Traditional techniques for caramelizing onions can take hours to deliver extrasweet, complex flavor. The pressure cooker reduces that time down to about 30 minutes. A slice of French bread layered with three varieties of cheese is broiled on top of this decadent but simple french onion soup. Steps 6Total Time 1 hr 5 minshttp hIDSERP,5142. Classic French Onion Soup Recipe Nourished KitchenA classic recipe for French Onion Soup recipe made with beef bone broth, caramelized onions, sourdough bread and gruyere cheese. Total Time 55 minshttpswww. IDSERP,5159. 1What to Eat With French Onion Soup LIVESTRONG. COMFrench onion soup has epitomized rich taste and hearty fare since the first written recipe in 1651 in France. Balance the rich, savory cheese, sweet. Classic simple French onion soup recipe, with beef stock base, slowcooked caramelized onions, French bread, gruyere and Parmesan cheese. Steps 14Total Time 1 hr 20 minshttp hIDSERP,5254. French Onion Soup Recipe Tyler Florence Food NetworkFor a taste of the bistro, try Tyler Florences ultimate French Onion Soup recipe, topped with nutty Gruyre croutons. Steps 5http hIDSERP,5268. Healthy French Onion Soup The Healthy FoodieI might have overindulged during the Holidays, but for the record, not all of my indulgences were of the unhealthy kind, you know I mean sure, a lot of them were. Buy the best beef broth you can, or better yet, make your own for a rich, fullflavored soup. And if you dont have ovenproof bowls or ramekins for the soup, dont. Onion Soup Soupe lOignon Adapted from Mastering the Art of French Cooking. The soup gets its rich taste from caramelized onions. Our Favorite French Onion Soup recipe. I thought this recipe was amazing. I added the herb bouquet. I had an amazing homemade beef stock that I could have eaten on its own. Tried it before I added the herbs and it was better than any onion soup I had had. It is still very good but not amazing. I would say if you have a homemade stockbroth that you like and presumably has herb flavor in it dont add the bouquet and you will have THE most delicious. If you use store bought, do as recipe says and youll have a solid onion soup. I had a number of locally grown yellow and red onions on hand and to make way for a new delivery from the CSA box, I decided to make this. I also happened to have a homemade beef bone broth in the freezer, and had just made croutons out of a heel of homemade sourdough bread So, it was time. I used the food processor to slice the onions and I made a batch and a half of soup. In the future, I might try the slow cooker route next time but happened to have time today. Short review delicious and freezes well. I enjoyed the crumbled croutons beneath the melted cheese. Used an aged gouda since I didnt want to go to the store. Get French Onion Soup Recipe from Food NetworkSteps 8http hIDSERP,5210. French Onion Soup Gratinee Recipe Allrecipes. About as good as it gets This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails. Steps 5Total Time 1 hr 15 minshttp hIDSERP,5224. French Onion Soup The Pioneer WomanIt may be slightly unusual to suggest French Onion Soup for a Valentines Day dinnerjust as unusual, probably, as my putting Roasted Garlic Mashed Potatoes on. French onion soup has long been a barfood staple. We made it Wild by skipping the processed wheat and making it from grassfed butter, dairy, and slowcooked. This French onion soup uses roasted onions to give a really deep and intense flavour. Theres also a secret ingredient that brings it up another notchI had a real jones for French Onion Soup this rainy mid March day, and knowing that tomorrow was my day to cook for the family, I decided to make it from this recipe. Referring to the remarks, I started the onions in the Crock Pot the day before I planned on serving the soup. I used 4 medium yellow onion and, as I had a scallion on hand, I also decided to add it to the onion blend. What To Eat With French Onion Soup' title='What To Eat With French Onion Soup' />Additionally I added 1. Tbsp of Better Than Bullion to the Crock. Pot and 34 cup of dry Reisling, which I had on hand. Chocolate Mint Pie. I left the onion mixture in the Crock. Pot on Low for the entire day, stirring occasionally. From another Epicurious recipe I discovered the idea of sauting a garlic clove in the pot prior to adding onions, so I did that first on the second day, prior to adding the onion mixture from the crock pot. I sauted the onion mixture on medium, in a cast iron pot on low medium for about an hour, scraping the bottom of the pot with a metal spatula to get the good stuff from the bottom into the mixture. Then I added the liquid and herbs, brought the pot to a low boil then reduced to a simmer about 2 on a gas cook top and left it to simmer for several hours, scraping the bottom and stirring occasionally. I added a large pinch of sugar, salt and pepper to taste and, about 1 hour prior to serving, added the sherry and another 23c Reisling. I discovered my Fiesta. Ware bowls were ovenproof so I was able to ladle up nice large servings topped with swiss and guyere which melted and browned nicely. Served with a lovely garden salad and the remainder of the baguette to sop up the juices with a bottle of Seni Sweet Reisling to drink the entire family including the 1. The 1. 