BISTRO ONION SOUP WITH LEEKS
This version of French Onion Soup is freshened by the green sweetness of leeks, and the slight heat of chili flakes. If the combination of caramelized onion, brandy and cheese doesn't chase away the blues on those lingering grey days then nothing will. From the LCBO magazine.
Provided by evelynathens
Categories Chowders
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter in a soup pot with a wide bottom over medium heat. Add bacon and sauté for 3 minutes or until bacon is cooked but not crisp. Add sliced onion, shallots and chili flakes and sauté for 25 minutes, stirring occasionally, or until onions are golden.
- Add leeks and garlic and sauté for 10 minutes or until leeks are very soft. Add wine, bring to a boil and simmer, scraping the bottom of the pan to incorporate any browned bits, until onions are just saucy, about 3 minutes.
- Add chicken stock, bring to a boil, then turn heat to medium-low and simmer until flavours have come together, about 8 minutes more. Season with salt and pepper to taste.
- While soup is simmering, make large croutons. Heat broiler or grill to high. Brush both sides of baguette slices with olive oil and broil or grill for 1 minute per side or until golden.
- When you are ready to serve the soup, preheat broiler to high, and top each crouton with 1 tablespoon (25 mL) of grated cheese. Place baguette slices on a baking sheet, and broil for 1 minute, watching carefully, or until cheese is melted and bubbling.
- Place soup in bowls, stir 1 tsp (5 mL) of brandy into each serving if desired, and top with a Gruyère baguette slice.
CREAM OF LEEK SOUP WITH ONIONS
Despite all of the onions, this soup is very mild, and sort of sweet, because of the leeks. The smoked gouda cheese is optional (I've already skipped it totally because I had none, or used sharp cheddar or Swiss instead), but the smokey flavor of the cheese goes well with the sweetness of the leeks.
Provided by Parsley
Categories Onions
Time 30m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot over medium heat, melt butter. Add in leeks, and onions and saute for about 10 minutes or until they are tender, but not browned.
- Stir in flour; mix well.
- Add broth, wine, thyme, ground mustard, white pepper, and bring to a boil; reduce heat and simmer for 8-10 minutes.
- Stir in half and half and optional cheese, if using it. Heat through.
- Puree with immersion hand blender/blender/food processor to a semi-smooth texture (or make smooth, if desired).
- Return to hot pot. Serve.
Nutrition Facts : Calories 276.2, Fat 18.2, SaturatedFat 11.3, Cholesterol 55.2, Sodium 209, Carbohydrate 21, Fiber 2.2, Sugar 4.3, Protein 6.7
BISTRO ONION SOUP
Make and share this Bistro Onion Soup recipe from Food.com.
Provided by southern chef in lo
Categories Cheese
Time 1h5m
Yield 6 cups
Number Of Ingredients 14
Steps:
- Sauté the onions in butter in Dutch oven over medium heat stirring often for 15 to 20 minutes or until the onions are golden. stir in the flour cook for 1 minute.
- Add the water and the next 8 ingredients. Bring to boil; reduce heat and simmer partially covered for 30 minutes. Discard the bay leaves; ladle the soup into 4 oven-proof soup bowls.
- Place the bowls on a baking sheet. Add 2 bread slices to each bowl with 2 slices of cheese.
- Broil 5 1/2 inches from heat 4 minutes or until cheese is bubbly. Serve at once.
Nutrition Facts : Calories 443.6, Fat 21.8, SaturatedFat 12.4, Cholesterol 62, Sodium 1562, Carbohydrate 37.9, Fiber 2.9, Sugar 5.7, Protein 17.2
PERFECT POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS
Comfort food at it's finest! This creamy, flavor-full soup is perfect to curl up with on a cold day or any time of year.
Provided by CHILI SPICE
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- SOUP:.
- Heat 4 tablespoons of extra-virgin olive oil in a heavy large pot over medium-low heat. Add leeks, potatoes, and onion. Saute until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to a boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches puree cooled soup in a blender ( or use a hand emulsifier in the pot). Return puree to pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated).
- GARLIC CHEESE TOASTS:.
- Preheat oven to 350°F.
- Stir olive oil and garlic in a small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss and combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
- Bring soup to a simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve with the garlic cheese toasts.
Nutrition Facts : Calories 579.3, Fat 20.6, SaturatedFat 6.8, Cholesterol 24.8, Sodium 507.2, Carbohydrate 79.3, Fiber 5.9, Sugar 6.3, Protein 20.9
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#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #soups-stews #vegetables #canadian #dinner-party #chowders #onions #brunch #4-hours-or-less
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