Authentic French Onion Soup Recipe

Low Calorie French Onion Soup Lose Weight By Eating

WEBApr 22, 2021 · Refrigerated Soup – Will hold in the refrigerator for 4 days. Reheating – Add to a medium or large sauce pot, heat frozen for 30 …

1. Slice onions in half then cut the halves vertically into thin slices.
2. Spray saute pan with olive oil and heat over medium heat.
3. Add onions, salt, pepper and thyme, and cook, stirring gently until the onions start to soften.
4. Reduce heat to medium-low and continue to cook onions, stirring every few minutes.

Preview

See Also: Soup RecipesShow details

French Onion Soup Weight Watchers Pointed Kitchen

WEBJan 7, 2020 · Place the sliced onions in a large saucepan or stockpot and drizzle over the oil (picture 2). Toss the onions in the oil before you …

Rating: 4.3/5(30)
1. Place the sliced onions in a large saucepan / stockpot and drizzle over the olive oil.
2. Toss the onions about so that they are covered in oil.
3. Cook the onions over a medium heat for about 30 - 40 minutes stirring every 3 to 5 minutes. You are wanting the onions to brown and caramelize but you do not want them to stick to the bottom of the pan and burn.
4. Towards the end of the cooking time you may need to stir them every minute or so to stop them sticking and you can turn the heat down a little.
Rating: 5/5(6)

Preview

See Also: Soup RecipesShow details

Best Classic French Onion Soup Once Upon a Chef

WEBFeb 7, 2019 · Instructions. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. …

1. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions only occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking.
2. Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
3. Add the flour and cook, stirring constantly, for one minute.
4. Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes.

Preview

See Also: Soup RecipesShow details