Cheesy Swiss Onion Soup Recipes

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.

CREAMY SWISS ONION SOUP

Steps:

• Melt 3 tablespoons of butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted. , Meanwhile, in a large saucepan, saute onions in remaining butter until lightly browned, about 12 minutes. Stir in water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Combine flour and 1/2 cup milk until smooth; gradually stir into onion mixture. Stir in remaining milk. Bring to a boil; boil for 2 minutes, stirring until thickened. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper. , Ladle into four ovenproof bowls; sprinkle with reserved croutons and remaining cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Garnish with chives.

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.

ALL DAY CHEESY FRENCH ONION SOUP

Steps:

• 1. In a large heavy pot, heat butter over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
• 2. Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in the beef broth. Season to taste with sea salt; stir in thyme and bay leaf.
• 3. Cover and cook on LOW for 8 to 10 hours. About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
• 4. Broil bread slices until toasted, 1 to 2 minutes per side.
• 5. Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 Tbsp. of cheese mixture per serving.
• 6. Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

SWISS CHEESE SOUP

Steps:

• Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
• In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
• Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

CHEESY ONION SOUP

Steps:

• Melt shortening in a pot and add the onions; cook till browned.
• Add flour, stirring constantly.
• Add milk (a little at a time), stirring constantly.
• When soup gets HOT and THICK, add the cheese and stir till cheese is melted and soup is smooth.
• Season with salt and pepper.
• Shake paprika on top of soup in bowl and serve.

CHEESY SWISS ONION SOUP

Steps:

• Melt 3 tablespoons of butter; toss with bread cubes.
• Place on a lightly greased baking sheet.
• Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted.
• Meanwhile, in a large saucepan, sauté onions in remaining butter until lightly browned, about 12 minutes.
• Stir in water and bouillon; bring to a boil.
• Reduce heat; cover and simmer for 15 minutes.
• Combine flour and 1/2 cup of milk until smooth; gradually stir into onion mixture.
• Stir in remaining milk.
• Bring to a boil; boil for 2 minutes, stirring until thickened.
• Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper.
• Ladle into 4 oven proof bowls; sprinkle with reserved croutons and remaining cheese.
• Broil 4 inches from heat until cheese is melted and bubbly.
• Garnish with chives.

FRENCH ONION SOUP

Steps:

• Melt butter in large skillet on medium heat. Add onions; cook 15 min. or until golden brown, stirring frequently. Add beef broth, water and bay leaf; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. Remove and discard bay leaf.
• Heat broiler. Ladle soup evenly into 6 ovenproof bowls; top each bowl of soup with 2 toast slices. Sprinkle evenly with cheeses.
• Broil 5 to 10 min. or until cheese is golden brown.

CREAMY, CHEESY ONION SOUP

Steps:

• 1. Gather ingredients Ignore the sour cream, had pic taken before realized it wasn't needed in the soup
• 2. In large skillet, cook the onions in 3 tablespoons of butter over medium heat until tender.
• 3. Add the broth, bouillon and pepper, bring to boil and remove from heat.
• 4. In a large saucepan, melt the remaining butter. Stir in flour until smooth. Slowly blend in the milk
• 5. Bring to a boil for 1 - 2 minutes or till thickened. Reduce heat; add processed cheese and the onion mixture. Cook and stir until the cheese is melted.
• 6. If you want, garnish with shredded cheddar and some parsley... This is very savory and delicious!