onion soup

Traditional techniques for caramelizing onions can take hours to deliver extra-sweet, complex flavor. The pressure cooker reduces that time down to about 30 minutes of hands-off cooking. Finishing off those onions with sherry, stock, and some aromatics transforms them into a soul-satisfying classic French onion soup.

Pressure Cooker French Onion Soup Recipe

unsalted butter,

(2 grams) baking soda

salt and black pepper

(120 milliliters) dry sherry,

(about 2L) homemade chicken stock

thyme

bay leaf

(5 milliliters) Asian fish sauce (optional)

(5 milliliters) cider vinegar

bowl-size slices rustic bread, toasted until crisp

garlic

(450 grams) Gruyère cheese, grated

chives,

Melt butter in an electric or stovetop pressure cooker over medium heat. Add onions and baking soda and stir to combine. Season with salt and pepper. Cook, stirring, until onions slightly soften and start to release liquid, about 3 minutes. Seal pressure cooker and heat to high pressure (12.5 to 15 psi). Cook at high pressure for 20 minutes. Release pressure by allowing steam to vent, then remove lid.

Continue cooking with lid off, stirring constantly, until liquid inside has completely reduced and the onions are deep brown and sticky, about 5 minutes.

Add sherry and bring to a simmer, scraping up any browned bits. Cook until alcohol smell is mostly gone, about 3 minutes. Add stock, thyme, and bay leaf, raise heat to medium-high, and bring to a simmer. Lower heat and simmer for 10 minutes.

Add fish sauce, if using, and cider vinegar and season with salt and pepper (if necessary). Discard thyme sprigs and bay leaf.

To Serve: Preheat broiler and move oven rack to top position. Butter toasts and rub with garlic clove until fragrant. Spoon a small amount of broth into the bottoms of 4 ovenproof serving bowls, then top with half the toasts. Sprinkle some grated Gruyère on top of toasts, then spoon more soup and onions on top, nearly filling the bowls. Set the remaining 4 toasts in each bowl, pushing to nearly submerge them. Top with remaining grated cheese and set bowls on a rimmed baking sheet. Broil until cheese is melted and browned in spots. Garnish with chives and serve.

For such a simple dish, French onion soup should be easy to make great. And yet, so many versions taste like a cup of burnt-onion tea with melted cheese trying its best to cover up the flaws. Here's what you need to know to get the best flavor in every steaming bowl.

French Onion Soup (Soupe &#224; l'Oignon Gratin&#233;e) Recipe

unsalted

(120 milliliters) dry sherry (such as Amontillado)

chicken stock

In a large stainless steel saucepan, or in 2 large stainless steel or cast iron skillets, melt butter over medium-high heat until foaming. Add onions and cook, stirring occasionally, until softened, about 8 minutes. Lower heat to medium-low and cook, stirring frequently, until onions are very sweet and a rich golden-brown color, 1 to 2 hours. If browned onion juices on bottom of pot threaten to burn, add 1 tablespoon (15ml) water, scrape up browned bits, and continue cooking. Season with salt and pepper.

Add sherry and bring to a simmer, scraping up any browned bits. (If using 2 skillets, divide sherry between them, then scrape onions and liquid from both pans into a pot or Dutch oven to continue.) Cook until alcohol smell is mostly gone, about 3 minutes. Add stock, thyme, and bay leaf; raise heat to medium-high; and bring to a simmer. Lower heat and simmer for 20 minutes.

Add fish sauce, if using, and cider vinegar. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Preheat broiler and adjust oven rack to top position. Butter toasts and rub with garlic clove until fragrant. Spoon a small amount of broth into the bottoms of 4 ovenproof serving bowls, then top with half the toasts. Sprinkle some grated cheese on top of toasts, then spoon more soup and onions on top, nearly filling bowls. Set remaining 4 toasts in bowls, pushing to nearly submerge them. Top with remaining grated cheese and set bowls on a rimmed baking sheet. Broil until cheese is melted and browned in spots. Garnish with chives and serve.

French Onion Soup requires time and patience, but the incredible soul-warming flavor and low cost make it a meal that is worth the wait!

