Caramelized Onion And Shiitake Soup With Gruyere Blue Cheese Recipes

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CARAMELIZED ONION AND SHIITAKE SOUP WITH GRUYERE-BLUE CHEESE

From The Best of Cooking Light, March 2009. "Earthy shiitake mushrooms and pungent cheese toasts give this soup more heartiness than classic French onion soup. For a light main course option, pair with a simple green salad."

Provided by Julie Bs Hive

Categories     Onions

Time 2h15m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 14



Caramelized Onion and Shiitake Soup With Gruyere-Blue Cheese image

Steps:

  • SOUP: Heat oil in a large Dutch oven over medium heat. Add onion and sauté 15 minutes or until almost tender, stirring frequently. Reduce heat and cook 40 minutes or until onions are a deep golden brown. Stir occasionally.
  • Increase heat to medium, add mushrooms, and cook 10 minutes or until they are tender. Stir frequently. Stir in garlic and thyme sprigs and cook for 2 minutes. Increase heat to medium-high and add wine to pan. Cook 2 minutes or until most of the liquid has evaporated. Add both cans of broth to pan and bring to a simmer. Reduce heat and simmer 45 minutes. Stir in salt & pepper and discard thyme sprigs.
  • TOASTS: Preheat broiler. Arrange bread in a single layer on a baking sheet. Top each piece with 1 tsp Gruyère and 1 tsp Gorgonzola. Broil 2 minutes or until cheese has melted. Sprinkle a little chopped thyme over each piece of toast.
  • TO SERVE: Ladle about 1 cup of soup into each of 6 bowls and top each serving with 2 pieces of toast.

1 tablespoon olive oil
8 cups sliced yellow onions (about 2 lbs)
5 cups sliced shiitake mushroom caps (about 10 oz whole mushrooms)
4 garlic cloves, minced
2 fresh thyme sprigs
1/2 cup dry white wine
1 (14 ounce) can reduced-sodium fat-free chicken broth
1 (14 ounce) can fat-free less-sodium beef broth
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
12 slices French baguettes, cut 1/2 in thick toasted
1/4 cup grated gruyere cheese
1/4 cup crumbled gorgonzola
1/2 teaspoon finely chopped fresh thyme

CREAMY CARAMELIZED-ONION SOUP

Slow-cooked onions take on a whole new color and flavor. They top a pureed soup made with caramelized leeks, shallots, and more onions -- plus cream and vermouth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 8 cups

Number Of Ingredients 9



Creamy Caramelized-Onion Soup image

Steps:

  • Melt 4 tablespoons butter in a large saucepan over medium heat. Add leeks, garlic, shallots, and half of the onions. Cook, stirring occasionally, until vegetables are very soft and translucent, about 10 minutes. Reduce the heat to medium-low, and cook, stirring occasionally, until vegetables are deep golden brown, about 25 minutes.
  • Add vermouth, stock, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes. Let cool. Puree onion mixture in batches in a blender until smooth, about 3 minutes per batch. Set aside.
  • Meanwhile, melt remaining 2 tablespoons butter in a medium skillet over medium-low heat. Add remaining onion. Cook, stirring occasionally, until onion is very soft and golden brown, about 45 minutes. Cover, and set aside.
  • Return onion puree to saucepan. Stir in cream. Reheat over medium heat, stirring, until heated through but not boiling. Season with salt, if desired. Serve, topped with caramelized onions.

6 tablespoons unsalted butter
1 1/4 pounds (3 to 4) leeks, white and pale-green parts only, rinsed well and coarsely chopped
5 garlic, thinly sliced
7 large shallots, about 14 ounces, thinly sliced
2 large Vidalia onions, about 20 ounces, cut into 1/4-inch-thick slices
3/4 cup dry white vermouth
4 cups homemade or low-sodium store-bought chicken stock
Coarse salt
1 cup heavy cream

CARAMELIZED ONION AND SHIITAKE SOUP WITH GRUYERE-BLUE CHEESE TOASTS

Number Of Ingredients 16



CARAMELIZED ONION AND SHIITAKE SOUP WITH GRUYERE-BLUE CHEESE TOASTS image

Steps:

  • To prepare soup, heat oil in a large Dutch oven over medium-high heat. Add onion to pan; saute 15 minutes or until almost tender, stirring frequently. Reduce heat to medium-low; cook until deep golden brown (about 40 minutes), stirring occasionally. Increase heat to medium. Add mushrooms to pan; cook 10 minutes or until mushrooms are tender, stirring frequently. Stir in garlic and thyme sprigs; cook 2 minutes, stirring frequently. Increase heat to medium-high. Add wine to pan; cook 2 minutes or until most of the liquid evaporates. Add broths to pan; bring to a simmer. Reduce heat, and simmer 45 minutes. Stir in salt and pepper. Discard thyme sprigs. To prepare toasts, preheat broiler. Arrange bread in a single layer on a baking sheet. Top each bread slice with 1 teaspoon Gruyere and 1 teaspoon Gorgonzola. Broil 2 minutes or until cheese melts. Sprinkle chopped thyme over cheese. Ladle about 1 cup soup into each of 6 bowls; top each serving with 2 toasts.

Soup:
1 tablespoon olive oil
8 cups vertically sliced yellow onion (about 2 pounds)
5 cups sliced shiitake mushroom caps (about 10 ounces whole mushrooms)
4 garlic cloves, minced
2 thyme sprigs
1/2 cup dry white wine
1 (14-ounce) can fat-free, less sodium chicken broth
1 (14-ounce) can fat-free, less sodium beef broth
1/2 teaspoon salt
1/2 teaspoon black pepper
Toasts:
12 (1/2-inch-thick) slices French bread baguette, toasted (about 6 ounces)
1/4 cup (1 ounce) grated Gruyere cheese
1/4 cup (1 ounce) crumbled Gorgonzola
1/2 teaspoon finely chopped fresh thyme

CARAMELIZED ONION SOUP WITH ONIONS TO SPARE

This recipe makes more caramelized onions than you need. Set some aside before turning the rest into soup, and use them on toast, with pasta, or in omelets.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h45m

Number Of Ingredients 13



Caramelized Onion Soup with Onions to Spare image

Steps:

  • In a large Dutch oven or other heavy pot, heat oil and 2 tablespoons butter over medium-high. Add onions, sugar, 2 teaspoons salt, thyme, and bay leaf. Reduce heat to medium-low and cook, stirring frequently to scrape up any browned bits, until onions are deep golden brown and have a jam-like consistency, about 1 hour. If onions begin to stick, reduce heat and stir in 1 tablespoon water.
  • Discard herbs. Reserve 1/2 cup onions (leaving 1 3/4 cups in pot). Stir in 1 tablespoon butter, flour, and sherry and cook until butter is melted, 30 seconds. Add broth, increase heat, and simmer 15 minutes. Season to taste with salt and pepper. Rub bread with garlic, then place in bowls and ladle soup on top. Drizzle with oil and sprinkle with parsley.

Nutrition Facts : Calories 255 g, Fat 19 g, Fiber 3 g, Protein 6 g, SaturatedFat 6 g

1/4 cup extra-virgin olive oil, plus more for serving
3 tablespoons unsalted butter
4 to 6 large yellow onions, thinly sliced (about 9 cups)
1 teaspoon sugar
Coarse salt and ground pepper
4 sprigs thyme
1 dried bay leaf
1 teaspoon all-purpose flour
1 tablespoon sherry, white wine, or brandy
4 cups beef broth
Toasted stale rustic bread
1 garlic clove, peeled
Fresh parsley

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