Do u have a recipe for french onion soup?

Traditional French Onion Soup





Ingredients:


8 lg Onions


4 tb Sherry/Port


100 g Butter; (or oil)


8 Rounds bread


2 Cloves garlic; minced


1/2 c Grated gruyere


1 1/2 tb Flour


1/2 c Grated parmesan


1 tb Sugar


Salt and pepper to taste


1 l Good quality beef stock


1/2 c Finely chopped parsley


2 c Water; (2 to 3)


1/2 c Red wine





Instructions:


Peel and slice the onions into rounds. Heat the butter (or oil) and saute


the garlic and onions until they are shiny and golden brown, about 10


minutes. Add the flour and stir to allow the flour to absorb the butter


residue.





Add the sugar, beef stock, water and wine and bring to the boil. Add salt


and pepper to taste and then simmer for 45 minutes. Add the sherry and


simmer 5 minutes more.





Grill the bread until golden. Meanwhile, mix the two cheeses and parsley in


a bowl. Place a large tablespoon of cheese mixture on each round of grilled


bread and grill until cheese is hot and bubbling.





Place one round of bread in each soup bowl and then ladle boiling soup


over. The crouton will rise to the top of the bowl, serve immediately.Do u have a recipe for french onion soup?
Maui Onion Soup


3 tablespoons bacon drippings(4 bacon slices)


8 cups Maui onions, thinly slices


2 large shallots, chopped


1 tablespoon balsamic vinegar


1 cup Burgundy wine


2 teaspoons dried oregano


3 quarts chicken broth


salt %26amp; pepper


sliced baguette, toasted


swiss cheese, grated


Directions


In a large saucepan over med. heat fry 4 strips bacon until crisp. Discard bacon. Saute onions and shallots in bacon fat until tender. Add balsamic vinegar, wine, oregano, cook for 30 minutes. Stir frequently until the onions carmelize and are golden brown.


Pour in chicken broth. Simmer gently for 1 hour, stir occassionally. Season with salt and pepper. Ladle soup into 4 oven proof bowls. Float the sliced baguette ontop and sprinkle with grated cheese. Broil until cheese melts.Do u have a recipe for french onion soup?
Best Ever French Onion Soup





This is a wonderful filling soup. Tastes great anytime of year but especially on cold winter nights. Serve with a salad and you have a meal.





Ingredients


6 cups Thinly sliced onions


1 tbsp Sugar


1/2 tsp Pepper


1/3 cup Vegetable oil


6 cups Hearty beef broth (undiluted)


8 slices French bread (3/4 inch thick), toasted


1/2 cup Shredded Parmesan cheese





Preparation


In a soup kettle over medium low heat, cook onions, sugar, and pepper in oil for 20 minutes or until onions are caramelized, stirring frequently. Add the broth, bring to a boil. Reduce heat; cover and simmer for 30 minutes. Ladle soup into ovenproof bowls. Top each with a slice of toasted French bread; sprinkle with cheese. Broil until cheeese is melted. Serve immediately.





Cook's Notes


I always put extra cheese on mine!





http://www.mealsmatter.org/recipes-meals鈥?/a>


(*-*)
This is the recipe I use, it's from Ina Garten. My supermarket doesn't sell veal stock, so I use all beef. Also I bake it in a 450 oven with a slice of sourdough and provalone on top.





http://www.foodnetwork.com/food/recipes/鈥?/a>
Kraft.com have some very good ones.
You can add sour cream and make dip,


or you can add it to roast in a crockpot,


or add it to hamburger meat for hamburgers


or add olive oil an water and marinade chicken in it, then bake it.
French Onion Soup





Ingredients





2oz dripping


1lb of onions chopped


2 tsp of sugar


1oz flour


2 pints of beef stock


4 slices French bread


2ozs of Gruy猫re cheese grated





Method





1. Melt dripping in a saucepan, add onions and sugar and fry gently, stirring occasionally until golden brown. Be careful not to let them burn or soup will taste bitter


2. Stir in flour, cook for 1 min. Add stock, bring to boil, stirring. Season. Cover saucepan and simmer for 20 min.


3. Toast bread on one side. Sprinkle cheese on untoasted side, grill until melted. Place a slice of bread in each bowl, pour soup over. Serve at once.





Serves 4.





To Freeze:


At the end of step 2, cool, then pack in polythene bags 鈥?placed inside rigid containers. Freeze sealed. Remove from containers. Label blocks of soup. Store up to 3 months.





