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Home > MAKE SOUP > Soup Recipes > French Onion
 
French Onion
French Onion Soup Recipes
Applebees Baked French Onion Soup Baked French Onion Soup Bourbon French Onion Soup Creamy French Onion Soup
Disneys French Onion Soup Double Cheese French Onion Soup Five Star French Onion Soup French Onion and Broccoli Soup
French Onion and Saurkraut Soup French Onion Soup French Onion Soup #2 French Onion Soup #3
French Onion Soup Made with Lager French Onion Soup with Pretzal Croutons French Onion Soup with Shaved Swiss Cheese French Onion Tomato Soup
French Red Onion Soup Hamburger French Onion Soup Slow Cooker Beefy French Onion Soup T.G.I. Friday's French Onion Soup
The Best French Onion Soup Truffle-Infused French Onion Soup

Applebees Baked French Onion Soup

Ingredients
  • 3 tablespoons vegetable oil
  • 6 medium white onions, sliced
  • 8 cups beef broth (Swanson is best)
  • 1 cup water
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 5 plain hamburger buns
  • 10 slices provolone cheese
  • 10 teaspoons shredded parmesan cheese

Directions
Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes. To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings.
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Baked French Onion Soup

Ingredients
  • 3 tablespoons olive or vegetable oil
  • 4 large onions, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 3 cups beef stock
  • 1 cup dry white wine
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • salt & pepper to taste
  • 6 slices crusty French bread
  • 3 tablespoons butter
  • 3 cups grated Swiss cheese

Directions
Saute onions in oil in Dutch oven over low heat until tender and golden yellow, about 20 to 25 minutes. Sprinkle flour over onions; cook a few minutes more, browning the flour well. Add stock and wine and bring to boil; add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper to taste. Meanwhile, spread bread slices with butter and toast under the broiler, watching carefully to avoid burning. When soup is ready, spoon into 6 ovenproof bowls; top each with a slice of toast. Divide cheese evenly into 6 portions and sprinkle one portion over toast in each bowl. Place bowls on cookie sheet and bake in 400F oven for 10 to 15 minutes until cheese is bubbly and golden.
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Bourbon French Onion Soup

Ingredients
  • 2 med. onions
  • 2 oz. good bourbon
  • 1 quart chicken stock
  • Croutons
  • Baby Swiss cheese
  • Nutmeg

Directions
Saute onions in butter. Add bourbon. As soon as bourbon begins to bubble, light with long match. Take off burner. Add chicken stock and cook 10 minutes. Pour into individual soup mugs. Add croutons. Cover generously with baby Swiss cheese. Sprinkle lightly with nutmeg. Bake at 350 degrees until soup begins to bubble. Then put under broiler for just a few minutes.
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Creamy French Onion Soup

Ingredients
  • 2 c. thinly sliced sweet onions
  • 1 stick butter
  • 1/4 c. flour
  • 4 c. milk
  • 1 1/2 to 2 tsp. salt
  • 1/4 tsp. pepper
  • 4 slices French bread
  • Grated Parmesan cheese
  • Grated Swiss cheese

Directions
Saute' onions in butter in large saucepan over low heat 20 to 30 minutes. Cover with lid. After onions are tender, add flour, salt and pepper. Stir over medium heat until bubbly. Remove from heat. Gradually add milk. Bring to boil. Remove from heat. When ready to serve pour into crocks, sprinkle cheese mixture over bread slice and place in broiler until cheese is melted.
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Disneys French Onion Soup

Ingredients
  • 2 c. sliced Spanish onions
  • 2 tsp. butter
  • 2 3/4 c. water
  • 2 beef bouillon cubes
  • 1 chicken bouillon cube
  • 1/8 tsp. white pepper
  • Salt to taste
  • 1/4 tsp. garlic powder
  • 1 tbsp. dry sherry or white wine
  • French bread, sliced 1 inch thick and toasted
  • Mozzarella cheese

