ONION CHEESE SOUP
I made a few adjustments to this savory soup recipe I came across in a community cookbook. It's rich, buttery and cheesy, plus it's so quick to prepare. -Janice Pogozelski, Cleveland, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute the onion in butter. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in cheese until melted. Serve with croutons and; if desired, top with Parmesan cheese and minced chives.
Nutrition Facts : Calories 308 calories, Fat 22g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 540mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 14g protein.
CHEESE SMOTHERED ONION SOUP
This is a smooth, creamy, onion soup with lots of shredded Gruyere Cheese on the top, just the best.
Provided by Nancy Allen
Categories Vegetable Soup
Time 30m
Number Of Ingredients 10
Steps:
- 1. In a dutch oven or large heavy saucepan, melt butter over medium heat. Add onions, thyme and pepper; cook, stirring often, for 15 minutes or until onions are tender and a rich golden color. Blend in flour; stir in stock Bring to a boil, stirring until thickened. Reduce heat to medium-low, cover and simmer for 15 minutes.
- 2. Meanwhile, position oven rack 6 inches from broiler; preheat broiler. In a small bowl, combine olive oil and garlic; lightly brush oil mixture over both sides of bread. Arrange on baking sheet; place under broiler and toast on both sides.
- 3. Place toasts in deep ovenproof soup bowls; sprinkle with half the cheese. Arrange bowls in large shallow baking pan. Ladle hot soup in bowls. Sprinkle with remaining cheese. Place under broiler for 3 minutes or until cheese melts and is lightly browned. Serve immediately.
RICH AND SIMPLE FRENCH ONION SOUP
We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.
Provided by Lori Levin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
- Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
- Heat the oven broiler.
- Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g
CREAM OF ONION AND CHEESE SOUP
Make and share this Cream of Onion and Cheese Soup recipe from Food.com.
Provided by Mimi Bobeck
Categories Winter
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in pan and add the diced onions.
- Cook until brown.
- Add flour, stirring constantly.
- Add milk (a little at a time), stirring constantly.
- When soup is hot and thickened, add cheese and stir until it's all combined.
- Season with salt, pepper, paprika and serve.
CHEESY ONION SOUP
Make and share this Cheesy Onion Soup recipe from Food.com.
Provided by Darlene Summers
Categories Onions
Time 20m
Yield 4 bowls
Number Of Ingredients 8
Steps:
- Melt shortening in a pot and add the onions; cook till browned.
- Add flour, stirring constantly.
- Add milk (a little at a time), stirring constantly.
- When soup gets HOT and THICK, add the cheese and stir till cheese is melted and soup is smooth.
- Season with salt and pepper.
- Shake paprika on top of soup in bowl and serve.
CHEESE ONION SOUP
Simple as the title states, a winter warmer from my brother's university book. It looks so so so easy, and tastes so so so so GOOD!
Provided by Another cuppa
Categories Cheese
Time 20m
Yield 2 Bowlfuls, 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook the onion in a pan with a small bit of butter until soft. Stir in the flour to create almost a roux for a minute or so.
- Stir in the milk, a little at a time, and then bring up to boiling point. Add the remaining ingredients and wait until the cheese has hit melting point. Taste and season accordingly, serve warm with bread.
- (I only need to add pepper).
Nutrition Facts : Calories 439.5, Fat 28.8, SaturatedFat 18.1, Cholesterol 97.1, Sodium 527.4, Carbohydrate 21.9, Fiber 1, Sugar 2.8, Protein 24
CHEESE-TOPPED ONION SOUP
Make and share this Cheese-Topped Onion Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Onions
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Using a long chef's knife, cut 1 onion in half from top to bottom.
- Lay it cut side down on the cutting board, cut it lengthwise in half again, leaving it intact at the root end, and then thinly slice crosswise (discard the root end).
- Repeat with the remaining onions.
- Add the olive oil and butter in a large Dutch oven or soup pot; set over low heat (Dorie uses an enameled cast-iron Dutch oven).
- When the butter is melted, add the onion and garlic; season with salt, and stir with a wooden spoon.
- Decrease the heat to the lowest setting and cook the onions, stirring often, until they are a deep caramel color.
- Have patience; depending on the heat and the onions, this may take an hour or more.
- Don't be tempted to speed things up, because if you burn the onions, the soup will have a bitter taste.
- However, if you don't get the onions really brown, the soup will be pale in both taste and looks.
- Sprinkle the flour over the onions and stir for a minute or so to cook away the flour's raw taste.
- Pour in 1/3 cup wine and, stirring to pick up any browned bits sticking to the bottom of the pot, let the wine cook away, 1-2 minutes.
- Add in the chicken broth and the remaining 2/3 cup wine, season with salt, and bring to a boil.
- Decrease the heat so that the liquid just simmers; partially cover the pot, and cook for 30 minutes.
- Check the soup for seasoning, adding white pepper and more salt if needed.
- *Your can set the soup aside for up to 2 hours, until serving time, or refrigerate it for up to 3 days; bring to a boil and simmer for about 10 minutes before continuing.
- Preheat the broiler; line a baking sheet with foil or parchment paper, and have six deep ovenproof soup bowls at the ready.
- In necessary, cut the slices of bread so that they fit into your soup bowls; it is up to you whether you want the bread to almost cover the surface of the soup or to float in the soup like a large crouton.
- Place the bread on the lined baking sheet and broil just until the slices are toasted; flip over and color the other side.
- Remove the bread, and put the soup bowls on the baking sheet.
- Pour about 1 teaspoon Cognac into each bowl.
- Ladle in the soup; top each with a slice of bread, and cover the bread with the grated cheese.
- Run the soup under the broiler just until the cheese is melted and bubbling; serve immediately; warn your guests--this is HOT.
Nutrition Facts : Calories 484.2, Fat 18.3, SaturatedFat 7.8, Cholesterol 34.8, Sodium 1421.2, Carbohydrate 49.3, Fiber 3.3, Sugar 7.3, Protein 23.5
CHEESY SWISS ONION SOUP
I got this recipe from Quick Cooking Magazine a couple of years ago. This is delicious and pretty easy to make. Great for onion soup lovers and fancy dinners.
Provided by Nicole Brummett
Categories Lunch/Snacks
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons of butter; toss with bread cubes.
- Place on a lightly greased baking sheet.
- Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted.
- Meanwhile, in a large saucepan, sauté onions in remaining butter until lightly browned, about 12 minutes.
- Stir in water and bouillon; bring to a boil.
- Reduce heat; cover and simmer for 15 minutes.
- Combine flour and 1/2 cup of milk until smooth; gradually stir into onion mixture.
- Stir in remaining milk.
- Bring to a boil; boil for 2 minutes, stirring until thickened.
- Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper.
- Ladle into 4 oven proof bowls; sprinkle with reserved croutons and remaining cheese.
- Broil 4 inches from heat until cheese is melted and bubbly.
- Garnish with chives.
Nutrition Facts : Calories 1049.5, Fat 72.8, SaturatedFat 45.3, Cholesterol 211.8, Sodium 1876.5, Carbohydrate 65.2, Fiber 5.1, Sugar 12.9, Protein 36.7
ROASTED ONION SOUP WITH GOAT'S CHEESE TOASTS
Roasting the onions gives the soup a rich caramelised flavour that really hits the spot on a chilly day
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Soup, Starter
Time 1h25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 454 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2.33 milligram of sodium
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