French Onion Soup

olive oil (0.32)

lbs. yellow onions (1.19)

butter

Tbsp flour (0.03)

beef broth* (0.78)

thyme (0.05)

bay leaf (0.15)

tsp black pepper (0.02)

Worcestershire sauce (0.02)

bread

Slice the onions into ¼-inch thick slices. Add the sliced onions to a large soup pot with olive oil. Cook the onions over medium heat, stirring occasionally. When the onions begin to get a little bit of golden brown color (after about 30-45 minutes), add the butter.

Continue to cook over medium heat, stirring occasionally until the onions are deeply caramelized (the color of an old penny). This should take about an hour total. If needed, add a couple tablespoons of water to dissolve any browned bits off the bottom to prevent them from burning while the onions continue to cook.

Once the onions are deep brown and jammy in texture, add the flour. Stir and cook the flour with the caramelized onions for about two minutes more. The flour helps thicken the broth slightly, giving it body.

Add the beef broth to the pot and stir to dissolve any browned bits off the bottom of the pot. Also add the thyme, bay leaf, pepper, and Worcestershire sauce. Bring the soup up to a simmer, then allow it to simmer for about a half hour. If using a low sodium broth, make sure to taste the soup after simmering and add salt to taste.

Toward the end of the simmer time, preheat the oven&#039;s broiler. Place the bread slices on a baking sheet and place them in the oven on the middle rack. Broil for a few minutes on each side, or just until they are barely golden brown (they will broil more later).

If you do not have oven safe bowls, top each slice of bread with shredded cheese, then return them to the oven and continue to broil until the cheese is melted and bubbly. Broiling time will vary with each oven, so make sure to watch them closely. This should only take a few minutes. Place one piece of toasted bread with melted cheese on top of each bowl of soup just before serving.

If you do have oven safe bowls, portion your soup into the bowls, top each one with a piece of lightly toasted bread, then some of the shredded cheese. Place the bowls back on the baking sheet and place everything back in the oven under the broiler. Broil for just a few minutes or until the cheese is melted and bubbly. Serve hot!

French Onion Soup is such a classic and SO easy to make! Onions are slowly caramelized until soft and sweet, simmered with beef broth, thyme, and just a touch of sugar. It&#x27;s topped with a crispy crouton, loads of shredded gruyere cheese and broiled into a crispy, cheesy oblivion. So good! 

unsalted butter

onions

garlic cloves, minced

tsp kosher salt, divided

tsp sugar

tbsp all-purpose flour

oz beef broth

baguette

oz shredded grueyre cheese

Preheat oven to 350 degrees.

Heat a large heavy-bottomed pot to a medium heat. Add the butter. Once the butter melts, add the onions, garlic cloves, salt, and sugar. Stir to coat. Cook the onions for about 5 minutes until they start to soften. Once they soften a bit, turn the heat down to medium-low and cook another 10 minutes. When they start to get super soft, turn the heat down again to low. Continue to cook the onions, while stirring every few minutes until the onions are golden brown and caramelized. It should take another 15 minutes or so. 

Stir the flour into the onions. Cook for 1 minute. Slowly stir in the broth and add the thyme. Bring the mixture up to a boil and let it simmer. Simmer until slightly thicker, about 4-5 minutes.

While the onions cook. Add bread pieces to a sheet pan. Bake in the oven until toasted, about 5 minutes.

Pour the soup into four oven-proof French Onion Soup bowls, Once the soup and croutons are ready to go, put one crouton on top of the soup. Cover with cheese. Place the soups on a large sheet pan and broil until the cheese has melted and started to turn brown and crispy, about 2-3 minutes. Serve immediately.

Copycat Benihana Onion Soup Recipe

chicken broth

water

1- 6 oz large white onion half coarsely chopped, remaining half thinly sliced

½ of a large carrot chopped

½ of a large celery stalk chopped

salt

vegetable oil

milk

all-purpose flour

mushrooms

Combine chicken broth and water in a pan over high heat.

Add the chopped onion, carrot, celery, &amp; ¾’s of the mushrooms to the pan and bring to a boil.

Reduce heat and simmer for 10 minutes, until onions start to become translucent.

Heat 1 cup of vegetable oil in a small pan over medium heat.

Dip the thin onion slices into milk, then coat into the flour.

Fry the breaded onions until golden brown. Drain on a paper towel.

When the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out.

Pour the broth back into the pan and keep it over low heat.

