Epic French Onion Soup Recipe made by Kid. #frenchonionsoup #soup #souprecipe #souplovers #cook
French onion pizza | caramelized onion sauce | grilled on oven grates
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***MY STANDARD PIZZA DOUGH, MAKES ENOUGH FOR 4 PIZZAS***
2 1/4 cups (530 ml) warm water
1 tbsp sugar (12g) sugar
1 tbsp (9g) active dry yeast
2 tbsp (30 ml) olive oil
1 tbsp (18 g) kosher salt
5 cups (600g) bread flour, plus more for working the dough
Combine all the dough ingredients. The flour quantity is just a baseline — keep kneading in more until the dough the dough is as sticky as you want it. I think stickier (wetter) doughs taste better but they're more delicate and harder to work with.
Divide the dough into four equal balls. Seal each one in its own oiled container to rise — either about two hours at room temperature, or 1-7 days in the fridge. If you do a quick rise, consider putting it in the fridge for a bit before you bake — it's easier to work cold. Extra dough can be frozen.
***SAUCE/TOPPING RECIPE, MAKES ONE ~13 PIZZA***
One large onion (I used a sweet variety, but you can add a pinch of sugar to any onion)
3-4 garlic cloves
a deglazing liquid (water, stock, wine, or some combination thereof — beef stock makes it really taste like French onion soup)
vinegar (only necessary if you don't deglaze with wine)
oil
grated parmesan
~4 ounces (113g) gruyère
~4 ounces mozzarella (I use whole milk, low moisture sticks by Galbani)
fresh herb for garnish (I used thyme)
If you're baking the pizza on a stone or steel, get it heading with your oven as high as it'll go before you start prepping anything else. If you want to use my oven-rack grilling method instead, keep reading.
Peel and chop the garlic and set it aside. Peel the onion and dice it as finely as you can. Get a wide pan over high heat, put in a little oil, and cook the onions, stirring constantly. After about five minutes you'll probably see some edges and/or brown stuff at the bottom of the pan threatening to burn. Deglaze with just enough liquid of your choice and keep stirring. When stuff again seems on the verge of burning, deglaze a little more and repeat the cycle until the onion pieces are all silky-soft and amber — it took me about 15 minutes, total.
Turn off the heat and stir in the garlic so it can cook just a little bit. If you didn't use white wine or another acidic liquid for deglazing, it the onion with a little splash of vinegar and maybe a pinch of sugar if your onion isn't a sweet variety. You might season it with pepper, but be careful about using salt if you deglazed with a salty broth. (There's probably enough salt in your cheese and dough, anyway.) Stir in a last dose of liquid to make sure the onion has a spreadable consistency.
Grate or chop the gruyère and mozzarella — it's always good to have a little more cheese than you'll think you need, just in case. Toss the two cheeses together.
If you're using my oven grate method, this is for you. Right before you start shaping your risen dough, make sure you have a clean oven rack positioned near the top and turn your top element (broiler, grill) on full blast. Get the dough out of the fridge, flour it liberally and use a rolling pin to get it to an evenly thin oblong that's a little wider than you want it. Make sure the dough and pin are well-floured before rolling the dough around the tip of the pin, like a scroll.
Use the pin to unroll the dough out onto your hot top grate. Make sure the ends aren't dangling too far down — hook them around the adjacent bar (remember the bars are hot). Close the oven and let the top side of dough brown under the broiler. If any huge bubbles puff up, I recommend reaching in with tongs and popping them — they're likely to burn really bad before the rest of the dough gets any color.
When things just start to burn (a little burning on the bottom of pizza is good, imho), slide the grate out a little and flip the dough. Onto the comparatively raw side, smear your caramelized onions in a very thin layer. Dust on some grated parmesan, then put on your other cheeses. Slide the rack back in, close the door, and bake until the top is brown to your liking. Use tongs to pull the pizza straight out onto a cooling rack. Tear on your fresh herbs.
Anna’s Spinach & French Onion Cob Loaf Dip
This cob loaf spinach dip is a perfect recipe to share and indulge with family and friends.
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Anna’s spinach & French onion cob loaf dip
Serves 8 as a starter Prep 15 mins (+ cooling & 3 hours chilling time) Cooking 15 mins
250g frozen chopped spinach, thawed, drained
225g can water chestnuts, drained, finely chopped
1/2 cup (115g) aioli
1/3 cup (80ml) sour cream
40g Coles French Onion Soup Mix
1 cup (280g) Greek-style yoghurt
1 Coles Bakery Cob Loaf*
1 tbs extra virgin olive oil
1. Squeeze as much liquid from spinach as possible. Place in a large bowl with the water chestnuts, aioli, sour cream, soup mix and yoghurt. Stir until well combined. Cover and place in the fridge for 3 hours or until the mixture thickens.
