ONION CHEESE SOUP
I made a few adjustments to this savory soup recipe I came across in a community cookbook. It's rich, buttery and cheesy, plus it's so quick to prepare. -Janice Pogozelski, Cleveland, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 308 calories, Fat 22g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 540mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 14g protein.
CREAM OF ONION AND CHEESE SOUP
Make and share this Cream of Onion and Cheese Soup recipe from Food.com.
Provided by Mimi Bobeck
Categories Winter
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in pan and add the diced onions.
- Cook until brown.
- Add flour, stirring constantly.
- Add milk (a little at a time), stirring constantly.
- When soup is hot and thickened, add cheese and stir until it's all combined.
- Season with salt, pepper, paprika and serve.
CHEESY ONION SOUP
Make and share this Cheesy Onion Soup recipe from Food.com.
Provided by Darlene Summers
Categories Onions
Time 20m
Yield 4 bowls
Number Of Ingredients 8
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.
FRENCH ONION MACARONI AND CHEESE SOUP
During our first test in the Kitchens, our tasters thought this mash-up soup was just a big bowl of macaroni and cheese but the French onion soup hidden underneath the golden cheesy topping was a warm and welcome surprise. Make your soup ahead; once cooled, it can be frozen for up to 1 month.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the soup: Melt the butter in a large Dutch oven or pot over medium heat. Add half of the onions and season with 1/4 teaspoon salt and a few grinds of pepper. Top with the remaining onions and season with 1/4 teaspoon salt and a few more grinds of pepper. Add the bay leaves and thyme. Cook, stirring occasionally, until all of the liquid evaporates the onions are very soft and just begin to turn golden, 45 minutes to 1 hour.
- Add the white wine, bring to a simmer and cook, stirring, until almost completely evaporated, about 6 minutes. Pour in the beef broth and 1 cup water, bring to a high simmer and cook until the soup has reduced to 5 cups, 30 to 40 minutes. Season with salt and a few grinds of pepper. Remove the bay leaves and thyme. Either keep warm on a low burner or cool completely, refrigerate and reheat later. (The soup can be made and refrigerated up to 2 days in advance or frozen for up to 1 month).
- For the mac 'n' cheese: Bring a medium pot of water to a boil, add the macaroni and cook according to package instructions. Drain, reserving 1/2 cup of the cooking liquid.
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the milk and reserved pasta water and stir until thick, about 4 minutes. Stir in 1 cup each of the cheeses, 1/2 teaspoon salt and a few grinds of pepper; stir until melted and smooth. Remove from the heat and stir in the cooked pasta until coated. Let cool slightly, stirring frequently.
- Preheat the oven to broil. Place the soup crocks on a rimmed baking sheet and divide the hot soup among the crocks, filling about three-quarters of the way. Top each with a quarter of the mac 'n' cheese (some will sink into the soup, which is fine). Evenly sprinkle with the remaining cheeses and the panko. Broil until the cheese is melted and golden brown in spots, 2 to 3 minutes (the soup will bubble and some may spill out). Serve hot.
CHEESE SOUP
Provided by Alton Brown
Time 1h5m
Yield about 1 1/2 quarts (about 4 servings)
Number Of Ingredients 15
Steps:
- Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
- Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
- Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
RED ONION SOUP WITH CHEESE TOASTS
Onion soup is an excellent antidote to blustery, cold weather. Jacques Pépin showed me his way when I first met him years ago in California. His admonishments: Don't overcrowd the pan or the onions won't brown. Keep the heat high but not too high, so the onions don't cook too fast and burn. Be generous with the salt and pepper. Bay leaf and thyme are essential, everything else is negotiable. A little red wine is nice, a splash of Cognac couldn't hurt. A welcome all-purpose remedy, especially at this time of year.
Provided by David Tanis
Categories weekday, soups and stews, appetizer, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set 2 large, wide skillets over medium-high heat. When pans are hot, add 1 tablespoon oil and a large handful of sliced onions to each pan. Season onions with salt and pepper, then sauté, stirring occasionally, until they are a ruddy dark brown, about 10 minutes
- Transfer onions to soup pot and return pans to stove. Pour 1/2 cup water into each pan to deglaze it, scraping with a wooden spoon to dissolve any brown bits. Pour deglazing liquid into soup pot. Wipe pans clean with paper towel and begin again with more oil and sliced onions. Continue until all onions are used. Don't crowd pans or onions won't brown sufficiently.
