ENGLISH ONION SOUP WITH SAGE & CHEDDAR
This humble onion soup does it for me every time - I love the lid-like, giant crunchy croutons
Provided by Jamie Oliver
Categories Starters Jamie at Home Vegetables Dinner Party Gorgeous Winter Soups St. George's Day British
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Peel and crush the garlic, peel and slice the onions and shallots. Trim, wash and slice the leeks.
- Put the butter, 2 lugs of olive oil, the sage leaves (reserving 8 for later) and the crushed garlic into a thick-bottomed, non-stick pan. Stir everything round and add the onions, shallots and leeks. Season with sea salt and black pepper.
- Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without colouring the vegetables too much. Remove the lid for the last 20 minutes - your onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavour, so don't be tempted to speed this bit up.
- When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavour.
- Preheat the oven or grill to maximum.
- Toast your bread on both sides. Correct the seasoning of the soup. When it's perfect, ladle it into individual heatproof serving bowls and place them on a baking tray.
- Tear toasted bread over each bowl to fit it like a lid. Feel free to push and dunk the bread into the soup a bit. Grate over some of the Cheddar and drizzle over a little Worcestershire sauce.
- Dress your reserved sage leaves with some olive oil and place one on top of each slice of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn't burn! When the cheese is bubbling, very carefully lift out the tray and carry it to the table. Enjoy.
Nutrition Facts : Calories 342 calories, Fat 17.1 g fat, SaturatedFat 8.1 g saturated fat, Protein 8.8 g protein, Carbohydrate 28.6 g carbohydrate, Sugar 13.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
ENGLISH ONION SOUP WITH SAGE AND CHEDDAR
There's something so incredibly humble about onion soup. It's absolutely one of my favorites but unfortunately I only ever get to make it in the restaurant or for myself as the missus thinks she's allergic to onions. (She's not, because I whiz them up into loads of dishes without her knowing!) If you have the opportunity, get hold of as many different types of onion for this soup as you can - you need about 2 pounds in total. Sweat them gently and you'll be amazed at all the flavors going on.
Provided by Jamie Oliver
Time 1h35m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Put the butter, 2 glugs of olive oil, the sage and garlic into a heavy bottomed, nonstick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and freshly ground black pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without coloring the vegetables too much. Remove the lid for the last 20 minutes, the onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavor, so don't be tempted to speed this up.
- When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavor.
- Preheat the oven or broiler to maximum. Toast your bread on both sides. Correct the seasoning of the soup. When it's perfect, ladle it into individual heatproof serving bowls and place them on a baking sheet. Tear toasted bread over each bowl to t like a lid. Feel free to push and dunk the bread into the soup a bit. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce.
- Dress your reserved sage leaves with some olive oil and place 1 on top of each slice of bread. Put the baking sheet into the preheated oven or under the broiler to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn't burn! When the cheese is bubbling, very carefully lift out the baking sheet and carry it to the table. Enjoy.
SOUTHERN STYLE FRENCH ONION SOUP
This is a simple, tasty recipe for a homemade French onion soup. With this recipe, you will receive many compliments.
Provided by Stephanie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt the butter in a large skillet over medium high heat. Place the onion in the butter and saute for 5 to 10 minutes, or until tender. Stir in the thyme and remove from heat.
- In a large pot over high heat, combine the consomme, bay leaves and white wine, if desired. Bring to a boil, reduce heat to low, stir in the sauteed onions and allow to heat through, about 10 to 15 minutes.
- Ladle soup into 4 individual oven-safe bowls, filling each about 3/4 of the way. Top each bowl with 2 slices of baguette bread and then cover each with the cheese.
- Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 661.7 calories, Carbohydrate 69.1 g, Cholesterol 74.8 mg, Fat 27 g, Fiber 3.3 g, Protein 30.5 g, SaturatedFat 15.7 g, Sodium 2388.6 mg, Sugar 5 g
ENGLISH ONION SOUP
"If you have the opportunity, get hold of as many different types of onion for this soup as you can - you need about 1kg in total. Sweat them gently and you'll be amazed at all the flavours going on"
Provided by lady_heather
Categories Onions
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 1. Put the butter, 2 glugs of olive oil, the sage and garlic into a thick-bottomed, non-stick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without colouring the vegetables too much. Remove the lid for the last 20 minutes - your onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavour, so don't be tempted to speed this bit up.
- 2. When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavour.
- 3. Preheat the oven or grill to maximum. Toast your bread on both sides. Correct the seasoning of the soup. When it's perfect, ladle it into individual heatproof serving bowls and place them on a baking tray. Tear toasted bread over each bowl to fit it like a lid. Feel free to push and dunk the bread into the soup a bit. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce. Dress your reserved sage leaves with some olive oil and place one on top of each slice of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn't burn! When the cheese is bubbling, very carefully lift out the tray and carry it to the table. Enjoy.
- 4. Dress your reserved sage leaves with some olive oil and place one on top of each slice of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn't burn! When the cheese is bubbling, very carefully lift out the tray and carry it to the table. Enjoy.
Nutrition Facts : Calories 1871.4, Fat 180.1, SaturatedFat 76.8, Cholesterol 266.5, Sodium 371.8, Carbohydrate 32, Fiber 3.5, Sugar 8, Protein 30
ONION SOUP WITH SAUSAGE
With a yummy slice of mozzarella cheese bread on top, this hearty soup makes an impressive luncheon or light supper-and it's ready in no time. It makes an excellent presentation and tastes wonderful. -Sundra Hauck, Bogalusa, Louisiana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, cook sausage over medium heat until no longer pink; drain. Add mushrooms and onion; cook for 4-6 minutes or until tender. Stir in the broth. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until heated through. , Ladle into four 2-cup ovenproof bowls. Top each with a slice of bread; sprinkle with cheese. Broil until cheese is melted.
Nutrition Facts : Calories 378 calories, Fat 23g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 1325mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein.
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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