2. Preheat oven to 180°C. Cut 2cm from the top of the loaf and reserve. Remove bread from the centre of the loaf, leaving a 2cm-thick shell. Tear bread into 3cm pieces. Brush the inside of the loaf with oil. Place on a baking tray with bread pieces and bake for 12-15 mins or until golden. Set aside to cool.
3. Place the loaf on a serving platter. Spoon the spinach mixture into the loaf and arrange bread pieces around the loaf to serve.
Want more easy recipes? Check out our ‘Everything You Need to Know About Christmas Ham’ playlist which includes:
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Pineapple and Bundaberg Rum Glazed Ham:
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Julia Child’s French onion soup✨
Julia Child’s French onion soup✨
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▪️5-6 Cups Yellow Onions, thinly sliced (1+1/2 - 2 lbs.)▪️1 Tbsp Cooking Oil▪️2 Tbsp Butter▪️1/2 tsp Sugar▪️1 tsp Salt▪️3 Tbsp Flour▪️6 Cups Beef Stock (preferably homemade)▪️1/2 Cup Dry White Wine▪️Salt & Pepper▪️12 oz. Swiss Cheese, grated▪️4 oz. Parmesan Cheese, grated▪️1/2 Yellow Onion, grated▪️2-3 Tbsp Cognac▪️8 Slices French Bread, about 1” thick▪️4 Tbsp Olive Oil, for drizzling▪️
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????Vegan Modification: Sub in more oil for butter, vegetable stock for beef stock, and plant based cheese for cheese
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1️⃣ Place heavy bottom stock pot or dutch over over medium-low heat. Add 1 Tbs cooking oil, 2Tbs butter to pot.
2️⃣ Add sliced onions and stir until they are evenly coated with the oil. Cover and cook for about 20 minutes until they are very tender and translucent. (Check to ensure they aren’t burning a couple times throughout)
3️⃣ To brown or caramelize the onions turn heat under pot to medium or medium high heat. Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
4️⃣ Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions. Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).
5️⃣ Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits. Add the rest of the stock, wine to the soup. Simmer for 30 minutes.
6️⃣ To make the croutes (toasted bread), heat oven to 325F. Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet. Cook the croutes for 15 minutes in oven on each side (30 minutes total).
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7️⃣ Check the soup for seasoning and add salt and pepper if needed. Transfer to a casserole dish. At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.
8️⃣ Add a few ounces of the swiss cheese directly into the soup and stir. Place the toasted bread in a single layer on top of the soup. Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.
9️⃣ Drizzle with a little oil or melted butter. Place in a 350 degree oven for about 30 minutes. Turn on broiler and brown cheese well. Let cool for a few minutes. Bon Apetit!
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⏲2 hour total prep + cook time
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Recipe serves 6-8 people
French Onion Cheese Dip
Made from three different kinds of cheese and sweet onions, this French onion cheese dip is a sure-fire winner! When served with crostini, the pairing is the perfect appetizer for New Year's or any other party!
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INGREDIENTS
- 2 tbsp butter, melted
- 2 cups sliced sweet onions
- 1 tsp salt
- 8 oz cream cheese, room temperature
- 1/2 cup Greek yogurt
- 1 tbsp balsamic vinegar
- 1 tsp garlic powder
- 8 oz Brie cheese, cut into cubes
- 4 oz Gruyere cheese, shredded
- 2 oz Parmesan cheese, shredded
For the crostini:
- 1 18-inch baguette
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
INSTRUCTIONS
- Preheat oven to 350°F.
- In a 12-inch skillet melt the butter over medium-low heat. Add the sliced onion and salt. Sauté over medium-low, stirring occasionally until the onions are caramelized with deep color, 20-25 minutes. Remove from the heat.
- To the warm the caramelized onions, add the cream cheese. Stir the cream cheese into the onions until it is melted and smooth. Next, stir in the Greek yogurt, balsamic vinegar, garlic powder, Brie cheese, Gruyere, and Parmesan cheese.
- Stir to combine and pour into an 8-inch skillet or baking dish. Bake in the preheated oven until the cheeses are melted and warmed through, 5-6 minutes. Remove from the oven and serve with crostini.
For the crostini:
- Slice the baguette 1/2-inch thick. Lay in an even layer on baking sheets and drizzle or brush with olive oil. Sprinkle with salt and pepper.
- Bake in the preheated oven until the bread is slightly browned and toasted, 6-8 minutes. Remove from the oven and set aside to cool until ready to serve.
#appetizer #NewYears #partyrecipe
The “French Onion” Grilled Cheese