Caramelized Onion And Shiitake Soup With Gruyere Blue Cheese Recipes

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CARAMELIZED ONION AND SHIITAKE SOUP WITH GRUYERE-BLUE CHEESE



Caramelized Onion and Shiitake Soup With Gruyere-Blue Cheese image

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

1 tablespoon olive oil
8 cups sliced yellow onions (about 2 lbs)
5 cups sliced shiitake mushroom caps (about 10 oz whole mushrooms)
4 garlic cloves, minced
2 fresh thyme sprigs
1/2 cup dry white wine
1 (14 ounce) can reduced-sodium fat-free chicken broth
1 (14 ounce) can fat-free less-sodium beef broth
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
12 slices French baguettes, cut 1/2 in thick toasted
1/4 cup grated gruyere cheese
1/4 cup crumbled gorgonzola
1/2 teaspoon finely chopped fresh thyme

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.

CARAMELIZED ONION SOUP WITH BLUE CHEESE CROUTONS



Caramelized Onion Soup With Blue Cheese Croutons image

Classic onion soup gets even better with caramelized onions, silky cream and zesty croutons for the finishing touch. It's worth the time it takes to cook the onions for the wonderful depth of flavor.

Provided by Chef mariajane

Categories     Onions

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
4 onions, halved and thinly sliced
1/2 teaspoon dried thyme
salt and pepper
2 garlic cloves, minced
1/4 cup dry sherry or 1/4 cup red wine
4 cups reduced beef stock
1 cup water
1 cup 35% cream
thick slices baguette
1/4 cup crumbled canadian blue cheese, softened

Steps:

  • In pot, melt butter over medium heat; add onions, thyme and 1/4 teaspoons each salt and pepper and sauté for 2 minutes or until starting to soften. Reduce heat to medium-low, cover and cook, stirring often, for about 20 minutes or until onions are very soft. Uncover and cook, stirring often, for 15 to 20 minutes or until caramelized. Increase heat to medium-high; add garlic and sauté for 1 minute. Add sherry and bring to a boil, scraping up bits stuck to pot. Add beef stock and water and bring to a boil. Reduce heat and boil gently for about 10 minutes or until flavours are blended.
  • CROUTONS:.
  • Preheat broiler. On a baking sheet, lightly toast both sides of baguette slices. Spread one side with softened blue cheese.
  • To serve, stir cream into hot soup and season to taste with salt and pepper. Ladle soup into ovenproof soup bowls . Float one crouton in each bowl and broil for about 2 minutes, or until cheese is melted. Serve immediately.

Nutrition Facts : Calories 383, Fat 27.3, SaturatedFat 17.1, Cholesterol 87.9, Sodium 969.9, Carbohydrate 15.8, Fiber 1.6, Sugar 5.4, Protein 7.1

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  • 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.
  • Arrange bread in a single layer on a baking sheet. Top each bread slice with 1 teaspoon Gruyère 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.

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