Onion Soup With Roquefort Recipe 45

Steps:

• In a large saucepan, melt the butter over medium-high heat.
• Add the onions and cook, stirring, until just beginning to caramelize, about 10 minutes.
• Add the garlic and cook, stirring, for 30 seconds.
• Add the potatoes, salt, pepper, cayenne, and bay leaf, and cook, stirring, for 3 minutes.
• Add the stock and bring to a boil.
• Reduce the heat to medium-low and simmer, covered, until the potatoes are tender, about 25 to 30 minutes.
• Remove and discard the bay leaf.
• Remove from the heat and puree until smooth.
• Add the light and heavy creams, and stir well to blend.
• Gently reheat and barely simmer; careful not to boil.
• Add 3/4 cup of the cheese, the thyme, and Port, and whisk until the cheese is just melted.
• Adjust the seasonings, to taste.
• Top each serving with some of the remaining 1/4 cup of cheese and the crumbled bacon.

Steps:

• In a large saucepan, melt the butter over med-high heat. Add the onions and cook, stirring until just beginning to caramelize, about 10 minutes. Add the garlic and cook, stirring for about 30 seconds. Add the potatoes, salt, pepper, cayenne and bay leaf and cook, stirring for 3 minutes. Add the stock and bring to boil. Reduce heat to med-low and simmer, covered, until the potatoes are tender, about 25 to 30 minutes.
• Remove and discard the bay leaf. Remove from heat and puree with a hand-held immersion blender or in batches in a food processor until smooth. Add the light and heavy cream and stir well to blend. Gently reheat and barely simmer being careful not to boil. Add 3/4 cup of the cheese, the thyme and port and whisk until the cheese is just melted. Adjust the seasoning to taste.
• Ladle soup into bowls and top with some of the remaining 1/4 cup of cheese and the crumbled bacon. Serve immediately with the Blue Cheese and Walnut Crumpets.
• Blue Cheese and Walnut Crumpets:
• In a bowl, cream together the cheese and butter. Add the port, walnuts and salt and mix until creamy.
• Lightly toast each crumpet or muffin half. Spread about 1 heaping tablespoon of the cheese mixture onto each of the 16 crumpet or muffin halves and top with half a walnut. Toast until just bubbling. Serve immediately with the Potato, Onion and Roquefort Soup.

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

Steps:

• Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
• Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

Steps:

• In a large saucepan cook onion in the olive oil over moderately low heat until softened; add thyme and cook 2 minutes.
• Add flour and cook, stirring, for 3 minutes; add stock gradually while whisking, bring to a boil and continue to whisk.
• Add zucchini, reduce heat to simmer, cover and stir occasionally; simmer for 45 minutes.
• Puree soup in batches in blender; return to saucepan and reheat until hot over medium heat; stir in roquefort and add salt and pepper to taste.

Steps:

• In a heavy kettle cook the onions in the oil over moderately high heat, stirring occasionally, for 1 hour, or until they are golden brown. Stir in the cider, the broth, the water, the brandy, and salt and pepper to taste and simmer the soup, uncovered, for 20 minutes. Arrange the toast slices on a baking sheet, sprinkle the Roquefort on them, and broil the croutons under a preheated broiler about 4 inches from the heat until the cheese begins to melt. Ladle the soup into heated bowls and float a Roquefort crouton in each serving.

Steps:

• Halve and thinly slice the onions. Over medium-low heat, melt the butter in an enameled cast-iron pot and sauté the onion slices, stirring frequently, until deep golden brown. When the onions are caramelized, add half of the Roquefort and all of the flour. Cook, stirring constantly, for 1 more minute. Add the chicken stock and cream. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook for 25 to 30 minutes. Thinly slice the baguette then toast the slices for croutons. Grate the Gruyere and crumble the remaining 3 ounces of Roquefort. When ready to serve, preheat the broiler. Check the soup for proper seasoning - soup will always need adjusting at the last minute. Ladle into ovenproof bowls. Drop a teaspoon of Armagnac into each bowl of soup and cover with the croutons. Sprinkle with the Gruyere and crumbled Roquefort. Place the bowls of soup under the broiler until a bubbly, golden-brown crust forms. It will take a couple of minutes. Serve. Recipe courtesy of Chef Ken Frank, La Toque, Napa Valley, CA Nutrition Facts per Serving Yield: Serves 4 Calories: 573 Fat. Total: 41g Fiber: 2g Carbohydrates, Total: 18g Sodium: 1145mg % Cal. from Fat: 64% Cholesterol: 128mg Protein: 30g

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:

• In a large pot, heat oil over medium heat.
• Add onion and celery and saute for 6-7 minutes, stirring occasionally.
• Stir in garlic, rosemary, crushed tomatoes, stock, wine, brown sugar and thyme. Bring to a boil.
• Reduce heat, cover and simmer for 20 minutes.
• Stir in heavy cream and bleu cheese and heat through.
• Add black pepper and stir well.
• Serve hot.

Steps:

• Melt butter in 4-qt. pan.
• Add cabbage, stir to coat well and cook uncoered over low heat till soft, stirring occasionally.
• Add cauliflower and chicken broth.
• Bring to boil over high heat.
• Reduce heat, cover and simmer 30 - 45 minutes till vegetables are tender.
• In blender or food processor mix cream and cheese.
• Stir into soup, season to taste with salt and pepper and garnish with croutons.
• If desired, soup my be pureed.

Steps:

• To make the soup, heat the olive oil in a large saucepan. Add the onion and cook until softened, about 5 minutes. Add the chicken broth, caraway seeds, potato and cabbage and bring to a boil. Lower the heat and simmer until the cabbage and potato are soft, about 25 minutes. Scrape the mixture into a blender and blend until smooth. Return the puree to the pan and stir in the cream, ham, salt and pepper. Warm the soup over low heat.
• To make the croutons, preheat oven to 350 degrees. Place the bread slices on a baking sheet and cover each slice with crumbled Roquefort. Bake until croutons are crisp and the cheese is melted, about 5 minutes. Ladle the soup into 4 bowls and top each with 3 croutons. Serve immediately, passing remaining croutons separately.

Steps:

• Melt butter in a heavy Dutch oven over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
• Meanwhile, warm broth in a saucepan over low heat.
• Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
• Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
• Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.