Onion And Barley Soup With Swiss Cheese Flan Recipes

ONION AND BARLEY SOUP WITH SWISS CHEESE FLAN

Steps:

• For soup:
• Melt butter with oil in heavy large pot over medium-high heat. Add onions; sauté until caramelized, about 20 minutes. Add barley and Sherry; cook 30 seconds. Add chicken stock and thyme. Bring to boil. Reduce heat; cover and simmer 30 minutes. Season with salt and pepper. Discard thyme. (Can be made 1 day ahead. Cool, cover, and chill. Bring to simmer before serving.)
• For flans:
• Preheat oven to 300°F. Place six 3/4-cup custard cups or soufflé dishes in baking pan. Melt butter in heavy medium skillet over medium heat. Add onions; sauté until tender but not brown, about 8 minutes. Cool slightly; transfer to blender. Add cream, eggs, salt, and pepper; blend until smooth. Stir in cheese. Divide custard among prepared cups. Fill pan with enough hot water to come halfway up sides of cups. Bake flans until centers are softly set, about 30 minutes.
• Cool flans 10 minutes in pan. Cut around flans to loosen; turn out each in center of soup bowl. Ladle soup around flans and serve.

CHEESY SWISS ONION SOUP

Steps:

• Melt 3 tablespoons of butter; toss with bread cubes.
• Place on a lightly greased baking sheet.
• Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted.
• Meanwhile, in a large saucepan, sauté onions in remaining butter until lightly browned, about 12 minutes.
• Stir in water and bouillon; bring to a boil.
• Reduce heat; cover and simmer for 15 minutes.
• Combine flour and 1/2 cup of milk until smooth; gradually stir into onion mixture.
• Stir in remaining milk.
• Bring to a boil; boil for 2 minutes, stirring until thickened.
• Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper.
• Ladle into 4 oven proof bowls; sprinkle with reserved croutons and remaining cheese.
• Broil 4 inches from heat until cheese is melted and bubbly.
• Garnish with chives.

SWISS-BARLEY MUSHROOM SOUP

Steps:

• In a 3-qt. saucepan, saute mushrooms and onion in butter until tender. With a slotted spoon, transfer mushrooms and onion to a bowl; set aside. Stir flour into pan drippings; cook over medium heat until lightly browned. Stir in water until smooth. Add barley; bring to a boil. Reduce heat; simmer, uncovered, stirring constantly, for 15 minutes or until barley is tender. Add bouillon, milk, cheese, Worcestershire sauce, parsley and pepper; cook and stir until bouillon is dissolved and cheese is melted. Add the mushroom mixture; heat through.

CARAMELISED ONION & BARLEY SOUP WITH CHEESE CROUTONS

Steps:

• Heat the oil in a saucepan, then add the onions, garlic, thyme, sugar and a good pinch of salt. Cook on a medium-low heat for 15-20 mins or until golden coloured. Add the stock and simmer for a further 10 mins.
• In a separate large saucepan of salted boiling water, cook the barley for 15 mins, adding the cavolo nero or kale for the final 3 mins of cooking. Drain and rinse under cold water, then add to the soup and warm through.
• Heat the grill. Top the toasted bread with cheese and place under the grill until it's bubbly and melted. Serve in 2 large bowls with the cheesy croutons on top.

CREAMY SWISS ONION SOUP

Steps:

• Melt 3 tablespoons of butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted. , Meanwhile, in a large saucepan, saute onions in remaining butter until lightly browned, about 12 minutes. Stir in water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Combine flour and 1/2 cup milk until smooth; gradually stir into onion mixture. Stir in remaining milk. Bring to a boil; boil for 2 minutes, stirring until thickened. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper. , Ladle into four ovenproof bowls; sprinkle with reserved croutons and remaining cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Garnish with chives.

SWISS CHEESE AND ONION SOUP

Steps:

• Heat 2 tbs. butter in a saucepan. Add garlic, onion, mustard and salt. Saute until tender.
• Add water. Cover and simmer over low heat.
• In a separate saucepan, melt remaining 3 Tbs. butter. Whisk in 3 Tbs. flour and cook, whisking over low heat, one minute.
• Add milk. Cook, whisking, until uniform and thick, 5-8 minutes.
• Add horseradish, Sherry and cheese.
• Add cheese sauce to onion and mix thoroughly. Add pepper, tamari, Tabasco and Worcestershire. Cook over low heat 8-10 minutes, stirring occasionally.
• Salt and pepper to taste, then serve with some fresh grated cheese on top.

CHEESE AND ONION FLAN

Steps:

• for crust: rub margarine into the flour and oatmeal and mix with the beaten egg.
• press the mixture into a round pie tin 8" in diameter and 2" deep for filling: chop the onion and cook in margarine for a few minutes.
• add the sage, and salt and pepper to taste.
• in a large bowl mix the beaten eggs, milk/juice, and cheese.
• add the onion mixture.
• pour the filling into the crust and bake at 350 degrees for 45 minutes, until the filling is set and golden-brown.