Loooozeeana Spicy Caramelized Onion Soup Recipes

CARAMELIZED ONION SOUP WITH SWISS CHEESE & BASIL CROUTONS

Steps:

• Sauté onions and garlic in oil and butter in a large soup pot over medium heat until soft and golden brown, about 20-25 minutes.
• Add black pepper and thyme to onions. Cook 1 minute. Then add red wine, cook about 1 minute while stirring and scraping any bits off the bottom of the pan.
• Add water and bouillon to pot. Bring soup to a boil. Reduce heat to low. Cover and simmer, stirring occasionally for 20 minutes. (Double check to see if it needs any salt and pepper added to taste).
• In a bowl, combine cheese, basil, pepper and mayo. Spread over one side of each bread slice.
• Ladle soup into oven-safe bowls. Top each soup bowl with bread, cheese side up, making sure to cover entire soup surface with a layer of bread. (My soup mugs are quite large, so I use 2-3 baguette slices per serving).
• Broil 2-3 minutes until the cheese begins to melt and brown a bit.

CARAMELIZED ONION SOUP WITH BLUE CHEESE CROUTONS

Steps:

• In pot, melt butter over medium heat; add onions, thyme and 1/4 teaspoons each salt and pepper and sauté for 2 minutes or until starting to soften. Reduce heat to medium-low, cover and cook, stirring often, for about 20 minutes or until onions are very soft. Uncover and cook, stirring often, for 15 to 20 minutes or until caramelized. Increase heat to medium-high; add garlic and sauté for 1 minute. Add sherry and bring to a boil, scraping up bits stuck to pot. Add beef stock and water and bring to a boil. Reduce heat and boil gently for about 10 minutes or until flavours are blended.
• CROUTONS:.
• Preheat broiler. On a baking sheet, lightly toast both sides of baguette slices. Spread one side with softened blue cheese.
• To serve, stir cream into hot soup and season to taste with salt and pepper. Ladle soup into ovenproof soup bowls . Float one crouton in each bowl and broil for about 2 minutes, or until cheese is melted. Serve immediately.

ZWIEBELSUPPE (CLEAR GERMAN ONION SOUP )

Steps:

• Heat oil in a large pot.
• Saute garlic slices and chopped marjoram 2 minutes.
• Add the onion slices and cook about 5 minutes (or longer if you like them very soft).
• Add wine and broth and cook, uncovered, 10 minutes at a gentle simmer (bubbling, but not boiling).
• Meanwhile, heat up your broiler and line a baking sheet with foil.
• Using a 6 cm round biscuit cutter, cut bread slices into rounds (discard excess)- you may also use a glass.
• Set bread rounds on foil lined pan and sprinkle with cheese and broil only about 1 minute- just to melt cheese.
• Test soup- season well with salt and pepper.
• Soup is ready when onions are tender- broth will be very clear& pinkish in color.
• Ladle into bowls and float a bread round on top of each bowlful, garnishing with some extra fresh marjoram if desired.

CREAMY CARAMELIZED ONION SOUP

Steps:

• In a medium pot, melt the butter over medium heat. Add onion and garlic. Stir continuously until onions are caramelized (brown, but not burned), about 30 minutes or more.
• Whisk in flour, cook for 2 minutes.
• Add milk or half-and-half, whisk until smooth.
• Add balsamic vinegar, Worcestershire sauce, salt, pepper, and broth. Let simmer for 20 minutes.
• Add vegetables, mix thoroughly, and let simmer for 20 minutes, or until vegetables are tender.
• Turn off heat and let it cool for a few minutes.
• Puree soup in batches until at least half of the soup is blended. Mix thoroughly.
• Cook over medium heat until hot.

CARAMELIZED ONION SOUP AU GRATIN (LOW CARB, BUT YOU WON'T NOTICE

Steps:

• In a 3- to 4-quart pan, combine onion, shallots, butter, and Splenda over medium heat.
• Cook, stirring often, until onion is slightly caramelized and tastes very sweet, about 35 minutes.
• (If onion begins to brown too quickly, reduce heat to medium-low.) To pan, add broth and sherry.
• Bring to a simmer over medium-high heat.
• Pour soup into ovenproof bowl.
• Top with Wasa and cheese.
• Place bowl on baking sheet; broil 6 inches from heat until cheese is bubbling and lightly browned, about 3 minutes.

JAPANESE CLEAR ONION SOUP

Steps:

• Sauté the onions in a pot in a little bit of oil until slightly browned.
• Add the carrot, celery, and garlic and 6 cups of vegetable broth.
• Bring to the boil and then simmer for 30 minutes.
• Season to taste with salt and pepper.
• Strain the veggies from the broth and add the mushrooms and scallions before serving.
• Serve with soy sauce and sriracha sauce to add for additional flavor.