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Vegetarian Exchange

LOOKING for: French Onion Soup Recipe

24 years ago

I would be interested in any onion soup recipes you may have available. Tasted one many years ago that was not made with beef stock and it was very delicous however, I have not been able to replicate it. Your help is appreciated. Thanks

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Comments (2)

Carol Ann
24 years ago
I think you could make just about any onion soup recipe but substitute a really good vegetable broth instead of the beef broth. There are also some "beefless" broths that might have the zing you're looking for. I found the real secret to onion soup is in the cooking of the onions; if you haven't tried this, do, and see if it helps: cook the onions (the pungent yellow ones, not sweet ones) over a very low flame in just a bit of (butter is yummy here but you could use your favorite) oil or if you're foregoing fats, use a small amount of vegetable broth. The trick is to cook them very slowly for 40-45 minutes. Brings out tons of flavor and also brings out the sugars in the onions - the flavor is heavenly. Stir from time to time to keep from sticking. I use a non-stick skillet.

Here's a recipe if you'd like to try what I've always liked:

1/4 c. butter/oil/broth (I use a bit of butter and some broth)
3# thinly sliced yellow onions
1 T. flour (I use more)
apx. 8 c. broth
1/3 c. wine (dry red)
dash white pepper
1 T. thyme
dash nutmeg

Cook onions as described. hen done, sprinkle flour over onions, cook 2 more minutes. Add remaining ingredients; simmer, covered, 30 minutes.

From there, if you like, ladle into bowls and top with traditional french bread slices and Swiss cheese and broil or bake until cheese melts.
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Carole
24 years ago
I have never been big on onion soups, but Dh and I tried this recipe not long ago and it's wonderful!

2 Tbs. butter
4 large yellow onions, thinly sliced
1 tsp. salt
1/2 tsp. dry mustard
a dash or two of thyme
4 cups water
2 Tbs. soy or Tamari sauce
2-3 Tbs. dry white wine (opt)

Toppings:
thin slices of swiss cheese
croutons

Melt butter in a kettle or dutch oven. Add onions and salt, and cook over medium heat about 10 minutes, stirring occasionally.

Add mustard and thyme, stir and cover. Continue to cook very slowly for about 35 minutes. The onions will be soft and simmering in their own liquid.

