Onion Soup With Parmigiano And Cracked Pepper Recipes

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FRENCH ONION SOUP



French Onion Soup image

This classic French onion soup topped with melted gruyère and parmesan is the epitome of rustic comfort food.

Provided by Jennifer Segal

Categories     Soups

Yield 4 to 6

Number Of Ingredients 16

4 tablespoons unsalted butter
1 tablespoon vegetable oil
3 pounds Vidalia (or sweet) onions (about 5 medium), halved lengthwise and thinly sliced
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¾ teaspoon granulated sugar
1 cup dry white wine
2 tablespoons all-purpose flour
6 cups beef broth
1 teaspoon Worcestershire sauce
½ teaspoon dried thyme
2 bay leaves
1 small baguette, cut into ½-in slices
1 tablespoon dry sherry
8 ounces Gruyère cheese, grated (about 2 heaping cups; look for one imported from Switzerland)
½ cup grated Parmigiano Reggiano

Steps:

  • In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions only occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking.
  • Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
  • Add the flour and cook, stirring constantly, for one minute.
  • Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes.
  • While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
  • When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. If it's not quite sweet enough, add ¼ teaspoon sugar.
  • Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks (be sure the soup is very hot as it won't warm up much in the oven). Top each crock with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère and then Parmigianno Reggiano. Slide the crocks into the oven and broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool for a few minutes before serving. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to broiler to melt, about 2 minutes more. Divide the soup among bowls and top each serving with two cheese toasts.)
  • Make-Ahead Instructions: The soup can be made and refrigerated up to 3 days ahead (without toasts or cheese), or up to 3 months ahead and frozen. Toasts can be made (without the cheese) and kept sealed at room temperature for up to 3 days.

Nutrition Facts : Calories 642, Fat 31 g, Carbohydrate 53 g, Protein 31 g, SaturatedFat 17 g, Sugar 19 g, Fiber 4 g, Sodium 1,697 mg, Cholesterol 82 mg

SAUSAGE, PEPPERS AND ONIONS STOUP



Sausage, Peppers and Onions Stoup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 1/2 pounds hot or sweet bulk Italian sausage
4 cloves garlic, finely chopped
3 to 4 cubanelle peppers, seeded and thinly sliced
2 medium-large onions, thinly sliced
2 tablespoons balsamic vinegar
2 cups chicken stock
2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes
1/4 cup finely chopped parsley leaves
1/2 cup basil leaves, torn
1 cup shredded Parmigiano-Reggiano

Steps:

  • Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions and cook until soft, 6 to 7 minutes more.
  • Deglaze pan with a little vinegar, stir in stock and tomatoes and reduce heat to simmer, cook 5 minutes more then stir in parsley and basil and serve with cheese on top.

SPECIAL FRENCH ONION SOUP



Special French Onion Soup image

Combined with a salad, this rich soup is a meal for my husband and me. I top it with Brie, prosciutto and garlic on French bread to make it extra tasty. -Laura McAllister, Morganton, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 9 servings.

Number Of Ingredients 14

1/4 cup butter, cubed
1/4 cup plus 1 tablespoon olive oil, divided
6 large sweet onions, thinly sliced (about 12 cups)
1 whole garlic bulb
1/4 cup dry red wine or beef broth
6 cups beef broth
1-1/2 teaspoons Worcestershire sauce
1 bay leaf
Dash cayenne pepper
Pepper to taste
9 slices French bread (1 inch thick)
1 round (8 ounces) Brie cheese, rind removed, softened
6 thin slices prosciutto or deli ham, chopped
2 cups grated Parmesan cheese

Steps:

  • In Dutch oven over medium heat, melt butter with 1/4 cup oil; add onions. Cook, stirring occasionally, for 15 minutes. Reduce heat to low. Cook 45 minutes longer or until onions are golden, stirring occasionally., Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with remaining oil. Wrap in heavy-duty foil. , Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside., Add wine to the onion mixture; cook for 2 minutes. Stir in the broth, Worcestershire sauce, bay leaf, cayenne and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes., Place bread on a baking sheet. Bake at 425° for 3-5 minutes or until golden brown, turning once. Spread each slice with Brie and mashed garlic; sprinkle with prosciutto. , Discard bay leaf from soup; ladle 1 cup each into nine ovenproof bowls. Top with one slice of toast; sprinkle with Parmesan cheese. Place bowls on a baking sheet. Bake for 10 minutes or until cheese is melted.

Nutrition Facts : Calories 396 calories, Fat 27g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 1348mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

PARISIAN ONION SOUP



Parisian Onion Soup image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 sweet onions, very thinly sliced
4 tablespoons butter or good oil
2 heaping tablespoons flour
1/2 cup white wine
1 quart beef consomme
Grated snappy cheese (Parmesan cheese)
Rye bread, sliced thin and toasted

Steps:

  • In a saucepan, brown the onions in the fat, sprinkle with flour and stir while it simmers for 10 minutes. Deglaze with white wine. Meanwhile heat the consomme. Add it to the onions and let boil slowly until the onions are tender. Spread the cheese thickly on the toast and melt under a quick broiler. Pour the soup into a hot soup tureen, cover with the toast and serve immediately.

