ONION SOUP WITH GRUYERE AND MADEIRA
This was made on tv and I made several changes to it because I found there was too much liquid compared to the onions when I followed the recipe. Do not leave out making and using the liason of egg yolks, cream, brandy and Madeira, it makes the soup more special, also very rich! For the madeira you could substitute, dry Port or Sherry.
Provided by PetsRus
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Place the onion, butter, oil, thyme, bay leaves, salt, sugar and paprika powder in a large heavy-based saucepan and cook over a medium heat for 40 minutes, stirring from time to time. The onions should be dark golden and soft.
- Stir in the flour and cook over a low heat for a further 10 minutes.
- Pour in the wine, stir to combine, and cook for 10 minutes.
- Add the stock and cook over a medium heat for a further 20 minutes (the soup can be prepared up to 48 hours ahead up to this point and re-heated when needed).
- Preheat the oven to 190C-375F
- Scatter a little cheese (don't use it all) over the bottom of 8 oven-proof soup bowls placed on a baking sheet.
- Pour in the soup, rub the toast slices with the garlic clove and float on the top of soup.
- Top with the remaining cheese and place in the oven until bubbling and golden brown, about 10-20 minutes.
- Beat together the egg yolks, cream, brandy and Madeira. When the soup is ready to serve, lift the cheesy crust and pour cream mixture into the soup, or serve in a jug and offer separately to your guests.
Nutrition Facts : Calories 449.5, Fat 25.7, SaturatedFat 14.5, Cholesterol 124.2, Sodium 430.5, Carbohydrate 31.4, Fiber 3.2, Sugar 10, Protein 10.6
CLASSIC ONION SOUP WITH GRUYERE
Provided by Robin Miller : Food Network
Categories main-dish
Time 44m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F and preheat broiler.
- Melt butter and oil together in a large stock pot or Dutch oven over medium-high heat. Add onions and sugar and cook 10 minutes, until onions are tender and golden brown. Add thyme, bay leaves, salt, and black pepper and stir to coat. Cook 1 minute, until fragrant. Add port and simmer until liquid is absorbed. Add broth and Parmesan rind and bring mixture to a boil. Reduce heat to low, partially cover and simmer 20 minutes.
- Remove bay leaves and Parmesan rind and ladle soup into oven-proof bowls. Place bowls on a baking sheet. Place reserved bread rounds or a sourdough round into each bowl and top bread with Gruyere cheese. Broil 2 to 3 minutes, until cheese is golden and bubbly.
ONION SOUP WITH GRUYERE CHEESE BALLS
I made this recipe for years, my goodness it was such a lovely delicious soup on a cold winter's night!! I always cooked it when we had guests and everyone used to love it. I had forgotten about it and it wasn't until recently a friend remembered the soup and asked me for the recipe, so after digging it out I decided to post it on here. I have even been known to make the soup thicker add some cream (not make the cheese balls) and use it as a pasta sauce for my son (when he was young) for some reason he loved it this way. Any stock can be used but I prefer chicken. N.B. -- Gruyere cheese is a semi-hard, cooked and made from the curd of cow's milk cheese, it contains small holes and has a light cream-yellow colour.
Provided by Tisme
Categories Cheese
Time 1h40m
Yield 4 Bowls, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 25gr of the butter on a low heat, and add the sliced onions and cook for 5 minutes, then add a few tablespoons of the stock. Cook this for 10 minutes watching it doesn't burn and then add half the stock and cook again for another 10 minutes and add one third of the milk. Allow to cool slightly and puree in a blender or processor. Return to the pan with the remaining stock.
- Prepare the cheese balls ~ Melt the butter in a pan, stir in the flour, mix well with a wooden spoon, add 225ml of hot milk and stir until the mixture is thick and smooth. Season with salt, pepper and nutmeg. Remove from heat and beat in the egg yolk and Gruyere cheese. Mix well and turn the mixture onto a damp plate and cool completely. Divide into small even portions and form lots of tiny balls about 2cm (3/4 inch) across. When formed roll the balls in extra flour.
- Add the remaining milk to the onion soup and bring to the boil. Drop in cheese balls.
- Cook for 5 minutes and remove carefully with a slotted spoon and divide evenly amongst soup bowls, then cover with remaining soup.
- Serve. Sprinkle with chopped parsley if desired.
Nutrition Facts : Calories 493.2, Fat 29.3, SaturatedFat 17.7, Cholesterol 135.1, Sodium 272.5, Carbohydrate 40.5, Fiber 2.3, Sugar 5, Protein 18
ONION AND GRUYERE SOUP
Full of onions and cheese. Serve over thick slices of bread in soup bowls.
Provided by NANCYGREGORY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.
- Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.
- Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 19.6 g, Cholesterol 82.3 mg, Fat 26.5 g, Fiber 2.4 g, Protein 18.5 g, SaturatedFat 15.8 g, Sodium 543.1 mg, Sugar 9 g
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