Onion Soup With Gruyere Cheese Balls Recipes

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CLASSIC ONION SOUP WITH GRUYERE



Classic Onion Soup with Gruyere image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 44m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon butter
1 large yellow or Spanish onion, halved and thinly sliced
1 large red onion, halved and thinly sliced
1 tablespoon sugar
1 teaspoon dried thyme
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup port wine
6 cups reduced-sodium beef broth
1 (2-inch) piece Parmesan rind
Reserved bread from bread bowls or 4 slices sourdough baguette, about 1-inch thick and lightly toasted
8 slices Gruyere cheese

Steps:

  • Preheat oven to 400 degrees F and preheat broiler.
  • Melt butter and oil together in a large stock pot or Dutch oven over medium-high heat. Add onions and sugar and cook 10 minutes, until onions are tender and golden brown. Add thyme, bay leaves, salt, and black pepper and stir to coat. Cook 1 minute, until fragrant. Add port and simmer until liquid is absorbed. Add broth and Parmesan rind and bring mixture to a boil. Reduce heat to low, partially cover and simmer 20 minutes.
  • Remove bay leaves and Parmesan rind and ladle soup into oven-proof bowls. Place bowls on a baking sheet. Place reserved bread rounds or a sourdough round into each bowl and top bread with Gruyere cheese. Broil 2 to 3 minutes, until cheese is golden and bubbly.

ONION AND GRUYERE SOUP



Onion and Gruyere Soup image

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

3 tablespoons butter
6 onions, thinly sliced
½ teaspoon salt
1 ½ cups white wine
3 ½ cups chicken broth
¼ teaspoon ground white pepper
¼ teaspoon ground nutmeg
2 cups shredded Gruyere cheese

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

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