Cheesy Swiss Onion Soup Recipes

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 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 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.

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:

• 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:

• 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.

Steps:

• Make stock by bringing 10 cups water to boil.
• Add beef and chicken bouillon pastes (or heat canned beef and chicken broth).
• Lower heat to simmer and let simmer while preparing onions.
• Melt butter slowly (so it does not brown) in large soup pot over low heat.
• Add thinly sliced onions.
• Stir, cover, and cook on low heat until lightly brown, stirring occasionally, about 30 mins.
• Add wine, bring to boil, scraping up browed bits.
• Cook about 5 mins.
• stirring occasionally.
• Add about 5 good shakes of worcestershire sauce.
• Add stock to onions.
• Bring to boil, turn heat down to simmer and simmer uncovered about 1 1/2 hrs.
• Season to taste with salt and pepper.
• BREAD SLICES- BRUSH OLIVE OIL ON SLICES.
• SPRINKLE WITH PARMESAN AND PLACE IN OVEN ON COOKIE SHEET AT 375f UNTIL LIGHTLY BROWN.
• Ladle soup into ovenproof bowls.
• Float bread on top of soup.
• Top with 2 or 3 cheese slices.
• Place in oven or microwave until cheese melts.

Steps:

• For soup:
• Melt butter with oil in heavy large pot over medium-high heat. Add onions; sauté until caramelized, about 20 minutes. Add barley and Sherry; cook 30 seconds. Add chicken stock and thyme. Bring to boil. Reduce heat; cover and simmer 30 minutes. Season with salt and pepper. Discard thyme. (Can be made 1 day ahead. Cool, cover, and chill. Bring to simmer before serving.)
• For flans:
• Preheat oven to 300°F. Place six 3/4-cup custard cups or soufflé dishes in baking pan. Melt butter in heavy medium skillet over medium heat. Add onions; sauté until tender but not brown, about 8 minutes. Cool slightly; transfer to blender. Add cream, eggs, salt, and pepper; blend until smooth. Stir in cheese. Divide custard among prepared cups. Fill pan with enough hot water to come halfway up sides of cups. Bake flans until centers are softly set, about 30 minutes.
• Cool flans 10 minutes in pan. Cut around flans to loosen; turn out each in center of soup bowl. Ladle soup around flans and serve.

Steps:

• Melt shortening in a pot and add the onions; cook till browned.
• Add flour, stirring constantly.
• Add milk (a little at a time), stirring constantly.
• When soup gets HOT and THICK, add the cheese and stir till cheese is melted and soup is smooth.
• Season with salt and pepper.
• Shake paprika on top of soup in bowl and serve.

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.

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.