Best Caramelized Onion And Mushroom Soup With Swiss Stilton Cheese Toasts Recipes

Caramelized Onion and Portobello Mushroom Soup image

Provided by DailyInspiration

Categories Onions

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1 1/2 lbs onions, halved, thinly sliced (about 5 cups)
4 fresh thyme sprigs
1 1/2 lbs portabella mushrooms, stemmed, caps halved and cut crosswise into 1/4 inch thick strips
3 tablespoons cognac (or brandy)
3 garlic cloves, minced
8 cups vegetable broth (canned)
1 cup dry white wine
18 slices French baguettes, toasted (1 inch thick slices)
8 ounces soft fresh goat cheese, room temperature

Steps:

Melt 1 tablespoons butter in heavy large pot over high heat. Add onions and thyme; saute 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; saute 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.
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 and Shiitake Soup With Gruyere-Blue Cheese image

Provided by Julie Bs Hive

Categories Onions

Time 2h15m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
8 cups sliced yellow onions (about 2 lbs)
5 cups sliced shiitake mushroom caps (about 10 oz whole mushrooms)
4 garlic cloves, minced
2 fresh thyme sprigs
1/2 cup dry white wine
1 (14 ounce) can reduced-sodium fat-free chicken broth
1 (14 ounce) can fat-free less-sodium beef broth
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
12 slices French baguettes, cut 1/2 in thick toasted
1/4 cup grated gruyere cheese
1/4 cup crumbled gorgonzola
1/2 teaspoon finely chopped fresh thyme

Steps:

SOUP: Heat oil in a large Dutch oven over medium heat. Add onion and sauté 15 minutes or until almost tender, stirring frequently. Reduce heat and cook 40 minutes or until onions are a deep golden brown. Stir occasionally.
Increase heat to medium, add mushrooms, and cook 10 minutes or until they are tender. Stir frequently. Stir in garlic and thyme sprigs and cook for 2 minutes. Increase heat to medium-high and add wine to pan. Cook 2 minutes or until most of the liquid has evaporated. Add both cans of broth to pan and bring to a simmer. Reduce heat and simmer 45 minutes. Stir in salt & pepper and discard thyme sprigs.
TOASTS: Preheat broiler. Arrange bread in a single layer on a baking sheet. Top each piece with 1 tsp Gruyère and 1 tsp Gorgonzola. Broil 2 minutes or until cheese has melted. Sprinkle a little chopped thyme over each piece of toast.
TO SERVE: Ladle about 1 cup of soup into each of 6 bowls and top each serving with 2 pieces of toast.