CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP WITH GOAT CHEESE CROUTONS
Categories Soup/Stew Cheese Mushroom Onion Vegetarian Dinner Lunch Goat Cheese Fall Winter Anniversary Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
- Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; sauté until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)
- Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.
CARAMELIZED ONION SOUP WITH BLUE CHEESE CROUTONS
Classic onion soup gets even better with caramelized onions, silky cream and zesty croutons for the finishing touch. It's worth the time it takes to cook the onions for the wonderful depth of flavor.
Provided by Chef mariajane
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In pot, melt butter over medium heat; add onions, thyme and 1/4 teaspoons each salt and pepper and sauté for 2 minutes or until starting to soften. Reduce heat to medium-low, cover and cook, stirring often, for about 20 minutes or until onions are very soft. Uncover and cook, stirring often, for 15 to 20 minutes or until caramelized. Increase heat to medium-high; add garlic and sauté for 1 minute. Add sherry and bring to a boil, scraping up bits stuck to pot. Add beef stock and water and bring to a boil. Reduce heat and boil gently for about 10 minutes or until flavours are blended.
- CROUTONS:.
- Preheat broiler. On a baking sheet, lightly toast both sides of baguette slices. Spread one side with softened blue cheese.
- To serve, stir cream into hot soup and season to taste with salt and pepper. Ladle soup into ovenproof soup bowls . Float one crouton in each bowl and broil for about 2 minutes, or until cheese is melted. Serve immediately.
Nutrition Facts : Calories 383, Fat 27.3, SaturatedFat 17.1, Cholesterol 87.9, Sodium 969.9, Carbohydrate 15.8, Fiber 1.6, Sugar 5.4, Protein 7.1
CARAMELIZED RED ONION SOUP WITH GOAT CHEESE CROSTINI
Make and share this Caramelized Red Onion Soup With Goat Cheese Crostini recipe from Food.com.
Provided by Oolala
Categories Clear Soup
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a heavy saucepan over medium heat. Spray the pan with non-stick cooking spray and add onions, garlic, sugar, and thyme; season with salt and pepper.
- Cook, stirring often, until onions are quite soft but haven't begun to color, about 25 minutes.
- Pour in the wine and deglaze the pan, stirring with a spoon to loosen browned bits from the bottom of the pan. Simmer over medium heat until the liquid has evaporated, about 15 minutes.
- Add the broth and simmer over medium heat until reduced to about 4 cups, about 10 minutes.
- Meanwhile, spread goat cheese on the toasted bread slices.
- Ladle soup into 4 warmed bowls and float 2 toasts in each bowl. Garnish with thyme sprigs if desired.
- Serve hot.
Nutrition Facts : Calories 529.9, Fat 9.2, SaturatedFat 4.1, Cholesterol 11.2, Sodium 1431.3, Carbohydrate 80.8, Fiber 5.2, Sugar 7.3, Protein 19
CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP
From Bon Appetit. Serve this delicious soup with Goat Cheese Croutons - recipe included. Sounds absolutely wonderful!
Provided by DailyInspiration
Categories Onions
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt 1 tablespoons butter in heavy large pot over high heat. Add onions and thyme; saute until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
- Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; saute until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper.
- Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.
CARAMELIZED ONION AND GOAT CHEESE CROSTINI
Caramelized onions topped with cheese and served on French bread! Relish a crispy appetizer ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
- Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
- Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
- Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
- Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.
Nutrition Facts : Calories 70, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 2 g, TransFat 0 g
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