Campbell’s Condensed French Onion Soup, 10.5 Ounce Can furniturezstore
Instructions. Thinly slice the onions then set aside. Add the butter and olive oil to a Dutch oven or soup pot over medium-low heat. Once the butter has melted, add the onions, thyme, salt, pepper and grated garlic then gently stir to combine so the onions are coated with the butter-olive oil mixture.
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Heat onions in soup pan over medium heat. Add the flour and let the two cook together for about 3 minutes until they've become thick together. Pour in the beef broth and add the bay leaf and thyme. Bring to a simmer and let everything simmer for about 20-30 minutes, or until the liquids have reduced about 1/4 of it out.
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Once the onions are nicely caramelized, add the beef or vegetable broth, worcestershire sauce, balsamic vinegar, bay leaves, dried thyme, salt, and pepper to the pot. Stir well to combine all the ingredients. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes.
French Onion Soup with Garlic Croutons
In a large stock pot or dutch oven, melt the butter and canola oil together over high heat and add the onions. Sauté, stirring occasionally until they start to caramelize, about 15 minutes. Reduce the heat to medium-high and continue to sauté until the onions are a deep brown color, about 1 hour.
French Onion Soup Recipe (with Cheese and Croutons) Mon Petit Four
Cover and cook 15 minutes over low heat. Step 2: Meanwhile, toast bread squares until crisp and golden brown. Set aside. Step 3: Stir salt and sugar into onions and increase heat to medium-low; cook and stir 30 to 4o minutes to caramelize onions to a deep golden brown. Step 4: Add flour; cook and stir 3 minutes.
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Add the onions, salt, pepper, thyme, and garlic powder and sauté over medium heat for at least 20 minutes or until caramelized, stirring occasionally so the onions don't burn. Add Flour: Stir in the all-purpose flour and cook for an additional 1-2 minutes over medium heat.
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Place in the oven either on a sheet pan or directly on the rack and toast for 10 minutes, then turn over, toast another 10 minutes until crisp. Set aside. Once onions begin to look caramel in color add the thyme. Increase heat to med or medium-high, and stir fairly constantly for 5-10 more minutes, until deeply golden.
Homemade French Onion Soup for 269 calories for 4 cups of liquid and 24
Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally. (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently. Pour in 6 cans broth and wine.
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Bring to a boil, reduce heat to a simmer, and cook another 30 minutes (until reduced by ¼). When ready, remove from heat and take out the bay leaves and thyme sprigs. Add salt and pepper to taste. While soup is simmering, preheat the broiler. Brush the top of the baguette slices with a little olive oil and place on a baking pan.
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Add the butter and oil to a large Dutch oven or heavy-based saucepan. Heat over a medium-to-low heat. 90 g (6tbsp) unsalted butter, 1 tbsp oil. When the butter has just melted, add the sliced onions, salt and pepper. 6 medium yellow/brown onions, ½ tsp salt, 1 tsp black pepper.
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Pour in 8 cups of low-sodium chicken stock (or veggie or beef stock), then add thyme sprigs, 2 bay leaves, remaining ½ tsp Kosher salt, and ½ tsp freshly ground black pepper. Bring to a boil over high heat, then reduce and simmer over medium-low for about 30 minutes. Taste, then adjust seasoning as needed.
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In a wide hot pot or Dutch oven, add butter and oil. Butter imparts flavor to the browning onions, while the oil helps increase the butter's smoking point so it doesn't burn. After 15 minutes of cooking onions on high heat, sprinkle salt and toss the onions. Salt helps release water and accelerates caramelization.
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Sauté the sliced onions in the melted butter stirring about 10 minutes, until golden and soft. Sprinkle the flour over the top of the onions and stir for about 2-3 minutes. Pour in the beef broth slowly, breaking up any clumps from the flour. Stir in the salt and pepper. Cover and allow the soup to simmer for 15 minutes.
French Onion Soup Recipe (with Cheese and Croutons) Mon Petit Four
Slice the baguette into 6 thick or 12 thinner slices and toast one side under the grill. Spread the untoasted side with mustard and top with cheese. Pop under the grill for a few minutes to cook until just melted. 6. Remove the herbs from the soup, check the seasoning and serve in warmed bowls with the mustard cheese croûtes on top.
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Place rack about 10" from the top of the oven. Dish soup into 12-ounce oven-safe bowls, leaving about ¼" to ½" space at the top. Place the crouton on top of the soup then top each crouton with ¼ cup Gruyere cheese. Place soup on a baking sheet then in the oven under the broiler.
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Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper.
