Onion And Gruyere Soup Food

WHITE ONION SOUP WITH CIDER AND GRUYèRE

Steps:

• Place a pan over a medium heat and add the butter. When this has melted, add the onions to the pan, together with the thyme, sugar and salt. Cook over a medium heat, stirring now and again, until the onions are lightly caramelised and golden - about 12 minutes. Add the stock and cider, bring the soup to a simmer and cook for 10-12 minutes. Take the pan off the heat and stir in the crème fraîche. Remove the thyme sprigs, pour the soup into a blender and blend until you have a smooth purée. Toast the slices of baguette until golden on both sides, then rub with a cut clove of garlic. Top with the grated cheese and grill until the cheese is melted and golden. Place a few slices in each bowl of soup to serve. Tip: To prevent watering eyes when preparing onions, leave the root attached while chopping the onion. This is the most pungent part and leaving it intact lessens the risk of tears.

FRENCH ONION SOUP WITH SHERRY AND GRUYERE

Steps:

• Heat butter and oil over medium heat. Add onions, season with salt, pepper and thyme. Cook onions until tender, sweet and caramel colored. Take your time!
• Add sherry, bay leaf and deglaze. Add beef stock, cover and bring to a boil.
• Arrange crocks on a baking sheet. Preheat broiler. Ladle soup into bowls, float tast on soup and cover with grated cheese. Add more fresh thyme if you like. Broil untilheese melts and is bubbly.

FRENCH ONION SOUP RECIPE

Steps:

• In a large rondeau over medium-low heat, melt the butter and caramelize the onions very well (can take up to an hour).
• Halfway through the cooking process add in some sugar to help brown.
• Once caramelized add in the garlic and sweat for 3 to 4 minutes.
• Next, de-glaze with red wine and cook the liquid until it is mostly absorbed into the onions.
• Next, add in the beef stock and simmer for at least 20 minutes.
• Finish with fresh thyme, salt, and pepper and adjust with balsamic vinegar.
• Pour the soup into an oven-safe bowl and top off with a few crostini's and add on at least ½ cup of gruyere cheese.
• Place the soup on a sheet tray and cook it under the broiler on high heat for 3 to 4 minutes or until the cheese is browned and melted. Garnish with thyme sprigs.

FRENCH ONION SOUP WITH GRUYERE TOAST

Steps:

• Heat the butter in a large pan, when melted add the onions, garlic and sugar and cook over a medium heat. Stir regularly for 20-30 minutes until the onions are really soft and well caramelized.
• Now add the flour, mix well and cook for a couple of minutes. Add the wine and leave to simmer until it has reduced by half.
• Add the beef stock, cognac and bouquet garni, cover and leave to simmer for 30 minutes. Remove the bouquet garni and season the soup to taste.
• Meanwhile preheat the oven to 150°C/Fan 130°C/Gas Mark 2. Place the slices of bread onto a baking tray and leave them to dry out but not brown. Remove from the oven and increase the oven temperature to 220°C/Fan200°C/Gas Mark 7.
• Rub ½ a clove of garlic over each piece of bread.
• To serve, place a slice of bread at the bottom of an ovenproof soup bowl and ladle the soup on top, making sure the onions and soup are evening distributed. Cover the soup with the cheese, place the bowls onto a baking tray and bake in the oven for 30 minutes until golden and bubbling.

GRUYèRE & VEGETABLE SOUP

Steps:

• Wash and trim the leek, cut off and discard half the green top, then thinly slice. Peel and chop the carrot and potato into a small dice. Thinly slice the celery or fennel into bite-size sticks and dice the onion. The vegetables should all be of roughly the same size.
• Heat the butter and oil in a medium pan and gently sweat all the vegetables, except the broccoli, with the thyme leaves for about 10 minutes, stirring every now and then until softened, but not coloured.
• Add the flour to the pan and stir for a minute until it all becomes pasty, then slowly stir in the stock. Bring to the boil, stirring until thick then add the milk, season well and reduce to a simmer.
• Continue to simmer for 10 minutes, then add the broccoli florets and continue cooking for another 5 minutes or until the broccoli is just cooked. When ready to serve, stir in most of the parsley, then ladle the hot soup into four bowls. Scatter each serving with the cheese and remaining parsley, for your diners to stir in. The gruyère will melt into strings, which is all part of its charm.

FIVE-ONION SOUP WITH SCALLION AND GRUYERE CROUTONS

Steps:

• In a large stockpot, saute the five onions, garlic, and a heavy pinch of salt in 2 tbsp oil until the onions are carmelized. Deglaze with the wine. Add thyme and stock to the pot. Bring to a boil and reduce heat to simmer for about an hour. Adjust seasoning as needed, and remove the thyme stems.
• Shortly before the soup is finished, preheat the broiler. Mix a generous amount of the scallion greens with the cheese. Coat the bread coins with the remaining 2 tbsp olive oil, and place on the broiler pan. Top each coin with some of the cheese mixture. Bake in the middle of the broiler for about 3 minutes to melt the cheese, then move them closer to the broiler element to get the cheese brown and bubbly.
• Ladle the soup into a bowl, and top with several Gruyere croutons. Allow them to rest a bit, to soak up some of the soup, before eating.

