Riesling Onion Soup With Herbed Croutons Recipes

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HERBED CROUTONS



Herbed Croutons image

Categories     Bread     Salad     Bake

Yield makes 8 cups

Number Of Ingredients 4

1/2 cup extra-virgin olive oil
1 tablespoon finely minced garlic (about 3 cloves)
1 tablespoon House Herbs (page 233) or other Italian herb blend
24 ounces day-old bread, cut into 1/2-inch cubes (1 1/2 pound loaf)

Steps:

  • Preheat the oven to 350˚F.
  • In a large bowl, mix together the oil, garlic, and herbs. Add the bread and toss with the oil mixture until it is evenly coated.
  • Lay the bread on a baking sheet and bake for 10 minutes. Stir the croutons and bake for 10 more minutes. Continue cooking and stirring every 3 to 4 minutes until the croutons are toasted and golden. (Cooking time may vary.)
  • Make Ahead
  • The croutons will keep in an airtight container in a dry place. For best flavor, use within 3 weeks.

SPRING ONION SOUP WITH GARLIC CROUTONS



Spring Onion Soup with Garlic Croutons image

Categories     Soup/Stew     Bitters     Garlic     Onion     White Wine     Spring     Gourmet

Yield Makes about 12 cups, serving 8

Number Of Ingredients 13

For the garlic croutons
1 loaf of Italian bread
4 garlic cloves, sliced
1/3 cup olive oil
For the soup
2 pounds large onions (preferably white), chopped fine
3 tablespoons unsalted butter
2 tablespoons vegetables oil
4 large garlic cloves, minced
3/4 cup dry vermouth or dry white wine
7 cups chicken broth
1 1/2 tablespoons Angostura bitters
3 cups finely chopped scallion (about 3 bunches)

Steps:

  • Make the garlic croutons:
  • Preheat the oven to 325°F. With a serrated knife remove the crust from the bread, discarding it, and cut the bread into 3/4-inch cubes. In a shallow baking pan arrange the bread cubes in one layer, bake them in the middle of the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer the croutons to a large bowl. In a skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden and with a slotted spoon discard the garlic. Drizzle the oil over the croutons, tossing to coat them well, and sprinkle the croutons with salt to taste.
  • Make the soup:
  • In a kettle cook the onions in the butter and the oil over moderate heat, stirring occasionally, for 25 to 30 minutes, or until they are soft and pale golden, add the garlic, and cook the mixture for 3 minutes. Stir in the vermouth and boil the mixture until most of the liquid is evaporated. Add the broth, the bitters, and salt and pepper to taste and simmer the soup for 5 minutes. The soup may be made up to this point 2 days in advance, kept covered and chilled, and reheated. Stir in the scallion.
  • Serve the soup topped with the croutons.

SPRING ONION SOUP WITH GARLIC CROUTONS



Spring Onion Soup with Garlic Croutons image

A chicken broth base makes this a little lighter than French onion soup. Buttery homemade croutons are the crowning touch.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 10

3 tablespoons butter or margarine
1 cup 3/4-inch cubes day-old French bread (crusts removed)
1 teaspoon garlic powder
3 tablespoons butter or margarine
1 medium white onion, finely chopped (1/2 cup)
4 cups water
2 tablespoons chicken soup base (from 8-oz jar)
16 medium green onions, sliced (1 cup)
1/2 teaspoon pepper
4 tablespoons shredded Parmesan cheese

Steps:

  • Heat oven to 375°F. In 15x10x1-inch pan or cookie sheet with sides, melt 3 tablespoons butter in oven. Add bread cubes and garlic powder to butter; toss well to combine. Bake about 10 minutes, stirring occasionally, until bread cubes are crisp and brown.
  • Meanwhile, in 2-quart saucepan, melt 3 tablespoons butter over medium heat. Add white onion; cook over medium heat 5 to 7 minutes, stirring occasionally, until onion is translucent. Stir in water, soup base, green onions and pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes. Stir before serving.
  • Top each serving with 1/4 cup croutons and 1 tablespoon cheese.

Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 3 g, TransFat 1 g

FRENCH ONION SOUP WITH CHEESE CROUTONS



French Onion Soup With Cheese Croutons image

The onions may make you cry, but this soup will make you smile. The mix of two kinds of both mix with sherry and congnac make this soup yummy, but the Gruyere Croutons put it over the top.

Provided by Debbwl

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

2 1/2 lbs yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 lb unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup cognac or 1/2 cup brandy
1 1/2 cups dry white wine
4 cups beef stock
4 cups chicken stock
1 tablespoon salt
1/2 teaspoon white pepper
cheese crouton
1 small baguette, cut into 1/2-inch slices
2 1/2 cups gruyere cheese, shredded

Steps:

  • In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
  • Add the beef and chicken stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper.
  • *For the croutons*.
  • While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
  • *To serve*.
  • Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 1008.7, Fat 35.3, SaturatedFat 19.8, Cholesterol 95, Sodium 2973.1, Carbohydrate 118.2, Fiber 7.1, Sugar 16.9, Protein 40.4

RIESLING ONION SOUP WITH HERBED CROUTONS



Riesling Onion Soup With Herbed Croutons image

DH and I made this yummy onion soup for lunch yesterday and we really enjoyed it. The recipe comes from Williams-Sonoma. The recipe indicates to be sure to use a dry Riesling in this recipe as a sweet one will be too sweet for this soup (Late Harvest are the sweetest of the Rieslings). While the recipe says to use a reduced-sodium chicken stock, I thought that the soup needed more salt when I used 4 cups unsalted broth and 2 cups regular broth.

Provided by Dr. Jenny

Categories     Clear Soup

Time 1h31m

Yield 6 serving(s)

Number Of Ingredients 15

3 tablespoons unsalted butter
4 large yellow onions, thinly sliced (about 2 lb total)
2 leeks, including pale green tops, sliced
1 garlic clove, chopped
2 tablespoons fresh tarragon leaves, chopped
3 tablespoons all-purpose flour
2 cups dry riesling wine
6 cups reduced-sodium chicken broth
coarse salt, to taste
fresh ground pepper, to taste
1/2 baguette, thinly sliced
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
2 tablespoons chopped mixed fresh herbs (e.g., tarragon, rosemary, thyme, and flat-leaf parsley in any combination)
1/2 lb Fontina cheese, cut into small cubes

Steps:

  • In a large, wide saucepan or soup pot over medium heat, melt the butter. Add the onions, leeks, garlic and tarragon and cook, stirring often, until the onions are soft and golden, about 15 minutes. Sprinkle in the flour and cook, stirring constantly, for 3 minutes more. Pour in the wine, bring to a simmer and cook until reduced by half, about 10 minutes. Pour in the stock, return to a simmer, reduce heat to low and cook, uncovered, until reduced slightly, about 45 minutes (the soup can be made up to this point up to 24 hours in advance and stored, tightly covered, in the refrigerator. Reheat gently before continuing). Season with salt and pepper.
  • To make the herbed croutons, preheat an oven to 300°F.
  • Arrange the baguette slices in a single layer on a rimmed baking sheet. In a small bowl, stir together the olive oil, butter and herbs. Lightly coat each bread slice on both sides with the oil mixture. Toast the bread in the oven, turning occasionally, until crisp and golden brown, 15 to 20 minutes. Remove from the oven and set aside. (The croutons can be made up to 24 hours in advance and stored, tightly covered, at room temperature).
  • Preheat a broiler.
  • Arrange individual ovenproof bowls on a baking sheet and ladle the soup in the bowls. Top each serving with 2 or 3 croutons and an equal amount of cheese. Place the baking sheet under the broiler 7 inches from the heat source and broil until the cheese melts, about 1 minute. Remove from the broiler and serve immediately.

Nutrition Facts : Calories 554.8, Fat 28.6, SaturatedFat 14.7, Cholesterol 69.3, Sodium 618.2, Carbohydrate 42.5, Fiber 3.2, Sugar 6.9, Protein 19.7

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