RED ONION SOUP WITH CHEESE TOASTS
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
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
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
TRIPLE D CHEESEBURGER SOUP
This recipe was based on the Diners, Drive-Ins and Dives show. However, I'm not entirely happy with it. I think it would be easier to just make cheeseburgers. Season with salt and pepper as you like; however, Velveeta is incredibly salty and I would never salt any of this until after having a chance to taste it after the addition of the cheese. I put the half and half in when specified (with the Velveeta); however, the soup curdled. Not surprising considering most recipes call for things like that to be put in at the end, so I'm changing the recipe accordingly. Perhaps using full-fat half and half would solve the curdling problem also.
Provided by Debbie R.
Categories Meat
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter and cook onion until translucent. Remove onion.
- Put ground beef in pan. Season with pepper (and perhaps salt, but keep in mind that Velveeta is really salty). Cook until browned and somewhat crispy. Drain. Remove from pan.
- Mix flour and water to make a slurry. Add chicken stock first and then slurry to the pan. Bring to boil, scraping bits off the bottom. Add Velvetta and cook until cheese is melted. Do not bring to a boil.
- Add in onion and hamburger. Season to taste and lower heat to stove's lowest setting. Cover and cook for about 55 minutes. Add half and half, and heat only until serving temperature. Add tomatoes and lettuce at the end. Stir and serve.
Nutrition Facts : Calories 449.5, Fat 23, SaturatedFat 12.9, Cholesterol 99.8, Sodium 1430.8, Carbohydrate 25.7, Fiber 1.4, Sugar 13.1, Protein 34.8
ONION TOASTS
Categories Onion Broil Vegetarian Quick & Easy Mayonnaise Parmesan Gourmet
Yield Makes 12 hors d'oeuvres
Number Of Ingredients 4
Steps:
- Preheat broiler.
- Stir together onion and mayonnaise. Arrange bread slices in 1 layer on a baking sheet and broil 6 inches from heat until lightly toasted (watch carefully). Remove from oven and turn toasts over. Spread evenly with onion mixture and sprinkle with cheese and freshly ground pepper.
- Broil hors d'oeuvres until topping is bubbling and lightly browned, 1 to 2 minutes (watch carefully to prevent burning).
- Serve warm.
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