Caramelized Onion Apple Soup With Blue Cheese Croutons Recipes

CARAMELIZED ONION SOUP WITH BLUE CHEESE CROUTONS

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.

CARAMELIZED ONION SOUP WITH SWISS CHEESE & BASIL CROUTONS

Steps:

• Sauté onions and garlic in oil and butter in a large soup pot over medium heat until soft and golden brown, about 20-25 minutes.
• Add black pepper and thyme to onions. Cook 1 minute. Then add red wine, cook about 1 minute while stirring and scraping any bits off the bottom of the pan.
• Add water and bouillon to pot. Bring soup to a boil. Reduce heat to low. Cover and simmer, stirring occasionally for 20 minutes. (Double check to see if it needs any salt and pepper added to taste).
• In a bowl, combine cheese, basil, pepper and mayo. Spread over one side of each bread slice.
• Ladle soup into oven-safe bowls. Top each soup bowl with bread, cheese side up, making sure to cover entire soup surface with a layer of bread. (My soup mugs are quite large, so I use 2-3 baguette slices per serving).
• Broil 2-3 minutes until the cheese begins to melt and brown a bit.

CREAMY CARAMELIZED-ONION SOUP

Steps:

• Melt 4 tablespoons butter in a large saucepan over medium heat. Add leeks, garlic, shallots, and half of the onions. Cook, stirring occasionally, until vegetables are very soft and translucent, about 10 minutes. Reduce the heat to medium-low, and cook, stirring occasionally, until vegetables are deep golden brown, about 25 minutes.
• Add vermouth, stock, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes. Let cool. Puree onion mixture in batches in a blender until smooth, about 3 minutes per batch. Set aside.
• Meanwhile, melt remaining 2 tablespoons butter in a medium skillet over medium-low heat. Add remaining onion. Cook, stirring occasionally, until onion is very soft and golden brown, about 45 minutes. Cover, and set aside.
• Return onion puree to saucepan. Stir in cream. Reheat over medium heat, stirring, until heated through but not boiling. Season with salt, if desired. Serve, topped with caramelized onions.

CARAMELISED ONION & BARLEY SOUP WITH CHEESE CROUTONS

Steps:

• Heat the oil in a saucepan, then add the onions, garlic, thyme, sugar and a good pinch of salt. Cook on a medium-low heat for 15-20 mins or until golden coloured. Add the stock and simmer for a further 10 mins.
• In a separate large saucepan of salted boiling water, cook the barley for 15 mins, adding the cavolo nero or kale for the final 3 mins of cooking. Drain and rinse under cold water, then add to the soup and warm through.
• Heat the grill. Top the toasted bread with cheese and place under the grill until it's bubbly and melted. Serve in 2 large bowls with the cheesy croutons on top.

CARAMELIZED APPLES AND ONIONS

Steps:

• Heat half the olive oil in a large nonstick skillet over medium-high heat and add the apples and then one stem of thyme and one bay leaf. Cook, stirring occasionally, until the apples are golden brown but not mushy, 5 to 10 minutes. Remove from heat and throw away the thyme and bay leaf.
• In another skillet over medium-high heat, add the remaining olive oil, the butter and the onions, then the remaining thyme and bay leaf. Season with salt and pepper. Reduce heat to medium low and cook, stirring frequently, until the onions are soft and golden brown, 20 to 30 minutes. Remove from heat and throw away the thyme and bay leaf.
• To serve, warm the apples and onions over medium-high heat and spoon them around the pork chops on a warmed platter.

CARAMELIZED ONION SOUP WITH ONIONS TO SPARE

Steps:

• In a large Dutch oven or other heavy pot, heat oil and 2 tablespoons butter over medium-high. Add onions, sugar, 2 teaspoons salt, thyme, and bay leaf. Reduce heat to medium-low and cook, stirring frequently to scrape up any browned bits, until onions are deep golden brown and have a jam-like consistency, about 1 hour. If onions begin to stick, reduce heat and stir in 1 tablespoon water.
• Discard herbs. Reserve 1/2 cup onions (leaving 1 3/4 cups in pot). Stir in 1 tablespoon butter, flour, and sherry and cook until butter is melted, 30 seconds. Add broth, increase heat, and simmer 15 minutes. Season to taste with salt and pepper. Rub bread with garlic, then place in bowls and ladle soup on top. Drizzle with oil and sprinkle with parsley.

CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP WITH GOAT CHEESE CROUTONS

Steps:

• Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
• Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; sauté until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)
• Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.