Onion soup

My neighbor told me onion soup is a great homeopathic remedy to fighting off colds/flus. So I made this.

yummy

I love the sweetness of onions.Cut onions against the grain to break the fiber. If you don't do this, the onion will not have a soft texture.It burns easily when you sauté with butter, so please stir constantly.If you put bread and cheese on top of the soup and brown it in the oven, it will turn into onion gratin soup! Recipe by Toibou

Warm and comforting for cold days 🥣If you don't have vegetable broth, you can add a vegetable bouillon cube to a quart of water.

Spring Onion Soup

This is an easy soup you can make in 10 minutes.The origin of this recipe: A long time ago on TV, I think they said that making onion soup is a good way to get nutrients.

What's the story behind this recipe?

The best French Onion Soup.

I made this soup solely to utilize this hard French bread that I had. Hahaha... so I used a whole bag of onions to essentially save some croutons. Well worth it.

My dad taught me this recipe, yes, it is a bit time consuming, but so worth every minute!!

I am not sure where this recipe came from (it is typewritten on a recipe card that belonged to my mother), but it is one of my youngest daughter's favourites. It has been modified slightly from the original recipe.

This was passed to me from my dad's wife. So I just tweaked it a touch to my liking! Great winter soup. So easy to make and freaking awesome!!!!

My hubby loves this soup. I wanted to make a restaurant-style soup at home easily. It tastes better after you let it rest, so I always make a lot of it!Heat and cool it down several times. Letting the soup cool down during the cooking process gives the flavors more depth.Make sure to let the bread and cheese brown in the oven.The soup tastes better with beef fat. Recipe by Rinchanzu mama

also a cool idea is to fry an onion ring instead of bread and melt the cheese on top of it

A delicious soup hearty enough to be a whole meal.

My mother's recipe!

I had no side dish to go with my chicken skewers. I had egg noodles and onion soup mix.. I searched for something, yet nothing. So, i improvised and came out not half bad. It needed more of the c.c. & s.c. but I was lacking the amount I wanted. Hope yall like it. Just want it to be out there, incase someone else has my problem lol

It’s probably the most loved and popular French recipe worldwide! Watch full recipe video at: https://youtu.be/yWb4ygzX77I

I accidently defrosted a pack of onions so needed to cook something.

My momma used to make the occasional grilled cheese with tomato soup; what chef Gordon Ramsay might know as 'comfort food'.Here near the borderlands, with the occasional drought, a can of campbell's French Onion Soup mixed with Campbell's tomato juice can alleviate the water issues.I topped it off with pan fried sliced white bread soaked in homemade pink cheese whiz. The reason it was pink was the Himalayan salt I used.

A delicious but, a little on the sweet side, soup. Very delicate flavoured with the flavours layered. My son-in-law said to jar it and sale it.

Onion French Soup: a exquisite, traditional and basic recipe in any self-respecting kitchen. A delicious and simple dish that can be a first course at Christmas or a unique dish with a large bowl of soup at a homemade dinner.

I have seen this in a couple of different recipes, but always felt as if they were lacking something. My addition of using beer and better than bullion beef broth, and essentially a chicken broth with lots of thyme and a swirl of tomato paste gives this the body that I felt was lacking in the other recipes. Be sure to bake the meatballs on parchment paper, because they form a delicious crust on the bottom with the melted Gruyere cheese. If you use aluminum foil, this crust will be ripped off.

I made this recipe to give a dark rich French onion soup base, with an actual short rib per serving. Many recipes online give watery bland soups, with shredded beef that I think defeats the purpose of spending the time braising short ribs. I also think that adding flour to the soup to give it body mutes the flavor and turns it more to a stew or gravy. Instead, I found adding gelatin to give the soup body was a better choice. I also found that using cubed toasted sourdough instead of the traditional cross cut baguette provided a bread with more toothsome chew and fits in the crocks better.

Had a taste for this soup earlier in the week. So I decided to make this for a fall Sunday lunch.