Best Onion Soup With Cheese Herb Toasts Recipes

THE BEST FRENCH ONION SOUP

Steps:

• In a large stock pot or dutch oven, melt the butter and canola oil together over high heat and add the onions. Sauté, stirring occasionally until they start to caramelize, about 15 minutes. Reduce the heat to medium high and continue to sauté until the onions are a deep brown color, about 1 hour.
• Deglaze with the sherry and red wine and cook until the liquid is nearly evaporated.
• Stir in the tomato paste and garlic purée. Add the bouquet garni, chicken stock, and beef base and bring to a simmer and cook for 45 minutes.
• Skim the butter fat/foamy liquid from the top, and discard. Taste for seasoning and add salt or pepper as desired. Remove the bouquet garni.
• Ladle the soup into oven-safe bowls and top with 2-3 slices of the baguette, then top with a slice of provolone cheese and grated gruyere if desired. Place the bowls on a baking sheet and broil for 3-4 minutes or until the cheese is melted. Garnish with fresh thyme leaves and serve.

ONION SOUP WITH CHEESE & HERB TOASTS

Steps:

• Heat the butter and oil in a large pan and gently cook the onion and garlic until very soft and golden. Increase heat slightly and cook until brown - about 20-40 mins in total.
• Stir in the flour for 2 mins, then stir in the beer and bring to a simmer for a few mins. Add the stock, bring back to a simmer, then season with salt and pepper and Worcestershire sauce. Keep warm.
• Heat the grill and toast the bread on both sides. Meanwhile, mix the grated cheese with the herbs. Sprinkle a little on each slice and grill to melt. Ladle soup into bowls and float toasts on top.

HERB TOASTS

Steps:

• Slice a baguette in half crosswise, then cut each half lengthwise into 4 sticks. Cook 3 tablespoons minced red onion in 4 tablespoons butter until soft. Season with salt and pepper and add 1/4 cup minced mixed herbs. Brush onto the bread and sprinkle with parmesan cheese. Bake at 400 degrees until golden, 10 to 15 minutes.
• Photograph By Antonis Achilleos

RED ONION SOUP WITH CHEESE TOASTS

Steps:

• Set 2 large, wide skillets over medium-high heat. When pans are hot, add 1 tablespoon oil and a large handful of sliced onions to each pan. Season onions with salt and pepper, then sauté, stirring occasionally, until they are a ruddy dark brown, about 10 minutes
• Transfer onions to soup pot and return pans to stove. Pour 1/2 cup water into each pan to deglaze it, scraping with a wooden spoon to dissolve any brown bits. Pour deglazing liquid into soup pot. Wipe pans clean with paper towel and begin again with more oil and sliced onions. Continue until all onions are used. Don't crowd pans or onions won't brown sufficiently.
• Place soup pot over high heat. Add wine, bay leaves, thyme bunch and garlic. Simmer rapidly for 5 minutes, then add 8 cups water and return to boil. Turn heat down to maintain a gentle simmer. Add 2 teaspoons salt. Cook for 45 minutes. Skim off any surface fat, taste and adjust seasoning. (May be prepared to this point up to 2 days in advance.)
• To serve, add brandy to soup, if using, and simmer 5 minutes. Remove the thyme. Make the cheese toasts: Heat broiler. Place toasted bread on baking sheet. Mix grated cheese with chopped thyme and sage, along with a generous amount of pepper. Heap about 1 ounce of cheese mixture on each toast. Broil until cheese bubbles and browns slightly. Ladle soup into wide bowls and top with toast.

RICH AND SIMPLE FRENCH ONION SOUP

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.

FRENCH ONION SOUP WITH CHEESE TOASTS

Steps:

• In a large, heavy-bottom saucepan, melt the butter over medium heat. Add flour and chopped onions; saute, stirring occasionally, until onions are soft and translucent, about 15 minutes.
• Pour chicken and beef stocks into the saucepan, and stir to combine. Bring mixture to a boil. Reduce heat to low, and simmer 15 minutes. Add salt and pepper.
• Heat broiler. Ladle soup into six 16-ounce ovenproof bowls, and float 3 slices of bread on top of each. Sprinkle the cheese over bread slices in each bowl, dividing evenly. Place bowls on a rimmed baking sheet, and broil until cheese is melted and bubbling, about 2 minutes. Let soup cool slightly before serving.