1 year old passed on the wine and had ginger ale instead of course. French Onion Soup au Gratin Stuffed Meatballs are cheesy mozzarella stuffed meatballs with caramelized onions based on the classic soup recipe. I felt the Better Than Bullion added a lot to the broth, which was a store brand, and my son in law suggested that the soup could have been diluted with water as it was very rich. There is enough for weekend leftovers or to freeze if you prefer. Ill make this again, most likely next winter on a cold day it was wonderful and I no longer question why French Onion Soup is so expensive when ordered in a restaurantI made this soup last night. It took a while longer than 3. All as I can say about this soup is that it was DeliciousIt was sweet but I attribute that to the more than 12 tsp of sherry I splashed on the bottom of our soup bowls I used 3 yellow and 1 red onion the best French Onion soup I have ever had. Excellent The only thing that I did differently was add the sherry when I added the wine. Definitely a keeper. I want to suggest starting your onions in the crockpot. I add the butter and sugar and cook them on high for 4 or 5 hours or cook on low all day. They create their own moisture and cook down beautifully without any attention. I finish the rest of the recipe on the stove. Saut the cooked onions until the onion juices evaporate and turn golden brown in the bottom of the pan. Add 12 of the wine and scrape the bottom of the pan cook again until the wine evaporates and the bottom of the pan turns golden. Add the other 12 of the wine and repeat. This browning step creates silky onions and a depth of flavor that is worth your time. This recipe is really good but I made some mods to it to taste even better. Use salted butter. Used 1 cup Pinot Grigio and half cup Cabernet Sauvignon. Did not use thyme. Did not use the extra butter at the end. Also I am vegetarian so I used No Beef Broth from Better than Bouillon. Try it that way and let me know. You get two for the price of one if you make a rich ramen broth and also use it for French Onion Soup. It adds a nice twist. Delicious and easy, albeit time consuming, to make. French Onion soup doesnt always go well in my house, but everybody loved this recipe Delicious I went a little light on the thyme because thats my preference. I didnt have oven proof crocks so I melted the cheese on the bread. It will be made again I loved this recipe, however, as I do not eat red meat I used a duck consumme concentrate doubling the amount of concentrate per water for a richer broth. It was sensational. When first adding the sherry, I found it made the soup too sweet. As I made the soup a day ahead, the next day the flavors had married and the initial sweetness resolved. I used yellow rather sweet onions, as suggested previously. After considering onion soup recipes by Julia Child, Marc Bittman, Cooks Illustrated and a few other internet sources, I opted to try this recipe. Onion soup gratinee is a dish my husband and I use as a measure, a barometer, to assess the quality of new restaurants. There are many particulars that come together to create a gratinee deemed compliment worthy the meatiness of the broth with the proper degree of umami undertones without over salting, the degree of caramelization of the onions, the placement of the toasted bread, the technique used to melt the cheese so it overlaps the the sides of the soup bowl. Done correctly, onion soup gratinee can change a lifeIt certainly did mine when I stumbled upon my first bowl at Hamburger Hamlet in West Los Angeles in the mid 1. I give this recipe an astounding 3. That said, I made some tweaks that this recipe omits. Like others who rated this recipe, I made the soup the day prior which allowed flavors to meld. At first tasting the soup seemed sweet to me so I added 1. Umami Bomb consisting of tomato paste, olive paste, anchovy paste and mushroom powder. I also added an extra half teaspoon of salt. That helped balance the sweetness and add some depth. I like the idea of adding the sherry to the bottom on the dish prior to adding the soup. I topped the sherry with oven dried baguette slices and then added the soup. My complaint with many gratinees is having to fight through the cooked cheese and toasted bread to get a half spoonful of soup. Placing the bread on the bottom of the bowl allows full access to the soup once youve cut through the cheese. Regarding cheese, I opted to use a combination of comte and gruyere cheeses. I grated the compte and covered the soup with this grated cheese. Then I cut the gruyere cheese in thin slices and arranged them