good quality beef broth. This will make a big difference in the overall flavor of the soup.
  • Don't be afraid to add a splash of white wine. This will add a delicious acidity that will brighten up the soup.
  • Use a good quality bread for the croutons. A baguette or sourdough bread works well.
  • Toast the croutons until they are golden brown and crispy. This will add a nice texture to the soup.
  • Garnish the soup with fresh herbs, such as thyme or parsley. This will add a pop of color and freshness.

Conclusion:

French onion soup is a classic dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious bowl of French onion soup that will warm you up from the inside out.

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