Add salt &amp; green onions. Stir to combine.

To serve: Add remaining ¼’s of the mushrooms into the bowl, pour broth, &amp; add few pieces of fried onion.

Mild sweet, aromatic and herby combination of tastes.

Chinese herbal chicken soup

chicken (about 400 grams)

Chinese herbs

ginger

tbsp wolfberries/kei chi

longans

Sesame oil

onion

Salt and pepper

All you need is one pot to make a winning French Onion Soup. It's full of thyme and topped with grated cheese, and you'll want seconds (and thirds).

olive oil

yellow onions (about 5 large onions), thinly sliced

Kosher salt

cognac

beef broth

bay leaves

thyme,

tbsp. sherry vinegar

country bread

A deliciously savory soup that's flavored boosted with Guinness Beer. Create cheesy toast points to top the soup, instead of broiling cheese and croutons.

Guinness Onion Soup

shallot (thinly sliced)

Guinness

flour

Better than Bouillon (beef)

salt & black pepper

Irish Cheddar Cheese

Heat the fats in a 4 qt Dutch oven over medium until melted and shimmering.

Add the onions and shallots and stir thoroughly, mixing up from the bottom so all of the rings get a touch of the oil.

Stir the onions frequently, using a spatula to lift up from the bottom to ensure everything's moving around. After 10 minutes, the onions should be softening and glossy.

Reduce heat to low/medium. Sprinkle the onions with a big pinch of sugar.

Continue cooking. At 30 minutes, they should be yellowing, but not really darkening, and reduced in volume by half. Note that the onions should take on color evenly: if any edges are starting to brown, reduce heat, and stir more frequently.

As you reach the hour mark, you'll notice that the onions will begin sticking to the pan as the last of their moisture evaporates away. Stir frequently - caramelization will begin in earnest, and you should notice a more rapid darkening.

When the onions are nice and evenly golden brown*, top with a pinch of salt pour in the Guinness. Increase heat to medium and bring to a simmer to cook off the alcohol (or, if you're brave, flambe it).

Sprinkle the flour over the onions and stir until they thicken slightly, then pour in the broth along with the Better than Bouillon and dried thyme.

Increase heat to bring the soup to a gentle boil, then reduce to medium-low to maintain a simmer. Cook for 15 minutes. Taste, and add salt and pepper as desired.

For the soup:

While the onions are cooking, turn on the broiler to low, and position the top rack about 6 inches away from the heating elements.

Place the toast points on a lined baking sheet in a single layer. Top each point with a big pinch of grated cheese.

Broil until the cheese is melted. Remove and set aside.

For the cheesy toast points**:

Ladle the hot soup into bowls. Add a big pinch of grated cheese to the center of the bowls, and then top with however many toast points will fit into the bowl.

Serve:

French onion soup is a comfort food classic, and this recipe is our absolute best!

French Onion Soup (The Best)

yellow onions, peeled

(55 g) butter

(125 ml) red wine

tbsp (30 ml) cognac

nutmeg

(200 g) Gruyère cheese, grated

baguette bread, about ½ inch (1 cm) thick, toasted

garlic clove,

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Cut the onions into wedges, then thinly slice widthwise to get short strips.

In a large pot over medium heat, soften the onions in the butter for 15 minutes, stirring occasionally. Continue cooking over high heat for 15 minutes or until the onions are caramelized, stirring constantly and scraping the bottom of the pot. Deglaze with the wine and cognac. Let reduce until almost dry. Add the chicken and beef broths, the toasted flour and nutmeg. Mix well.

Bring to a boil. Simmer over medium-high heat for 30 minutes or until the soup has reduced by half. You will have about 5 cups (1.25 litre) of soup. Season with salt and pepper.

Soup

With the rack in the middle position, preheat the oven to broil. Place 4 ovenproof bowls on a baking sheet.

Meanwhile, lightly rub each slice of bread with garlic. Divide the soup among the bowls and top each one with 2 tbsp of the cheese.

Place 3 slices of bread over each bowl and top with the remaining cheese.

Broil for 5 minutes or until the cheese is golden and melted.