- Place soup pot over high heat. Add wine, bay leaves, thyme bunch and garlic. Simmer rapidly for 5 minutes, then add 8 cups water and return to boil. Turn heat down to maintain a gentle simmer. Add 2 teaspoons salt. Cook for 45 minutes. Skim off any surface fat, taste and adjust seasoning. (May be prepared to this point up to 2 days in advance.)
- To serve, add brandy to soup, if using, and simmer 5 minutes. Remove the thyme. Make the cheese toasts: Heat broiler. Place toasted bread on baking sheet. Mix grated cheese with chopped thyme and sage, along with a generous amount of pepper. Heap about 1 ounce of cheese mixture on each toast. Broil until cheese bubbles and browns slightly. Ladle soup into wide bowls and top with toast.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 779 milligrams, Sugar 12 grams, TransFat 0 grams
ONION AND GRUYERE SOUP
Full of onions and cheese. Serve over thick slices of bread in soup bowls.
Provided by NANCYGREGORY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.
- Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.
- Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 19.6 g, Cholesterol 82.3 mg, Fat 26.5 g, Fiber 2.4 g, Protein 18.5 g, SaturatedFat 15.8 g, Sodium 543.1 mg, Sugar 9 g
THREE-CHEESE FRENCH ONION SOUP
This satisfying soup is fantastic any autumn or winter day. The blend of Swiss, Parmesan and mozzarella gives it a richness onion soup lovers will enjoy. -Gina Berry, Chanhassen, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onions in butter until tender. Add the broth, water, soup mix, pepper, Worcestershire sauce and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes., Meanwhile, place bread slices on an ungreased baking sheet. Sprinkle with Swiss and mozzarella cheeses. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. , Ladle soup into serving bowls; top each with a toast slice. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 205 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 1120mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
ROASTED ONION SOUP WITH GOAT'S CHEESE TOASTS
Roasting the onions gives the soup a rich caramelised flavour that really hits the spot on a chilly day
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Soup, Starter
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the onions in a roasting tin with the oil, salt and pepper. Give it a good stir, then roast for 45 mins, stirring halfway through, until the onions are tinged brown, but not burnt.
- Tip the onions into a large pan with the stock, mustard and Marmite. Bring to the boil and simmer for 15 mins, then stir in the parsley. Toast 4 of the bread slices then scatter on the cheese. Ladle the soup into bowls, pop a toast into each and serve with the extra slices of bread on the side.
Nutrition Facts : Calories 454 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2.33 milligram of sodium
ONION CHEDDAR SOUP
Time 30m
Number Of Ingredients 12
Steps:
- In a large pot saute butter and onion together until onion is soft and translucent. Add flour and stir until all flour is absorbed by butter. Slowly add milk 1/2 cup at a time, mixing well between each addition. Mixture will first get VERY thick then thin out during this process. DO NOT ADD ALL THE MILK AT ONCE! Once all milk has been added, add mustard, salt, thyme, pepper and chicken broth. Bring mixture to a boil. Cook for 10 minutes or until thickened. Add cheese and stir until cheese is melted. Top with additional cheese, paprika or green onions.
CHEESE SOUP I
I cannot make this delicious soup often enough for my daughter! It's creamy smooth with chunks of veggies.
Provided by Jessica M.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 45m
Yield 5
Number Of Ingredients 9
Steps:
- In a large pot boil the chopped celery, chopped onion, potatoes, mixed vegetables, bouillon cubes and water until all the vegetables are tender.
- Add the Velveeta® milk and butter or margarine. Heat until hot and serve.
Nutrition Facts : Calories 424 calories, Carbohydrate 42.6 g, Cholesterol 48.4 mg, Fat 17 g, Fiber 5.6 g, Protein 27 g, SaturatedFat 8.9 g, Sodium 2527.6 mg, Sugar 15 g
FRENCH ONION SOUP WITH CHEESE TOASTS
The whole family will enjoy this intensely flavorful soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- In a large, heavy-bottom saucepan, melt the butter over medium heat. Add flour and chopped onions; saute, stirring occasionally, until onions are soft and translucent, about 15 minutes.
