Onion Soup With A Twist Recipes

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FRENCH ONION SOUP WITH A TWIST



French Onion Soup With a Twist image

This is French onion soup to which I have added leeks & shallots. I have also added Oka cheese to the topping to celebrate my Canadian roots & my home province of Quebec.

Provided by SusieQ222

Categories     Cheese

Time 1h10m

Yield 4 bowls or more, 4 serving(s)

Number Of Ingredients 14

4 large onions (I like Mayan sweet)
1 large leek
2 thinly sliced french shallots
3 tablespoons unsalted butter
1/4 teaspoon fresh coarse ground black pepper
1 tablespoon all-purpose flour
3 cups homemade beef stock (or 3 cans beef consomme)
2 cups water
1 cup of canadian beer
1 bay leaf
1 crusty French baguette
1/2 cup grated emmenthaler cheese
1/2 cup grated gruyere or 1/2 cup Fontina cheese
1/2 cup grated oka cheese (If you can't get Oka substitute any cheese you like. Good candidates Gouda, mozzarella, Edam)

Steps:

  • Slice onions, leeks and shallots very thinly.
  • Heat butter in soup pot just until melted.
  • Add onions, leeks, shallots and pepper; saute until onions begin to caramelize or become a light golden brown.
  • Sprinkle in flour and stir until traces of flour disappear.
  • Gradually add beef stock or consomme, stirring, then beer and water and bay leaf.
  • Boil at moderately high heat, stirring constantly for 1 minute.
  • Reduce heat to low and cook uncovered, for 30 minutes. Discard bay leaf.
  • Taste soup; add salt and pepper if desired.
  • Turn soup into individual broiler-proof bowls.
  • Toast baguette slices in toaster oven until crisp.
  • Place baguette slices on top of soup in bowls.
  • Sprinkle top of each bowl with a generous amount of cheese.
  • Place bowls under broiler until cheese melts and turns brown and bubbles.

ONION LOVER'S TWIST



Onion Lover's Twist image

Age-old family favorite. We make this every year around Christmas time....It lasts about a day in our house. This is a no knead yeast bread filled with buttery onions and seasonings, shaped in a braid. It was also the grand prize winner in the 1970 Pillsbury Bake-off.

Provided by Chef Dine

Categories     Breads

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/4 teaspoons active dry yeast
1/4 cup warm water
4 cups flour
1/3 cup sugar
1 1/2 teaspoons salt
1/2 cup hot water
1/2 cup milk
1/4 cup butter, softened
1 egg
1/4 cup butter
1 cup finely chopped sweet onion
1 tablespoon grated parmesan cheese
1 tablespoon sesame or 1 tablespoon poppy seed
1 teaspoon garlic salt
1 teaspoon paprika

Steps:

  • Grease cookie sheet.
  • In large bowl, dissolve yeast in warm water.
  • Add 2 cups flour, sugar, water, milk, butter, and egg.
  • Blend at low speed until moistened, then beat at medium speed for 2 minutes.
  • By hand, stir in remaining flour to form a soft dough.
  • Cover: let rise in warm place until light and doubled in size, (45-60 minutes).
  • While dough is rising, prepare filling by mixing melting 1/4 cu0 butter in saucepan. Add onion, parmesan cheese, sesame or poppy seeds, garlic salt and paprika and mix well; set aside.
  • Stir down dough. Toss on floured surface until no longer sticky.
  • Roll out to an 18"x12" rectangle; spread with filling.
  • Cut lengthwise into 3 strips (18"x4" each), or for 2 loaves, cut into 9"x4" strips.
  • Starting with the longer side, roll up each strip; seal edges and ends.
  • On a prepared cookie sheet, braid 3 rolls together. If making 2 loaves, repeat process.
  • Cover: let rise until doubled, about 40-60 minutes.
  • Bake at 350 degrees for 30-35 minutes until golden brown. Serve warm or cool.

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