Directions
Saute onions in butter in a heavy 6-cup saucepot until golden brown, stirring often. Add water, bouillon cubes, pepper, salt if needed, and garlic powder. Bring to a boil and simmer, covered, 10-15 minutes. Add sherry and cook 2 minutes longer. Serve topped with French bread and Mozzarella cheese. Place under broiler long enough to melt cheese.
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Baked Burgundy French Onion Soup Mix Quick & Easy

Baked Burgundy French Onion Soup Mix

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Double Cheese French Onion Soup

Ingredients
  • 4 lg. thinly sliced onion rings
  • 1/2 c. butter
  • 1 tbsp. flour
  • 1 can chicken broth
  • 1 can beef broth
  • 2 c. water
  • 1/4 c. dry white wine
  • 1/8 - 1/4 tsp. pepper
  • 8 slices French bread toasted (3/4 inch thick)
  • 8 slices Mozzarella cheese
  • 1/2 c. Parmesan cheese

Directions
Saute onion in butter in Dutch oven until tender. Blend in flour, stirring until smooth. Gradually add both broths, water and wine. Bring to a boil; reduce heat and simmer 15 minutes; add pepper. Place 8 oven proof serving bowls on a baking sheet. Place 1 bread slice in each bowl, ladle soup over bread. Top with 1 slice cheese. Sprinkle with Parmesan cheese. Broil 6 inches from heat until cheese melts.
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Five Star French Onion Soup

Ingredients
  • 3 pounds onion -- peeled
  • 1/2 cup butter
  • 1 1/2 teaspoon pepper, black
  • 2 tablespoons paprika
  • 1 bay leaf
  • 3/4 cup flour
  • 3 quarts beef bouillon
  • 1 cup wine, white
  • 2 teaspoons Salt
  • 1/2 pound Swiss cheese
  • French bread

Directions
Slice onions, 1/8 inch thick. Melt butter, place onions in it, saute slowly for 1-2 minutes in a large soup pot. Add all other ingredients except bouillon, wine and salt, saute over low heat 10 minutes more. Add bouillon and wine and simmer 2 hours. Adjust color to a brown with caramel coloring or liquid browning sauce. Season to taste with salt. Put in refrigerator overnight. To serve: Heat soup. Fill oven-proof casserole or individual oven-proof bowls with 1 cup soup, top with 3 one-half inch slices of French Bread and top with a slice of imported Swiss cheese (Gruyere preferred). Place under broiler to brown, approximately 5 minutes at 550 degrees.
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French Onion and Broccoli Soup

Ingredients
  • 2 (10 1/2 oz.) cans condensed French onion soup
  • 1 (10 oz.) pkg. frozen chopped broccoli
  • 4 (3/4 inch thick) slices French bread
  • 6 oz. Gruyere or Fontina cheese, shredded
  • 1/4 c. chopped parsley

Directions
Preheat broiler if manufacturer directs. In 4-quart saucepan, mix soup with water as label directs and add frozen broccoli; over high heat, heat to boiling. Reduce heat to low; simmer 8 to 10 minutes until broccoli is cooked. Meanwhile, place French bread slices in jelly-roll pan. Place jelly roll pan in broiler and toast bread until golden on both sides. Spoon onion-soup mixture into 4 (16 oz.) oven-safe soup bowls or crocks. Place 1 slice toasted French bread on soup in each bowl; top with cheese. Place soup bowls in jelly roll pan for easier handling. Broil until cheese melts and top is golden brown. Sprinkle soup with chopped parsley. Makes 4 servings.
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French Onion and Saurkraut Soup

Ingredients
  • ***Soup***
  • 2 tablespoons unsalted butter
  • 1 large Spanish onion, sliced
  • 1 large red onion, sliced
  • 2 tablespoons all-purpose flour
  • 3 tablespoons tamari soy sauce, reduced sodium
  • 1 1/2 quart vegetable broth
  • 1 cup Krrrrisp Kraut® or Silver Floss® Sauerkraut, rinsed and drained
  • 1/8 teaspoon dried basil
  • Salt and pepper to taste
  • ***Crostini***
  • 1 baguette
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 8 ounces Gruyere cheese, sliced

