CLASSIC ONION SOUP WITH GRUYERE
Provided by Robin Miller : Food Network
Categories main-dish
Time 44m
Yield 4 servings
Number Of Ingredients 14
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.
ROASTED ONIONS WITH GRUYèRE CROUTONS
Provided by Gabrielle Hamilton
Categories Cheese Onion Side Bake Roast Christmas Thanksgiving High Fiber Dinner Christmas Eve Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F. Combine all onions and shallots in large bowl. Drizzle evenly with olive oil, then sprinkle with thyme, coarse salt, and pepper; toss gently to coat. Spread out in single layer on large rimmed baking sheet.
- Roast onions until tender and beginning to brown in spots, 25 to 30 minutes. Scatter bread pieces on another rimmed baking sheet. Bake bread until golden brown, 7 to 8 minutes. Cool bread on baking sheet. Arrange onions in single layer in large casserole dish. DO AHEAD: Onions and croutons can be made up to 1 day ahead. Cover onions and refrigerate.
- Store croutons in airtight container at room temperature. Bring onions to room temperature before continuing.
- Preheat oven to 400°F. Spoon broth over onions to moisten. Scatter croutons over; sprinkle with cheese. Bake until heated through and cheese is melted, about 20 minutes. Sprinkle with sea salt flakes and serve.
ONION AND GRUYERE SOUP
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
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
ROASTED ONION SOUP WITH GRUYERE TOASTS
Steps:
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Peel and slice the onions very thinly. (This can be done by hand or in a food processor using the slicing blade.) Spread the onion slices on the prepared cookie sheets and drizzle with olive oil. Place the onions in the oven and roast until the slices become translucent and the edges become golden. Roasting time will vary according to how thinly you slice the onions, but likely about 20 minutes or so. Remove the onions from the oven, but leave the oven on as you will need it for the Gruyère toasts shortly. Carefully place the cooked onions in the bottom of a large soup pot. Add the wine, stock, port, and bay leaves. Bring the liquid to a boil, then lower it to a simmer. Simmer the soup uncovered for about 25 minutes. While the soup is simmering, cover one cookie sheet with a fresh piece of parchment paper. Place the stale bread slices on the parchment paper and distribute the grated Gruyère evenly over the bread slices. Bake until the bread is toasted and the cheese is fully melted, about 5 minutes. Using a slotted spoon, remove the bay leaves from the soup pot. Taste. Add salt and freshly ground black pepper as needed. When ready to serve, divide the Gruyère toasts between 4 soup bowls. Spoon the hots soup over the Gruyère toasts. Enjoy.
ROASTED ONION SOUP WITH GOAT'S CHEESE TOASTS
Roasting the onions gives the soup a rich caramelised flavour that really hits the spot on a chilly day
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Soup, Starter
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the onions in a roasting tin with the oil, salt and pepper. Give it a good stir, then roast for 45 mins, stirring halfway through, until the onions are tinged brown, but not burnt.
- Tip the onions into a large pan with the stock, mustard and Marmite. Bring to the boil and simmer for 15 mins, then stir in the parsley. Toast 4 of the bread slices then scatter on the cheese. Ladle the soup into bowls, pop a toast into each and serve with the extra slices of bread on the side.
Nutrition Facts : Calories 454 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2.33 milligram of sodium
ROASTED ONION & GARLIC SOUP
When it comes to stirring up comfort in a bowl, Nancy Mueller knows her onions. Her low-fat soup-made with Vidalias or other sweet onions-is a cold-weather tonic for her and husband John of Menomonee Falls, Wisconsin.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 7
Steps:
- Place the unpeeled onions and garlic bulb in a 15x10x1-in. baking pan coated with cooking spray. Spritz with cooking spray. Bake, uncovered, at 450° for 50-60 minutes or until tender. , When cool enough to handle, peel the onions and garlic. Place in a blender; add 1 cup of broth. Cover and process until smooth; transfer to a large saucepan. Add the buttermilk, thyme, pepper and remaining broth; heat through. Garnish with cheese.
Nutrition Facts : Calories 83 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 270mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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- Heat 2 tablespoons oil in a large skillet over medium-high heat until hot. Add 2 sliced onions and mushrooms; cook 5 minutes, stirring often. Reduce heat to medium; cook 15 minutes or until onion is browned. Add wine, and simmer 2 minutes. Add broth and next 4 ingredients. Bring to a boil; reduce heat, and simmer, partially covered, 30 minutes. Strain broth, discarding solids. Set broth aside.
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