For years, my family and friends have been eating Rich and Simple French Onion Soup at restaurants, but none of them compare to the richness and simplicity of making this recipe at home.

There’s nothing cosier than a freshly made bowl of warm French onion soup. With this highly suggested recipe, you can make French onion soup that rivals that found in restaurants right in your own kitchen. Get our best ingredient recommendations along with preservation guidelines.

15 minutes for preparation
Cooking Period: Forty minutes
In all, 55 minutes
4 servings total

 Ingredients:

1. ½ cup unsalted butter
2. Two teaspoons of olive oil
3. Four cups of thinly chopped onions
4. Five mugs of beef broth
5. Two tsp of sherry, dry
6. One teaspoon of dried thyme
7. One dash of pepper and salt, to taste
8. Four pieces of French bread
9. Four pieces of provolone cheese
10. ¼ cup of grated Parmesan cheese
11. two pieces of chopped Swiss cheese

Instructions For Rich and Simple French Onion Soup:

• Compile every component.
• In an 8-quart stock pot set over medium heat, melt butter and olive oil together. When onions are soft and transparent, add them to butter and whisk them constantly. Avoid browning the onions.
• Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes.
• Meanwhile, heat up the grill in the oven.
• Pour soup into serving bowls that are safe to put in the oven, then top each with a slice of bread (you can break the bread into pieces if you’d like). Arrange a slice of provolone, half a slice of chopped Swiss, and a tablespoon of Parmesan cheese on each slice of bread.
• Arrange the bowls on a baking sheet and bake under broil for two to three minutes, or until the cheese begins to bubble and brown slightly.
• Enjoy while hot!

Which Onions Work Best in French Onion Soup?
Yellow onions sliced thinly are used to make French onion soup. Red or white onions can also be used to produce great soup; it just depends on your taste preferences and what you have on hand.

French Onion Soup Storage?
After the soup has cooled, transfer it to an airtight container, being careful not to include the croutons since fresh ones taste best. For up to three or four days, keep it refrigerated.

French Onion Soup Reheat Instructions?
On the burner, reheat the French onion soup by bringing it to a boil. If you want to get really fancy, you can top it up with additional cheese and broiled bread, but if you want something quick and simple, you can just use store-bought croutons.

French Onion Soup Freezer Instructions?
French onion soup is simple to freeze without the croutons: Simply pour the chilled soup into a freezer-safe, airtight jar and store in the freezer for up to three months. You can freeze it in serving-sized pieces to save yourself the trouble of having to thaw and refreeze the entire batch.

Just place the frozen French onion soup in the refrigerator and let it thaw over night. Hastily? If you immerse the sealed container in cool water, you can defrost it faster.

Nutritional Information (per serving) Calories 586, 28g Carbs, 21g, Protein 44g Fat

Recipe By: Lori Levin (All Recipes)

Greek Easter Lamb Soup with Egg Lemon Sauce

Greek Easter is a joyous day to gather with loved ones and enjoy. During Easter, a lot of traditional Greek foods are offered, with lamb usually taking center stage. During this holiday, lamb is a prominent culinary item and a symbol of sacrifice. Various parts of the lamb are used in many cuisines. Magiritsa, a lamb soup cooked with avgolemono (egg-lemon) sauce, romaine lettuce, and dill, is one of the most well-liked dishes.

By. Koula.Barydakis

Ingredients

1. Half a cup of extra virgin olive oil 
2. A 2-pound lamb with the bone in
3. ten sliced green onions
4. and five glasses of water
5. One head of romaine lettuce, thinly cut with two bunches of dill
6. and salt and pepper to taste
7. three lemon juice
8. three eggs

