Onion Cheese Soup Recipes

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.

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.

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.

Steps:

• Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
• Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
• Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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.

Steps:

• In a large, heavy-bottom saucepan, melt the butter over medium heat. Add flour and chopped onions; saute, stirring occasionally, until onions are soft and translucent, about 15 minutes.
• Pour chicken and beef stocks into the saucepan, and stir to combine. Bring mixture to a boil. Reduce heat to low, and simmer 15 minutes. Add salt and pepper.
• Heat broiler. Ladle soup into six 16-ounce ovenproof bowls, and float 3 slices of bread on top of each. Sprinkle the cheese over bread slices in each bowl, dividing evenly. Place bowls on a rimmed baking sheet, and broil until cheese is melted and bubbling, about 2 minutes. Let soup cool slightly before serving.

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.

Steps:

• In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.
• Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.
• Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.

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.

Steps:

• Set 2 large, wide skillets over medium-high heat. When pans are hot, add 1 tablespoon oil and a large handful of sliced onions to each pan. Season onions with salt and pepper, then sauté, stirring occasionally, until they are a ruddy dark brown, about 10 minutes
• Transfer onions to soup pot and return pans to stove. Pour 1/2 cup water into each pan to deglaze it, scraping with a wooden spoon to dissolve any brown bits. Pour deglazing liquid into soup pot. Wipe pans clean with paper towel and begin again with more oil and sliced onions. Continue until all onions are used. Don't crowd pans or onions won't brown sufficiently.
• Place soup pot over high heat. Add wine, bay leaves, thyme bunch and garlic. Simmer rapidly for 5 minutes, then add 8 cups water and return to boil. Turn heat down to maintain a gentle simmer. Add 2 teaspoons salt. Cook for 45 minutes. Skim off any surface fat, taste and adjust seasoning. (May be prepared to this point up to 2 days in advance.)
• To serve, add brandy to soup, if using, and simmer 5 minutes. Remove the thyme. Make the cheese toasts: Heat broiler. Place toasted bread on baking sheet. Mix grated cheese with chopped thyme and sage, along with a generous amount of pepper. Heap about 1 ounce of cheese mixture on each toast. Broil until cheese bubbles and browns slightly. Ladle soup into wide bowls and top with toast.

Steps:

• In a Dutch oven, saute onions in butter until tender. Add the broth, water, soup mix, pepper, Worcestershire sauce and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes., Meanwhile, place bread slices on an ungreased baking sheet. Sprinkle with Swiss and mozzarella cheeses. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. , Ladle soup into serving bowls; top each with a toast slice. Sprinkle with Parmesan cheese.

Steps:

• Heat the butter and oil in a large pan and gently cook the onion and garlic until very soft and golden. Increase heat slightly and cook until brown - about 20-40 mins in total.
• Stir in the flour for 2 mins, then stir in the beer and bring to a simmer for a few mins. Add the stock, bring back to a simmer, then season with salt and pepper and Worcestershire sauce. Keep warm.
• Heat the grill and toast the bread on both sides. Meanwhile, mix the grated cheese with the herbs. Sprinkle a little on each slice and grill to melt. Ladle soup into bowls and float toasts on top.