Best Caramelized Onion And Parmesan Cheese Soup Recipes

RICH AND SIMPLE FRENCH ONION SOUP

Rich and Simple French Onion Soup image

We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.

Provided by Lori Levin

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
2 tablespoons dry sherry
1 teaspoon dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
¼ cup grated Parmesan cheese

Steps:

Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
Heat the oven broiler.
Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g

CARAMELIZED ONION AND PARMESAN CHEESE SOUP

Caramelized onion and parmesan cheese soup image

Caramelized onions with garlic, fresh herbs, a touch of cream, and freshly grated Parmigiano-Reggiano cheese. This is an Emeril recipe.

Provided by Hag chef

Categories Onions

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 cups onions, 1 inch sliced
1/3 cup garlic, cloves,peeled (about 12 to 14)
2 bay leaves
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
2 quarts chicken stock
1 teaspoon fresh basil, chopped
1 teaspoon fresh thyme, chopped
2 cups French bread, diced, day old
1/2 cup heavy cream
1/2 cup grated parmigiano-reggiano cheese
1 tablespoon fresh parsley, finely chopped

Steps:

In a soup pot, heat the olive oil.
When the oil is hot, add the onions, garlic cloves, and bay leaves.
Season with salt and pepper.
Saute the onion mixture until the onions are caramelized, about 7 minutes.
Stir in the stock, minced garlic, basil, and thyme.
Bring the liquid up to a boil.
Reduce to a simmer and simmer for 40 minutes.
Turn the heat up and whisk in the bread and cream.
Continue whisking until the bread has dissolved into the soup for about 10 minutes.
With a hand-held blender, puree the soup until smooth.
Whisk in the Parmigiano-Reggiano cheese and parsley.
Season with salt and pepper.