Unbelievable Onion Garlic Soup With Cheese Crisps Recipes

Steps:

• Melt butter in large pot over medium heat.
• Add onions and garlic; cover and cook until onions are tender but not brown, stirring occasionally, about 10 minutes.
• Add flour; stir 2 minutes.
• Add broth, half and half, Sherry, thyme and bay leaf; bring to boil.
• Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes.
• Discard bay leaf.
• Working in batches, puree soup with bread in blender until smooth.
• Return to pot.
• Season with salt and pepper.
• Rewarm soup over medium heat; serve.

Steps:

• In a heavy bottom pot melt oil and butter over high heat add the brown sugar and the onions from the vadillas to the red onions lower heat to medium. Cook slowly stirring occasionally until caramelization begins at which point the onions are cooked until melting the sugars in the onions, thus causing browning. About 30 minutes.
• Add the shallots and garlic cooking for 5 more minutes. If you have time go 30 minutes more of cooking to bring out the complex flavors of the onions sugars.
• Sprinkle the flour over the caramelized onions and stir in completely.
• Add thyme, bay leaf, rosemary, salt and pepper.
• Deglaze with sherry and champagne.
• Add broth and simmer 20 minutes.
• Remove bay leaf.
• Place the soup crocks or ramekin on a shallow baking pan. Soup evenly into ramekins. Place bread lightly on top and place cheese on bread.
• On the baking pan right along side the ramekins but not touching sprinkle the parmesan cheese in 6 piles.
• Broiled in a ramekin until gruyere is melted and bubbly. Keep an eye on it! The cheese on the soup may be done before the parmesan crisps are. So remove the soup while the crisp brown.
• They will be golden and soft when done. Remove gently to a dish and they will crisp up before you know it! Serve along side the soup which is garnished with chives and scallions.

Steps:

• Melt butter in large pot over medium heat. Add onions and garlic.
• Cover; cook until onions are tender but not brown, stirring occasionally, about 10 minutes.
• Add flour; stir 2 minutes. Add broth, half and half, Sherry, thyme and bay leaf; bring to boil.
• Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 30 minutes.
• Discard bay leaf. Working in batches, puree the soup.
• Return to pot. Season with salt and pepper. Rewarm soup over medium heat; serve.

Steps:

• Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
• Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
• Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Steps:

• Set oven rack at lowest level, preheat to 450 degrees.
• Combine onions, shallots, garlic and oil in large shallow roasting pan. Roast for 20 to 30 minutes, stirring every 5 minutes, or until onions are golden brown.
• Remove from oven and pour in 1 cup of chicken broth. Stir liquid in pan, scraping the bottom to loosen and dissolve caramelized bits.
• Transfer the onion mixture to a soup pot and add brandy, thyme and remaining broth. Bring to a boil, reduce heat to low and simmer, covered, for 30 minutes.
• Season to taste with salt and pepper.
• Serve topped with Parmesan and perhaps some toasted French bread

Steps:

• Cream cheese and butter.
• Add flour, salt and pepper.
• Mix well.
• Stir in pecans.
• Flour hands and shape into 2 rolls, 1" in diameter.
• Wrap in wax paper and chill overnight.
• Preheat oven to 350.
• Slice thin and bake for 10 minutes on an ungreased cookie sheet.
• Cool.
• Makes 70.

Steps:

• Blanche the garlic for about 30 seconds until slightly soft.
• Cool, peel, and thinly slice.
• Saute onions in oil until they are soft and golden.
• About 10-15 minutes.
• Add garlic, tomatoes and tomato juice to onions.
• Bring to a boil, then reduce and simmer 30 minutes.
• Preheat oven to 450°F.
• Add beef broth and bring back to a boil.
• Ladle into oven-proof bowls and top with toast and cheese.
• Put in oven until cheese is melted.

Steps:

• Heat the oven to 375°.
• Shred the block of cheese lengthwise (longer shreds work better) using a box grater with holes about 1/4-inch wide.
• Place in a medium bowl.
• Sprinkle with the flour; toss gently with a fork to coat the cheese.
• Sprinkle with the red pepper, toss again.
• Place a silicone baking mat or a sheet of parchment paper on a 16 1/2-by-11 1/2-inch sheet pan.
• Scatter half of the cheese evenly over the mat.
• Shake the pan gently to even the cheese out. Or, you can spread the cheese mixture into circles, any size you wish, from 3 inches to 10 inches in diameter.
• Bake until the cheese is molten and golden brown, about 14-15 minutes.
• Remove from the oven; cool.
• Blot up any grease with paper towels.
• Break the crisp into large pieces; arrange on a platter.
• Wipe off the baking mat and repeating with the remaining cheese.