Best Onion And Cider Soup With Roquefort Croutons Recipes

French Onion Soup With Cider image

Provided by AmandaInOz

Categories European

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

150 g unsalted butter, chopped
1 kg onion, halved, thinly sliced
1 1/2 teaspoons sea salt
355 ml alcoholic dry cider
1 1/2 liters beef stock
1 baguette, cut into 12 1cm slices
2 tablespoons Dijon mustard
150 g gruyere cheese, grated
1 sprig fresh thyme, to garnish

Steps:

Melt butter in a large saucepan over medium heat. Add onions and sea salt and cook, stirring occasionally, for 30 minutes or until onions are deep golden.
Add cider and simmer until reduced by half, then add stock and simmer for 10 minutes. Season with pepper.
Meanwhile, place bread on a foil-lined tray and cook both sides under a hot grill until dried but not browned. Spread with mustard and top with cheese, then grill until cheese bubbles and browns.
Serve soup topped with the croûtons and sprigs of thyme.

Onion Soup with Roquefort Recipe - (4/5) image

Provided by lorik

Number Of Ingredients 10

2 medium onions
2 tablespoons unsalted butter
6 ounces genuine roquefort cheese
2 tablespoons flour
4 cups chicken stock or water
1/3 cup heavy cream
Salt and freshly ground white pepper
1 baguette
6 ounces gruyere cheese, grated
4 teaspoons armagnac

Steps:

Halve and thinly slice the onions. Over medium-low heat, melt the butter in an enameled cast-iron pot and sauté the onion slices, stirring frequently, until deep golden brown. When the onions are caramelized, add half of the Roquefort and all of the flour. Cook, stirring constantly, for 1 more minute. Add the chicken stock and cream. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook for 25 to 30 minutes. Thinly slice the baguette then toast the slices for croutons. Grate the Gruyere and crumble the remaining 3 ounces of Roquefort. When ready to serve, preheat the broiler. Check the soup for proper seasoning - soup will always need adjusting at the last minute. Ladle into ovenproof bowls. Drop a teaspoon of Armagnac into each bowl of soup and cover with the croutons. Sprinkle with the Gruyere and crumbled Roquefort. Place the bowls of soup under the broiler until a bubbly, golden-brown crust forms. It will take a couple of minutes. Serve. Recipe courtesy of Chef Ken Frank, La Toque, Napa Valley, CA Nutrition Facts per Serving Yield: Serves 4 Calories: 573 Fat. Total: 41g Fiber: 2g Carbohydrates, Total: 18g Sodium: 1145mg % Cal. from Fat: 64% Cholesterol: 128mg Protein: 30g

Onion and Cider Soup with Roquefort Croutons image

Yield Makes about 7 cups, serving 4 to 6 as main course

Number Of Ingredients 8

3 1/2 pounds onions, halved lengthwise and sliced thin
1/4 cup olive oil
2 cups unpasteurized apple cider
3 cups beef broth
1 cup water
2 tablespoons brandy
six 1/2-inch-thick slices of Italian bread, toasted lightly
3 ounces Roquefort or Saga Blue, crumbled (about 3/4 cup)

Steps:

In a heavy kettle cook the onions in the oil over moderately high heat, stirring occasionally, for 1 hour, or until they are golden brown. Stir in the cider, the broth, the water, the brandy, and salt and pepper to taste and simmer the soup, uncovered, for 20 minutes. Arrange the toast slices on a baking sheet, sprinkle the Roquefort on them, and broil the croutons under a preheated broiler about 4 inches from the heat until the cheese begins to melt. Ladle the soup into heated bowls and float a Roquefort crouton in each serving.