ONION AND GRUYERE SOUP
Full of onions and cheese. Serve over thick slices of bread in soup bowls.
Provided by NANCYGREGORY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 19.6 g, Cholesterol 82.3 mg, Fat 26.5 g, Fiber 2.4 g, Protein 18.5 g, SaturatedFat 15.8 g, Sodium 543.1 mg, Sugar 9 g
FRENCH ONION DIP SOUP WITH DIJON AND GRUYERE CROUTONS
This American twist on French onion soup is inspired by the Lipton's Onion Soup Mix sour cream party dip.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 1h50m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat a soup pot over medium heat; add the butter and melt. When the butter foams, add the onions, leeks, shallots, garlic, bay leaf, thyme and salt and pepper. Partially cover and cook, stirring occasionally, until caramelized, about 35 minutes. Deglaze the pot with sherry, then add the Worcestershire and stock. Taste for seasoning when it comes to a bubble. Cool and store for a make-ahead meal.
- Heat the soup and creme fraiche over medium heat until bubbly and thickened a bit. Toast the bread on the middle rack under the broiler; remove and top one side with the mustard and cheese. Return to the oven to melt the cheese.
- Serve the soup in shallow bowls, topped with scallions and cheesy croutons.
ONION SOUP WITH GRUYERE AND MADEIRA
This was made on tv and I made several changes to it because I found there was too much liquid compared to the onions when I followed the recipe. Do not leave out making and using the liason of egg yolks, cream, brandy and Madeira, it makes the soup more special, also very rich! For the madeira you could substitute, dry Port or Sherry.
Provided by PetsRus
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Place the onion, butter, oil, thyme, bay leaves, salt, sugar and paprika powder in a large heavy-based saucepan and cook over a medium heat for 40 minutes, stirring from time to time. The onions should be dark golden and soft.
- Stir in the flour and cook over a low heat for a further 10 minutes.
- Pour in the wine, stir to combine, and cook for 10 minutes.
- Add the stock and cook over a medium heat for a further 20 minutes (the soup can be prepared up to 48 hours ahead up to this point and re-heated when needed).
- Preheat the oven to 190C-375F
- Scatter a little cheese (don't use it all) over the bottom of 8 oven-proof soup bowls placed on a baking sheet.
- Pour in the soup, rub the toast slices with the garlic clove and float on the top of soup.
- Top with the remaining cheese and place in the oven until bubbling and golden brown, about 10-20 minutes.
- Beat together the egg yolks, cream, brandy and Madeira. When the soup is ready to serve, lift the cheesy crust and pour cream mixture into the soup, or serve in a jug and offer separately to your guests.
Nutrition Facts : Calories 449.5, Fat 25.7, SaturatedFat 14.5, Cholesterol 124.2, Sodium 430.5, Carbohydrate 31.4, Fiber 3.2, Sugar 10, Protein 10.6
PANERA FIVE ONION SOUP WITH SCALLION AND GRUYERE CROUTONS
Make and share this Panera Five Onion Soup With Scallion and Gruyere Croutons recipe from Food.com.
Provided by Celeste
Categories < 4 Hours
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a 12-quart stockpot, sauté the onions, shallots, leeks, scallion whites, garlic and a heavy pinch of salt in 2 tablespoons oil until the onions begin to caramelize. Deglaze with red wine. Add the thyme and stock to the pot. Bring the soup to a boil, reduce heat to low, and simmer for at least 1 hour. Adjust the seasoning with salt and pepper.
- While the soup is simmering, preheat the oven to broil. Toss the bread coins with the remaining 2 tablespoons oil and place flat on a sheet pan. Toss the scallion greens with the Gruyere, and top each coin with the mixture. Bake on a rack in the middle of the oven for 3 minutes and then transfer to the broiler to lightly brown the tops. The cheese should be bubbly. Ladle the soup into bowls and top with croutons.
Nutrition Facts : Calories 645.4, Fat 19.6, SaturatedFat 6.3, Cholesterol 19.8, Sodium 3678.9, Carbohydrate 69.5, Fiber 6.2, Sugar 9.5, Protein 26.4
CARAMELIZED ONION AND SHIITAKE SOUP WITH GRUYERE-BLUE CHEESE
From The Best of Cooking Light, March 2009. "Earthy shiitake mushrooms and pungent cheese toasts give this soup more heartiness than classic French onion soup. For a light main course option, pair with a simple green salad."
Provided by Julie Bs Hive
Categories Onions
Time 2h15m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 14
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.
FIVE-ONION SOUP WITH SCALLION AND GRUYERE CROUTONS
This recipe is based on the one in the Panera Bread cookbook. I've modified it slightly, primarily to reduce quantity. The recipe calls for sliced onions, but my family prefers smaller pieces in the soup, and Panera serves it with chopped onions in our local store. This tastes a lot like the soup there.
Provided by PanNan
Categories Stocks
Time 1h20m
Yield 4 quarts, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large stockpot, saute the five onions, garlic, and a heavy pinch of salt in 2 tbsp oil until the onions are carmelized. Deglaze with the wine. Add thyme and stock to the pot. Bring to a boil and reduce heat to simmer for about an hour. Adjust seasoning as needed, and remove the thyme stems.
- Shortly before the soup is finished, preheat the broiler. Mix a generous amount of the scallion greens with the cheese. Coat the bread coins with the remaining 2 tbsp olive oil, and place on the broiler pan. Top each coin with some of the cheese mixture. Bake in the middle of the broiler for about 3 minutes to melt the cheese, then move them closer to the broiler element to get the cheese brown and bubbly.
- Ladle the soup into a bowl, and top with several Gruyere croutons. Allow them to rest a bit, to soak up some of the soup, before eating.
Nutrition Facts : Calories 393.1, Fat 12.9, SaturatedFat 3.8, Cholesterol 11.1, Sodium 1956.3, Carbohydrate 43.6, Fiber 3.3, Sugar 4.5, Protein 15
CARAMELIZED ONION AND SHIITAKE SOUP WITH GRUYERE-BLUE CHEESE TOASTS
Number Of Ingredients 16
Steps:
- To prepare soup, heat oil in a large Dutch oven over medium-high heat. Add onion to pan; saute 15 minutes or until almost tender, stirring frequently. Reduce heat to medium-low; cook until deep golden brown (about 40 minutes), stirring occasionally. Increase heat to medium. Add mushrooms to pan; cook 10 minutes or until mushrooms are tender, stirring frequently. Stir in garlic and thyme sprigs; cook 2 minutes, stirring frequently. Increase heat to medium-high. Add wine to pan; cook 2 minutes or until most of the liquid evaporates. Add broths to pan; bring to a simmer. Reduce heat, and simmer 45 minutes. Stir in salt and pepper. Discard thyme sprigs. To prepare toasts, preheat broiler. Arrange bread in a single layer on a baking sheet. Top each bread slice with 1 teaspoon Gruyere and 1 teaspoon Gorgonzola. Broil 2 minutes or until cheese melts. Sprinkle chopped thyme over cheese. Ladle about 1 cup soup into each of 6 bowls; top each serving with 2 toasts.
ONION SOUP WITH LOADS OF THYME AND GIANT GRUYèRE CROSTINI
Steps:
- In a heavy 5-quart pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Preheat the oven to broil. Arrange a rack in the middle of the oven.
- Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.
- Remove the bay leaf and thyme sprigs from the soup and discard. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.
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