Directions
In soup pot, melt butter. Add onions and saute slowly on low heat until dark brown. Stir often being careful not to let the onions burn. Stir in flour. Cover and let steam for 5 minutes. Add tamari soy sauce, vegetable broth, and Sauerkraut. Bring to a boil. Reduce heat; add basil, and simmer 1 hour. Salt and pepper to taste. To make crostini: Preheat oven to 350F. Brush baking sheet with olive oil. Cut baguette into diagonal slices about 1" thick. Place baguette slices on baking sheet. Brush tops with olive oil and sprinkle with salt and pepper. Bake 5 minutes or until lightly browned and crisp. Ladle soup into ovenproof bowls, add 1 crostini per bowl, and top with sliced Gruyere cheese. Place bowls on cookie sheet and broil until cheese bubbles and edges brown. Serve immediately.
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French Onion Soup

Ingredients
  • 3 med. sized onions
  • 2 tbsp. butter
  • 2 cans Campbell's onion soup
  • 1 tbsp. Kitchen Bouquet
  • 2 tsp. lemon juice
  • 1 lb. Swiss cheese, shredded

Directions
Cook onions in 2 tablespoons until soft, then add onion soup, 1 1/2 cans water, Kitchen bouquet and lemon juice. Simmer for 1 hour. Put soup in individual crockpots, add cheese, a slice of toasted bread and more cheese on top. Broil until cheese melts.
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Baked Burgundy French Onion Soup Mix Quick & Easy

Baked Burgundy French Onion Soup Mix

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French Onion Soup #2

Ingredients
  • 1/8 cup olive oil
  • 3 large onions, thinly sliced
  • 1 large Portobello mushroom cap, thinly sliced
  • 3 cloves garlic, minced (1 1/2 teaspoons)
  • 1 teaspoon dried thyme, or 1 tablespoon fresh
  • 1/4 cup tomato paste
  • 1 cup dry red wine
  • 4 cups vegetable stock
  • 1/4 cup tamari or soy sauce
  • 1/8 cup dark miso dissolved in 1 cup warm water or vegetable stock
  • 1 tablespoon nutritional yeast
  • freshly ground pepper to taste
  • 6-8 sourdough bread slices, toasted
  • 2 1/4 cups Comté cheese, grated

Directions
Heat the olive oil in a large sauce pot over medium heat and sauté the onions for at least 3 minutes before stirring. The onions should start to brown before you move them around with a spoon. Continue to cook the onion, stirring only occasionally in order for the natural sugar to brown. Cook for 20 minutes, until the onions are well browned. Add the mushroom, garlic, thyme, and tomato paste. Continue to cook for 5 minutes, until the tomato paste turns golden brown. Add the wine and scrape the pan bottom, removing all the brown bits that are sticking to it. Reduce the wine as you simmer for another 2 minutes. Add the stock, tamari, dissolved miso, and nutritional yeast. Continue to simmer, uncovered, for 10 minutes longer. Season with the pepper. Preheat broiler. Ladle soup into broilerproof bowls. Top each with bread slice and cheese. Broil until cheese melts and bubbles.
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French Onion Soup #3

Ingredients
  • 4 tablespoons unsalted butter
  • 2 pounds (2 or 3 large) yellow onions, sliced ¼" thick
  • 1 ½ teaspoons granulated sugar
  • 1 tablespoon all-purpose flour
  • ¾ cup dry red wine
  • 3 ½ cups Homemade Beef or Veal Stock
  • 2 teaspoons chopped fresh thyme
  • Salt and freshly ground black pepper
  • 1 small baguette, sliced into ½-inch pieces
  • 1 ½ cups grated regular Gruyère
  • 1 ½ cups grated smoked Gruyère

