Swiss Style Onion Soup Recipes

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CREAMY SWISS ONION SOUP



Creamy Swiss Onion Soup image

It was a cool spring day when I came up with this sweet and creamy variation of traditional baked French onion soup. I top individual bowls with toasty buttered croutons and a sprinkling of Swiss cheese, then pop them under the broiler. The rich results are delightful! - I. MacKay Starr, North Saanich, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 10

7 tablespoons butter, divided
1-1/2 cups cubed day-old bread
3 large onions, quartered and thinly sliced
1-1/2 cups water
4-1/2 teaspoons chicken bouillon granules
1/4 cup all-purpose flour
1-3/4 cups milk, divided
1-1/2 cups shredded Swiss cheese, divided
Pepper to taste
Fresh minced chives or parsley

Steps:

  • Melt 3 tablespoons of butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted. , Meanwhile, in a large saucepan, saute onions in remaining butter until lightly browned, about 12 minutes. Stir in water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Combine flour and 1/2 cup milk until smooth; gradually stir into onion mixture. Stir in remaining milk. Bring to a boil; boil for 2 minutes, stirring until thickened. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper. , Ladle into four ovenproof bowls; sprinkle with reserved croutons and remaining cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Garnish with chives.

Nutrition Facts :

FRENCH ONION SOUP WITH SWISS-TOPPED TOAST



French Onion Soup with Swiss-Topped Toast image

In my opinion, the key to a delicious French onion soup is a dark, savory broth, which you get from beef broth. If you want a vegetarian version, it can be hard to do with vegetable broth. To achieve the earthy tones I'm looking for, I've used a few nontraditional ingredients for this soup. I think it is a winner. -Paul DeBenedictis, Reading, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 6 servings.

Number Of Ingredients 19

3 pounds yellow onions
1 pound sweet onions, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon brown sugar
1 teaspoon balsamic vinegar
1 tablespoon all-purpose flour
1 can (14-1/2 ounces) vegetable broth
1 can (12 ounces) beer or 12 ounces vegetable broth
1/4 cup white wine or additional vegetable broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons brandy
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
6 slices French bread (1 inch thick)
6 slices Swiss cheese

Steps:

  • In a Dutch oven, saute onions in butter and oil until tender. Reduce heat to medium-low; cook for 1 hour or until golden brown, stirring occasionally. Stir in the thyme, brown sugar and vinegar., Combine the flour and broth until blended. Gradually stir into onion mixture. Stir in the beer, wine, soy sauce, Worcestershire sauce, brandy, pepper, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Meanwhile, place bread on a baking sheet. Broil 4 in. from the heat for 2 minutes on each side or until toasted. Top each with a cheese slice; broil for 2-3 minutes or until cheese is melted and lightly browned. Ladle soup into bowls; garnish with cheese-topped toast.

Nutrition Facts : Calories 377 calories, Fat 14g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 875mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 6g fiber), Protein 12g protein.

FRENCH ONION SOUP I



French Onion Soup I image

The best onion soup you will ever have!!!!!

Provided by chefbuzz

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

Time 1h

Yield 4

Number Of Ingredients 9

¼ cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 ½ cups water
½ cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese

Steps:

  • Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
  • Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
  • Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
  • Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
  • Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted

Nutrition Facts : Calories 732 calories, Carbohydrate 79.3 g, Cholesterol 88.6 mg, Fat 29.4 g, Fiber 4.2 g, Protein 33.4 g, SaturatedFat 18 g, Sodium 2004.2 mg, Sugar 8.4 g

CREAMY SWISS ONION SOUP



Creamy Swiss Onion Soup image

Make and share this Creamy Swiss Onion Soup recipe from Food.com.

