ONION AND CIDER SOUP WITH ROQUEFORT CROUTONS
Yield Makes about 7 cups, serving 4 to 6 as main course
Number Of Ingredients 8
Steps:
- In a heavy kettle cook the onions in the oil over moderately high heat, stirring occasionally, for 1 hour, or until they are golden brown. Stir in the cider, the broth, the water, the brandy, and salt and pepper to taste and simmer the soup, uncovered, for 20 minutes. Arrange the toast slices on a baking sheet, sprinkle the Roquefort on them, and broil the croutons under a preheated broiler about 4 inches from the heat until the cheese begins to melt. Ladle the soup into heated bowls and float a Roquefort crouton in each serving.
FRENCH ONION SOUP WITH CIDER
From the October/November 2007 issue of Vogue Entertaining + Travel. This soup can be made up to three days in advance.
Provided by AmandaInOz
Categories European
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat. Add onions and sea salt and cook, stirring occasionally, for 30 minutes or until onions are deep golden.
- Add cider and simmer until reduced by half, then add stock and simmer for 10 minutes. Season with pepper.
- Meanwhile, place bread on a foil-lined tray and cook both sides under a hot grill until dried but not browned. Spread with mustard and top with cheese, then grill until cheese bubbles and browns.
- Serve soup topped with the croûtons and sprigs of thyme.
CIDER & ONION SOUP WITH CHEESE & APPLE TOASTS
Make Tom Kerridge's version of French onion soup. Use any cheese you have in the fridge for the toasts - a crumbly goat's cheese works well
Provided by Tom Kerridge
Categories Lunch, Soup, Starter
Time 1h
Number Of Ingredients 13
Steps:
- Heat the butter in a saucepan until foaming, then add the onions and cook for 10 mins until soft and golden. Add the garlic and cook for 1 min more. Pour over the cider, then add the potato and thyme sprigs and simmer for another 2 mins. Stir in the stock and cream, bring to the boil and simmer for 15 mins until the potato is soft. Remove and discard the thyme, transfer the soup to a blender and blitz until smooth.
- To make the cheese & apple toasts, heat the grill to high. Toast the bread on both sides, then mix the cheese, dried apple and onion together. Pack the mixture onto the toasts, then grill until melted and golden. Pour the soup into bowls, scatter over the apple matchsticks and thyme leaves, then serve with the toasts.
Nutrition Facts : Calories 523 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 2.3 milligram of sodium
ONION SOUP WITH ROQUEFORT RECIPE - (4/5)
Provided by lorik
Number Of Ingredients 10
Steps:
- Halve and thinly slice the onions. Over medium-low heat, melt the butter in an enameled cast-iron pot and sauté the onion slices, stirring frequently, until deep golden brown. When the onions are caramelized, add half of the Roquefort and all of the flour. Cook, stirring constantly, for 1 more minute. Add the chicken stock and cream. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook for 25 to 30 minutes. Thinly slice the baguette then toast the slices for croutons. Grate the Gruyere and crumble the remaining 3 ounces of Roquefort. When ready to serve, preheat the broiler. Check the soup for proper seasoning - soup will always need adjusting at the last minute. Ladle into ovenproof bowls. Drop a teaspoon of Armagnac into each bowl of soup and cover with the croutons. Sprinkle with the Gruyere and crumbled Roquefort. Place the bowls of soup under the broiler until a bubbly, golden-brown crust forms. It will take a couple of minutes. Serve. Recipe courtesy of Chef Ken Frank, La Toque, Napa Valley, CA Nutrition Facts per Serving Yield: Serves 4 Calories: 573 Fat. Total: 41g Fiber: 2g Carbohydrates, Total: 18g Sodium: 1145mg % Cal. from Fat: 64% Cholesterol: 128mg Protein: 30g
CREAMY CABBAGE SOUP WITH HAM AND ROQUEFORT CROUTONS
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, main course
Time 45m
Yield Four servings
Number Of Ingredients 12
Steps:
- To make the soup, heat the olive oil in a large saucepan. Add the onion and cook until softened, about 5 minutes. Add the chicken broth, caraway seeds, potato and cabbage and bring to a boil. Lower the heat and simmer until the cabbage and potato are soft, about 25 minutes. Scrape the mixture into a blender and blend until smooth. Return the puree to the pan and stir in the cream, ham, salt and pepper. Warm the soup over low heat.
- To make the croutons, preheat oven to 350 degrees. Place the bread slices on a baking sheet and cover each slice with crumbled Roquefort. Bake until croutons are crisp and the cheese is melted, about 5 minutes. Ladle the soup into 4 bowls and top each with 3 croutons. Serve immediately, passing remaining croutons separately.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 20 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 10 grams, Sodium 1751 milligrams, Sugar 9 grams, TransFat 0 grams
FRENCH ONION SOUP WITH CHEESE CROUTONS
The onions may make you cry, but this soup will make you smile. The mix of two kinds of both mix with sherry and congnac make this soup yummy, but the Gruyere Croutons put it over the top.
Provided by Debbwl
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
- Add the beef and chicken stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper.
- *For the croutons*.
- While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
- *To serve*.
- Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 1008.7, Fat 35.3, SaturatedFat 19.8, Cholesterol 95, Sodium 2973.1, Carbohydrate 118.2, Fiber 7.1, Sugar 16.9, Protein 40.4
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