FRENCH ONION & WHITE BEAN SOUP, GRUYèRE TOASTS

Steps:

• Slow Cook: 1) Heat butter/oil in a skillet; add onions and garlic; sauté for 5 minutes. 2) Transfer to the cooker; stir in Coq au Vin blend, salt, sugar, Cannellini beans & broth. 3) Stir, cover and cook on LOW: 7 - 8 hours or HIGH: 3 1/2 hours. 4) Before serving, heat your broiler, top the baguette slices with Gruyere and broil until golden. 5) Spoon the soup into bowls and top with the Gruyere toasts.
• Pressure Cook: 1) Heat oil on sauté function; sauté onion and garlic for 5 minutes. 2) Stir in the Coq au Vin Blend, salt, sugar, Cannellini beans & broth. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 6 minutes. 4) Natural Pressure Release for 5 minutes; in the meantime, heat your broiler, top the baguette slices with Gruyère and broil until golden. 5) Vent with Quick Pressure Release. 6) Spoon the soup into bowls and top with the Gruyère toasts.

ONION SOUP WITH GRUYERE AND MADEIRA

Steps:

• Place the onion, butter, oil, thyme, bay leaves, salt, sugar and paprika powder in a large heavy-based saucepan and cook over a medium heat for 40 minutes, stirring from time to time. The onions should be dark golden and soft.
• Stir in the flour and cook over a low heat for a further 10 minutes.
• Pour in the wine, stir to combine, and cook for 10 minutes.
• Add the stock and cook over a medium heat for a further 20 minutes (the soup can be prepared up to 48 hours ahead up to this point and re-heated when needed).
• Preheat the oven to 190C-375F
• Scatter a little cheese (don't use it all) over the bottom of 8 oven-proof soup bowls placed on a baking sheet.
• Pour in the soup, rub the toast slices with the garlic clove and float on the top of soup.
• Top with the remaining cheese and place in the oven until bubbling and golden brown, about 10-20 minutes.
• Beat together the egg yolks, cream, brandy and Madeira. When the soup is ready to serve, lift the cheesy crust and pour cream mixture into the soup, or serve in a jug and offer separately to your guests.

ONION SOUP WITH GRUYèRE CROUTONS

Steps:

• Heat a large saucepan over a high heat, add the butter and melt without browning. Add the onions and fry gently for five minutes, stirring frequently. Season with half a teaspoon of salt and a couple of pinches of pepper.
• Continue to cook the onions over a medium heat for 20-30 minutes, or until they are an even, rich brown caramel colour. Stir every 2-3 minutes so they don't burn. Be patient! It will take about 20 minutes to get the onions to the colour that will give the best flavour to the soup. Once cooked, stir the flour into the caramelised onions and mix well.
• Stir in 200ml/7fl oz stock and whisk well to create a thick sauce and scrape up any tasty sticky bits from the bottom of the pan. Add the remaining stock, whisking as you add and bring to the boil, skimming off any foam on the surface. Then reduce the heat and simmer for 15 minutes. Taste and season with salt and pepper as necessary.
• Meanwhile, heat the grill to hot. Arrange the sliced baguette on a baking tray and sprinkle two-thirds of the grated cheese over them. Place under the hot grill for 3-4 minutes, or until the cheese is melted and browned.
• Serve the hot soup in bowl with the Gruyère croutons floating on top. Sprinkle over the remaining gruyere and serve immediately.

VEGAN FRENCH ONION SOUP WITH VEGAN GRUYERE

Steps:

• add the sliced onions and shallot to a stock pot over medium heat and saute with oil or butter, stirring every three minutes or so, until the onions caramelize - this will take about 45 minutes
• while waiting for the onions to caramelize, put all of the ingredients for the vegan gruyere into a blender and blend until it's completely smooth. then transfer the mix to a sauce pan over medium heat and whisk until it's thick and bubbly (about five minutes), then set it aside
• once the onions caramelize, coat the onions with the flour, then add the red wine to the stock pot and turn the heat to high, allow the wine to reduce to half (about five minutes) and turn the heat back down to medium
• add the rest of the broth, spices, soy sauce, rosemary, and bay leaf
• simmer for 15 minutes and turn on the broiler
• remove the rosemary sprig and bay leaf, then ladle the soup to soup crocks on a baking tray and top with crusty bread + a dollop of the cheese
• broil until the cheese is toasty and bubbly
• serve immediately

CLASSIC ONION SOUP WITH GRUYERE

Steps:

• Preheat oven to 400 degrees F and preheat broiler.
• Melt butter and oil together in a large stock pot or Dutch oven over medium-high heat. Add onions and sugar and cook 10 minutes, until onions are tender and golden brown. Add thyme, bay leaves, salt, and black pepper and stir to coat. Cook 1 minute, until fragrant. Add port and simmer until liquid is absorbed. Add broth and Parmesan rind and bring mixture to a boil. Reduce heat to low, partially cover and simmer 20 minutes.
• Remove bay leaves and Parmesan rind and ladle soup into oven-proof bowls. Place bowls on a baking sheet. Place reserved bread rounds or a sourdough round into each bowl and top bread with Gruyere cheese. Broil 2 to 3 minutes, until cheese is golden and bubbly.

ONION AND GRUYERE SOUP

Steps:

• In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.
• Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.
• Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.

ONION AND GRUYERE SOUP

Steps:

• In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.
• Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.
• Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.