Instructions

• Remove most of the fat from the lamb. Cut the lamb into small pieces. Remove all of the meat but preserve the bone if the bone is too thick to cut through.
• In a large pot over medium heat, add the olive oil. Add the lamb and bone(s) and sauté, stirring frequently, for 10 minutes.
• For three more minutes, add the green onions and sauté.
• Pour in five glasses of water. After bringing to a boil, quickly reduce heat to a simmer. Simmer 30 minutes with a lid on.
• Add dill, lettuce, and salt.as well as pepper. Simmer for one whole hour.
• Whisk the eggs and lemon juice together in a bowl.
• Slowly pour two ladlefuls of the soup’s stock into the egg-lemon mixture while whisking. Don’t forget to whisk continuously. You’re attempting to raise the eggs’ temperature.
• After turning off the burner, take the pot off of the heat. Stir the soup right away after adding the egg-lemon sauce.
• It’s crucial to keep the soup uncovered as the eggs could solidify.

ONE POT VEGETABLE BEEF SOUP RECIPE

Simple ingredients are used to quickly and easily make a one-pot vegetable beef soup recipe on the stovetop. A thirty-minute supper rich in Italian flavors, veggies, and ground beef.

COMPOSITION

1. One tablespoon of olive oil
2. 1/2 cup finely chopped onions
3. One teaspoon finely chopped ginger
4. 1 tablespoon finely minced garlic
5. One pound ground beef
6. Three and a half cups Beef stock, reduced sodium
7. 10.75 oz can of condensed tomato soup, sometimes known as tomato basil soup.
8. One 228-oz can of diced tomatoes.
9. 2 tablespoons tomato paste or ketchup
10. Two medium-sized potatoes that have been peeled and cut into tiny pieces
11. half a cup of chopped celery
12. 1.5 tsp of Italian spice
13. 1/4 teaspoon optional red chili powder
14. 1/4 teaspoon optional paprika
15. Salt, according to taste
16. Pepper according to taste
17. One bay leaf
18. three mugs Mixed and frozen vegetables

DIRECTIONS

• Heat up the oil in a big nonstick pan over medium-high heat.
• Add the ground beef, onions, ginger, and garlic, and sauté until golden brown.
• Eliminate extra fat.
• Stir in the broth, chopped tomatoes, ketchup, potatoes, celery, Italian seasoning, optional red chili flakes, optional paprika, bay leaf, and salt.
• Combine all ingredients and boil, covered, for approximately ten minutes.
• Simmer, covered, for a further 20 to 25 minutes, or until potatoes are soft and consistency is to your liking. Add frozen veggies. Have fun!

NOTES

• Go over all of my advice above.
• For up to three days, leftovers should be kept in the refrigerator in a sealed container.

Potato Broccoli Cheddar Crock Pot 🍲

Thick, creamy, and incredibly cheesy is how to describe Crock Pot Broccoli-Cheddar Potato Soup. This soup recipe for crock pot is simple and free of gluten!

INGREDIENTS

1. Four cups of thawed shredded hash browns;
2. three cups of finely chopped broccoli florets;
3. one cup of shredded carrots;
4. one minced shallot (or half a small sweet onion);
5. three cups of sodium-reduced chicken broth;
6. four ounces (1/2 cup) of herbed cream cheese;
7. and one cup of milk (2% fat or higher)
8. salt and pepper;

eight ounces (one cup) of finely shredded sharp Cheddar cheese, plus extra for topping

• Serves four to six.

PROCEDURE

1. Place the hash browns, broccoli, carrots, shallot, and chicken stock into a 6-quart crock pot. Stir everything together, cover, and cook on LOW for four to five hours, or until the broccoli is extremely soft.

Place the cream cheese, milk, and about one-third of the cooked veggies in a blender. Blend until extremely creamy, then return to the crock pot, cover, and cook for ten minutes on LOW.

3. Next, add 1/2 cup of Cheddar cheese to the soup and stir. Before adding the second 1/2 cup, make sure the cheddar has melted fully. Season to taste with salt and pepper, and serve. If desired, sprinkle a little extra grated Cheddar cheese over each serving.

Enjoy 🤗

Chicken and Dumplings Soup

With tiny dumplings cooked with soft chicken and veggies in a delicious broth, Chicken and Dumpling Soup is a contemporary spin on the classic! Compared to classic chicken and dumplings, this soup is lighter while maintaining the same comfort level.

