Instant Pot French Onion Soup {Easy + Healthy}
Begin caramelizing the onions with olive oil and butter: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. Increase the heat to medium high.
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The best onions for soup include yellow onions, white onions, Spanish onions, Vidalia onions, Walla Walla onions, Maui onions, shallots, leeks, scallions, and red onions. Each type of onion offers a unique flavor and texture to soup, so choose the one that best fits your tastes. If you're looking for the perfect onion to use in your next soup.
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Instructions. In a large stockpot, cook the onions, garlic, salt and pepper over medium heat until the onions get super soft and take a beautiful caramel color, about 20-25 minutes. Stir often so the onions don't burn. When the onions are ready, add nutmeg, star anise, juniper berries, bay leaf, dried savory, Dijon mustard and stock.
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Instructions. Melt butter in a deep stock pot or Dutch oven over medium-high heat. Add onions and cook, stirring occasionally, until tender and browned, about 15-20 minutes. While onions are cooking, heat the oven broiler. Add beef broth, balsamic vinegar, thyme, salt, and pepper and bring to a simmer.
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Our taste tests revealed the combination of an all-beef broth with white wine as the clear winner, as used in this Gourmet French Onion Soup. The beef broth (obviously home-made is best, but store.
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Anticancer compounds. Blood sugar. Bone density. Antibacterial properties. Digestive health. Easy to eat. Takeaway. Onions are highly nutritious vegetables that may have several benefits.
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Preparing the French Onion Soup: Melt the butter and olive oil in a large dutch oven or pot over medium-high heat. Add the onions and saute for about 30 minutes, or until caramelized. Check and stir every 5 minutes to make sure they're not burning. Once caramelized, add the garlic and cook for 2 minutes.
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Taste the soup and season with salt and pepper as needed. Toast the bread. Preheat oven to 400°F. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges.
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When you include soup in your meal, you're likely to eat a larger portion of food that's also lower in calories. The same Penn State study mentioned above found that people who had soup before lunch enjoyed about 27 ounces of food-the soup plus a pasta entree, for about 820 calories-while those who didn't start with soup ate about 15 ounces of just the pasta for about 930 calories.
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Sauté the onions over medium/low heat for 20mins on their own until they begin to soften, then add the garlic, bay leaves, thyme, salt and pepper. Reduce the heat to the lowest setting and allow the onions to cook for approximately 15-20 minutes, uncovered until they are soft and golden caramel colour.
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Melt butter in a large stockpot or a Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.*. Stir in garlic until fragrant, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot.
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Deglaze: Add wine, then simmer rapidly for 2 minutes until mostly evaporated, stirring to scrape the bottom of the pot. Flour: Sprinkle flour over the onion and cook for 1 minute. Add broth & herbs: Add broth, thyme and bay leaves. Simmer: Cover, lower heat so it's simmering gently then simmer for 30 minutes.
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Toast the bread. While the soup is simmering, preheat oven to 450ºF. Arrange the bread slices on a baking sheet, covered with parchment paper. Brush the bread on both sides with the remaining olive oil. Toast the bread in the oven for 10 - 15 minutes, flipping halfway through, until golden brown.
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4. Strengthen bones. The antioxidants in onions may also reduce bone loss and osteoporosis that often occurs with aging. "Antioxidants minimize the stress that damages healthy cells and speeds.
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Directions. Heat the olive oil over medium-high heat in a large soup pot. Add the onions and saute for 5 minutes, stirring constantly. Reduce heat to medium and continue to cook for 15 to 20 minutes until caramelized. Add the broth, water, thyme, soy sauce, bay leaves and pepper. Simmer for 20 minutes.
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Instructions. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions occasionally.
