Pioneer Woman French Onion Soup. This tutorial will teach you how to cook French onion soup the way the pioneer ladies did. French onion soup is flavorful, pleasant, and simple to make. It goes well with a variety of foods as an appetizer. If you have any further queries, please leave a remark.

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What Exactly Is Pioneer Woman’s French Onion Soup?

French onion soup is made by pioneer women with yellow onions, butter, wine, beef and chicken broth, Worcestershire sauce, and a few more flavors including garlic, pepper, and thyme leaves.

Pioneer ladies created the original French onion soup using white wine, but I like vinegar. Feel free to use pomegranate juice, red or white grape juice, or apple juice for the white wine. Here are a few alcohol replacements you can try. 11 Non-Alcoholic Wine Substitutes (Both Red and White).

Is There Any Distinction Between Onion Soup And Pioneer Woman French Onion Soup?

While beef stock or broth is almost always used in French onion soups, onion soups can be made with beef, chicken, or even veggie stock or broth. French onion soup is typically flavored with thyme, whereas onion soup is spiced with sage. The cooking technique for these two recipes is quite similar, with only a few differences in the ingredients.

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What Can I Substitute for Gruyere in French Onion Soup?

Swiss cheese can be used in place of Gruyere cheese in French onion soup. This cheese is of excellent quality, has a pleasant flavor, and melts rapidly. When switching cheese types, choose the cheese that melts the fastest.

Ingredients for Pioneer Woman’s French Onion Soup

• 4 medium yellow onions
• 1 pound (1 stick) butter
• 1 large cup dry white vinegar
• 1 quart (4 cups) low-sodium beef broth
• 1 quart (4 cups) low-sodium chicken broth
• 3 tablespoons thyme leaves, fresh
• 4 to 5 teaspoons Worcestershire sauce
• 2 minced garlic cloves

Croutons:

• Several thick pieces of French or baguette bread
• a drizzle of olive oil
• 8 ounces thickly sliced Gruyere cheese
• The Pioneer Woman’s French Onion Soup Recipe

To make the soup:

1. Preheat the oven to 400 degrees Fahrenheit.
2. After cutting the onion in half, thinly slice it from root to tip.
3. Melt the butter in a big pot or Dutch oven over medium heat.
4. Cook the onions in the butter for about 20 minutes, covered, until transparent and tender.
5. Place the saucepan in the oven with the lid slightly ajar.
6. Roast the onions for an hour, stirring twice to keep them from burning. (There will be brown parts at the bottom of the pan, which is normal.)
7. Pour the vinegar into the pot and place it back on the stovetop over medium heat (the oven should be on).
8. While stirring, scrape the pan.
9. Continue to cook for 5 minutes, or until the liquid has decreased.
10. Add the beef stock, chicken broth, thyme, Worcestershire sauce, and garlic after that.
11. Simmer the soup for 45 minutes on low heat.

To make the croutons:

1. Cut the French bread into medium-thick slices and brush with olive oil.
2. Seasoned the slices with black pepper and salt.
3. Toast the French bread in the oven for 10 to 15 minutes, or until golden and brown, at 350°F.

Serving Suggestion:

1. Preheat the oven to broil before serving.
2. Ladle soup into ovenproof bowls. Depending on the size of the bowl, add one or two croutons to each serving of soup.
3. Top each dish with a thick piece of cheddar, then set them on a baking pan and broil until the cheese is melted, bubbling, and slightly toasted.
4. Serve right away.

How to Keep French Onion Soup Fresh

In the Fridge: Properly preserved French onion soup will last 3 to 4 days in the fridge. Cool the soup until it reaches room temperature before pouring it into tightly sealed glass containers. When storage, try to avoid using plastic containers.

In the Freezer: French onion soup can be stored in the freezer for up to four months. To properly freeze it, divide the soup into pieces, then pour each portion into the freezing bags, leaving 1/2 inch free so the soup can expand. Before freezing, remove any bread and cheese from the soup.

Room Temperature: A prepared French onion soup should not be kept at room temperature for more than 2 hours. Bacteria grow swiftly between 40 and 140 degrees Fahrenheit. The soup will deteriorate if kept out at room temperature for longer than 2 hours.

Reheating French Onion Soup

Inside the oven:

1. Preheat the oven to 350°F.
2. Remove the dishes from the refrigerator and place them directly in the preheated oven.
3. After reheating for 20 minutes, take the French Onion Soup from the oven.
4. Change the oven setting from bake to broil.
5. Serve the soup with a slice of bread and grated cheese.
6. Broil for 5 minutes, or until the cheese is completely melted.
7. Plate and serve.

Microwave Instructions:

In a microwave-safe bowl, place the leftover onion soup. 2 minutes in the microwave, stirring every 30 seconds, until heated. Remove from the microwave and serve with toasted bread and cheese on top. In this case, broil the cheese in the oven until it melts. Serve the soup when it’s done.

Cooking on the Air Fryer:

1. Preheat the air fryer to 350 degrees Fahrenheit.
2. Cover the remaining French onion soup with aluminum wrap in a basin.
3. Reheat for 7 minutes.
4. Remove the foil and reheat for another 3 minutes.
5. Preheat the air fryer to 450 degrees Fahrenheit.
6. Top with bread and cheese, then warm until the cheese melts.
7. Plate and serve.

What Should You Serve With French Onion Soup?

One of the most typical ways to serve french onion soup is with toasted french bread topped with melted cheese. Before serving, garnish with black or green olive slices if desired.

French onion soup is a terrific appetizer that goes well with salads, roasted vegetables, cooked rice, pasta, and couscous stews, among other things.

Nutritional Information for Pioneer Woman’s French Onion Soup

• 1 bowl = 1 serving (350g)
• 215 Calories from Fat
• 478 calories
• 24g Total Fat
• 10g Saturated Fat
• 0.5g Trans Fat
• 2g Polyunsaturated Fat
• 9.4g Monounsaturated Fat
• 45mg cholesterol
• 815mg sodium
• 492mg potassium
• Carbohydrates (total) 40g
• 2.3g dietary fiber
• 6.4g sugars
• 21g protein