Tzivelle Supp Mitt Kase Onion Soup With Toast Recipes

RED ONION SOUP WITH CHEESE TOASTS

Steps:

• Set 2 large, wide skillets over medium-high heat. When pans are hot, add 1 tablespoon oil and a large handful of sliced onions to each pan. Season onions with salt and pepper, then sauté, stirring occasionally, until they are a ruddy dark brown, about 10 minutes
• Transfer onions to soup pot and return pans to stove. Pour 1/2 cup water into each pan to deglaze it, scraping with a wooden spoon to dissolve any brown bits. Pour deglazing liquid into soup pot. Wipe pans clean with paper towel and begin again with more oil and sliced onions. Continue until all onions are used. Don't crowd pans or onions won't brown sufficiently.
• Place soup pot over high heat. Add wine, bay leaves, thyme bunch and garlic. Simmer rapidly for 5 minutes, then add 8 cups water and return to boil. Turn heat down to maintain a gentle simmer. Add 2 teaspoons salt. Cook for 45 minutes. Skim off any surface fat, taste and adjust seasoning. (May be prepared to this point up to 2 days in advance.)
• To serve, add brandy to soup, if using, and simmer 5 minutes. Remove the thyme. Make the cheese toasts: Heat broiler. Place toasted bread on baking sheet. Mix grated cheese with chopped thyme and sage, along with a generous amount of pepper. Heap about 1 ounce of cheese mixture on each toast. Broil until cheese bubbles and browns slightly. Ladle soup into wide bowls and top with toast.

SPEEDY FRENCH ONION SOUP

Steps:

• Heat the butter in a 4-quart saucepan over medium heat. Add the onions and cook for 15 minutes or until well browned and caramelized, stirring occasionally.
• Stir the soup, consomme and 1 soup can water in the saucepan and heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring occasionally. Top each serving with 1 toast.

FRENCH ONION SOUP WITH SWISS-TOPPED TOAST

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.

ROASTED ONION SOUP WITH GOAT'S CHEESE TOASTS

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.

FRENCH ONION SOUP WITH CHEESE TOASTS

Steps:

• In a large, heavy-bottom saucepan, melt the butter over medium heat. Add flour and chopped onions; saute, stirring occasionally, until onions are soft and translucent, about 15 minutes.
• Pour chicken and beef stocks into the saucepan, and stir to combine. Bring mixture to a boil. Reduce heat to low, and simmer 15 minutes. Add salt and pepper.
• Heat broiler. Ladle soup into six 16-ounce ovenproof bowls, and float 3 slices of bread on top of each. Sprinkle the cheese over bread slices in each bowl, dividing evenly. Place bowls on a rimmed baking sheet, and broil until cheese is melted and bubbling, about 2 minutes. Let soup cool slightly before serving.

KIELBASA ONION SOUP

Steps:

• Heat oil in a large pot over medium heat. Cook and stir sausage, onion, and garlic in hot oil until onion is slightly softened and browned, about 10 minutes.
• Stir vegetable broth, stewed tomatoes, carrots, tomato sauce, water, and seasoning blend into sausage mixture; bring to a boil, reduce heat to low, and simmer for 30 minutes. Add bow-tie pasta and continue simmering until pasta is cooked through yet firm to the bite, about 12 minutes.

TRIPLE ONION SOUP WITH TRIPLE CHEESE TOAST

Steps:

• Heat a medium soup pot over medium heat. Add the olive oil and butter. Slice and drop the onions, shallots and leeks into the pot as you work.
• Add the thyme, salt and pepper to taste. Cook for 20 minutes or until the yellow onions are soft and lightly golden all over.
• Add the wine and cook for 1 minute, then add the stock and bring to a boil. Reduce heat to low.
• Meanwhile, preheat the broiler.
• Toast the bread under the broiler on each side. Mix the grated cheeses and cover the bread with the cheese.
• Return the bread to the broiler and melt the cheese. Serve shallow bowls of soup with the cheese floaters and a second piece of cheese toast alongside for the second half of the bowl.

CIDER & ONION SOUP WITH CHEESE & APPLE TOASTS

Steps:

• Heat the butter in a saucepan until foaming, then add the onions and cook for 10 mins until soft and golden. Add the garlic and cook for 1 min more. Pour over the cider, then add the potato and thyme sprigs and simmer for another 2 mins. Stir in the stock and cream, bring to the boil and simmer for 15 mins until the potato is soft. Remove and discard the thyme, transfer the soup to a blender and blitz until smooth.
• To make the cheese & apple toasts, heat the grill to high. Toast the bread on both sides, then mix the cheese, dried apple and onion together. Pack the mixture onto the toasts, then grill until melted and golden. Pour the soup into bowls, scatter over the apple matchsticks and thyme leaves, then serve with the toasts.

TZIVELLE SUPP MITT KASE (ONION SOUP WITH TOAST)

Steps:

• Cook onions in salted water unil tender.
• Add the milk and simmer together for about 10 minutes.
• Add butter and pepper.
• Put a slice of buttered toast into each of 4 flat bottomed soup dishes, heap grated cheese on top of toast and pour hot soup over it.