BAKED FRENCH ONION SOUP WITH GRUYèRE PASTRY
For a twist on a traditional French speciality, try this delicious onion soup with a gruyere pastry crust.
Provided by English_Rose
Categories Onions
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the butter and oil in a large, heavy-based saucepan. When the butter has melted, stir in the onions, cover, and cook slowly until translucent, about 5 minutes.
- Add the salt, garlic and sugar, letting the onions catch on the bottom of the pan, stirring frequently until they are golden in colour. Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes.
- Remove from heat, allow to cool a moment, then whisk in 1 pint of the beef stock, the thyme and the bay leaf.
- When well blended, bring to the simmer, adding the rest of the stock, Cognac, Madeira and white wine and simmer very slowly for 1/2 an hour, adding a little water if the liquid reduces too much. Check for seasoning.
- Preheat the oven to 400°F Roll out the puff pastry and sprinkle with half the Gruyere cheese, fold into 3 and roll out again until it is half cm thick, then cut out 4-6 lids.
- Divide the soup among 4-6 ovenproof soup bowls. Sprinkle the remaining cheese on top of soup and cover with the pastry lids with a little egg wash seal and bake the soup in the oven for 15 minutes or until the cheesy puff pastry is golden in colour and well risen.
- Serve immediately by breaking through the pastry which then doubles up as your crouton.
Nutrition Facts : Calories 653.1, Fat 47.1, SaturatedFat 23, Cholesterol 124.3, Sodium 1072.4, Carbohydrate 33.7, Fiber 2.7, Sugar 7.5, Protein 19.3
BAKED ONION SOUP WITH A GRUYÈRE CHEESE BREAD CRUST
Steps:
- Heat 4 tablespoons of butter and the oil in a heavy-based saucepan, add the onions, garlic, thyme and bay leaf, cover with wet baking (parchment) paper and a lid and cook over a very low heat for 1 hour, until the onions have turned golden and are meltingly soft. During the cooking, stir the onions from time to time, to prevent them burning. Season to taste. Add the wine, stock and sugar, then bring to the boil and simmer for 15 minutes. Preheat the oven to 400ºF. If the saucepan is ovenproof (if not, transfer to an earthenware soup tureen), place the bread slices on top, sprinkle with Gruyère and then drizzle the remaining butter, melted, over the cheese. Bake in a hot oven for 15 minutes or until bubbling and golden. To make this in a slow cooker: Heat the butter and oil in a heavy-based saucepan, add the onions, garlic, thyme and bay leaf and cook over a medium heat for 10 to 12 minutes, until the onions have started to soften and colour. Transfer to your slow cooker, cover with wet baking (parchment) paper and a lid and cook on low for 5 to 6 hours. Turn the slow cooker to high and cook, uncovered, for 20 minutes to darken the onions, stirring from time to time. Add the wine, stock, sugar and seasoning, cover and cook for 40 minutes. Then continue with step 4 above.
OLD-FASHIONED ONION SOUP
This is a very tasty soup and very easy to make!!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
- Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.
Nutrition Facts : Calories 254.6 calories, Carbohydrate 28.8 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 3.4 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 660 mg, Sugar 8.2 g
CLASSIC FRENCH ONION SOUP
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Time 2h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
BAKED ONIONS WITH GRUYERE
This recipe comes from Morton's, a venerable steakhouse, and their cookbook, "Morton's The Cookbook: 100 Recipes for Every Kitchen."
Provided by duonyte
Categories Onions
Time 2h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 deg F.
- Coat a large, shallow baking dish with cooking spray or oil. The dish should be large enough to hold the onion halves.
- Trim about 1/4 inch off top and bottom of the onions, so that the halves will sit flat. Cut the onions in half crosswise and then peel them. Arrange the halves, middle cut side up, in the baking dish.
- Brush the exposed onion tops with olive oil and sprinkle with salt and pepper. Bake about 35 minutes.
- In a glass measuring cup, combine the broth and soy sauce.
- Remove the onions from the oven, pour the broth mixture over the onions.
- Return the baking dish to the oven, and bake an hour longer, basting from time to time. If the sauce gets very low, add some water.
- Remove the dish from the oven and sprinkle evenly with the cheese and chopped sage. Bake 5 to 7 minutes longer, or until the cheese melts.
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BISTRO FRENCH ONION SOUP | GRUYERE CHEESE | EMILYFABULOUS
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Ratings 65Category Appetizer, Main Course, SoupCuisine American, FrenchTotal Time 1 hr 40 mins
- In a large pot, add the butter and oil and melt over medium heat. After the butter stops bubbling, add the onions and stir to coat them. Cover the pot with a lid and cook for 15 minutes on med-low.
- Remove lid and add salt, pepper, and sugar to get the caramelization going. Continue to cook on medium-low heat for about 30 minutes, stirring often, until the onions are nice and brown. Keep an eye on the heat level because you don't want them to stick and burn at the bottom.
- Add flour to onions and stir for about 60 seconds, then add the broth, wine, and herbs and cook partially covered on low heat for about 40-45 minutes. Add salt and pepper to taste if needed.
- While the soup is cooking, slice the bread into slices or large cubes and brown under the broiler for a few minutes to get them brown and crunchy. This only takes about 2-3 minutes per side.
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Ratings 12Calories 317 per servingCategory Soup
- Melt butter in a large pot or Dutch oven over medium heat. Add onion and stir to coat. Reduce heat to low; cover and cook 15 minutes.
- Line a baking sheet with parchment paper and spread bread cubes in a single layer. Bake until crisp and golden brown, 15 to 20 minutes. Remove from oven and set aside.
- Uncover onions and stir in salt and sugar. Raise heat to medium-low; cook 30 to 40 minutes, stirring often until onions have caramelized to a deep golden brown. Add flour; cook and stir 3 minutes to remove flour taste.
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- Brush both sides of the baguette slices with olive oil and place on a baking sheet in a single layer. Bake in the oven for 10 minutes and then turn over. Bake for an additional 10 minutes or until golden. Transfer to a wire rack and cool to room temperature.
- In a large dutch oven or heavy bottomed stock pot, heat the olive oil and butter over medium heat until melted and starting to bubble. Add the onions to the pot and cook until softened stirring occasionally. Add the salt, pepper and sugar stirring to combine and continue cooking until the onions are a deep caramel color, approximately 45-50 minutes. Stir in the thyme and red wine. Continue cooking until the red wine has evaporated and then add the beef stock and bay leaves. Bring the mixture to a boil and then turn the heat to low. Simmer over low heat for 10 minutes to allow the flavors to combine. Season with salt and pepper to taste.
- Ladle the soup into four oven-safe crocks or bowls. Top each bowl with one slice of baguette and 1/2 cup of cheese. Broil the soup under the broiler on low until the cheese is melted and golden. Serve immediately.
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