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.
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.
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.
GUINNESS AND ONION SOUP WITH IRISH CHEDDAR CROUTON
Provided by Michael Chiarello : Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
- Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
- Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.
APPLE, SAGE, AND ONION SOUP WITH CHEDDAR-BACON CROUTONS
This recipe is from the cookbook "Everyday Dining with Wine" by Andrea Immer. An all-American version of the traditional French onion soup, but with Granny Smith apples providing some tart flavor, and Cheddar cheese taking the place of traditional Gruyère. Enjoy!
Provided by - Carla -
Categories Cheese
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the butter in a large stockpot or Dutch oven over medium-high heat.
- Add the onions, apples, and 1/2 teaspoon salt and stir thoroughly to coat the onions and apples in the butter.
- Cook, stirring frequently, until the onions and apples are deeply caramelized, and the bottom of the pot is coated with a dark brown crust, about 30 minutes.
- Stir in the chicken broth, beef broth, wine, and bay leaf.
- Bring to a boil and scrape the bottom of the pot with a wooden spoon to loosen the brown crust.
- Simmer for 20 minutes to blend flavors.
- Discard the bay leaf and season with additional salt and freshly ground black pepper.
- Adjust the oven rack to the upper-middle position and heat the broiler.
- Combine the cheese and bacon in a bowl and stir to distribute evenly.
- Place oven-proof soup crocks on a rimmed baking sheet.
- Stir the chopped sage into the simmering broth.
- Fill each crock almost to the top with soup.
- Top each crock with 2 baguette slices and sprinkle with some of the cheese-bacon mixture.
- Place the baking sheet in the oven and broil until the cheese is bubbling and well browned, 2 to 4 minutes.
- Watch the soup carefully, because once the cheese is well browned it will quickly burn.
- Serve immediately.
Nutrition Facts : Calories 569.9, Fat 27.5, SaturatedFat 12.7, Cholesterol 55.6, Sodium 1952.7, Carbohydrate 56.2, Fiber 4.8, Sugar 10.6, Protein 22.5
BROCCOLI AND CHEDDAR SOUP
Lovelly in the Autumn
Provided by anneyoung
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chop the potato and onion and fry gently in the oil
- Trim the broccoli and cut the stems into 1/2 inch slices. Add the stems to the onion and potato mixture. Fry for 5 minutes and season
- Reserve half the broccoli florets and add the remainder tho the potato mixture, adding the water or stock. Simmer for 20 minutes until the vegaetables are soft
- Add the remaining broccoli florets and the sugar, cook for one minute and put into a food processor nad blend
- Pour the soup into a tureen and sprinkle on the grated cheddar, stirring and turning with a ladle until the cheese is melted
CHEDDAR ONION DROP BISCUITS
These tasty biscuits have a savory Cheddar and onion flavor. Perfect with a bowl of chili or hearty soup in the winter or a main dish salad in the summer.
Provided by trishthedish617
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
- Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Serve warm.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 19.5 g, Cholesterol 26.2 mg, Fat 8.9 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 5.5 g, Sodium 350.8 mg, Sugar 1.3 g
BRITISH ONION SOUP
Add some British ingredients to a classic French dish and voila, you have a whole new experience
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Starter, Supper
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 mins.
- To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.
Nutrition Facts : Calories 451 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 22 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.75 milligram of sodium
CHEESY ONION AND POTATO SOUP
Make and share this Cheesy Onion and Potato Soup recipe from Food.com.
Provided by Alison J.
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, cook onions in butter until limp, but not brown.
- Add potato, water, bouillon cubes, salt, and pepper. Cover, bring to a boil, then simmer for about 15 minutes till potatoes are tender.
- Remove from heat and blend till smooth.
- Return to saucepan and add milk and cheese.
- Reheat slowly until cheese melts, but do not boil!
AMERICAN FRENCH ONION SOUP
This recipe takes French onion soup and gives it a few American twists that are going to make it a little bit easier.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour.
- Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan, about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon.
- Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden, about 5 minutes.
- Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese.
- Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.
Nutrition Facts : Calories 459.6 calories, Carbohydrate 31.7 g, Cholesterol 81.6 mg, Fat 29.7 g, Fiber 3.3 g, Protein 17.3 g, SaturatedFat 18.5 g, Sodium 1113.9 mg, Sugar 7.4 g
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