To Serve:


Unwrap block of soup. Thaw overnight in a bowl in fridge or heat gently in a saucepan. Complete step 3.
5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)


3 tablespoons butter


1 teaspoon salt


2 cups white wine


10 ounces canned beef consume


10 ounces chicken broth


10 ounces apple cider (unfiltered is best)


Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string


1 loaf country style bread


Kosher salt


Ground black pepper


Splash of Cognac (optional)


1 cup Fontina or Gruyere cheese, grated





Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning. Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes. Place oven rack in top 1/3 of oven and heat broiler. Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute. Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

Im trying to find a recipe for a soup that is pronounced something like';fa-bow'; .?

it's an ox-tail based soup that is usually spicey. i think it's Indian and you are suposed to make the ';stock'; and then serve it with veggies and meat on the side.


you then ';cook'; the meat and veggies in the stock.Im trying to find a recipe for a soup that is pronounced something like';fa-bow'; .?
Are you talking about Pho Bo? It is vietnamese beef noodle soup... although I have heard of it being served with oxtails instead of beef. Also I have never had it with the meat on the side... they do slice it thin, and put it in the broth right before serving so that it cooks... but they do that before bringing it out to you. It does have vegies on the side - mostly herbs, peppers, and bean sprouts. Does that sound right? It is the only thing I could think of that came close to your description.Im trying to find a recipe for a soup that is pronounced something like';fa-bow'; .?
Ive had that but i thought it was something like coochie


thats how they pronounced it in jamaica
go to foodnetwork.com and do a search for it...


good luck and happy eats.
ovyyop

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I'm looking for a tortilla soup recipe.?

I cook tortilla soup every year at Christmas-with a chicken broth base. This year I want something different and would like a thicker base. Creamier, not creamier white, just not so liquid like broth. I don't like beans or peas. But like corn, tomatoes, squash, bell pepper, onions, cheese and tortillas. Any ideas?I'm looking for a tortilla soup recipe.?
I hate alot of work in the kitchen!


so try this:


make your regular soup exactly the same and thicken it by adding (a little at a time) instant mashed potatoes while it's boiling. BTW your list did not include green chilies..... and it has too have ortega green chilies I buy the small can and cut the whole green chilies into 1'; squares for soup.....I'm looking for a tortilla soup recipe.?
TORTILLA SOUP





6 (6-inch) corn tortillas


1/4 cup vegetable oil


1 small onion, chopped (1/3 cup)


2 cloves garlic, finely chopped


1 medium Anaheim, poblano or jalape帽o chile, seeded, chopped


1 carton (32 oz) reduced-sodium chicken broth


1 can (14.5 oz) Muir Glen庐 organic fire roasted diced tomatoes, undrained


1/2 teaspoon coarse salt (kosher or sea salt)


1 1/2 cups shredded cooked chicken


1 ripe medium avocado


1/2 cup shredded Monterey Jack cheese (2 oz)


Chopped fresh cilantro, if desired


1 lime, cut into wedges





Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.


Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.





To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.





Makes 4 servings (1 1/3 cups each).





Substitution: You can substitute another cheese for the Monterey Jack -- try Cheddar, Colby-Jack or Chihuahua (Mexican melting cheese).






This is a hearty, thicker soup. Garnish w/ crushed tortilla chips and diced avocado.





Chili's Chicken Enchilada Soup





1/2 C. Vegetable oil


1/4 C. Chicken base


3 C. diced Yellow Onions


2 tsp. ground Cumin


2 tsp. Chili Powder


2 tsp. granulated Garlic


1/2 tsp. Cayenne pepper


2 C. Masa Harina


4 qt. Water (divided)


2 C. crushed Tomatoes


1/2 lb. processed American cheese, cubed


3 lb. cooked, cubed chicken





In large pot, place oil, chicken base, onion and spices. Saut茅 until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to saut茅ed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.


Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.





Makes 1 1/2 gallons or 16-20 servings.



Chicken Tortilla Soup --











INGREDIENTS


2 skinless, boneless chicken breasts


1/2 teaspoon olive oil


1/2 teaspoon minced garlic


1/4 teaspoon ground cumin


2 (14.5 ounce) cans chicken broth


1 cup frozen corn kernels


1 cup chopped onion


1/2 teaspoon chili powder


1 tablespoon lemon juice


1 cup chunky salsa


8 ounces corn tortilla chips


1/2 cup shredded Monterey Jack cheese (optional)











DIRECTIONS


In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.


Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.