ONION SOUP WITH CHEESE TOASTS

Steps:

• In a Dutch oven or other heavy 5-quart pot, heat butter and oil over medium. Add onions and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until onions have softened, 12 to 15 minutes.
• Uncover and continue to cook, stirring occasionally, until onions are dark golden brown, 25 to 30 minutes more. (If bottom of pot gets too dry, add about 1/4 cup water, and scrape up browned bits with a wooden spoon.)
• Add port, and cook until syrupy, 2 to 3 minutes. Stir in broths and 2 cups water; season with salt and pepper, and bring to a simmer. Serve with Cheese Toasts.
• To make Cheese Toasts: Heat broiler, with rack set 4 inches from heat. Place 8 1/2-in-thick slices of baguette on a broilerproof baking sheet. Dividing evenly, sprinkle with 1 cup coarsely grated Gruyere cheese. Broil until cheese is golden, 2 to 4 minutes.

OLD-FASHIONED ONION SOUP

Steps:

• Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
• Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

ONION CHEESE SOUP

Steps:

• In a large saucepan, saute the onion in butter. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in cheese until melted. Serve with croutons and; if desired, top with Parmesan cheese and minced chives.

ONION SOUP WITH CHEESE TOASTS

Steps:

• In a 5-quart Dutch oven or other heavy pot, heat butter and oil over medium. Add onions and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until onions have softened, 12 to 15 minutes.
• Uncover and continue to cook, stirring occasionally, until onions are dark golden brown, 25 to 30 minutes more. (If bottom of pot gets too dry, add about 1/4 cup water and scrape up browned bits with a wooden spoon.)
• Add port and cook until syrupy, 2 to 3 minutes. Stir in both broths and 2 cups water, season with salt and pepper, and bring to a simmer. Cook 20 minutes. To serve, divide among eight bowls and top each with a cheese toast.
• Freezing Soup
• Let soup cool completely, then pour into airtight containers, leaving 1 inch of space at top. Freeze up to 3 months. Thaw in microwave or overnight in refrigerator and reheat over low.
• Nutrition Information
• (Per Serving)
• Calories: 261
• Fat: 11.6g (5.2g Saturated Fat)
• Protein: 10.9g
• Carbohydrates: 26.1g
• Fiber: 3.7g

CIDER & ONION SOUP WITH CHEESE & APPLE TOASTS

Steps:

• Heat the butter in a saucepan until foaming, then add the onions and cook for 10 mins until soft and golden. Add the garlic and cook for 1 min more. Pour over the cider, then add the potato and thyme sprigs and simmer for another 2 mins. Stir in the stock and cream, bring to the boil and simmer for 15 mins until the potato is soft. Remove and discard the thyme, transfer the soup to a blender and blitz until smooth.
• To make the cheese & apple toasts, heat the grill to high. Toast the bread on both sides, then mix the cheese, dried apple and onion together. Pack the mixture onto the toasts, then grill until melted and golden. Pour the soup into bowls, scatter over the apple matchsticks and thyme leaves, then serve with the toasts.

IRISH ONION SOUP

Steps:

• Place potatoes on a baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake at 425° for 20-25 minutes or until tender., Meanwhile, in a Dutch oven, saute onions in butter until tender. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add the mushrooms, sunflower kernels, rosemary, pepper and remaining salt. Cook 8-10 minutes longer or until mushrooms are tender. Stir in the broth, beer, brown sugar and potatoes; heat through., Place bread slices on a baking sheet; top with cheeses. Broil 3-4 inches from the heat for 3-5 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. Serve immediately.

POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS

Steps:

• Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, potatoes and onion. Sauté until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches, puree 5 cups soup in blender. Return to pot. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover; keep refrigerated.)
• Preheat oven to 350°F. Stir remaining 1 tablespoon oil and garlic in small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet and toss to combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
• Bring soup to simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve, passing toasts separately.