Directions
Melt butter in a large Dutch oven on medium - medium-low heat. Add onions, spreading them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are soft, golden brown, and just starting to caramelize - about 1 hour. Sprinkle flour over onions, and stir to coat. Cook flour for about 5 minutes. Add wine, 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, lightly toast at least 8 slices of bread under a broiler or in the toaster and set aside. Ladle hot soup into four ovenproof bowls and arrange on a sturdy baking sheet. Place 2 -3 slices (depending on size) of toasted bread over each bowl of soup. Mix together the two grated cheeses and sprinkle ¾ cup over bread in each bowl. Place soup bowls under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.
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French Onion Soup Made with Lager

Ingredients
  • 1/3 cup butter
  • 10 onions, peeled and thinly sliced
  • 2 cloves garlic, crushed
  • 12 ounces lager (can or bottle)
  • 1 quart beef broth
  • 1/2 teaspoon dry mustard
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 1 bay leaf
  • 6 slices French bread, toasted
  • 3 cups shredded Gruyere cheese

Directions
In a large saucepan over medium heat, melt butter. Stir and cook onions in butter until golden brown, 15 minutes. Stir in the garlic and cook 1 minute. Pour in the beer and beef broth and season with mustard, thyme, black pepper and the bay leaf. Bring to a boil, then reduce heat, cover and simmer 30 minutes. Preheat oven to 425 degrees F (220 degrees C). Remove bay leaf from soup and ladle soup into a large casserole or individual ovenproof bowls, leaving about 1 inch of room at the top of the dish or dishes. Float slices of toasted bread on the soup and pile generously with Gruyere. Bake in preheated oven 10 minutes, until cheese is lightly browned and bubbly.
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French Onion Soup with Pretzal Croutons

Ingredients
  • 4 tablespoons Butter
  • 4 large onions, thinly sliced
  • 2 tablespoons sugar
  • Salt and pepper to taste
  • 6 cups good beef stock or canned broth
  • 2 tablespoons dry sherry
  • 4 large, hard sourdough pretzels, broken into bite-sized croutons
  • 1 cup grated Gruyere Swiss cheese

Directions
Melt butter in large saucepan. Add slices onions and cook until transparent, about 20 minutes. Add sugar to onions and cook 10 more minutes. Add salt, pepper, stock, and sherry. Cook another 30 minutes. Preheat the broiler. Portion the soup into oven-proof bowls. Top with pretzel pieces and sprinkle cheese over top. Place under broiler until cheese melts.
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French Onion Soup with Shaved Swiss Cheese

Ingredients
  • 1 tablespoon olive or vegetable oil
  • 3 pounds yellow onions, peeled and julienned
  • 1/3 cup bourbon whiskey
  • 2 quarts beef stock
  • 1 quart chicken stock
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground white pepper
  • 1 teaspoon hot red pepper sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup freshly grated Swiss cheese

Directions
In a Dutch oven or large, heavy pot, heat the oil over medium-high heat. Add half of the onions and cook, stirring, until dark golden brown and caramelized, about 15 minutes. Add the remaining onions and cook, stirring occasionally, until a deep caramel color, about 1 hour. Add the bourbon and cook, stirring occasionally, until evaporated, about 5 minutes. Add the remaining ingredients except the cheese, and stir well. Reduce the heat to medium-low and simmer, stirring occasionally, until thick and fragrant, about 1 hour. Remove from the heat and cover to keep warm. To serve, sprinkle each portion with grated Swiss cheese.
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Chicago Bistro French Onion Soup Quick & Easy

Chicago Bistro French Onion Soup

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French Onion Tomato Soup

Ingredients
  • 1/3 cup butter or margarine
  • 4 large yellow onions, thinly sliced
  • 1 tablespoon flour
  • 1 1/2 teaspoon salt
  • 1 (1 lb. 12 oz.) can tomatoes, undrained,
  • OR
  • 4 cups Italian plum tomatoes in chunks
  • 6 slices toasted French bread, 1" thick
  • 2 cups grated cheese (Gruyere, Swiss or cheddar)

