Spiced Easy French Onion Soup Recipe
This is not a classic French onion soup recipe but the following easy onion soup with croutons and poached eggs is a delicious combination. If you like eggs you will really enjoy the way the poached eggs and the garlic and onion soup complement one another.
The onions and garlic are cooked with paprika for a bit of spice and the soft poached eggs are the perfect accompaniment to this delicious dish. This recipe for French onion soup is quite healthy. The onions and garlic are good for you and so are the eggs. Low sodium broth is a good idea in this easy French onion soup and in other French onion soup recipes, since too much salt can ruin the overall flavor of the dish. You can always add some salt at the end if it needs it.
Maybe you have already tried other recipes like the Applebee’s recipe for French onion soup or a classic French onion soup. If so, this one makes a nice change when you fancy something a little bit different.
- 3 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 4 oz sourdough bread (2 cups), no crusts, cut into ¾ inch cubes
- 4 eggs
- ¼ teaspoon cayenne pepper
- 6 cups low sodium chicken broth
- 1 onion, diced
- 2 tablespoons chopped parsley
- ½ teaspoon sweet paprika
- Salt, to taste
- Preheat the oven to 350 degrees F.
- Heat 1 tablespoon of the olive oil in a pan, and then add ⅔ of the minced garlic. Cook for 30 seconds or until fragrant.
- Turn the heat down to medium and cook until golden brown, stirring it all the time.
- Add the paprika and onions and cook until the onion is translucent. This will take about 5 minutes.
- Add the chicken broth and bring the soup to a boil over a high heat, then turn it down to medium and let the soup simmer for about 30 minutes, until the soup is reduced to 2 cups.
- Add the cayenne pepper and some salt.
- Spread the bread cubes on a big rimmed baking sheet and toss them in the rest of the olive oil and garlic. Season with salt and bake for 10 or 12 minutes, or until they are crispy and golden brown.
- Crack the eggs into 4 small bowls and bring the soup to a simmer over a low heat. Slide the eggs into the soup and simmer until the whites are firm but the yolks are still runny.
- This takes about 4 minutes.
- Ladle a poached egg and some soup into each soup bowl and sprinkle the chopped parsley over the top.
- Serve immediately, with the croutons on the side.
Poached egg in soup might sound like an unusual concept but it just makes the soup more filling. Perhaps you fancy something which is not quite breakfast and not quite lunch but you are tired of your usual brunch recipes. Whether you are overtired, jet-lagged, fed up with the winter weather or simply craving some comfort food, this recipe is a real winner and will soothe and please you in all kinds of situations. It is simple to prepare and gives you a real energy boost. The spices add a vibrant touch to the soup without overpowering any of the milder flavors in it.
Leave a Reply
- Amazing Tomato and Vegetable Soup May 9, 2016
- Pot Roast Soup or is It Stew April 26, 2016
- Beer Cheese Soup with Brats and Cheddar April 19, 2016
- Italian Wedding Soup with Ditalini Noodles April 6, 2016
- Parmesan Chipotle Black Bean Soup with Guacamole April 3, 2016
- Fire Roasted Rotisserie Chicken Noodle Soup March 31, 2016
- 2 Ingredient Crockpot Ham and Split Pea Soup March 28, 2016
- Crockpot Irish Beef Stew Recipe with Guinness March 24, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon March 20, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon (358573 Views)
- Extra Spicy Chicken Soup (195562 Views)
- Crock Pot Beef Stew and Herb Dumplings (90948 Views)
- Onion Soup Articles (54668 Views)
- Rich and Creamy Seafood Chowder Recipe (52606 Views)
- Crockpot Corn Chowder (41065 Views)
- Healthy Crockpot Bean Soup (40865 Views)
- Crockpot Chicken Stew with Mushrooms and White Wine (29440 Views)
- 4 Ingredient Potato Soup (26481 Views)
- Grilled Corn Chowder with Bacon and Chive (23574 Views)