Chikhirtma Fresh Coriander Onion Soup Recipes

CLASSIC FRENCH ONION SOUP

Classic French Onion Soup image

Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories Dinner Lunch

Time 2h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 11

Ingredients

5 tablespoons olive oil, divided
1 tablespoon butter
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32 ounces each) beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese

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.

Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

CHIKHIRTMA (FRESH CORIANDER-ONION SOUP)

Chikhirtma (Fresh Coriander-Onion Soup) image

This vegetarian Georgian soup is flavored with onions, dill, parsley and lemon juice, and infused with cilantro (fresh coriander). It is light and nice to serve in the summer months.

Provided by Sephardi Kitchen

Categories Clear Soup

Time 40m

Yield 6-7 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

3 medium onions, chopped
2 tablespoons butter or 2 tablespoons margarine
1 bunch fresh cilantro (entire sprigs, not chopped)
1 tablespoon flour
1 tablespoon red wine vinegar
1/2 teaspoon cinnamon
2 eggs, beaten
2 tablespoons fresh dill, minced
2 tablespoons fresh parsley leaves, chopped
1 -2 teaspoon lemon juice
6 cups hot water
1/4 cup hot chicken stock or 1/4 cup vegetable stock
salt and pepper

Steps:

Melt 1 tablespoon of the butter or margarine in a pan, and stir-fry the onions for several minutes until golden. Add the water and cilantro and bring to a boil. Lower heat and simmer for 10 minutes.
Mix the flour with the hot stock and vinegar. Add to the soup. Add in the cinnamon, salt and pepper. Simmer on low heat for about 15 minutes.
Take pot off heat, remove and discard the cilantro sprigs. Take out about 1/2 cup of the soup, allow to cool.
Beat the eggs lightly with the 1/2 cup of slightly cooled broth, return it to the pot with the remaining butter or margarine. Stir in the dill, parsley ad lemon juice. Serve immediately.

Nutrition Facts : Calories 90.3, Fat 5.7, SaturatedFat 3, Cholesterol 80.7, Sodium 92.5, Carbohydrate 7.2, Fiber 1.1, Sugar 2.6, Protein 3.1

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