ENGLISH ONION SOUP WITH SAGE AND CHEDDAR
There's something so incredibly humble about onion soup. It's absolutely one of my favorites but unfortunately I only ever get to make it in the restaurant or for myself as the missus thinks she's allergic to onions. (She's not, because I whiz them up into loads of dishes without her knowing!) If you have the opportunity, get hold of as many different types of onion for this soup as you can - you need about 2 pounds in total. Sweat them gently and you'll be amazed at all the flavors going on.
Provided by Jamie Oliver
Time 1h35m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Put the butter, 2 glugs of olive oil, the sage and garlic into a heavy bottomed, nonstick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and freshly ground black pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without coloring the vegetables too much. Remove the lid for the last 20 minutes, the onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavor, so don't be tempted to speed this up.
- When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavor.
- Preheat the oven or broiler to maximum. Toast your bread on both sides. Correct the seasoning of the soup. When it's perfect, ladle it into individual heatproof serving bowls and place them on a baking sheet. Tear toasted bread over each bowl to t like a lid. Feel free to push and dunk the bread into the soup a bit. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce.
- Dress your reserved sage leaves with some olive oil and place 1 on top of each slice of bread. Put the baking sheet into the preheated oven or under the broiler to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn't burn! When the cheese is bubbling, very carefully lift out the baking sheet and carry it to the table. Enjoy.
CHEDDAR CHICKEN SOUP
Kathy Scott, Hemingford, Nebraska, adds a few ingredients to condensed cream of chicken soup for this rich creamy concoction. "It's a wonderful side dish or main course," she relates.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, saute carrot and onion in butter until tender. Stir in the soup, water and Worcestershire sauce. Bring to a boil. Reduce heat; stir in cheese until melted.
Nutrition Facts : Calories 348 calories, Fat 28g fat (16g saturated fat), Cholesterol 73mg cholesterol, Sodium 1461mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
CHICKEN CHEESE SOUP
Make and share this Chicken Cheese Soup recipe from Food.com.
Provided by Sydney Mike
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, cook carrots & green onion in hot butter for 10 minutes or until tender but not browned.
- Stir in flour, then slowly add milk, chicken broth, Worcestershire sauce & black pepper, cooking & stirring until thickened & bubbly, about 5 minutes.
- Stir in chicken & cheese, cooking & stirring over low heat until cheese melts.
- Best served hot.
CHICKEN AND CHEDDAR ENCHILADAS
This chicken dish has a nice zippy flavor, and it's a welcome change of pace from beef enchiladas.-Peggy Hoffman, Longview, Washington
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine chicken, 1 cup cheddar cheese, soup, onion, salt and pepper; set aside. In a saucepan, combine tomato sauce, chili powder, cumin and olives. Simmer, uncovered, for 5-10 minutes. , Meanwhile, spoon 1/3 to 1/2 cup chicken mixture down the center of each tortilla. Roll up; place seam side down in a greased 13x9-in. baking dish. Top with the tomato sauce mixture; sprinkle with Monterey Jack cheese and remaining cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts :
CHEDDAR CHICKEN SOUP
Treat your family to our hearty Cheddar Chicken Soup today. Prepped in only 10 minutes, cheesy Cheddar Chicken Soup includes yummy mixed vegetables.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 6
Steps:
- Spray large saucepan with cooking spray. Add chicken; cook and stir on medium-high heat 5 minutes or until done. Stir in flour; cook and stir 1 min.
- Add broth, milk and vegetables; stir. Reduce heat to medium. Bring just to boil, stirring frequently. Remove from heat.
- Stir in cheese until completely melted.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 480 mg, Carbohydrate 18 g, Fiber 3 g, Sugar 9 g, Protein 21 g
ONION CHEDDAR SOUP
Time 30m
Number Of Ingredients 12
Steps:
- In a large pot saute butter and onion together until onion is soft and translucent. Add flour and stir until all flour is absorbed by butter. Slowly add milk 1/2 cup at a time, mixing well between each addition. Mixture will first get VERY thick then thin out during this process. DO NOT ADD ALL THE MILK AT ONCE! Once all milk has been added, add mustard, salt, thyme, pepper and chicken broth. Bring mixture to a boil. Cook for 10 minutes or until thickened. Add cheese and stir until cheese is melted. Top with additional cheese, paprika or green onions.
CHEDDAR AND ONION SOUP CHICKEN
I first had this recipe when my husband and I were dating. I am not sure where his mom came up with it, but my family loves and it is an often requested meal in my house. The gravy formed by the dish is great over rice!
Provided by Chris
Categories Chicken Breasts
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place flour in a shallow dish or bowl; heat oil in a medium skillet over medium high heat. Dredge chicken in flour, then brown in hot oil; place browned chicken in a 9x13 inch baking dish.
- Combine soup mix and boiling water in a small bowl; top chicken with cheese, then water/soup mix.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is cooked through and cheese is bubbly and brown.
Nutrition Facts : Calories 489 calories, Carbohydrate 17 g, Cholesterol 125.7 mg, Fat 28.6 g, Fiber 0.8 g, Protein 39.7 g, SaturatedFat 14.2 g, Sodium 1029.3 mg, Sugar 0.7 g
CHEDDAR AND ONION SOUP CHICKEN
I first had this recipe when my husband and I were dating. I am not sure where his mom came up with it, but my family loves and it is an often requested meal in my house. The gravy formed by the dish is great over rice!
Provided by Chris
Categories Chicken Breasts
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place flour in a shallow dish or bowl; heat oil in a medium skillet over medium high heat. Dredge chicken in flour, then brown in hot oil; place browned chicken in a 9x13 inch baking dish.
- Combine soup mix and boiling water in a small bowl; top chicken with cheese, then water/soup mix.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is cooked through and cheese is bubbly and brown.
Nutrition Facts : Calories 489 calories, Carbohydrate 17 g, Cholesterol 125.7 mg, Fat 28.6 g, Fiber 0.8 g, Protein 39.7 g, SaturatedFat 14.2 g, Sodium 1029.3 mg, Sugar 0.7 g
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