CREAMY SWISS ONION SOUP
It was a cool spring day when I came up with this sweet and creamy variation of traditional baked French onion soup. I top individual bowls with toasty buttered croutons and a sprinkling of Swiss cheese, then pop them under the broiler. The rich results are delightful! - I. MacKay Starr, North Saanich, British Columbia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
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, saute 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 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 four ovenproof bowls; sprinkle with reserved croutons and remaining cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Garnish with chives.
Nutrition Facts :
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
SCHULER'S SWISS ONION SOUP
From Schuler's Restaraunt in Marshall, Michigan. This one hits the spot on a cold day! From Midwest Living.
Provided by yooper
Categories Lunch/Snacks
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large Dutch oven, cook onions in the 1/3 cup butter over medium heat, till onions turn a dark golden brown, about 15-20 minutes.
- Add garlic, mustard and sage.
- Stir in sherry.
- Add broth.
- In a medium saucepan, melt 1/3 cup butter; stir in flour.
- Cook and stir the mixture till light brown.
- Stir flour mixture into onion mixture.
- Stir in cream.
- Bring to boiling.
- Cook for 1 minute more.
- Season with salt and pepper.
- Serve soup topped with croutons, Swiss cheese and Parmesan cheese.
SWISS CHEESE AND ONION SOUP
Make and share this Swiss Cheese and Onion Soup recipe from Food.com.
Provided by talibaba
Categories Onions
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Heat 2 tbs. butter in a saucepan. Add garlic, onion, mustard and salt. Saute until tender.
- Add water. Cover and simmer over low heat.
- In a separate saucepan, melt remaining 3 Tbs. butter. Whisk in 3 Tbs. flour and cook, whisking over low heat, one minute.
- Add milk. Cook, whisking, until uniform and thick, 5-8 minutes.
- Add horseradish, Sherry and cheese.
- Add cheese sauce to onion and mix thoroughly. Add pepper, tamari, Tabasco and Worcestershire. Cook over low heat 8-10 minutes, stirring occasionally.
- Salt and pepper to taste, then serve with some fresh grated cheese on top.
Nutrition Facts : Calories 423, Fat 29.3, SaturatedFat 18.5, Cholesterol 88.2, Sodium 1832.3, Carbohydrate 23.4, Fiber 2.4, Sugar 6, Protein 17.5
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
CHEESY FRENCH BREAD ONION SOUP
Make and share this Cheesy French Bread Onion Soup recipe from Food.com.
Provided by Kirstin in the Couv
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large Dutch oven over medium heat, melt butter.
- Add onions and sugar.
- Cover and cook, stirring occasionally, 30 minutes or until onions are tender but not colored.
- Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN.
- Stir in flour until well blended.
- Gradually add wine; cook, stirring constantly, until mixture boils and thickens.
- Stir in beef broth and pepper; bring to boil.
- Reduce heat to low.
- Cover and simmer 15 minutes.
- Ladle soup into 6, 1-1/2 cup oven proof bowls.
- Top each with bread slice; sprinkle with swiss cheese and parmesan cheeses and paprika.
- Place bowls on jelly roll pan.
- Broil until cheese melts and bubbles.
Nutrition Facts : Calories 427.9, Fat 21.1, SaturatedFat 13.1, Cholesterol 60.8, Sodium 1029.8, Carbohydrate 33.4, Fiber 2.7, Sugar 7.1, Protein 19.9
CREAMY SWISS ONION SOUP
Make and share this Creamy Swiss Onion Soup recipe from Food.com.
Provided by Redsie
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large saucepan; sauté onions over medium heat about 10 minutes. Stir in water and broth mix. Bring to boil. Cover and simmer 15 minutes.
- Smoothly combine flour and milk. Add to saucepan.
- Cook and stir over medium heat until mixture comes to a boil and thickens. Remove from heat. Add 3/4 cup of the Canadian Swiss cheese; stir until melted. Add salt and pepper to taste.
