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:

• 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:

• 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:

• 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:

• 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:

• Heat oven to 350 degrees.
• Heat butter and oil in large heavy skillet over medium heat. Add onions and leeks and cook, stirring occasionally, until lightly browned, 25 minutes. Stir in mustard and thyme and remove from heat.
• Meanwhile, make croutons: toast bread squares on baking sheet in oven 10 minutes.
• Heat half-and-half and milk in large saucepan over medium heat to simmering. Add onion mixture; reduce heat to simmer, stirring occasionally, 10 minutes.
• Puree soup in batches in blender or food processor. Return to saucepan, season with salt and pepper, and heat gently. Garnish with croutons and serve hot.

Steps:

• Melt the butter in a large lidded saucepan, stir in the onions, garlic and sugar and toss to coat in butter. Fry gently for 20 mins until rich golden brown and softened.
• pour in the chicken stock and wine, bring to the boil, cover and simmer gently for at least 30 mins more if time allows - you want the onions to break down.
• Gradually stir in the Gruyere over a low heat.
• Blend the cornflour (cornstarch) to a smooth paste with the Kirsch and spoon a ladle of hot soup into the cornflour and stir well. Return this mix to the pan and keep stirring until soup thickens.
• Season to taste with nutmeg salt and freshly ground black pepper.
• Hand round bowls of croutons and extra grated gruyere to top the soup.