Red Onion Soup With Cheese Toasts Recipes

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RED ONION SOUP AND CHEESE TOASTS RECIPE



Red onion soup and cheese toasts recipe image

Red onion soup with melting cheese toasts

Provided by GoodtoKnow

Yield Serves: 4

Number Of Ingredients 11

30ml (2tbsp) sunflower oil
15g (1/2oz) butter
650g (1lb 7oz) small red onions, peeled and thinly sliced
10ml (2tsp) sugar
15ml (1tbsp) plain flour
10ml (2tsp) wholegrain mustard
1.2 litres (2pt) beef or vegetable stock
2 large sprigs fresh thyme
8 thin slices French bread
50g (2oz) Gruyère cheese
Fresh thyme leaves, to garnish

Steps:

  • Heat the oil and butter in a large deep pan. Add the onions and cook gently over a low heat for 10 mins, stirring frequently. Sprinkle over the sugar and cook for a further 10 mins until the onions are soft.
  • Stir in the flour and mustard, and cook for 1 min. Add the stock and thyme sprigs and season well with salt and freshly ground black pepper. Bring to the boil, then reduce the heat to a simmer and cook for 30-40 mins.
  • Lightly toast the slices of French bread and top with the cheese. Return to the grill for 1-2 mins until the cheese melts. Remove the thyme sprigs from the soup. Ladle the soup into deep bowls and top each with 2 cheese toasts. Serve immediately, garnished with thyme leaves.

Nutrition Facts : @context https

RED ONION SOUP WITH CHEESE TOASTS



Red Onion Soup With Cheese Toasts image

Onion soup is an excellent antidote to blustery, cold weather. Jacques Pépin showed me his way when I first met him years ago in California. His admonishments: Don't overcrowd the pan or the onions won't brown. Keep the heat high but not too high, so the onions don't cook too fast and burn. Be generous with the salt and pepper. Bay leaf and thyme are essential, everything else is negotiable. A little red wine is nice, a splash of Cognac couldn't hurt. A welcome all-purpose remedy, especially at this time of year.

Provided by David Tanis

Categories     weekday, soups and stews, appetizer, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

Olive oil
3 pounds red onions, peeled, sliced 1/8-inch thick
Salt and pepper
1 cup dry red wine
2 bay leaves
1 small bunch thyme, tied with string
8 garlic cloves, roughly chopped
2 tablespoons brandy (optional)
6 slices day-old bread, lightly toasted
6 ounces grated Gruyère
1 teaspoon chopped thyme
1 tablespoon chopped sage

Steps:

  • Set 2 large, wide skillets over medium-high heat. When pans are hot, add 1 tablespoon oil and a large handful of sliced onions to each pan. Season onions with salt and pepper, then sauté, stirring occasionally, until they are a ruddy dark brown, about 10 minutes
  • Transfer onions to soup pot and return pans to stove. Pour 1/2 cup water into each pan to deglaze it, scraping with a wooden spoon to dissolve any brown bits. Pour deglazing liquid into soup pot. Wipe pans clean with paper towel and begin again with more oil and sliced onions. Continue until all onions are used. Don't crowd pans or onions won't brown sufficiently.
  • Place soup pot over high heat. Add wine, bay leaves, thyme bunch and garlic. Simmer rapidly for 5 minutes, then add 8 cups water and return to boil. Turn heat down to maintain a gentle simmer. Add 2 teaspoons salt. Cook for 45 minutes. Skim off any surface fat, taste and adjust seasoning. (May be prepared to this point up to 2 days in advance.)
  • To serve, add brandy to soup, if using, and simmer 5 minutes. Remove the thyme. Make the cheese toasts: Heat broiler. Place toasted bread on baking sheet. Mix grated cheese with chopped thyme and sage, along with a generous amount of pepper. Heap about 1 ounce of cheese mixture on each toast. Broil until cheese bubbles and browns slightly. Ladle soup into wide bowls and top with toast.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 779 milligrams, Sugar 12 grams, TransFat 0 grams

ONION SOUP WITH CHEESE TOASTS



Onion Soup with Cheese Toasts image

To infuse the soup with the delicious taste of well-caramelized onions, be sure to cook them until they soften and turn a deep, dark golden brown.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons olive oil
4 pounds onions (about 8), halved and thinly sliced
4 garlic cloves, thinly sliced
Coarse salt and ground pepper
1/2 cup port or Marsala wine
2 cans (14.5 ounces each) reduced-sodium beef broth
2 cans (14.5 ounces each) reduced-sodium chicken broth
Cheese Toasts (see Directions)

