Cheese Topped Onion Soup Recipes

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 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.

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:

• Using a long chef's knife, cut 1 onion in half from top to bottom.
• Lay it cut side down on the cutting board, cut it lengthwise in half again, leaving it intact at the root end, and then thinly slice crosswise (discard the root end).
• Repeat with the remaining onions.
• Add the olive oil and butter in a large Dutch oven or soup pot; set over low heat (Dorie uses an enameled cast-iron Dutch oven).
• When the butter is melted, add the onion and garlic; season with salt, and stir with a wooden spoon.
• Decrease the heat to the lowest setting and cook the onions, stirring often, until they are a deep caramel color.
• Have patience; depending on the heat and the onions, this may take an hour or more.
• Don't be tempted to speed things up, because if you burn the onions, the soup will have a bitter taste.
• However, if you don't get the onions really brown, the soup will be pale in both taste and looks.
• Sprinkle the flour over the onions and stir for a minute or so to cook away the flour's raw taste.
• Pour in 1/3 cup wine and, stirring to pick up any browned bits sticking to the bottom of the pot, let the wine cook away, 1-2 minutes.
• Add in the chicken broth and the remaining 2/3 cup wine, season with salt, and bring to a boil.
• Decrease the heat so that the liquid just simmers; partially cover the pot, and cook for 30 minutes.
• Check the soup for seasoning, adding white pepper and more salt if needed.
• *Your can set the soup aside for up to 2 hours, until serving time, or refrigerate it for up to 3 days; bring to a boil and simmer for about 10 minutes before continuing.
• Preheat the broiler; line a baking sheet with foil or parchment paper, and have six deep ovenproof soup bowls at the ready.
• In necessary, cut the slices of bread so that they fit into your soup bowls; it is up to you whether you want the bread to almost cover the surface of the soup or to float in the soup like a large crouton.
• Place the bread on the lined baking sheet and broil just until the slices are toasted; flip over and color the other side.
• Remove the bread, and put the soup bowls on the baking sheet.
• Pour about 1 teaspoon Cognac into each bowl.
• Ladle in the soup; top each with a slice of bread, and cover the bread with the grated cheese.
• Run the soup under the broiler just until the cheese is melted and bubbling; serve immediately; warn your guests--this is HOT.

Steps:

• Heat oil in a large, heavy pot over medium. Add onions and cook, stirring occasionally, until soft and beginning to turn golden, 35 to 40 minutes (if onions develop color quickly, reduce heat).
• Add butter, garlic, thyme, bay leaf, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring a few times, until golden brown, 15 to 20 minutes more. Add vermouth and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes.
• Stir in stock and Marsala. Bring to a boil, then reduce heat to low and gently simmer 45 minutes. Season to taste.
• Preheat broiler. Ladle soup into broiler-safe crocks or bowls set on a rimmed baking sheet. Nestle a piece of toast into each, partially submerged, and top each with 1/3 cup Gruyère. Broil until cheese is melted, bubbly, and golden brown in places, 2 to 4 minutes. (Soup without toast and cheese can be cooled and refrigerated in an airtight container up to 3 days, or frozen up to 6 months.)