Knorr French Onion Soup Recipes

The Best Healthy French Onion Soup The Foodie …

WebJan 17, 2024 · Heat the oil in a large Dutch oven over medium heat and add the onions. Stir to coat the onions with the oil. Season the onions with …

1. Heat the oil in a large Dutch oven over medium heat and add the onions. Stir to coat the onions with the oil.
2. Cook, stirring occasionally for 15 minutes until the onions start to soften. Add the salt and sugar and stir to combine. Continue to cook the onions, stirring occasionally, until they are golden brown and caramelized, about 45 minutes. Take your time with this step as this is what’s going to provide the rich flavor for your soup. If the onions start to burn or catch bottom, you can add a small amount of water to deglaze the pan.
3. Once the onions are caramelized, add the garlic, thyme and bay leaf. Cook another minute or two and then stir in the flour. Cook, stirring, another 2-3 minutes. Turn the heat up to high and add the wine (or sherry) and cognac. Cook until reduced by half. Add the broth. Bring to a boil and reduce to a simmer. Simmer the soup, partially covered, 20-30 minutes. Adjust seasoning with salt and black pepper.
4. Top the bread with equal amounts of grated cheese. Toast the bread in the toaster oven for a couple of minutes until the cheese melts and the bread is toasted. Alternatively, you can place the bread on a baking sheet and place it under the broiler. Ladle the soup into bowls and top each one with a slice of cheesy toast. Serve hot.

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Homemade (Lightened Up) French Onion Soup

WebJan 20, 2020 · Add the beef stock, salt, and pepper, reduce the heat, cover, and simmer for 20 minutes. After, ladle the soup into six oven-proof …

1. In a Dutch oven, or large pot, sauté the onions with the butter over medium heat, until the onions are soft and golden, about 20 to 30 minutes, stirring often. Add a few drops of water if they get too dry. You want them caramelized but not browned.
2. Add flour, mixing well another 2-3 minutes.
3. Add thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more minutes.
4. Add the beef broth, salt & pepper to taste, reduce heat.

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