- Pour chicken and beef stocks into the saucepan, and stir to combine. Bring mixture to a boil. Reduce heat to low, and simmer 15 minutes. Add salt and pepper.
- Heat broiler. Ladle soup into six 16-ounce ovenproof bowls, and float 3 slices of bread on top of each. Sprinkle the cheese over bread slices in each bowl, dividing evenly. Place bowls on a rimmed baking sheet, and broil until cheese is melted and bubbling, about 2 minutes. Let soup cool slightly before serving.
More about "onion cheese soup recipes"
CHEESE AND ONION SOUP - THE ENGLISH KITCHEN
From theenglishkitchen.co
Estimated Reading Time 2 mins
PHILLY CHEESESTEAK ONION SOUP - THERESCIPES.INFO
From therecipes.info
FRENCH ONION SOUP WITH CHEESE TOPPING - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
FRENCH ONION SOUP: AUTHENTIC BAKED RECIPE WITH GRILLED CHEESE
From blog.giallozafferano.com
BEER AND CHEDDAR CHEESE ONION SOUP | RICARDO
From ricardocuisine.com
FRENCH ONION SOUP GRILLED CHEESE RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE BEST CHEESE FOR FRENCH ONION SOUP - BEST RECIPES IDEAS AND …
From eatandcooking.com
RICH ONION SOUP - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
SPRING ONION AND TOMATO SOUP WITH MELTY CHEESE
From more.ctv.ca
BEST CLASSIC FRENCH ONION SOUP - ONCE UPON A CHEF
From onceuponachef.com
THE BEST FRENCH ONION SOUP RECIPE | FOODIECRUSH.COM
From foodiecrush.com
FRENCH ONION SOUP (THE BEST) - RICARDO
From ricardocuisine.com
SOUP WITH CHEESE, ONION - 28 RECIPES - PETITCHEF
From en.petitchef.com
ONION CHEESE SOUP RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
FRENCH ONION SOUP CHEESE DIP RECIPE - SERIOUS EATS
From seriouseats.com
CREAMY POTATO, ONION AND CHEESE SOUP - THE ENGLISH KITCHEN
From theenglishkitchen.co
ONION AND CHEESE SOUP RECIPE | RECIPELAND
From recipeland.com
GLUTEN FREE FRENCH ONION SOUP MAC AND CHEESE RECIPE
From glutenfreeandmore.com
FRENCH ONION SOUP | FEASTING AT HOME
From feastingathome.com
EASY FRENCH ONION SOUP WITH CHEESE TOAST | SIMPLE. TASTY. GOOD.
From junedarville.com
BEST FRENCH ONION SOUP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FRENCH ONION SOUP RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
EASY FRENCH ONION SOUP - HOMEMADE - GRUYERE CHEESE
From emilyfabulous.com
FRENCH CANADIAN ONION SOUP WITH OKA CHEESE - PHOTOS & FOOD
From photosandfood.ca
CHEESE ONION SOUP RECIPE | MYRECIPES
From myrecipes.com
FRENCH ONION SOUP - CAFE DELITES
From cafedelites.com
BEST FRENCH ONION MACARONI AND CHEESE SOUP RECIPES | FOOD …
From foodnetwork.ca
THE VERY BEST BAKED FRENCH ONION SOUP
From thesuburbansoapbox.com
OKA L’ARTISAN SMOKE CHEESE ONION SOUP - FROMAGE OKA
From fromageoka.ca
EASY VEGETARIAN FRENCH ONION SOUP : OPTIMAL RESOLUTION LIST
From recipeschoice.com
FRENCH ONION SOUP RECIPE | MYRECIPES
From myrecipes.com
CLASSIC FRENCH ONION SOUP - THESTAYATHOMECHEF.COM
From thestayathomechef.com
FLORENTINE-STYLE ONION SOUP | RACHAEL RAY | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
ONION SOUP GRILLED CHEESE SANDWICHES - RECIPE - FINECOOKING
From finecooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love