French Onion And Swiss Cheese Cups Recipes

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OH SO GOOD FRENCH ONION SOUP



Oh So Good French Onion Soup image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 tablespoons butter
6 medium onions, thinly sliced
Salt and freshly ground black pepper
2 teaspoons fresh thyme, picked and chopped or poultry seasoning
1 bay leaf, fresh or dried
1/2 cup dry sherry
6 cups beef stock
4 thick slices crusty bread, toasted
2 1/2 cups shredded Gruyere or Swiss cheese

Steps:

  • Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil.
  • Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.

FRENCH ONION SOUP IV



French Onion Soup IV image

My husband brought this bachelor recipe with him when we got married. It is easy, a people pleaser, very filling, and can also create an elegant atmosphere for a special dinner.

Provided by JESSICADEZ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Yield 6

Number Of Ingredients 8

1 onion, sliced into thin rings
¼ cup margarine
2 (10.5 ounce) cans beef consomme
2 (10.5 ounce) cans beef broth
1 ½ cups water
¾ cup white wine
8 ounces sliced Swiss cheese
7 slices French bread

Steps:

  • In a large pot over medium high heat, saute the onions in the butter or margarine for about 5 minutes, or until tender. Add the consomme, broth, water and wine. Reduce heat to low and simmer for 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In individual oven-proof bowls, break up Swiss cheese slices and place one slice in the bottom of each bowl. Place one slice of bread on each slice of cheese. Ladle in the soup, place another slice of bread on top and cover with more Swiss cheese. Put bowls in the oven and allow cheese to melt on top.

Nutrition Facts : Calories 393.2 calories, Carbohydrate 23.6 g, Cholesterol 35.8 mg, Fat 19.3 g, Fiber 1 g, Protein 26 g, SaturatedFat 8.3 g, Sodium 8622.8 mg, Sugar 2.4 g

CREAMY SWISS ONION SOUP



Creamy Swiss Onion Soup image

It was a cool spring day when I came up with this sweet and creamy variation of traditional baked French onion soup. I top individual bowls with toasty buttered croutons and a sprinkling of Swiss cheese, then pop them under the broiler. The rich results are delightful! - I. MacKay Starr, North Saanich, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 10

7 tablespoons butter, divided
1-1/2 cups cubed day-old bread
3 large onions, quartered and thinly sliced
1-1/2 cups water
4-1/2 teaspoons chicken bouillon granules
1/4 cup all-purpose flour
1-3/4 cups milk, divided
1-1/2 cups shredded Swiss cheese, divided
Pepper to taste
Fresh minced chives or parsley

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.

Nutrition Facts :

SWISS AND ONION CASSEROLE



Swiss and Onion Casserole image

If you like French onion soup, you'll love this dish. It's perfect to serve with a Sunday roast beef dinner. -Beth Perry, Jacksonville, Florida.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 8

2 tablespoons butter
3 large sweet onions, sliced
2 cups shredded Swiss cheese, divided
Pepper to taste
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3 cup whole milk
1 teaspoon soy sauce
8 slices French bread, buttered on both sides

Steps:

  • In a large skillet, melt butter. Saute onions until translucent and slightly brown. Layer onions and two-thirds of the cheese in a 2-qt. baking dish, sprinkling pepper between layers. , In a saucepan, heat soup, milk and soy sauce; stir to blend. Pour over onions and stir gently. Top with bread. Bake, uncovered, at 350° for 15 minutes. Push bread under sauce; sprinkle with remaining cheese. Bake 15 minutes longer.

Nutrition Facts :

FRENCH ONION CASSEROLE



French Onion Casserole image

Creamy and just delicious, if you love onions then this is one you have to try. Plan ahead this needs to be refrigerated for a minumum of 4 hours.

