Best Roasted Onion Soup With Goats Cheese Toasts Recipes

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CARAMELIZED RED ONION SOUP WITH GOAT CHEESE CROSTINI



Caramelized Red Onion Soup With Goat Cheese Crostini image

Make and share this Caramelized Red Onion Soup With Goat Cheese Crostini recipe from Food.com.

Provided by Oolala

Categories     Clear Soup

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

3 red onions, thinly sliced
4 garlic cloves, thinly sliced
2 teaspoons brown sugar
1 teaspoon dried thyme
salt and pepper
1 cup red wine, dry
3 cups chicken broth
2 ounces goat cheese (1/4 cup)
8 slices baguette, each 1/2-inch thick, toasted
fresh thyme sprig (to garnish) (optional)

Steps:

  • Heat a heavy saucepan over medium heat. Spray the pan with non-stick cooking spray and add onions, garlic, sugar, and thyme; season with salt and pepper.
  • Cook, stirring often, until onions are quite soft but haven't begun to color, about 25 minutes.
  • Pour in the wine and deglaze the pan, stirring with a spoon to loosen browned bits from the bottom of the pan. Simmer over medium heat until the liquid has evaporated, about 15 minutes.
  • Add the broth and simmer over medium heat until reduced to about 4 cups, about 10 minutes.
  • Meanwhile, spread goat cheese on the toasted bread slices.
  • Ladle soup into 4 warmed bowls and float 2 toasts in each bowl. Garnish with thyme sprigs if desired.
  • Serve hot.

Nutrition Facts : Calories 529.9, Fat 9.2, SaturatedFat 4.1, Cholesterol 11.2, Sodium 1431.3, Carbohydrate 80.8, Fiber 5.2, Sugar 7.3, Protein 19

ONION SOUP WITH CHEESE TOASTS



Onion Soup with Cheese Toasts image

To infuse the soup with the delicious taste of well-caramelized onions, be sure to cook them until they soften and turn a deep, dark golden brown.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons olive oil
4 pounds onions (about 8), halved and thinly sliced
4 garlic cloves, thinly sliced
Coarse salt and ground pepper
1/2 cup port or Marsala wine
2 cans (14.5 ounces each) reduced-sodium beef broth
2 cans (14.5 ounces each) reduced-sodium chicken broth
Cheese Toasts (see Directions)

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.

FOUR-ONION GINGER SOUP WITH GOAT CHEESE TOASTS



Four-Onion Ginger Soup with Goat Cheese Toasts image

Categories     Bread     Cheese     Ginger     Onion     Side     Roast     Goat Cheese     Simmer     Boil

Yield serves 6

Number Of Ingredients 21

12 thin slices bacon (about 1/2 pound)
1 1/2 pounds each white, yellow, and red onions, thinly sliced lengthwise
1 piece (1 ounce) fresh ginger, peeled and finely julienned (1/3 cup)
1 1/2 pounds shallots, thinly sliced
2 tablespoons very thinly sliced fresh sage leaves, plus leaves for garnish
2 quarts Dark Chicken Stock (recipe follows)
Coarse salt and freshly ground pepper
1/2 baguette, halved lengthwise
Olive oil, for brushing
3 ounces fresh goat cheese
Dark Chicken Stock
3 pounds chicken thighs
3 pounds chicken wings
2 large Spanish onions, quartered
1 bunch carrots, trimmed and cut into 2-inch pieces
7 stalks celery, cut into 2-inch pieces
1 garlic head, halved crosswise
2 fresh or dried bay leaves
1 tablespoon whole black peppercorns
1/2 bunch fresh flat-leaf parsley
(makes 2 quarts)

Steps:

  • In a large high-sided skillet, cook the bacon over medium heat, turning occasionally, until crisp, about 10 minutes. Transfer the bacon to a paper-towel-lined plate to drain. Pour off all but 1 1/2 tablespoons fat; reserve for another use.
  • Add the onions and ginger to the skillet; cook over medium heat, stirring occasionally, 30 minutes. Add the shallots and sage. Continue cooking, stirring occasionally as onions reduce, until they are very soft and caramelized, about 1 hour. (Add a few tablespoons stock or water if the onions start to stick to the skillet.)
  • Preheat the oven to 350°F. Pour the stock into the skillet, and bring it to a boil. Reduce heat to a simmer, and cook 15 minutes more. Season with salt and pepper.
  • Meanwhile, cut each bread half diagonally into 6 1/2-inch-thick pieces. Brush with oil; season with salt and pepper. Arrange on a baking sheet, and toast in the oven until golden, about 20 minutes.
  • Spread the toasts with goat cheese; top each with a bacon slice. Divide the soup among 6 bowls; garnish with sage leaves, and serve each with 2 toasts on the side.
  • Dark Chicken Stock
  • Preheat the oven to 450°F. Arrange the chicken pieces in a single layer in a large roasting pan. Roast, turning once halfway through, until skins are golden brown and crisp, about 1 1/2 hours. Add the onions, carrots, celery, and garlic; roast 30 minutes more. Transfer to a large stockpot; set aside.
  • Pour 1 cup water into the roasting pan; bring to a boil over high heat. Deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon; pour the liquid into the pot. Add the bay leaves, peppercorns, parsley, and 3 1/2 quarts water; bring to a boil over high heat, skimming foam from surface. Reduce heat; simmer 3 hours.
  • Remove the solids from the stock; discard. Strain the stock through a fine sieve into a large bowl. Let cool completely. Cover with plastic wrap; refrigerate until the fat has risen to surface. Skim off fat before using.

ONION SOUP WITH CHEESE TOASTS



Onion Soup with Cheese Toasts image

Categories     Cheese     Onion     Low Sodium     Simmer

Yield serves 8

Number Of Ingredients 10

2 tablespoons unsalted butter
2 tablespoons olive oil
4 pounds onions (about 8 medium), halved and thinly sliced
4 garlic cloves, thinly sliced
Coarse salt and ground pepper
1/2 cup port or Marsala wine
2 cans (14.5 ounces each) low-sodium beef broth
2 cans (14.5 ounces each) low-sodium chicken broth
2 cups water, plus more if needed
Cheese Toasts (recipe follows)

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

RED ONION SOUP WITH CHEESE TOASTS



Red Onion Soup With Cheese Toasts image

Onion soup is an excellent antidote to blustery, cold weather. Jacques Pépin showed me his way when I first met him years ago in California. His admonishments: Don't overcrowd the pan or the onions won't brown. Keep the heat high but not too high, so the onions don't cook too fast and burn. Be generous with the salt and pepper. Bay leaf and thyme are essential, everything else is negotiable. A little red wine is nice, a splash of Cognac couldn't hurt. A welcome all-purpose remedy, especially at this time of year.

Provided by David Tanis

Categories     weekday, soups and stews, appetizer, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

Olive oil
3 pounds red onions, peeled, sliced 1/8-inch thick
Salt and pepper
1 cup dry red wine
2 bay leaves
1 small bunch thyme, tied with string
8 garlic cloves, roughly chopped
2 tablespoons brandy (optional)
6 slices day-old bread, lightly toasted
6 ounces grated Gruyère
1 teaspoon chopped thyme
1 tablespoon chopped sage

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.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 779 milligrams, Sugar 12 grams, TransFat 0 grams

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