Bubba Dont Eat This Onion Soup With Melted Mozzarella Recipes
BUBBA DON'T EAT THIS ONION SOUP WITH MELTED MOZZARELLA
Onion soup is probably my very favourite. I'm always trying new recipes to find the best that's out there. So far, I haven't found any that I like quite as much as my own. I'm hoping you will like it too. If you don't have leeks, just throw in an extra onion. Afterall....this is ONION soup! By the way....Bubba is one of my husbands many nicknames. He doesn't like onions......but we all know he gets them anyway. He just doesn't realize it. :)
Provided by Diana 2
Categories Cheese
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter.
- Chop one onion until fine. I generally use my mini-chopper. Cut the remaining onions in half, then slice.
- Add garlic, leeks and all the onions and the salt to the melted butter. Saute until soft. This should take approximately 15 minutes.
- Cover and reduce the heat. Simmer for 15 minutes.
- Add beef broth, water, pepper and tabasco sauce. Bring just to the boil.
- Cover, reduce heat and simmer for 30 minutes.
- At this point, you may continue with the recipe, or cool and store in the fridge. Great for single servings!
- To serve:.
- Preheat oven or toaster oven (good for single servings) to the broil setting.
- Ladle soup into an oven proof bowl. Top with a slice of the toasted bun.
- Spoon on a few of the onions and top with a 1/4 cup shredded cheese.
- Broil until the cheese has melted and is starting to brown.
- Enjoy!
Nutrition Facts : Calories 186.8, Fat 11.3, SaturatedFat 6.7, Cholesterol 34.3, Sodium 712.9, Carbohydrate 12.4, Fiber 1.3, Sugar 3.4, Protein 9.4
ENGLISH ONION SOUP WITH SAGE AND MOZZARELLA
The bulk of this recipe comes from Jamie Oliver's Jamie At Home show. I changed a couple of things to suit our taste. The end result was a lovely, filling, and hearty onion soup, great for a leisurely Sunday dinner!!
Provided by ItsTheLadyV
Categories Clear Soup
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, under low heat, melt the butter and olive oil. Add the garlic and sage leaves. Add the onions, shallots, and leeks. Partially cover the pot and let the onion mix simmer very slowly under the low heat for 50 minutes - 1 hour, stirring occasionally to prevent sticking. The mix will reduce by about half, so don't be fooled by the large initial amount.
- Once your onions have reduced and become sweet, add the beef stock and bring to a boil. Add the red wine. Simmer under medium heat for 15 minutes. Taste and correct the seasoning with salt.
- Preheat your oven to the broil setting.
- While the soup is simmering, prepare 4 oven proof bowls on a baking sheet and have your stale bread, cheese, and worcestershire sauce handy. Ladle the soup into the bowls.
- Tear each slice of bread so that it fits over the soup like a lid. Sprinkle the top with a generous amount of cheese and drizzle a little worcestershire sauce on top.
- Broil for 2-3 minutes or until the cheese is bubbly.
- Serve hot!
Nutrition Facts : Calories 449.3, Fat 21.1, SaturatedFat 9.1, Cholesterol 37.4, Sodium 2163.7, Carbohydrate 44.4, Fiber 5.1, Sugar 12.2, Protein 17.3
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