Cheesy Onion Soup Food

THE BEST FRENCH ONION SOUP

Steps:

• In a large stock pot or dutch oven, melt the butter and canola oil together over high heat and add the onions. Sauté, stirring occasionally until they start to caramelize, about 15 minutes. Reduce the heat to medium high and continue to sauté until the onions are a deep brown color, about 1 hour.
• Deglaze with the sherry and red wine and cook until the liquid is nearly evaporated.
• Stir in the tomato paste and garlic purée. Add the bouquet garni, chicken stock, and beef base and bring to a simmer and cook for 45 minutes.
• Skim the butter fat/foamy liquid from the top, and discard. Taste for seasoning and add salt or pepper as desired. Remove the bouquet garni.
• Ladle the soup into oven-safe bowls and top with 2-3 slices of the baguette, then top with a slice of provolone cheese and grated gruyere if desired. Place the bowls on a baking sheet and broil for 3-4 minutes or until the cheese is melted. Garnish with fresh thyme leaves and serve.

ONION CHEESE SOUP

Steps:

• In a large saucepan, saute the onion in butter. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in cheese until melted. Serve with croutons and; if desired, top with Parmesan cheese and minced chives.

CHEESY ONION AND POTATO SOUP

Steps:

• In a large saucepan, cook onions in butter until limp, but not brown.
• Add potato, water, bouillon cubes, salt, and pepper. Cover, bring to a boil, then simmer for about 15 minutes till potatoes are tender.
• Remove from heat and blend till smooth.
• Return to saucepan and add milk and cheese.
• Reheat slowly until cheese melts, but do not boil!

CHEESY ONION CASSEROLE

Steps:

• Grease a 2-quart baking dish.
• In a large skillet melt butter over medium-high heat; add in onions and saute until translucent and slightly brown, then season with salt to taste.
• In the prepared baking dish layer onions then two-thirds of cheeses sprinkling pepper between layers.
• In a saucepan heat soup with half and half and soy sauce; stir to blend.
• Pour over onions and stir gently.
• Top with bread slices.
• Bake uncovered at 350 degrees F for 15 minutes.
• Push bread under sauce then sprinkle with remaining cheese; bake 15 minutes longer.

CHEESY FRENCH BREAD ONION SOUP

Steps:

• In large Dutch oven over medium heat, melt butter.
• Add onions and sugar.
• Cover and cook, stirring occasionally, 30 minutes or until onions are tender but not colored.
• Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN.
• Stir in flour until well blended.
• Gradually add wine; cook, stirring constantly, until mixture boils and thickens.
• Stir in beef broth and pepper; bring to boil.
• Reduce heat to low.
• Cover and simmer 15 minutes.
• Ladle soup into 6, 1-1/2 cup oven proof bowls.
• Top each with bread slice; sprinkle with swiss cheese and parmesan cheeses and paprika.
• Place bowls on jelly roll pan.
• Broil until cheese melts and bubbles.

CHEESY FRENCH ONION CAULIFLOWER

Steps:

• Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
• Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, for 5 minutes. Add Worcestershire, thyme and ¼ teaspoon pepper; reduce heat to medium-low and continue cooking, stirring often, until golden brown, 10 to 15 minutes more. (Add a tablespoon or two of water during cooking if the pan seems dry.) Remove from heat.
• Meanwhile, arrange cauliflower slices in one layer on the prepared baking sheet. Combine the remaining 1 tablespoon oil with garlic powder and salt in a small bowl. Brush the mixture over the cauliflower slices. Roast until tender, about 10 minutes. Remove from oven and top with the reserved caramelized onions and cheese. Continue roasting until the cheese has melted, 2 to 3 minutes.

CHEESY STUFFING-TOPPED FRENCH ONION SOUP

Steps:

• Cook onions in butter in large saucepan on medium heat 10 min. or until golden brown, stirring frequently.
• Stir in broth, water and thyme. Bring to boil; simmer on medium-low heat 5 min.
• Heat broiler. Ladle soup into 4 large ovenproof bowls; top with stuffing mix and cheese. Broil 2 to 3 min. or until cheese is melted.

CHEESY ONION SOUP

Steps:

• Melt shortening in a pot and add the onions; cook till browned.
• Add flour, stirring constantly.
• Add milk (a little at a time), stirring constantly.
• When soup gets HOT and THICK, add the cheese and stir till cheese is melted and soup is smooth.
• Season with salt and pepper.
• Shake paprika on top of soup in bowl and serve.

CHEESY CREAMY ONION SOUP

Steps:

• In a large, heavy pot over medium heat bring to boil 2 quarts water. Stir in bouillon. Once dissolved, add onion, reduce heat and simmer 30 minute.
• Stir in salt and pepper. Simmer 30 more minute.
• Stir flour into 1/2 cup water till smooth. Whisk into simmering soup. Simmer 30 more minute.
• Stir in cream and cheese until cheese is melted. Serve hot.

CREAMY, CHEESY ONION SOUP

Steps:

• 1. Gather ingredients Ignore the sour cream, had pic taken before realized it wasn't needed in the soup
• 2. In large skillet, cook the onions in 3 tablespoons of butter over medium heat until tender.
• 3. Add the broth, bouillon and pepper, bring to boil and remove from heat.
• 4. In a large saucepan, melt the remaining butter. Stir in flour until smooth. Slowly blend in the milk
• 5. Bring to a boil for 1 - 2 minutes or till thickened. Reduce heat; add processed cheese and the onion mixture. Cook and stir until the cheese is melted.
• 6. If you want, garnish with shredded cheddar and some parsley... This is very savory and delicious!