Directions:
Saute onion in Dutch oven with butter, stirring until golden, 15 minutes. Add flour and cook until it turns golden; add salt and 4 cups water. Bring to a boil; reduce heat, and simmer, covered, 10 minutes. Meanwhile, put tomatoes through blender to make a puree. Add to onion; simmer, covered, 15 minutes. Pour soup into individual heat proof bowls or into a large, shallow one. Arrange toast on top; sprinkle with cheese. Run under broiler 3 to 5 minutes, or until cheese melts and brown slightly. (If your bowls are not broiler safe, a hot oven will do the trick also.)
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French Red Onion Soup

Ingredients
  • 2 med. red onions
  • 1 tbsp. butter
  • 1 tbsp. olive or other vegetable oil
  • 3 cloves garlic, minced or crushed
  • 1/4 tsp. sugar
  • 3 c. beef broth
  • 1 1/2 c. water
  • 1/4 tsp. pepper
  • 4 slices (1/2 inch thick) French or Italian bread
  • 1/2 c. grated Swiss cheese (about 2 oz.)
  • 1/4 c. grated Parmesan cheese
  • 1-2 tbsp. sherry, to taste (optional)
  • 2 tbsp. chopped parsley (optional)

Directions
Thinly slice the onions. In a medium saucepan warm the butter in the oil over medium-high heat until the butter is melted. Add the onions, garlic and sugar and cook, stirring occasionally until the onions are lightly caramelized, 15-20 minutes. Add the beef broth, water and pepper to the onions and bring the mixture to a boil over high heat. Reduce the heat to low, cover and simmer for 15 minutes. Meanwhile, preheat the broiler. Line a baking sheet with foil. Place the bread on the baking sheet. Dividing evenly, sprinkle the bread with the Swiss cheese and then the Parmesan. Broil the cheese-topped bread 4 inches from the heat until the cheese is melted and slightly golden, 3-4 minutes. Stir the sherry and parsley, if desired into the soup. Dividing evenly, ladle the soup into bowls and top each serving with one of the cheese toasts.
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Hamburger French Onion Soup

Ingredients
  • 1 tbsp. butter
  • 1/2 lb. hamburger
  • 10 med. onions, sliced very thin
  • 1 can beef consomme or stock
  • 1 c. water
  • 2 beef bouillon cubes

Directions
Brown butter in bottom of soup kettle. Add hamburger and fry until very brown and well separated. Add the sliced onions, consomme, water and bouillon cubes and simmer for 30 minutes. Serve with squares of buttered toast topped with Parmesan cheese.
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Slow Cooker Beefy French Onion Soup

Ingredients
  • 7 small onions, cut in half and thinly sliced (7 cups)
  • 1 tablespoon butter or margarine, melted
  • 2 tablespoons sugar
  • 2 dried bay leaves
  • 1 ½ pounds beef stew meat
  • 3 cans (10 1/2 ounces each) condensed beef consommé
  • ¼ cup dry sherry or apple juice
  • 1 cup apple juice
  • ¼ teaspoon dried thyme leaves
  • 8 slices (1/2 inch thick) French bread, toasted
  • 2 cups shredded Swiss cheese (8 ounces)

Directions
Toss onions, butter and sugar in 5- to 6-quart slow cooker. Top with bay leaves and beef. Cover and cook on Low heat setting 9 to 10 hours or until onions are deep brown. Stir in beef consommé, sherry, apple juice and thyme. Increase heat setting to High. Cover and cook 10 minutes or until hot. Remove bay leaves. To serve, spoon into ovenproof soup bowls and top each serving with slice of toast and 1/4 cup cheese. If desired, broil with tops 6 inches from heat 3 to 5 minutes or until cheese is bubbly and begins to brown.
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French Onion Soup Mix Quick & Easy

French Onion Soup Mix

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T.G.I. Friday's French Onion Soup

Ingredients
  • 2 Tablespoons butter or margarine
  • 4 cups sliced onion
  • 3 cups beef broth
  • 1-1/2 cups water
  • 1 Tablespoon cooking sherry
  • 1 Tablespoon Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 1 dash dried thyme
  • 1 cup soft croutons
  • 1/2 cup shredded mozzarella cheese