Provided by Kittencalrecipezazz

Categories     Onions

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 10

3 medium onions
4 tablespoons butter
1 1/2 cups fresh mushrooms
2 cups shredded swiss cheese, divided
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
5 tablespoons grated parmesan cheese (optional)
1 (5 ounce) can evaporated milk
2 teaspoons soy sauce
6 slices French bread (cubed)
1/4 cup chopped fresh parsley (optional)

Steps:

  • Sice the onions crosswise, cut each slice in half.
  • Melt the butter in a frypan, cook the onions and the mushrooms until tender.
  • Spoon the mixture into a lightly greased baking dish.
  • Sprinkle with 1 cup Swiss cheese.
  • In a bowl, combine the soup, evaporated milk Parmesan cheese (if using) and soy sauce; pour the mixture over the cheese.
  • Top with the bread cubes, and the remaining 1 cup Swiss cheese.
  • Sprinkle with parsley (if using).
  • Cover, and refrigerate for 4-8 hours.
  • Let stand at room temperature for 30 minutes before baking.
  • Bake, covered in a 350 degree oven for 30 minutes.
  • Uncover, bake for an additional 15-20 minutes.
  • Let stand for 5 minutes before serving.

Nutrition Facts : Calories 724.6, Fat 36.7, SaturatedFat 20.2, Cholesterol 90.5, Sodium 1470.9, Carbohydrate 70.8, Fiber 4.3, Sugar 6.1, Protein 28.6

WARM FRENCH ONION DIP



Warm French Onion Dip image

I got the original recipe from 4 Ingredients or Less Campbell's cookbook but modified the recipe. The original recipe calls for mozzarella cheese, but we like this dip with Swiss cheese.

Provided by bmcnichol

Categories     < 60 Mins

Time 35m

Yield 2 cups

Number Of Ingredients 4

1 (10 1/2 ounce) can Campbell's French onion soup
1 (8 ounce) package cream cheese, softened
1 -2 cup shredded swiss cheese
crusty bread, for dipping

Steps:

  • Stir the soup and cream cheese until smooth.
  • Stir in Swiss cheese.
  • Pour in baking dish and bake at 375°F for about 30 minutes or until hot.
  • Serve warm.

Nutrition Facts : Calories 669.4, Fat 56.7, SaturatedFat 34.8, Cholesterol 174.4, Sodium 1719.4, Carbohydrate 15.9, Fiber 1, Sugar 5, Protein 27.7

NICOLE'S FRENCH ONION MAC AND CHEESE



Nicole's French Onion Mac and Cheese image

This mac and cheese provides the rich flavor of French onion soup in a comforting new package. This is a great dish to serve for an elegant entertaining meal or as a side dish to a grilled steak.

Provided by NicoleMcmom

Categories     Baked Macaroni and Cheese

Time 1h50m

Yield 8

Number Of Ingredients 14

6 tablespoons butter, divided
1 tablespoon olive oil
2 large sweet onions, thinly sliced
2 teaspoons fresh thyme leaves
2 teaspoons Worcestershire sauce
1 tablespoon dry sherry
1 tablespoon kosher salt, divided
1 teaspoon ground black pepper, divided
1 (12 ounce) package elbow macaroni
¼ cup all-purpose flour
2 ½ cups whole milk
2 cups shredded white Cheddar cheese, divided
2 cups shredded Swiss cheese, divided
¼ French baguette, cut into 1/2-inch slices

Steps:

  • Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Add onions and cook, stirring constantly, for 1 minute. Reduce heat to medium-low and cook, stirring occasionally, until golden brown, about 40 minutes.
  • Add thyme, Worcestershire, and sherry and cook until most of the liquid has evaporated, about 3 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove onions from the pan and set aside. Reserve skillet.
  • Bring a large pot of water to a boil and add 2 teaspoons salt. Add pasta and cook until tender, about 6 minutes. Drain and set aside.
  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch or 3-quart baking dish.
  • Place the reserved skillet over medium heat and add remaining butter. When butter has melted, whisk in flour and cook, stirring often, 2 minutes. Whisk in milk and bring mixture to a simmer, stirring often. Sprinkle with remaining salt and pepper and cook 5 minutes, stirring often. Stir in 1 1/2 cups Cheddar and 1 cup Swiss cheese and remove from heat.
  • Stir in reserved onions and pasta and pour mixture into the buttered baking dish. Tear bread slices in half and place over the top of the pasta mixture. Sprinkle with remaining cheeses.
  • Bake in the preheated oven until golden and bubbly, about 25 minutes.

Nutrition Facts : Calories 696.5 calories, Carbohydrate 45.8 g, Cholesterol 122.8 mg, Fat 41.9 g, Fiber 2.2 g, Protein 33.9 g, SaturatedFat 25.4 g, Sodium 1112.1 mg

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