EASY FRENCH ONION SOUP
This soup is simple to make after work. My husband thinks it is as good if not better than any we've ever had in a restaurant.
Provided by Elizabeth Fullerton
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place onions and butter in saucepan.
- Sauté on medium heat until onions are tender.
- Add garlic and sauté 1-2 minutes (don't let garlic burn).
- Add beef broth, consomme, and Woschershire sauce.
- Bring to a boil for 1 minute.
- Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
- Fill bowl with soup leaving room at the top.
- Place toasted French bread on top.
- Top with 0.125 cup Swiss cheese.
- Place under broiler until cheese is bubbly.
- Serve immediately.
- Caution--bowls will be hot!
EASY ONION SOUP
A simple, tasty and filling onion soup made with very few ingrediants.
Provided by kibbledonion
Time 1h30m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Turn hob on and place butter in frying pan or wok on the lit ring. Peel and shred onion and then add to the pan.
- Continually move onions around until soft and golden brown. When onions have gone soft and brown, add crushed garlic and mix.
- In a large pan boil water, add stock cubes, herbs, sugar, salt and pepper. Then add the onion and garlic mix.
- Cut up the potatoes and add to the pan, and then do the same with the carrot.
- Simmer on low heat for an hour.
- Use a hand-held blender or place the soup into a standalone blender and blits untill thick. Then simmer for 10 more minutes.
- Serve with toasted bread and melted cheese, enjoy.
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
EASY ONION SOUP WITH STILTON
Provided by Food Network
Time 1h
Yield 1 serving
Number Of Ingredients 8
Steps:
- In a heavy saucepan heat the butter and saute the onions slowly until golden brown. Season with salt and pepper.
- Add the liquid and bring to a boil. Adjust the seasoning and add thyme. Cover and simmer for 30 to 40 minutes.
- If you are using Stilton rind, grate it finely. Otherwise, chop the cheese. Add it half way through the cooking and stir well.
- Serve with croutons.
BLUE STILTON SOUP
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a medium size saucepan, add the vegetables, and fry gently for 5 minutes until soft but not browned.
- Stir in the flour and cook for 1 minute. Remove from heat. Stir in the stock and return to heat. Bring to a boil, stirring continuously until the soup thickens. Allow to simmer on low heat for 30 minutes.
- Cool soup slightly and press through a sieve. Return soup to pan, add the milk, and heat gently. Stir in the Stilton, salt and pepper, and heavy cream until melted. Blend soup for extra thickness.
- Do not allow soup to boil at this point, it will curdle.
- To serve, garnish with croutons.
SIMPLE ONION SOUP
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onions; cook until deep brown, stirring frequently, about 25 minutes. Add broth and wine; boil until soup is slightly reduced and flavors blend, about 10 minutes. Season with salt and pepper.
- Meanwhile, preheat oven to 500°F. Put 4 deep ovenproof bowls on baking sheet. Put 1/3 cup croutons in each bowl.
- Ladle soup over croutons. Top with cheeses. Bake soup until heated through and cheeses melt, about 8 minutes.
CREAMY STILTON SOUP
Here is a rich and satisfying cheese soup. Stilton cheese is the great English blue-veined cheese that ages to ivory-pale gold perfection.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Melt butter in 3-quart saucepan over medium heat. Cook onion, carrot and bay leaf in butter about 5 minutes, stirring occasionally, until onion and carrot are tender.
- Stir in flour and white pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth and half-and half. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute.
- Stir in cheese. Heat over low heat, stirring constantly, just until cheese is melted. Remove bay leaf. Sprinkle parsley over soup.
CELERY SOUP WITH STILTON (DELIA SMITH)
this is from asda magazine Dec 2009 not made yet but plan too, i like delia she is relaible and just a little decadent
Provided by cakeinmyface
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- seperate stalks of celery from base and trim, reserve leaves for garnish- trimmed stalks should weigh 450g, trim outer stringy bits. scrub rest in cold water and drain, slcie across in thinnish slices.
- in medium saucepan melt butter, stir in celery, potato and onion, stir everyting around to coat with butter put on lid turn heat low and sweat for 10 minutes.
- uncover add stock and bring to simmering point cover again and cook for 30 minutes test veg for tendereness if not recover and cook until they are.
- whilst this is going on prepare croutons heat olive oil in large frying pan and add cubes of bread keep them moving turning around and upside down until they have turned a deep golden brown colour and have become very crunchy and crispy, drain on kitchen paper.
- remove saucepan from heat stir in cream then liquidise soup with crumbed stilton until quite smooth, retunr soup to rinsed out pan and reheat very gently taking care not to boil.
- taste and season serve with croutons and celery leaves.
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