Toppings

Super bonne. Je remplace le cognac par du jack au miel pour un petit goût sucré salé 

Moi aussi j’aimerais savoir le poids des oignons ou la quantité de tasse. Merci

Très bonne soupe à l’oignon, vraiment la meilleure!! Je remplace le cognac par du brandy. Je la congèle par portion et est aussi bonne…ici, on adore

Vraiment très très bonne. Elle a un petit oumff! que l'on ne trouve pas dans les autres.

Question pour l'équipe
Je n'ai plus de cognac (ni brandy) est-ce que du calvados gâcherait le résultat ?
Sinon, j'ai déjà fait cette soupe dans le passé et c'est la meilleur, et de loin, que j'ai mangé de ma vie !

C’est vraiment la meilleure ! Je n’avais pas de cognac donc j’ai remplacé par du rhum pour déglacer avec le vin rouge et c’était excellent. Fait aussi avec fromage oka du Québec :)

Ça goûte le ciel ! Tout le monde a aimé ici. Ce sera dorénavant la recette que je vais faire à tout coup !

Très très bonne! je partage nos substitutions pour répondre aux restrictions alimentaires de la famille: bouillon de champions pour le boeuf, jus de tomates pour le vin, sauce soya et jus de citron pour le cognac. Délicieuse!

https://cdn.jwplayer.com/v2/media/fOtI1lbA

Garlic: remove the sprout or not?

Make Tom Kerridge's version of French onion soup. Use any cheese you have in the fridge for the toasts – a crumbly goat's cheese works well

Cider & onion soup with cheese & apple toasts

milliliters scrumpy cider

potato

thyme sprigs,

double cream

Granny Smith apple

sourdough

grated cheddar or other crumbled cheese

dried apple

spring onion

Heat the butter in a saucepan until foaming, then add the onions and cook for 10 mins until soft and golden. Add the garlic and cook for 1 min more. Pour over the cider, then add the potato and thyme sprigs and simmer for another 2 mins. Stir in the stock and cream, bring to the boil and simmer for 15 mins until the potato is soft. Remove and discard the thyme, transfer the soup to a blender and blitz until smooth.

To make the cheese & apple toasts, heat the grill to high. Toast the bread on both sides, then mix the cheese, dried apple and onion together. Pack the mixture onto the toasts, then grill until melted and golden. Pour the soup into bowls, scatter over the apple matchsticks and thyme leaves, then serve with the toasts.

Onion Soup - Traditional French

yellow onion (3 medium thinly sliced yellow onions)

sweet vidalia onions (2 medium sweet Vidalia Onions thinly sliced)

unsalted butter (3 tablespoons unsalted butter)

olive oil (1 tablespoon olive oil)

½ teaspoon sugar (½ teaspoon sugar)

unbleached all-purpose flour (1 tablespoon unbleached all-purpose flour)

beef stock (5 cups beef broth)

oxtail (1 pound oxtail)

red wine (1 cup red wine)

thyme (2 fresh thyme sprigs)

tablerspoons cognac (3 tablespoons cognac)

French bread (4 slices French bread)

Gruyere cheese (1 cup grated Gruyere cheese)

salt and pepper (salt and pepper)

Preheat the oven to 400º. Spread the rounds of baguette on a cookie sheet and bake until golden brown. Set aside.

Heat the butter with the oil in a large saucepan until melted. Add the onions and cook gently over medium heat and occasionally stir. When the onions are completely soft and slightly light golden.

Add the sugar, pinch of salt and increase the heat to high. Cook for about 2 minutes until the onions caramelize slightly.

Stir in flour and cook for about 1 more minute until light brown. Pour in the beef stock, the oxtails, red wine, fresh thyme, add pepper to taste, and bring to a boil. Lower the heat, partially cover and simmer for about 50 minutes.

Remove the oxtails and the thyme. Add the Cognac to the soup. Stir well. Taste and adjust the seasoning.

Turn on the broiler. Leave the door open while reaching the temperature.

Ladle the soup in 4 French onion soup terrines. Cover with the baguette and pile on the Gruyere cheese. Place the terrines on a cookie sheet.

Put the soup terrine under the broiler until the cheese melts.

Serve immediately.

Irish onion and potato soup is a warm, comforting meal made with simple ingredients. It&#039;s super easy to make and budget-friendly.

Onion and Potato Soup

flour (all purpose)

vegetable stock

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Top Tags

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Copycat Benihana Onion Soup Recipe

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