Best French Alpine Cheese Tomato And Onion Soup Recipes

TOMATO CHEESE FONDUE

Steps:

• Simmer the tomato juice, lemon and soup mix for about 10 minutes, stirring often.
• Add the shredded cheese one handful at a time, melting between each handful.
• When it is all melted you are done.
• We always use bread but you could use veggies or meat.
• It can be a bit salty so I think that is why bread works best.
• Also if you use a brand name onion soup mix I think its less likely to be too salty.

FRENCH ONION SOUP GRATINEE

Steps:

• Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
• Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
• Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
• Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
• Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

FRENCH ONION TOMATO SOUP

Steps:

• In a large saucepan, saute onions and garlic in butter until tender.
• Add the tomato juice, bouillon, lemon juice, parsley, brown sugar, salt and pepper.
• Bring to a boil; reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
• Ladle soup into 10 oz.
• ovenproof soup bowls or ramekins.
• Top with french bread; sprinkle with cheese.
• Broil for 4-6 inches from heat for 2-3 minutes or until cheese is bubbly.

FRENCH ALPINE CHEESE, TOMATO, AND ONION SOUP

Steps:

• In a large sauté pan, heat the oil and butter and sauté the onions over medium-high heat until golden brown, about 10 minutes. (I find it easiest to do this in two batches.)
• Salt the onions lightly, then sprinkle them with the flour and place them in the slow cooker insert. Add the tomatoes, wine, and water. Cover and cook on low for 6 to 8 hours, or until the onions are quite soft and flavors have had a chance to meld.
• When you are ready to serve the soup, adjust the salt to your taste, place a slice or so of bread in the bottom of each soup bowl, then toss in some of the cheese. Ladle some hot soup and vegetables over the top of the bread and cheese and serve.
• Suggested Beverage
• I would enjoy either a dry, acidic white wine such as an Alsatian Pinot Gris or Riesling, or a good, fruity mountain red.