FRENCH ONION SOUP RECIPE BY TASTY



French Onion Soup Recipe by Tasty image

Here's what you need: olive oil, butter, yellow onion, salt, sugar, flour, beef stock, white wine, ground sage, whole bay leaf, french bread, cognac, swiss cheese, pepper, parmesan cheese

Provided by Tasty

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

4 tablespoons olive oil
2 tablespoons butter
6 cups yellow onion, thinly sliced
1 teaspoon salt
½ teaspoon sugar
3 tablespoons flour
6 cups beef stock
1 cup white wine
½ teaspoon ground sage
1 leaf whole bay leaf
1 loaf french bread, or baguette
3 tablespoons cognac, optional
12 oz swiss cheese, grated
pepper, to taste
4 oz parmesan cheese, grated

Steps:

  • In a large pot over medium-low heat, heat olive oil and add butter. Once the butter is melted, stir the onions and coat with oil and butter.
  • Cover and cook for 20 minutes, checking occasionally.
  • Turn up the heat to medium-high. Add ½ tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it's very important!)
  • Stir in flour one tablespoon at a time and cook for about 30 seconds.
  • Preheat Oven To 325˚F (160˚C).
  • Add 1 cup (235 ml) of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
  • Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
  • In the meantime, cut the french bread or baguette into ½ inch (10 mm) thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
  • Add optional ingredients.
  • In an oven safe bowl, pour the onion soup, filling about ¾ of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
  • Bake for two to three minutes or until the cheese has melted completely and become slightly golden.
  • Enjoy!

Nutrition Facts : Calories 1549 calories, Carbohydrate 167 grams, Fat 64 grams, Fiber 8 grams, Protein 45 grams, Sugar 38 grams

FRENCH ONION SOUP X



French Onion Soup X image

If you are all as crazy about French Onion Soup as I am, but aren't crazy about the calories -- look no further! I got this one from my mother -- and totally love it!

Provided by Andi Martin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

5 ¼ cups vegetable broth, divided
4 onions, sliced
⅛ teaspoon white sugar
2 tablespoons all-purpose flour
½ cup dry white wine
1 bay leaf
½ teaspoon ground thyme
½ teaspoon ground black pepper
1 tablespoon brandy
4 slices French bread, toasted
1 clove garlic, halved
2 tablespoons grated fat-free Parmesan cheese

Steps:

  • In a large non-stick saucepan, heat 1/4 cup vegetable broth. Stir in the onion and cook over medium heat until golden, 15 minutes.
  • Stir in the sugar and flour. Pour in the remaining 5 cups vegetable broth and the wine. Stir in the bay leaf, thyme and black pepper. Bring to a boil and let boil 8 minutes, stirring constantly; then reduce heat, partly cover, and simmer 30 minutes.
  • Preheat oven broiler.
  • Remove from heat, remove bay leaf and stir in brandy. Rub garlic clove over toast. Ladle the soup into 4 ovenproof bowls and float a piece of toast on top of each bowl. Sprinkle with the Parmesan.
  • Place bowls under broiler until cheese melts.

Nutrition Facts : Calories 221 calories, Carbohydrate 36.3 g, Fat 1.4 g, Fiber 3.7 g, Protein 7 g, SaturatedFat 0.2 g, Sodium 819 mg, Sugar 10.2 g

CRACKED PEPPER SALAD DRESSING



Cracked Pepper Salad Dressing image

The pepper is bold but not too sharp in this creamy dressing that will complement your favorite salad ingredients. It's easy to mix up and great to have on hand.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 10

2 cups mayonnaise
1/4 cup water
1/4 cup 2% milk
1/4 cup buttermilk
2 tablespoons grated Parmesan cheese
1 tablespoon coarsely ground pepper
2 teaspoons finely chopped green onion
1 teaspoon lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder

Steps:

  • In a small bowl, whisk all the ingredients. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 167 calories, Fat 18g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 179mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

CARAMELIZED ONION AND PARMESAN CHEESE SOUP



Caramelized onion and parmesan cheese soup image

Caramelized onions with garlic, fresh herbs, a touch of cream, and freshly grated Parmigiano-Reggiano cheese. This is an Emeril recipe.

Provided by Hag chef

Categories     Onions

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 cups onions, 1 inch sliced
1/3 cup garlic, cloves,peeled (about 12 to 14)
2 bay leaves
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
2 quarts chicken stock
1 teaspoon fresh basil, chopped
1 teaspoon fresh thyme, chopped
2 cups French bread, diced, day old
1/2 cup heavy cream
1/2 cup grated parmigiano-reggiano cheese
1 tablespoon fresh parsley, finely chopped

Steps:

  • In a soup pot, heat the olive oil.
  • When the oil is hot, add the onions, garlic cloves, and bay leaves.
  • Season with salt and pepper.
  • Saute the onion mixture until the onions are caramelized, about 7 minutes.
  • Stir in the stock, minced garlic, basil, and thyme.
  • Bring the liquid up to a boil.
  • Reduce to a simmer and simmer for 40 minutes.
  • Turn the heat up and whisk in the bread and cream.
  • Continue whisking until the bread has dissolved into the soup for about 10 minutes.
  • With a hand-held blender, puree the soup until smooth.
  • Whisk in the Parmigiano-Reggiano cheese and parsley.
  • Season with salt and pepper.

Nutrition Facts : Calories 402.5, Fat 18.9, SaturatedFat 7.7, Cholesterol 41.6, Sodium 1616.5, Carbohydrate 42.3, Fiber 2.3, Sugar 7.5, Protein 15.8

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