Steps:

  • In a Dutch oven or other heavy 5-quart pot, heat butter and oil over medium. Add onions and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until onions have softened, 12 to 15 minutes.
  • Uncover and continue to cook, stirring occasionally, until onions are dark golden brown, 25 to 30 minutes more. (If bottom of pot gets too dry, add about 1/4 cup water, and scrape up browned bits with a wooden spoon.)
  • Add port, and cook until syrupy, 2 to 3 minutes. Stir in broths and 2 cups water; season with salt and pepper, and bring to a simmer. Serve with Cheese Toasts.
  • To make Cheese Toasts: Heat broiler, with rack set 4 inches from heat. Place 8 1/2-in-thick slices of baguette on a broilerproof baking sheet. Dividing evenly, sprinkle with 1 cup coarsely grated Gruyere cheese. Broil until cheese is golden, 2 to 4 minutes.

ONION SOUP WITH CHEESE TOASTS



Onion Soup with Cheese Toasts image

Categories     Cheese     Onion     Low Sodium     Simmer

Yield serves 8

Number Of Ingredients 10

2 tablespoons unsalted butter
2 tablespoons olive oil
4 pounds onions (about 8 medium), halved and thinly sliced
4 garlic cloves, thinly sliced
Coarse salt and ground pepper
1/2 cup port or Marsala wine
2 cans (14.5 ounces each) low-sodium beef broth
2 cans (14.5 ounces each) low-sodium chicken broth
2 cups water, plus more if needed
Cheese Toasts (recipe follows)

Steps:

  • In a 5-quart Dutch oven or other heavy pot, heat butter and oil over medium. Add onions and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until onions have softened, 12 to 15 minutes.
  • Uncover and continue to cook, stirring occasionally, until onions are dark golden brown, 25 to 30 minutes more. (If bottom of pot gets too dry, add about 1/4 cup water and scrape up browned bits with a wooden spoon.)
  • Add port and cook until syrupy, 2 to 3 minutes. Stir in both broths and 2 cups water, season with salt and pepper, and bring to a simmer. Cook 20 minutes. To serve, divide among eight bowls and top each with a cheese toast.
  • Freezing Soup
  • Let soup cool completely, then pour into airtight containers, leaving 1 inch of space at top. Freeze up to 3 months. Thaw in microwave or overnight in refrigerator and reheat over low.
  • Nutrition Information
  • (Per Serving)
  • Calories: 261
  • Fat: 11.6g (5.2g Saturated Fat)
  • Protein: 10.9g
  • Carbohydrates: 26.1g
  • Fiber: 3.7g

RED ONION SOUP



Red Onion Soup image

SOUP'S ON! Served with a lightly dressed green salad, this savory red onion soup is hearty and filling enough for a light supper. Enjoy!

Provided by Feast Your Eyes

Categories     Stocks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

6 large red onions
4 tablespoons butter
1 teaspoon white sugar
kosher salt
fresh ground black pepper
1 tablespoon all-purpose flour
1 cup red wine
5 cups chicken stock
3/4 teaspoon dried thyme (rub between fingers to waken flavor)
4 slices crusty Italian bread
1 cup swiss cheese, grated
2 tablespoons fresh parsley, coarsely chopped
1 bunch chives, snipped fine

Steps:

  • Slice onions, thinly.
  • Melt three (3) tablespoons of the butter in a large skillet; stir in sugar. Add onions and one (1) teaspoon of salt; cook over medium low heat - stirring occasionally until golden and tender (30 to 40 minutes).
  • Stir in flour until well blended with the onions and pan juices. Add wine and cook an additional five (5) minutes.
  • Add chicken stock and thyme; cook fifteen (15) minutes. Stir occasionally. Season to taste with salt and pepper.
  • Meanwhile, preheat oven to 350°F.
  • Butter bread on both sides using the remaining one (1) tablespoon of butter. Transfer to baking sheet; sprinkle with cheese. Bake until golden brown (about 10 minutes).
  • Add parsley to soup, give a big stir. Ladle into warmed soup bowls, top with cheese toast, and garnish with chives.
  • Soup will hold for up to five (5) days.

Nutrition Facts : Calories 523.4, Fat 23.6, SaturatedFat 13.3, Cholesterol 64.4, Sodium 689.8, Carbohydrate 49.1, Fiber 3.9, Sugar 16.3, Protein 19.1

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