Onion And Danish Havarti Soup Recipes

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RICH AND SIMPLE FRENCH ONION SOUP



Rich and Simple French Onion Soup image

We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.

Provided by Lori Levin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

½ cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
2 tablespoons dry sherry
1 teaspoon dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g

ONION AND DANISH HAVARTI SOUP



Onion and Danish Havarti Soup image

Cooking the onions for this hearty soup requires less tending in the convection oven than in a saucepan and the aroma is just as wonderful!

Yield makes 6 servings

Number Of Ingredients 8

3 tablespoons butter
6 large onions, thinly sliced
1/2 teaspoon salt
1 1/2 cups white wine
8 cups chicken broth
1/4 teaspoon freshly ground white pepper
1/4 teaspoon freshly grated nutmeg
2 cups diced Danish Havarti cheese

Steps:

  • Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 350°F. Place a heavy, shallow roasting pan in the oven and add the butter; when the butter is melted add the onions and toss to coat with the butter. Sprinkle with salt and spread the onions in an even layer.
  • Roast, uncovered, for 20 to 25 minutes, until the onions are very tender and caramelized around the edges. Stir them several times during the cooking.
  • Transfer the onions to a deep soup pot. Pour the wine into the roasting pan and scrape up the browned bits. Pour the wine into the pot with the onions and add the chicken broth, pepper, and nutmeg. Heat to a simmer and cook for 15 minutes.
  • Ladle the hot soup into bowls and top with Havarti. Serve immediately.

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