^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>




Slow-Cooker Chicken Tortilla Soup --











INGREDIENTS


1 pound shredded, cooked chicken


1 (15 ounce) can whole peeled tomatoes, mashed


1 (10 ounce) can enchilada sauce


1 medium onion, chopped


1 (4 ounce) can chopped green chile peppers


2 cloves garlic, minced


2 cups water


1 (14.5 ounce) can chicken broth


1 teaspoon cumin


1 teaspoon chili powder


1 teaspoon salt


1/4 teaspoon black pepper


1 bay leaf


1 (10 ounce) package frozen corn


1 tablespoon chopped cilantro


7 corn tortillas


vegetable oil











DIRECTIONS


Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.


Preheat oven to 400 degrees F (200 degrees C).


Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.


Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

I need a recipe for an italian wedding soup??

INGREDIENTS


1/2 pound extra-lean ground beef


1 egg, lightly beaten


2 tablespoons dry bread crumbs


1 tablespoon grated Parmesan cheese


1/2 teaspoon dried basil


1/2 teaspoon onion powder


5 3/4 cups chicken broth


2 cups thinly sliced escarole


1 cup uncooked orzo pasta


1/3 cup finely chopped carrot


DIRECTIONS


In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.


In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.I need a recipe for an italian wedding soup??
a squirell would know?I need a recipe for an italian wedding soup??
Alden Brown made one on his cooking show recentley. Look up his site from the Food Network show he host.
add me.........hahahaha

Mom made a soup ,early 70's, that had bean sprouts green beans tomatoes, very yummy,I cant find recipe?

Forgot to mention it was a weight watchers soup!Mom made a soup ,early 70's, that had bean sprouts green beans tomatoes, very yummy,I cant find recipe?
I've been involved with WW since the late 80s %26amp; cannot think of a soup that had been sprouts. I love the WW vegetable soup, and perhaps your mother used bean sprouts in place of/or along with, the cabbage. I tweek mine %26amp; add 1/8 tsp of cayenne pepper to give it some zing.





WEIGHT WATCHERS ZERO POINTS GARDEN VEGETABLE SOUP





6 cups broth (vegetable, beef, or chicken - just make sure it's light or low sodium)


Cooking spray


2 carrots, peeled and diced


1 large onion, diced


4 teaspoons garlic (from a jar or substitute four cloves minced garlic)


1/2 cabbage, chopped (or use a bag of slaw, the biggest chunks you can find vs the fine, don't skip the cabbage for it somehow makes the soup)


1/2 pound frozen green beans


2 tablespoons tomato paste


1 teaspoon dried basil


1 teaspoon dried oregano


1 teaspoon kosher salt


1 large zucchini, diced





Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)





Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!Mom made a soup ,early 70's, that had bean sprouts green beans tomatoes, very yummy,I cant find recipe?
I do not like the soup posted. Hope you find the other one. Report Abuse

I have never seen this but have gone to WW before and have made many of their recipes. You could join a Yahoo Group. They give out many WW recipes. I belong to a few of the groups and get much info.





Hope someone can find it because I would like to have it,

Recipe for Broccoli Cheddar Soup?

Do you know of a good recipe for this soup? No Chicken stock please :)Recipe for Broccoli Cheddar Soup?
don't rule out all recipes with chicken stock. you can easily use vegetable stock instead.





1 tablespoon butter, melted


1/2 medium onion, chopped


1/4 cup melted butter


1/4 cup flour


2 cups half-and-half


2 cups vegetable stock or bouillon


1/2 pound fresh broccoli


1 cup carrots, julienned


salt and pepper to taste


1/4 teaspoon nutmeg


8 ounces grated sharp cheddar





Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.





Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.








Recipe for Broccoli Cheddar Soup?
I usually eye ball everything. So 4-5 potatoes and 1/2-1 onion, peel and chop both, place in boiling water just to cover and cook till almost mashing consistency but not quite. Drain about 1/2 the water off. Add about 2 cups frozen broccoli salt and pepper and some veggi broth so liquid just covers everything, (I always add chicken broth but veggi would work as well I'm sure) and continue to cook on a low simmer for a few minutes until broccoli is cooked almost. I also add a few shakes of garlic powder but you could also do chopped garlic. When broccoli is cooked I turn to low add about 1-2 tbs butter and about 1/4-1/2 cup milk, half and half, or heavy whipping cream. Heat through. If you like you can also add Cheddar or Colby jack cheese for a little extra flavor. You can also puree some or all of it in either a blender or immersion blender . Enjoy!!
BROCCOLI %26amp; CHEDDAR SOUP