Directions
Melt butter in saucepan over low heat. Add onions and cook 20 minutes, stirring occasionally. Add beef broth, water, sherry, Worcestershire sauce, pepper, and thyme to pot. Increase heat and bring to boil, then reduce heat. Cover and simmer for 5 minutes. Divide into bowls. Top with croutons, then mozzarella. Broil until cheese melts and begins to brown.
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The Best French Onion Soup

Ingredients
  • 3 tbsp. butter
  • 1 tbsp. olive oil
  • 5 to 6 c. thinly sliced yellow onions
  • 1 tsp. salt
  • 1/2 tsp. sugar
  • 3 tbsp. flour
  • 2 qts. hot beef bouillon
  • 1 c. red or white wine
  • 1 bay leaf
  • 1/2 tsp. leaf sage
  • Salt and pepper to taste
  • Loaf of French bread (sliced 1 inch thick)
  • Melted butter
  • Peeled raw 2 inch onion
  • 1 1/2 c. grated Swiss cheese and parmesan mixed
  • 2 oz. piece of Swiss cheese
  • Optional: 1/4 cup cognac

Directions
Melt butter with oil in a heavy saucepan; add onions and stir to coat with butter. Cover and cook over moderate heat 15 to 20 minutes, stirring occasionally until onions are translucent. Uncover pan, raise heat to moderately high, stir in the salt and sugar (carmelizes onions) cook for 30 minutes, stirring frequently to brown onions. Lower the heat to moderate, stir in flour (add more butter if flour does not absorb into a paste with the onions.) Cook slowly 2 minutes. Remove from heat. Pour in about 1 cup hot bouillon, using a wire whisk, blend flour and bouillon. Add the rest of the bouillon and the wine, bay leaf and sage, simmer slowly for 30 to 40 minutes, season with salt and pepper. Slice bread, spread with melted butter, bake in oven 325 degrees for 15 to 20 minutes turn over and toast the other side. Pour hot soup in a small soup crock or heat proof bowl, add 1 tablespoon cognac, grate in onion, sprinkle with slivers of Swiss cheese. Place 1 or 2 bread pieces together on top, spread with grated Swiss cheese. Bake at 350 degrees for 30 minutes. Broil under broiler before serving. Enjoy! Serves 6 to 8 people.
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Truffle-Infused French Onion Soup

Ingredients
  • 4 tablespoons unsalted butter
  • 3 pounds sweet onions, sliced 1/4 inch thick
  • 2 bay leaves
  • About 1/2 cup water
  • 1/4 cup all-purpose flour
  • 1 cup dry red wine
  • 3 quarts beef stock, preferably homemade
  • 10 thyme sprigs, tied with cotton string
  • Kosher salt and freshly ground pepper
  • 1 baguette, sliced 1/3 inch thick
  • 1/4 cup extra-virgin olive oil
  • 10 ounces truffled pecorino cheese, coarsely shredded (3 cups)

Directions
Melt the butter in a large heavy casserole. Add the onions and bay leaves, cover and cook over moderately high heat, stirring occasionally, until the onions are very soft, about 15 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onions are deeply browned, about 1 1/2 hours longer. Add tablespoons of water as necessary if the onions dry out. Add the flour to the onions and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until nearly evaporated, about 2 minutes. Add the beef stock and thyme and simmer over moderately low heat until reduced to 10 cups, about 35 minutes. Discard the thyme bundle and bay leaves and season the soup with salt and pepper. Preheat the oven to 350°. Brush the baguette slices with the olive oil, arrange on a baking sheet and toast for about 12 minutes, or until golden and crisp. Preheat the broiler. Ladle the hot soup into 10 heatproof bowls. Float 3 baguette toasts in each bowl and scatter the cheese on top. Set the bowls on a sturdy baking sheet and broil about 4 inches from the heat source for about 2 minutes, or until the cheese has melted. Serve at once.
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