INGREDIENTS

Regarding the Chicken Soup:

• One and a half pounds of cubed, 1/2-inch chicken breast
• One large onion, peeled and chopped; three minced garlic cloves
• Four neatly sliced carrots and four thinly cut celery stalks
• Four teaspoons of Land O Lakes® Olive Oil & Sea Salt Butter One half-stick
• one tsp finely ground mustard
• 1/8 teaspoon of colored ground turmeric
• 64 ounces of low-sodium chicken stock with one bay leaf
• 1/4 cup of finely chopped parsley
• Taste of pepper

For dumpling

1. one and a half cups flour
2. Grated Parmesan cheese, three tablespoons
3. One tablespoon of freshly chopped, finely thyme leaves
4. 1/2 tsp freshly chopped, coarsely minced rosemary
5. Half a teaspoon of salt
6. 1/4 tsp ground pepper
7. one and a half cups whole milk

GUIDELINES

• Melt the Land O Lakes® Butter with Olive Oil and Sea Salt in a large sauce saucepan over medium heat. Add the carrots, celery, onion, and garlic. Simmer for 8 to 10 minutes. Stir from time to time.
• Stir in the chicken stock, mustard, turmeric, and bay leaf. Heat till boiling. For the next fifteen minutes, simmer, covered, with reduced heat.
• In the meantime, combine the dumpling ingredients in a medium-sized bowl. Using a fork, stir until a moist, doughy consistency is achieved.
• Reheat to a boil once the soup base has reduced in temperature for fifteen minutes.
• Add the parsley and chicken and stir. Next, drop tiny 1/2-teaspoon-sized dough lumps into the soup using a spoon. Simmer for five minutes, or until the dumplings and chicken are well cooked.

Nothing beats a warm, satisfying soup in the chilly winter months. I highly recommend this recipe if you’re seeking to make one. This filling soup, which resembles a stew, is a terrific way to use up whatever vegetables you may have in your refrigerator in addition to filling you up.

Ingredients:

1.  2 tablespoons butter
2. Twice as much vegetable oil
3. 1.5 pounds of 1 inch-long chunks of chuck (or beef stew meat)
4. Add pepper and salt (to taste)
5. One big sliced yellow onion
6. three minced garlic cloves
7. One 14.5-oz can of chopped tomatoes
8. TWO tablespoons of tomato paste
9. Five cups of reduced-sodium beef stock
10. Two tablespoons of superior roast beef foundation to Bouillon
11. One cup of dry red wine, Merlot, was used.
12. 3 medium red potatoes, peeled or unpeeled (wash the skins thoroughly if unpeeled)
13. 3 stalks of celery
14. 3 medium carrots, cut in chunks or 1 inch rounds
15. 1 cup quick cooking barley
16. 1 cup frozen corn
17. 1 cup frozen peas
18. 10 asparagus spears, cut in chunks (optional)
19. Fresh parsley, chopped for garnish, optional

Directions:

1. Warm up some oil and butter in a big Dutch oven. Give the meat cubes some salt and pepper, then brown them all over. After removing it from the pan, set the meat aside. Add a bit more oil if necessary and sauté the onion in the same pan until it becomes transparent. Once aromatic, add the garlic and simmer for one minute. Add pepper and salt for seasoning.
2. By adding the wine, you may deglaze the pan’s bottom and scrape out all the food residue. Add the tomato paste, broth (rather than bouillon), and diced tomatoes. Blend well to blend.
3. Add the barley, potatoes, celery, carrots, and meat (including any drippings). Once the meat and barley are cooked, bring to a boil, cover, and simmer for 45 to 1 hour. Add salt or pepper as needed after tasting.
4. Add the optional frozen asparagus, peas and corn. Cook with a cover on for ten more minutes. If you have time, you can refrigerate the soup overnight and reheat it the next day. If not, add parsley as a garnish, serve, and savour!