2 lg. bunches broccoli, chopped roughly


1/2 onion, diced fine


1/2 tsp. garlic, diced fine


3 qts. prepared chicken stock


14 oz. butter, melted


1 1/2 c. all purpose flour


2 c. cream (could substitute with half and half)


Salt %26amp; black pepper


10 oz. grated cheddar





In a large saucepan heat butter and saute chopped broccoli until soft. Add onion and garlic. Dust mixture with flour while stirring with whisk. After 2 minutes add hot chicken stock and bring to boil, stirring constantly. Add cheddar in 3 stages and then season with salt and black pepper. Add cream slowly while on low heat and serve


venus
Broccoli Cheddar Soup


1 1/4 pounds frozen chopped broccoli, thawed


3 Tbsp butter or margarine


3 Tbsp all-purpose flour


1 1/2 cups vegetable broth


1 cup milk


1 cup shredded cheddar cheese


1/4 tsp salt, or to taste


1/4 tsp anchovy-free Worcestershire sauce


1/2 tsp ground red pepper


In a 2-quart saucepan, melt the butter or margarine over medium- high heat. Add the chopped broccoli; cook, stirring, until bright green, about 3 minutes. Stir in the flour until absorbed.


Stir in the broth and milk; cook, stirring, until mixture comes to a boil. Stir in the cheddar cheese, salt, Worcestershire sauce, and red pepper. Cook, stirring, until cheese is melted.
CHEDDAR CHEESE BROCCOLI SOUP





4 heads broccoli, chopped


16 oz. Velveeta cheese, chopped


2 c. onions, chopped


4 c. water


2 cans cream of celery soup


2 cans cheddar cheese soup


1 can cream of mushroom soup





Mix chopped broccoli and onions and 4 cups of water and boil. Allow mixture to boil for 5 minutes. Pour 2 cans of cream of celery, 1 can of cream of mushroom and 2 cans of cheddar cheese soup into mixture. Stir and turn heat to low. Put chopped Velveeta cheese on top slowly while stirring.

Trinis...does anyone have a good recipe for beef-bone soup?

I have a fair idea of what it should look and taste like, but crapaud smoke meh pipe if I try it and it come out wrong!Trinis...does anyone have a good recipe for beef-bone soup?
Beef and boneTrinis...does anyone have a good recipe for beef-bone soup?
1. Beef soup with bones





INGREDIENTS


2 pounds beef shank, with bone


1 tablespoon vegetable oil


2 teaspoons salt


2 teaspoons ground black pepper


1 onion, chopped


1 (14.5 ounce) can diced tomatoes


3 cups beef broth


4 cups water


2 medium carrot, coarsely chopped


1/4 cup chopped fresh cilantro


1 potato, quartered (optional)


2 ears corn, husked and cut into thirds


2 chayotes, quartered (optional)


1 medium head cabbage, cored and cut into wedges





1/4 cup sliced pickled jalapenos


1/4 cup finely chopped onion


1 cup chopped fresh cilantro


2 limes, cut into wedges


4 radishes, quartered


DIRECTIONS


Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.


Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.


Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.


Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.


Ladle soup into large bowls, including meat vegetables and bones.





2. Beef soup w/Bone marrow





Ingredients:





2 kg (4 lb) beef bone marrow, have your butcher slice it


1 onion, sliced


3 liters (12 cups) water


戮 kg (1陆 lb) boneless beef shank or stewing beef


2-3 medium potatoes, peeled and quartere


1 whole medium cabbage, quartered


Salt and pepper to taste





%26gt;%26gt; Place bone marrow and onion in a stockpot, pour in water and bring to the boil. Lower heat and simmer for about 40 minutes. Add the boneless beef shank or stewing beef. Return to the boil, then lower heat and simmer until beef is tender, about 1 to 1陆 hours.


%26gt;%26gt; Add the potatoes. Simmer until potatoes are tender, about 10 to 15 minutes. Add the cabbage. Stir in salt and pepper. Cook until cabbage is tender-crisp, about 2 minutes.
cook bones or a mixture of bones and ox tail with a small hunk of beef till tender then add celery ,onion,potato,carrots,cabbage,small pack of frozen soup mix veggies,can of stewed tomatos chopped,small can of tomatoe sauce ,add bullion if you like cook till done,add or omit items you don't want in it add more if you like ,there is no wrong or right to soup it all depends on what you like best,i add v8 juice but if you like it more beefy don't add it you can add barley instead of potatoes keep trying till you get exactly what u want then write it down this link might be helpfull take a look also

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