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.
CHEESE CROUTONS FOR ONION SOUP RECIPE - (4.4/5)
Provided by á-5532
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Brush both sides of bread with melted margarine. Sprinkle tops with Parmesan and Swiss cheese. Bake until toasted and cheese is melted. Spoon soup into serving bowls; top with croutons.
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
BEEF AND ONION SOUP WITH CHEESY BISCUIT CROUTONS
Looking for a hearty dinner that's made using Progresso® broth and Original Bisquick® mix? Then check out this beef and onion soup that's served with cheesy biscuit croutons - a flavorful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, cook beef, onion soup mix and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in remaining soup ingredients. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 minutes.
- Meanwhile, heat oven to 425°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, Parmesan cheese and 1/4 cup water until soft dough forms. Place dough on work surface sprinkled with additional Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
- On cookie sheet, press or roll dough into 12x6-inch rectangle, 1/4 inch thick. Cut into 8 squares, but do not separate. Bake 6 to 8 minutes or until golden brown. Remove soup from heat; cover to keep warm.
- Remove croutons from oven; sprinkle with Swiss cheese. Set oven control to broil. Cut and separate croutons slightly. Broil with tops 4 to 6 inches from heat 2 to 3 minutes or until cheese is bubbly and slightly browned.
- Ladle soup into 4 bowls; float 2 croutons in each bowl. Garnish with parsley.
Nutrition Facts : Calories 460, Carbohydrate 30 g, Cholesterol 95 mg, Fat 1/2, Fiber 1 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 7 g, TransFat 2 g
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From monpetitfour.com
4.7/5 (18)Total Time 1 hr 30 minsCategory SoupCalories 453 per serving
- Melt butter with oil over low heat in a dutch oven or large pot. Add the onion slices into the pot and cover for 15 minutes.
- Raise the stove heat slightly and stir in 1/2 tsp of salt and 1/8 tsp of sugar. Cook, uncovered, for another 40 to 45 minutes until onions have caramelized, stirring occasionally throughout the duration. Note: Do not rush this step as it is essential for developing the onion flavor.
- Sprinkle (1 1/2 tbsp) flour into the pot, stir, and cook for another 3 minutes. Slowly stream the broth into the pot, stirring as your pour. Season with a pinch of salt and pepper, to your taste. Just don't make the soup too salty if you're using a salty cheese like gruyere. Cook for another 20 minutes until simmering and hot. Preheat your oven to 350°F.
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