Onion Cheese Soup Recipes

CHEESY ONION SOUP

Steps:

• Melt shortening in a pot and add the onions; cook till browned.
• Add flour, stirring constantly.
• Add milk (a little at a time), stirring constantly.
• When soup gets HOT and THICK, add the cheese and stir till cheese is melted and soup is smooth.
• Season with salt and pepper.
• Shake paprika on top of soup in bowl and serve.

CREAM OF ONION AND CHEESE SOUP

Steps:

• Melt the butter in pan and add the diced onions.
• Cook until brown.
• Add flour, stirring constantly.
• Add milk (a little at a time), stirring constantly.
• When soup is hot and thickened, add cheese and stir until it's all combined.
• Season with salt, pepper, paprika and serve.

ONION AND GRUYERE SOUP

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.

CHEESE ONION SOUP

Steps:

• Cook the onion in a pan with a small bit of butter until soft. Stir in the flour to create almost a roux for a minute or so.
• Stir in the milk, a little at a time, and then bring up to boiling point. Add the remaining ingredients and wait until the cheese has hit melting point. Taste and season accordingly, serve warm with bread.
• (I only need to add pepper).

CHEESE-TOPPED ONION SOUP

Steps:

• Using a long chef's knife, cut 1 onion in half from top to bottom.
• Lay it cut side down on the cutting board, cut it lengthwise in half again, leaving it intact at the root end, and then thinly slice crosswise (discard the root end).
• Repeat with the remaining onions.
• Add the olive oil and butter in a large Dutch oven or soup pot; set over low heat (Dorie uses an enameled cast-iron Dutch oven).
• When the butter is melted, add the onion and garlic; season with salt, and stir with a wooden spoon.
• Decrease the heat to the lowest setting and cook the onions, stirring often, until they are a deep caramel color.
• Have patience; depending on the heat and the onions, this may take an hour or more.
• Don't be tempted to speed things up, because if you burn the onions, the soup will have a bitter taste.
• However, if you don't get the onions really brown, the soup will be pale in both taste and looks.
• Sprinkle the flour over the onions and stir for a minute or so to cook away the flour's raw taste.
• Pour in 1/3 cup wine and, stirring to pick up any browned bits sticking to the bottom of the pot, let the wine cook away, 1-2 minutes.
• Add in the chicken broth and the remaining 2/3 cup wine, season with salt, and bring to a boil.
• Decrease the heat so that the liquid just simmers; partially cover the pot, and cook for 30 minutes.
• Check the soup for seasoning, adding white pepper and more salt if needed.
• *Your can set the soup aside for up to 2 hours, until serving time, or refrigerate it for up to 3 days; bring to a boil and simmer for about 10 minutes before continuing.
• Preheat the broiler; line a baking sheet with foil or parchment paper, and have six deep ovenproof soup bowls at the ready.
• In necessary, cut the slices of bread so that they fit into your soup bowls; it is up to you whether you want the bread to almost cover the surface of the soup or to float in the soup like a large crouton.
• Place the bread on the lined baking sheet and broil just until the slices are toasted; flip over and color the other side.
• Remove the bread, and put the soup bowls on the baking sheet.
• Pour about 1 teaspoon Cognac into each bowl.
• Ladle in the soup; top each with a slice of bread, and cover the bread with the grated cheese.
• Run the soup under the broiler just until the cheese is melted and bubbling; serve immediately; warn your guests--this is HOT.

CIDER & ONION SOUP WITH CHEESE & APPLE TOASTS

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.