Add water, soy sauce or Tamari, optional wine and simmer at least 10 minutes more. Taste to adjust seasonings. Serve topped with croutons and swiss cheese if desired. If you're serving the soup in oven proof bowls you can put them under the broiler briefly to brown the cheese.
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Comments (4)
Here's a GREAT French Onion Soup recipe, it's been served by the restaurant in Famous Barr (now part of Macy's) for over 40 years. The recipe makes a lot, but it freezes well. A mandolin helps make short work of the 5# of onions required. * Exported from MasterCook * French Onion Soup Recipe By :Famous Barr Serving Size : 16 Preparation Time :4:30 Categories : Onions Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Lbs Onions -- Unpeeled 1 Cup Dry White Wine 1/2 Cup Butter 3/4 Cup Flour 1 1/2 Tsp Black Pepper Kitchen Bouquet 2 Tbs Paprika 2 Tsp Salt 1 Bay Leaf French Bread Slices 7 Cans Beef Broth Swiss Cheese 1. Peel Onions And Slice 1/8" Thick. 2. Melt Butter In A 6 Quart 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. 3. Stir In Pepper, Paprika And Bay Leaf. SautÃ© Over Low Heat 10 Minutes More, Stirring Frequently. 4. Pour In 6 Cans Broth And Wine. Increase Heat And Bring To A Boil. Dissolve Flour In Remaining Can Broth. Stir Into Boiling Soup. Reduce Heat To Low And Simmer Very Slowly For 2 Hours. 5. Adjust Color To A Rich Brown With Caramel Coloring. Season With Salt. Refrigerate Overnight. 6. To Serve, Heat Soup In Microwave Or On Stove Top. If Desired, Pour Into Ovenproof Crocks Or Bowls. Top With A Slice Of Bread And Sprinkling Of Grated Cheese. Heat Under The Broiler Until Cheese Melts And Bubbles, About 5 Minutes. Start to Finish Time: "4:30" - - - - - - - - - - - - - - - - - - - Per serving: 160 Calories (kcal); 6g Total Fat; (35% calories from fat); 7g Protein; 18g Carbohydrate; 16mg Cholesterol; 890mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Leftover Soup Can Be Frozen. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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This is one of my favorite foods to snack on. Long time ago in Szechuan, there would be these small street vendors who sold this type of turnip salad to kids. I used to buy it all the time. For a few pennies, I could buy a handful and munch on them. When I had no money, Id search high and low in my house for pennies. Too bad these vendors arent around anymore I guess you cant really make a living selling food for a few pennies these days. Now Im going to show you how to make this turnip salad. I hope you will enjoy it as much as I do. Ingredients: Salted turnip 400g (1pack) Sugar 4 6 teaspoons Light soy sauce 1 tablespoon (optional) Green onions 3 4 Chili oil 3 5 teaspoons Grinded peppercorn 1 2 teaspoons Sesame oil 4 6 teaspoons 1. Rinse the turnips under water first to wash of any salt. 2. Cut the turnips into 2inch long, thin strips. After you cut it, run it through cold water one more time, and drain it well. 3. Cut the green onion into 1 inch long, thin strips. 4. In a bowl, mix sugar, soy sauce, chili oil, grinded peppercorn, and sesame oil. 5. Mix the green onions with the turnip. 6. Pour on the sauce, and mix well with the turnips, and serve. Note: After youve mixed in the sauce with the turnips, I recommend you store this dish for several hours first before eating. Why? This is because allowing it to sit for a few hours lets the flavors really soak into the turnips. Also, you can refrigerate it. I like eating it colder. Here is a link that might be useful: http://www.recipezworld.com/chinese-recipes/turnip-salad/
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Comments (13)
I came across this recipe in my "Moosewood Lowfat Favorites" cookbook. You could add cream to it to make it richer. Southwestern Corn and Potato Soup 1 cup finely chopped onion 2 minced garlic cloves 1 small fresh chili, seeded and minced 1/4 tsp. salt 3 cups vegetable stock (or chicken stock I guess, I dunno, I'm a vegetarian) 2 tsp. ground cumin 1 med. sweet potato, diced (about 2 cups) Can use a yam I'm sure. 1/2 red bell pepper, finely chopped 3 cups frozen corn or fresh corn salt to taste Garnish with lime wedges and finely chopped fresh cilantro leaves. In coverd soup pot, simmer the onions, garlic, chile, and salt in 1 cup of the vegetable stock for about 10 minutes or until the onions are soft. In a small bowl, make a paste with the cumin and 1 TBLSP of the stock, stir into the pot and simmer for another 1-2 min. Add the sweet potato and the remaining stock and simmer for about 10 min until the sweet potatoes soften. Add the bell pepper and corn, simmer covered for another 10 min, or until all the vegetables are tender. Puree half the soup in a blender or food processor (or use a stick blender, I love mine for this!). Return puree to the pot. The soup will be creamy and thick. Add salt to taste and gently reheat on low. For more of a bisque I think you could puree the whole batch. I make squash soup like this and I like mine a little hotter with more chili. I'd be tempted to make this as is and then add a dollop of cream fraiche or sour cream at serving time.
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Comments (4)
I can't possibly give you a "recipe" for chicken soup....but I can give you hints. Chicken soup is only as good as the broth. To make a great chicken stock, you need to do a long slow cooking of a variety of veggies, along with chicken pieces. I use about 4 pounds of wings, cover with about 4 quarts of canned chicken broth, add a large or 2 small onions cut up with the skins, about 6 or 7 stalks of celery, with the leaves, 5 or 6 big carrots, 2 or 3 parsnips a sweet potato, cut into 4ths with the skin, several stalks of parsley, a bay leaf or 2, a T or so of kosher salt ( no cornstarch in it)...a teaspoon of pepper corns......and simmer very slowly for about 5 or 6 hours..... Cool slightly and strain through cheese cloth.....discard solids and save the broth. Sautee a chopped onion in 2 T butter Add 1/4th of a red bell pepper And 2 stalks of celery diced And 2 carrots cut into small dice. Sautee slowly until the veggies are somewhat softened. Add 2 T. flour and stir into the btter....cook a minute and slowly add a quart of the chicken broth, whisking constantly. Cook until slightly thickened.....about 2 minutes after it comes to a simmer. Whisk 3T. cornstarch with a pint of light cream and slowly add to bubbling soup.....whisking.....and cook until it has simmered for 3 minutes. Taste, correct salt and pepper seasonings, add 1 1/2 cups cooked chicken ( I sautee boneless chicken breasts and dice) and 2 oz cream cheese......and garnish with a generous amount of chopped parsley. Linda C
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