- Ladle into 4 oven-proof soup bowls; sprinkle with Buttered Croutons. Top with remaining cheese.
- Broil until cheese is melted. Serve.
SWISS CHEESE SOUP
This is an unusual but good recipe.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
- In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
- Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)
Nutrition Facts : Calories 282.4 calories, Carbohydrate 8.6 g, Cholesterol 61.8 mg, Fat 20.3 g, Fiber 0.2 g, Protein 13.1 g, SaturatedFat 12.9 g, Sodium 89.4 mg, Sugar 0.9 g
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.
SWISS AND ONION CASSEROLE
If you like French onion soup, you'll love this dish. It's perfect to serve with a Sunday roast beef dinner. -Beth Perry, Jacksonville, Florida.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter. Saute onions until translucent and slightly brown. Layer onions and two-thirds of the cheese in a 2-qt. baking dish, sprinkling pepper between layers. , In a saucepan, heat soup, milk and soy sauce; stir to blend. Pour over onions and stir gently. Top with bread. Bake, uncovered, at 350° for 15 minutes. Push bread under sauce; sprinkle with remaining cheese. Bake 15 minutes longer.
Nutrition Facts :
FRENCH ONION SOUP
French onion soup gets its rich flavor and color from the cooking of the onions. While they simmer, the flavors become intense, making this soup a savory delight. French onion soup is a perfect comfort-food dinner, served with a side of bread for dipping and topped with a decadent layer of cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Peel and cut the onions into slices to measure 4 cups. In a 4-quart nonstick Dutch oven, melt the butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.
- Reduce heat to medium-low. Cook uncovered 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).
- Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer 15 minutes. Meanwhile, shred the Gruyère cheese by rubbing it across the largest holes of a grater to measure 1 cup; set aside.
- You may need to move the oven rack so it is near the broiler. Set the oven control to broil. On a cookie sheet, place the bread slices. Broil with tops about 5 inches from heat 1 to 2 minutes or until golden brown. Turn bread over; broil 1 to 2 minutes longer until golden brown. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles (do not use glass, which cannot withstand heat of broiler and may break).
- Remove bay leaf from soup. Ladle soup into bowls. Top with Gruyère cheese. Sprinkle with Parmesan cheese. Place bowls in pan with shallow sides.
- Broil soup bowls with tops about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional French bread if desired.
Nutrition Facts : Calories 450, Carbohydrate 46 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 6 g, TransFat 1 g
THREE-CHEESE FRENCH ONION SOUP
This satisfying soup is fantastic any autumn or winter day. The blend of Swiss, Parmesan and mozzarella gives it a richness onion soup lovers will enjoy. -Gina Berry, Chanhassen, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 205 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 1120mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
FRENCH ONION SOUP RECIPE BY TASTY
Here's what you need: olive oil, butter, yellow onion, salt, sugar, flour, beef stock, white wine, ground sage, whole bay leaf, french bread, cognac, swiss cheese, pepper, parmesan cheese
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pot over medium-low heat, heat olive oil and add butter. Once the butter is melted, stir the onions and coat with oil and butter.
- Cover and cook for 20 minutes, checking occasionally.
- Turn up the heat to medium-high. Add ½ tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it's very important!)
- Stir in flour one tablespoon at a time and cook for about 30 seconds.
- Preheat Oven To 325˚F (160˚C).
- Add 1 cup (235 ml) of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
- Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
- In the meantime, cut the french bread or baguette into ½ inch (10 mm) thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
- Add optional ingredients.
- In an oven safe bowl, pour the onion soup, filling about ¾ of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
- Bake for two to three minutes or until the cheese has melted completely and become slightly golden.
- Enjoy!
Nutrition Facts : Calories 1549 calories, Carbohydrate 167 grams, Fat 64 grams, Fiber 8 grams, Protein 45 grams, Sugar 38 grams
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