ONION AND CIDER SOUP WITH ROQUEFORT CROUTONS
Yield Makes about 7 cups, serving 4 to 6 as main course
Number Of Ingredients 8
Steps:
- In a heavy kettle cook the onions in the oil over moderately high heat, stirring occasionally, for 1 hour, or until they are golden brown. Stir in the cider, the broth, the water, the brandy, and salt and pepper to taste and simmer the soup, uncovered, for 20 minutes. Arrange the toast slices on a baking sheet, sprinkle the Roquefort on them, and broil the croutons under a preheated broiler about 4 inches from the heat until the cheese begins to melt. Ladle the soup into heated bowls and float a Roquefort crouton in each serving.
ONION SOUP WITH ROQUEFORT RECIPE - (4/5)
Provided by lorik
Number Of Ingredients 10
Steps:
- Halve and thinly slice the onions. Over medium-low heat, melt the butter in an enameled cast-iron pot and sauté the onion slices, stirring frequently, until deep golden brown. When the onions are caramelized, add half of the Roquefort and all of the flour. Cook, stirring constantly, for 1 more minute. Add the chicken stock and cream. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook for 25 to 30 minutes. Thinly slice the baguette then toast the slices for croutons. Grate the Gruyere and crumble the remaining 3 ounces of Roquefort. When ready to serve, preheat the broiler. Check the soup for proper seasoning - soup will always need adjusting at the last minute. Ladle into ovenproof bowls. Drop a teaspoon of Armagnac into each bowl of soup and cover with the croutons. Sprinkle with the Gruyere and crumbled Roquefort. Place the bowls of soup under the broiler until a bubbly, golden-brown crust forms. It will take a couple of minutes. Serve. Recipe courtesy of Chef Ken Frank, La Toque, Napa Valley, CA Nutrition Facts per Serving Yield: Serves 4 Calories: 573 Fat. Total: 41g Fiber: 2g Carbohydrates, Total: 18g Sodium: 1145mg % Cal. from Fat: 64% Cholesterol: 128mg Protein: 30g
CREAMY CABBAGE SOUP WITH HAM AND ROQUEFORT CROUTONS
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, main course
Time 45m
Yield Four servings
Number Of Ingredients 12
Steps:
- To make the soup, heat the olive oil in a large saucepan. Add the onion and cook until softened, about 5 minutes. Add the chicken broth, caraway seeds, potato and cabbage and bring to a boil. Lower the heat and simmer until the cabbage and potato are soft, about 25 minutes. Scrape the mixture into a blender and blend until smooth. Return the puree to the pan and stir in the cream, ham, salt and pepper. Warm the soup over low heat.
- To make the croutons, preheat oven to 350 degrees. Place the bread slices on a baking sheet and cover each slice with crumbled Roquefort. Bake until croutons are crisp and the cheese is melted, about 5 minutes. Ladle the soup into 4 bowls and top each with 3 croutons. Serve immediately, passing remaining croutons separately.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 20 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 10 grams, Sodium 1751 milligrams, Sugar 9 grams, TransFat 0 grams
FRENCH ONION SOUP WITH CIDER
From the October/November 2007 issue of Vogue Entertaining + Travel. This soup can be made up to three days in advance.
Provided by AmandaInOz
Categories European
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat. Add onions and sea salt and cook, stirring occasionally, for 30 minutes or until onions are deep golden.
- Add cider and simmer until reduced by half, then add stock and simmer for 10 minutes. Season with pepper.
- Meanwhile, place bread on a foil-lined tray and cook both sides under a hot grill until dried but not browned. Spread with mustard and top with cheese, then grill until cheese bubbles and browns.
- Serve soup topped with the croûtons and sprigs of thyme.
CIDER & ONION SOUP WITH CHEESE & APPLE TOASTS
Make Tom Kerridge's version of French onion soup. Use any cheese you have in the fridge for the toasts - a crumbly goat's cheese works well
Provided by Tom Kerridge
Categories Lunch, Soup, Starter
Time 1h
Number Of Ingredients 13
Steps:
- Heat the butter in a saucepan until foaming, then add the onions and cook for 10 mins until soft and golden. Add the garlic and cook for 1 min more. Pour over the cider, then add the potato and thyme sprigs and simmer for another 2 mins. Stir in the stock and cream, bring to the boil and simmer for 15 mins until the potato is soft. Remove and discard the thyme, transfer the soup to a blender and blitz until smooth.
- To make the cheese & apple toasts, heat the grill to high. Toast the bread on both sides, then mix the cheese, dried apple and onion together. Pack the mixture onto the toasts, then grill until melted and golden. Pour the soup into bowls, scatter over the apple matchsticks and thyme leaves, then serve with the toasts.
Nutrition Facts : Calories 523 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 2.3 milligram of sodium
FRENCH ONION SOUP WITH CROUTONS
Make and share this French Onion Soup with Croutons recipe from Food.com.
Provided by Molly53
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice onions finely, sautee in butter until tender.
- Add water, boullion cubes, and Kitchen Bouquet.
- Simmer 20 minutes, add croutons and serve.
- To make croutons: Toast bread slices under broiler.
- Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese.
- Dice.
Nutrition Facts : Calories 34.5, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.6, Sodium 996.3, Carbohydrate 6.2, Fiber 0.9, Sugar 3.2, Protein 1.4
FIVE-ONION SOUP WITH SCALLION AND GRUYERE CROUTONS
This recipe is based on the one in the Panera Bread cookbook. I've modified it slightly, primarily to reduce quantity. The recipe calls for sliced onions, but my family prefers smaller pieces in the soup, and Panera serves it with chopped onions in our local store. This tastes a lot like the soup there.
Provided by PanNan
Categories Stocks
Time 1h20m
Yield 4 quarts, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large stockpot, saute the five onions, garlic, and a heavy pinch of salt in 2 tbsp oil until the onions are carmelized. Deglaze with the wine. Add thyme and stock to the pot. Bring to a boil and reduce heat to simmer for about an hour. Adjust seasoning as needed, and remove the thyme stems.
- Shortly before the soup is finished, preheat the broiler. Mix a generous amount of the scallion greens with the cheese. Coat the bread coins with the remaining 2 tbsp olive oil, and place on the broiler pan. Top each coin with some of the cheese mixture. Bake in the middle of the broiler for about 3 minutes to melt the cheese, then move them closer to the broiler element to get the cheese brown and bubbly.
- Ladle the soup into a bowl, and top with several Gruyere croutons. Allow them to rest a bit, to soak up some of the soup, before eating.
Nutrition Facts : Calories 393.1, Fat 12.9, SaturatedFat 3.8, Cholesterol 11.1, Sodium 1956.3, Carbohydrate 43.6, Fiber 3.3, Sugar 4.5, Protein 15
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