Onion Soup With Gruyere Cheese Balls Recipes

CLASSIC ONION SOUP WITH GRUYERE

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.

FRENCH ONION SOUP GRATINEE

Steps:

• Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
• Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
• Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
• Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
• Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYèRE CROUTONS

Steps:

• Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
• Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
• Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
• Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
• While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
• Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
• To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.

ONION AND GRUYERE SOUP

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.

BAKED FRENCH ONION SOUP WITH GRUYèRE PASTRY

Steps:

• Heat the butter and oil in a large, heavy-based saucepan. When the butter has melted, stir in the onions, cover, and cook slowly until translucent, about 5 minutes.
• Add the salt, garlic and sugar, letting the onions catch on the bottom of the pan, stirring frequently until they are golden in colour. Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes.
• Remove from heat, allow to cool a moment, then whisk in 1 pint of the beef stock, the thyme and the bay leaf.
• When well blended, bring to the simmer, adding the rest of the stock, Cognac, Madeira and white wine and simmer very slowly for 1/2 an hour, adding a little water if the liquid reduces too much. Check for seasoning.
• Preheat the oven to 400°F Roll out the puff pastry and sprinkle with half the Gruyere cheese, fold into 3 and roll out again until it is half cm thick, then cut out 4-6 lids.
• Divide the soup among 4-6 ovenproof soup bowls. Sprinkle the remaining cheese on top of soup and cover with the pastry lids with a little egg wash seal and bake the soup in the oven for 15 minutes or until the cheesy puff pastry is golden in colour and well risen.
• Serve immediately by breaking through the pastry which then doubles up as your crouton.

ONION SOUP WITH GRUYERE CHEESE BALLS

Steps:

• Heat 25gr of the butter on a low heat, and add the sliced onions and cook for 5 minutes, then add a few tablespoons of the stock. Cook this for 10 minutes watching it doesn't burn and then add half the stock and cook again for another 10 minutes and add one third of the milk. Allow to cool slightly and puree in a blender or processor. Return to the pan with the remaining stock.
• Prepare the cheese balls ~ Melt the butter in a pan, stir in the flour, mix well with a wooden spoon, add 225ml of hot milk and stir until the mixture is thick and smooth. Season with salt, pepper and nutmeg. Remove from heat and beat in the egg yolk and Gruyere cheese. Mix well and turn the mixture onto a damp plate and cool completely. Divide into small even portions and form lots of tiny balls about 2cm (3/4 inch) across. When formed roll the balls in extra flour.
• Add the remaining milk to the onion soup and bring to the boil. Drop in cheese balls.
• Cook for 5 minutes and remove carefully with a slotted spoon and divide evenly amongst soup bowls, then cover with remaining soup.
• Serve. Sprinkle with chopped parsley if desired.