Provided by Redsie

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup butter
3 cups quartered thinly-sliced onions
1 1/2 cups water
4 1/2 teaspoons instant chicken broth
1/4 cup all-purpose flour
1 3/4 cups milk
1 1/2 cups shredded swiss cheese or 1 1/2 cups cheddar cheese, divided
buttered crouton
salt and pepper

Steps:

  • Melt butter in large saucepan; sauté onions over medium heat about 10 minutes. Stir in water and broth mix. Bring to boil. Cover and simmer 15 minutes.
  • Smoothly combine flour and milk. Add to saucepan.
  • Cook and stir over medium heat until mixture comes to a boil and thickens. Remove from heat. Add 3/4 cup of the Canadian Swiss cheese; stir until melted. Add salt and pepper to taste.
  • Ladle into 4 oven-proof soup bowls; sprinkle with Buttered Croutons. Top with remaining cheese.
  • Broil until cheese is melted. Serve.

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

CHEESY SWISS ONION SOUP



Cheesy Swiss Onion Soup image

I got this recipe from Quick Cooking Magazine a couple of years ago. This is delicious and pretty easy to make. Great for onion soup lovers and fancy dinners.

Provided by Nicole Brummett

Categories     Lunch/Snacks

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 10

7 tablespoons butter, divided
1 1/2 cups day-old bread, cubed
3 large onions, quartered & thinly sliced
1 1/2 cups water
4 1/2 teaspoons chicken bouillon granules
1/4 cup all-purpose flour
1 3/4 cups milk, divided
1 1/2 cups shredded swiss cheese, divided
pepper
fresh minced chives (optional) or fresh minced parsley (optional)

Steps:

  • Melt 3 tablespoons of butter; toss with bread cubes.
  • Place on a lightly greased baking sheet.
  • Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted.
  • Meanwhile, in a large saucepan, sauté onions in remaining butter until lightly browned, about 12 minutes.
  • Stir in water and bouillon; bring to a boil.
  • Reduce heat; cover and simmer for 15 minutes.
  • Combine flour and 1/2 cup of milk until smooth; gradually stir into onion mixture.
  • Stir in remaining milk.
  • Bring to a boil; boil for 2 minutes, stirring until thickened.
  • Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper.
  • Ladle into 4 oven proof bowls; sprinkle with reserved croutons and remaining cheese.
  • Broil 4 inches from heat until cheese is melted and bubbly.
  • Garnish with chives.

Nutrition Facts : Calories 1049.5, Fat 72.8, SaturatedFat 45.3, Cholesterol 211.8, Sodium 1876.5, Carbohydrate 65.2, Fiber 5.1, Sugar 12.9, Protein 36.7

SWISS-STYLE ONION SOUP



Swiss-Style Onion Soup image

Make and share this Swiss-Style Onion Soup recipe from Food.com.

Provided by JackieOhNo

Categories     Onions

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

4 tablespoons unsalted butter
2 tablespoons vegetable oil
4 cups thinly sliced onions
6 medium leeks, well rinsed, thinly sliced (white and light green parts only)
2 tablespoons Dijon mustard
1/2 teaspoon dried thyme, crumbled
3 slices whole grain bread, crusts removed, cut into 3/4-inch squares
4 cups half-and-half
2 cups milk
salt & freshly ground black pepper

Steps:

  • Heat oven to 350 degrees.
  • Heat butter and oil in large heavy skillet over medium heat. Add onions and leeks and cook, stirring occasionally, until lightly browned, 25 minutes. Stir in mustard and thyme and remove from heat.
  • Meanwhile, make croutons: toast bread squares on baking sheet in oven 10 minutes.
  • Heat half-and-half and milk in large saucepan over medium heat to simmering. Add onion mixture; reduce heat to simmer, stirring occasionally, 10 minutes.
  • Puree soup in batches in blender or food processor. Return to saucepan, season with salt and pepper, and heat gently. Garnish with croutons and serve hot.

Nutrition Facts : Calories 501.3, Fat 33.4, SaturatedFat 14.7, Cholesterol 68.6, Sodium 2266.1, Carbohydrate 39.3, Fiber 9.5, Sugar 8.4, Protein 17.1

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