CARAMELIZED ONION SOUP WITH BLUE CHEESE CROUTONS
Classic onion soup gets even better with caramelized onions, silky cream and zesty croutons for the finishing touch. It's worth the time it takes to cook the onions for the wonderful depth of flavor.
Provided by Chef mariajane
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In pot, melt butter over medium heat; add onions, thyme and 1/4 teaspoons each salt and pepper and sauté for 2 minutes or until starting to soften. Reduce heat to medium-low, cover and cook, stirring often, for about 20 minutes or until onions are very soft. Uncover and cook, stirring often, for 15 to 20 minutes or until caramelized. Increase heat to medium-high; add garlic and sauté for 1 minute. Add sherry and bring to a boil, scraping up bits stuck to pot. Add beef stock and water and bring to a boil. Reduce heat and boil gently for about 10 minutes or until flavours are blended.
- CROUTONS:.
- Preheat broiler. On a baking sheet, lightly toast both sides of baguette slices. Spread one side with softened blue cheese.
- To serve, stir cream into hot soup and season to taste with salt and pepper. Ladle soup into ovenproof soup bowls . Float one crouton in each bowl and broil for about 2 minutes, or until cheese is melted. Serve immediately.
Nutrition Facts : Calories 383, Fat 27.3, SaturatedFat 17.1, Cholesterol 87.9, Sodium 969.9, Carbohydrate 15.8, Fiber 1.6, Sugar 5.4, Protein 7.1
CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP WITH GOAT CHEESE CROUTONS
Categories Soup/Stew Cheese Mushroom Onion Vegetarian Dinner Lunch Goat Cheese Fall Winter Anniversary Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
- Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; sauté until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)
- Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.
CARAMELIZED ONION SOUP WITH SWISS CHEESE & BASIL CROUTONS
This delish recipe comes from Southern Living. The original recipe said it serves 8, but I think it serves 4-6. It's just DH and I, so I cut the recipe in half and use 2 large oven-safe soup mugs. The amount is perfect for dinner plus seconds! Enjoy!
Provided by KPD123
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Sauté onions and garlic in oil and butter in a large soup pot over medium heat until soft and golden brown, about 20-25 minutes.
- Add black pepper and thyme to onions. Cook 1 minute. Then add red wine, cook about 1 minute while stirring and scraping any bits off the bottom of the pan.
- Add water and bouillon to pot. Bring soup to a boil. Reduce heat to low. Cover and simmer, stirring occasionally for 20 minutes. (Double check to see if it needs any salt and pepper added to taste).
- In a bowl, combine cheese, basil, pepper and mayo. Spread over one side of each bread slice.
- Ladle soup into oven-safe bowls. Top each soup bowl with bread, cheese side up, making sure to cover entire soup surface with a layer of bread. (My soup mugs are quite large, so I use 2-3 baguette slices per serving).
- Broil 2-3 minutes until the cheese begins to melt and brown a bit.
Nutrition Facts : Calories 377.9, Fat 26.5, SaturatedFat 8.9, Cholesterol 34.4, Sodium 149.4, Carbohydrate 22.4, Fiber 2.7, Sugar 8.1, Protein 9.3
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