over the grated cheese so it overlapped the sides of the bowls. It cooked to a delicious crispy treatOur guests devoured their gratinees. My husband said it was the best hed ever had which is saying something, considering we order this dish rather frequently. Moreover, I believe this recipe is a keeper I say Try it you might really like it Im surprised that the recipe calls for Vidalia sweet onions. How many people know that yellow cooking onions have more sugar than sweet onions, and therefore caramelize better. Yellow onions also have more sulphur, the stuff that makes you tear up, which is why I use sweet onions for salad and burgers, but yellow for cooking. Classic French Onion Soup Recipe Nourished Kitchen. French onion soup, those little pots of slow simmered onions and bubbling cheese, warms our bellies on cold autumn days. While Ill always have a place on my table, in my belly and in my heart for other favorite cold weather soups like curried lentil soup, egg drop soup with duck and slowcooker chicken soup, theres something special about this French Onion Soup recipe. I make it frequently in winter combining the mountains of onions we purchase in bulk each autumn from regional farms with homemade beef stock though, if Im lucky enough to have it, I prefer using pasture raised veal stock. I float a thin slice of day old no knead sourdough bread in the fragrant soup, top it with a smattering of Gruyere cheese, bake it and serve it with another winter staple homemade sauerkraut. If youve read Nourished Kitchen for any length of time, you know how deeply I value real, homemade broths, bone broths and stocks. My husband and I typically consume about a quart each a day, in soups and stews, in gravies and pan sauces, and on its own with a sprinkling of chopped garlic and minced parsley. And its this love of the simple beauty of broth that leads me to emphasize soups in my cooking whether its French Onion Soup or another. Long simmered broths made of meat scraps, bones, skin and cartilage play a role in culinary traditions around the globe where they were valued for their nutritive and restorative properties. Soups made from long simmered bones, vegetables and a bit of cut up bone marrow or meat, featured prominently in the daily meals of the Swiss villagers of the Loetschental Valley, while African villagers emphasized bone broths in the nourishment of mothers, babies and small children you can read more about these practices in Nutrition and Physical Degeneration by Dr. Weston Price. Extraordinarily rich in minerals and easy to assimilate proteins, broths and stocks do much more than provide a base for soups, stews and sauces rather, they support systemic wellness in a way few other foods hope to achieve. Rich in collagen, they support skin health and digestive system function. Rich in minerals, they provide an alternative source of calcium for those who avoid dairy by necessity or choice further, the calcium in broth is more bioavailable than that of leafy greens whose calcium is often bound by oxalic acid. Read more about the benefits of bone broth including how they support the adrenals, bones and teeth as well as the classic piece Broth is Beautiful. How to Make or Where to Buy Bone Broths. Bone broths, broths and stocks are easy enough to make at home. In its simplest form, a good bone broth can be nothing more than bones simmered in clean water for a long time. Vegetable scraps, herbs and spices add flavor, while  vinegar or wine can help to leach minerals from the bone and into the broth. While meat broths and traditional stocks can take a few hours to make, bone broth can simmer for days or, in the case of perpetual stock even a week or longer as you dip in and out of the slow cooker. For those of you that havent the time, interest or desire to make your own long simmered bone broths, you can order real bone broth online see sources as theres a smattering of artisan producers who have just recently made their broths available for retail sale. Its a long sight better than storebought bouillons and canned broths, but youll spend a lot more than you would by making it at home. Classic French Onion Soup. Sweet with the flavor of long simmered onions, this French onion soup also takes a savory note from reduced beef stock, bay, black peppercorns and thyme. Gruyere cheese, shredded. Melt the tallow in a heavy bottomed stock pot over medium high heat, then stir in onions and shallots. Reduce the heat to medium low and stir in salt. Cover and sweat the alliums, stirring frequently, until softened and translucent about 1. While the alliums sweat, tie bay leaves, thyme and peppercorns together in a piece of cheesecloth or a small muslin bag, and add it to the pot. Stir in beef stock and wine, then simmer, uncovered, for 2. Preheat the oven to 3. F. Ladle into oven proof soup bowls like these. Top with a piece of day old sourdough bread and 1 ounce shredded Gruyere cheese. Cover and bake for 2.