Rich and Simple French Onion Soup

Rich and Simple French Onion Soup


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


  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 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


  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


  • 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 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.



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.


  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


  • 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!


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

Hearty Fire Roasted Tomato Soup

Hearty Fire Roasted Tomato Soup

It’s soup season again! I am loving everything warm and comforting this time of year. Nothing is better than preparing a large pot of soup at the beginning of the week and enjoying delectable leftovers for several days. Even though I’ve always loved comfort food favorites like minestrone, creamy potatoes, and chicken noodle soup, I took a chance with today’s meal, and boy, was it worth it. With its rich, creamy flavor, this hearty fire-roasted tomato soup is sure to become a new favorite.

INGREDIENTS FOR Hearty Fire Roasted Tomato Soup

  1. Two tsp olive oil
  2. One chopped yellow onion and three minced garlic cloves
  3. 1/2 cup finely chopped potatoes
  4. To taste, add salt and pepper.
  5. TWO TABLEspoONS tomato paste
  6. Two and a half tsp Italian seasoning
  7. A couple of tsp of red pepper flakes
  8. Two cans of fire-roasted tomatoes, 14 oz.
  9. Two 14-oz cans of drained white beans
  10. ¾ cup heavy cream and 32 ounces of vegetable broth
  11. Grated ½ cup of parmesan cheese

PROCEDURE For Hearty Fire Roasted Tomato Soup

  • Add the potato and onion to a large Dutch oven with the olive oil heated to a medium temperature. Add the garlic and simmer for an additional three to four minutes, or until the potatoes are cooked.
  • Red pepper flakes, tomato paste, and Italian seasoning should all be added. Cook for a further five minutes, stirring frequently.
  • Reduce the heat and add the beans, broth, and tomatoes with their juices. Allow to simmer for twenty minutes.
  • Add heavy cream and parmesan cheese, stirring until well blended.
  • Serve with crusty bread and garnish with more red pepper flakes.

Potato Broccoli Cheddar Crock Pot 🍲

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!


  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.


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

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.


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


  • 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.

Sauerkraut Soup

Sauerkraut Soup

Polish sauerkraut soup is an easy-to-make, filling dish that tastes great on a chilly day. Known by another name, kapusniak, this naturally vegan sauerkraut soup is easily tailored to your preferences.

Ten minutes for preparation

50 minutes for cooking

One hour in total


  1. two tsp of sunflower oil
  2. one large onion, chopped
  3. One medium leek, chopped thinly, with just the white and light green sections
  4. one medium-sized chopped carrot
  5. Diced one medium parsnip
  6. two big cloves of coarsely sliced garlic
  7. Half a teaspoon of caraway seeds
  8. One tsp of dried marjoram
  9. One teaspoon of allspice
  10. six to eight berries of juniper
  11. two to three bay leaves
  12. Three potatoes, peeled and chopped into 1-inch cubes (approximately 500 g) and 400 g (1 lb) of sauerkraut
  13. Six cups (about 1.5 liters) of vegetable stock
  14. To taste, add salt and freshly ground pepper.


  • In a large stockpot or Dutch oven, heat the oil and sauté the onion over medium heat for two to three minutes.
  • Cook the leek, carrot, and parsnip for an additional 8 to 10 minutes, or until the vegetables are tender.
  • Add the bay leaves, juniper berries, caraway seeds, marjoram, allspice, and garlic. Cook, stirring from time to time, for one to two minutes.
  • Cook for a further one to two minutes after adding the sauerkraut. After that, simmer for ten minutes while adding a ladle of veggie stock.
  • When the potatoes are fork-tender, add the remaining liquid and simmer over low heat for 25 minutes.
  • Serve with your preferred crusty bread, such as rye bread, and season to taste.

Vegetable Beef Barley Soup

Vegetable Beef Barley Soup

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.


  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


  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!

Tofu Noodle Soup (Vegan Chicken Noodle Soup)

Tofu noodle soup (Vegan Chicken Noodle Soup)
Tofu noodle soup (Vegan Chicken Noodle Soup) The next time you’re in the mood for something warm and cosy grab a big bowl of Tofu soup! Rich in taste and plant-based protein, this dish is ready in about 40 minutes.
PREP TIME: 5minutes 
COOK TIME: 40minutes 
TOTAL TIME: 45minutes 
Recipe By; Aly Michell

Ingredients For Tofu Noodle Soup (Vegan Chicken Noodle Soup)

  1. Fourteen ounces of extra-firm or firm tofu in cube form
  2. wo tablespoons of soy sauce
  3. one-half cup of olive oil Use 1 tablespoon tofu and the remaining amount for soup.
  4. One chopped onion
  5. four sliced carrots
  6. two sliced celery ribs
  7. salt
  8. six smashed garlic cloves
  9. ten cups of water
  10. three bouillon cubes
  11. two bay leaves
  12. one tablespoon of dried parsley
  13. one teaspoon of cayenne pepper
  14. eight ounces of noodles
  15. one tablespoon of lemon juice


  1. Cube the tofu into 1-inch pieces. After adding the soy sauce to the tofu, gently toss to distribute it throughout. Give the tofu five minutes to marinade.
  2. Heat one tablespoon of olive oil in a skillet or nonstick pan. Add the tofu cubes after the oil begins to shimmer. Tofu cubes should be cooked and sautéed till browned all over. Take out of the pan and place aside.
  3. Tofu can be air-fried by combining 1 tablespoon of olive oil and soy sauce with it. Shake the basket midway through the 10-minute tofu cooking time at 400 degrees F.
  4. The remaining olive oil should be added to a Dutch oven and heated to medium. Add the celery, carrots, and onion. Sprinkle in some salt. Simmer for 4–5 minutes, or until soft. Once fragrant, add the smashed garlic and simmer for an additional 30 seconds.
  5. Incorporate water, cayenne pepper, dried parsley, bay leaves, black pepper, and bouillon cubes.
  6. After bringing to a boil, lower heat to a simmer. Simmer for 15 minutes with a lid on. Add the tofu and noodles after that. Heat to a boil on a medium-high heat setting. Cook until al dente, about 10 minutes, without a lid. Pour some lemon juice into the soup. Mix thoroughly.
  7. Serve with your preferred herbs or parsley as a garnish.


  • For my soup base/broth, I used Not-Chick’n Edward & Sons Bouillon Cubes.
  • For this recipe, we used extra-firm tofu. Tofu that is firmer and has a somewhat softer texture can still be used. You are welcome to substitute plant-based chicken or chickpeas for tofu.
  • Choose your preferred soup noodle!


Serving: 1servingCalories: 221kcalCarbohydrates: 28gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 684mgPotassium: 302mgFiber: 2gSugar: 4gVitamin A: 5138IUVitamin C: 5mgCalcium: 56mgIron: 1mg