Swiss Style Onion Soup Recipes

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.

Steps:

• In large stock pot over medium-hugh heat melt butter. Add onions and cook 'til brown, stirring regularly, about 30 minutes.
• Sprinkle in paprika, then add beef stock and bring to a boil.
• While onions are browning make a roux by whisking oil and flour in a saucepan. Cook over medium heat, while whisking, 'til mixture is browned. Watch that this doesn't burn!
• When roux is done, stir enough into stock pot to thicken soup, then add celery salt, cover and simmer at least 2 hours.
• Shortly before serving sprinkle bread slices with Parmesan and toast them in the oven. Remove and set aside.
• Add beer to soup and return to serving temperature. Season with salt and pepper to taste.
• Ladle soup into bowls or serving crocks, top with a toasted bread slice and a slice of Gruyere.
• Place bowls under the broiler for a minute and watch carefully 'til cheese is melted, bubbly and slightly brown.

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.

Steps:

• In a Dutch oven, saute onions in butter and oil until tender. Reduce heat to medium-low; cook for 1 hour or until golden brown, stirring occasionally. Stir in the thyme, brown sugar and vinegar., Combine the flour and broth until blended. Gradually stir into onion mixture. Stir in the beer, wine, soy sauce, Worcestershire sauce, brandy, pepper, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Meanwhile, place bread on a baking sheet. Broil 4 in. from the heat for 2 minutes on each side or until toasted. Top each with a cheese slice; broil for 2-3 minutes or until cheese is melted and lightly browned. Ladle soup into bowls; garnish with cheese-topped toast.

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.