ENGLISH ONION SOUP WITH SAGE & CHEDDAR
This humble onion soup does it for me every time - I love the lid-like, giant crunchy croutons
Provided by Jamie Oliver
Categories Starters Jamie at Home Vegetables Dinner Party Gorgeous Winter Soups St. George's Day British
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Peel and crush the garlic, peel and slice the onions and shallots. Trim, wash and slice the leeks.
- Put the butter, 2 lugs of olive oil, the sage leaves (reserving 8 for later) and the crushed garlic into a thick-bottomed, non-stick pan. Stir everything round and add the onions, shallots and leeks. Season with sea salt and black pepper.
- Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without colouring the vegetables too much. Remove the lid for the last 20 minutes - your onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavour, so don't be tempted to speed this bit up.
- When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavour.
- Preheat the oven or grill to maximum.
- Toast your bread on both sides. Correct the seasoning of the soup. When it's perfect, ladle it into individual heatproof serving bowls and place them on a baking tray.
- Tear toasted bread over each bowl to fit it like a lid. Feel free to push and dunk the bread into the soup a bit. Grate over some of the Cheddar and drizzle over a little Worcestershire sauce.
- Dress your reserved sage leaves with some olive oil and place one on top of each slice of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn't burn! When the cheese is bubbling, very carefully lift out the tray and carry it to the table. Enjoy.
Nutrition Facts : Calories 342 calories, Fat 17.1 g fat, SaturatedFat 8.1 g saturated fat, Protein 8.8 g protein, Carbohydrate 28.6 g carbohydrate, Sugar 13.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
GUINNESS AND ONION SOUP WITH IRISH CHEDDAR CROUTON
Provided by Michael Chiarello : Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
- Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
- Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.
ENGLISH ONION SOUP WITH SAGE AND CHEDDAR
There's something so incredibly humble about onion soup. It's absolutely one of my favorites but unfortunately I only ever get to make it in the restaurant or for myself as the missus thinks she's allergic to onions. (She's not, because I whiz them up into loads of dishes without her knowing!) If you have the opportunity, get hold of as many different types of onion for this soup as you can - you need about 2 pounds in total. Sweat them gently and you'll be amazed at all the flavors going on.
Provided by Jamie Oliver
Time 1h35m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Put the butter, 2 glugs of olive oil, the sage and garlic into a heavy bottomed, nonstick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and freshly ground black pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without coloring the vegetables too much. Remove the lid for the last 20 minutes, the onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavor, so don't be tempted to speed this up.
- When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavor.
- Preheat the oven or broiler to maximum. Toast your bread on both sides. Correct the seasoning of the soup. When it's perfect, ladle it into individual heatproof serving bowls and place them on a baking sheet. Tear toasted bread over each bowl to t like a lid. Feel free to push and dunk the bread into the soup a bit. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce.
- Dress your reserved sage leaves with some olive oil and place 1 on top of each slice of bread. Put the baking sheet into the preheated oven or under the broiler to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn't burn! When the cheese is bubbling, very carefully lift out the baking sheet and carry it to the table. Enjoy.
ONION CHEESE SOUP
I made a few adjustments to this savory soup recipe I came across in a community cookbook. It's rich, buttery and cheesy, plus it's so quick to prepare. -Janice Pogozelski, Cleveland, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 308 calories, Fat 22g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 540mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 14g protein.
CHEDDAR ONION DROP BISCUITS
These tasty biscuits have a savory Cheddar and onion flavor. Perfect with a bowl of chili or hearty soup in the winter or a main dish salad in the summer.
Provided by trishthedish617
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
- Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Serve warm.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 19.5 g, Cholesterol 26.2 mg, Fat 8.9 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 5.5 g, Sodium 350.8 mg, Sugar 1.3 g
ONION CHEDDAR SOUP
Time 30m
Number Of Ingredients 12
Steps:
- In a large pot saute butter and onion together until onion is soft and translucent. Add flour and stir until all flour is absorbed by butter. Slowly add milk 1/2 cup at a time, mixing well between each addition. Mixture will first get VERY thick then thin out during this process. DO NOT ADD ALL THE MILK AT ONCE! Once all milk has been added, add mustard, salt, thyme, pepper and chicken broth. Bring mixture to a boil. Cook for 10 minutes or until thickened. Add cheese and stir until cheese is melted. Top with additional cheese, paprika or green onions.
CREAM OF ONION AND CHEESE SOUP
Make and share this Cream of Onion and Cheese Soup recipe from Food.com.
Provided by Mimi Bobeck
Categories Winter
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in pan and add the diced onions.
- Cook until brown.
- Add flour, stirring constantly.
- Add milk (a little at a time), stirring constantly.
- When soup is hot and thickened, add cheese and stir until it's all combined.
- Season with salt, pepper, paprika and serve.
APPLE, SAGE, AND ONION SOUP WITH CHEDDAR-BACON CROUTONS
This recipe is from the cookbook "Everyday Dining with Wine" by Andrea Immer. An all-American version of the traditional French onion soup, but with Granny Smith apples providing some tart flavor, and Cheddar cheese taking the place of traditional Gruyère. Enjoy!
Provided by - Carla -
Categories Cheese
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the butter in a large stockpot or Dutch oven over medium-high heat.
- Add the onions, apples, and 1/2 teaspoon salt and stir thoroughly to coat the onions and apples in the butter.
- Cook, stirring frequently, until the onions and apples are deeply caramelized, and the bottom of the pot is coated with a dark brown crust, about 30 minutes.
- Stir in the chicken broth, beef broth, wine, and bay leaf.
- Bring to a boil and scrape the bottom of the pot with a wooden spoon to loosen the brown crust.
- Simmer for 20 minutes to blend flavors.
- Discard the bay leaf and season with additional salt and freshly ground black pepper.
- Adjust the oven rack to the upper-middle position and heat the broiler.
- Combine the cheese and bacon in a bowl and stir to distribute evenly.
- Place oven-proof soup crocks on a rimmed baking sheet.
- Stir the chopped sage into the simmering broth.
- Fill each crock almost to the top with soup.
- Top each crock with 2 baguette slices and sprinkle with some of the cheese-bacon mixture.
- Place the baking sheet in the oven and broil until the cheese is bubbling and well browned, 2 to 4 minutes.
- Watch the soup carefully, because once the cheese is well browned it will quickly burn.
- Serve immediately.
Nutrition Facts : Calories 569.9, Fat 27.5, SaturatedFat 12.7, Cholesterol 55.6, Sodium 1952.7, Carbohydrate 56.2, Fiber 4.8, Sugar 10.6, Protein 22.5
CHEDDAR AND ONION SOUP CHICKEN
I first had this recipe when my husband and I were dating. I am not sure where his mom came up with it, but my family loves and it is an often requested meal in my house. The gravy formed by the dish is great over rice!
Provided by Chris
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place flour in a shallow dish or bowl; heat oil in a medium skillet over medium high heat. Dredge chicken in flour, then brown in hot oil; place browned chicken in a 9x13 inch baking dish.
- Combine soup mix and boiling water in a small bowl; top chicken with cheese, then water/soup mix.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is cooked through and cheese is bubbly and brown.
Nutrition Facts : Calories 489 calories, Carbohydrate 17 g, Cholesterol 125.7 mg, Fat 28.6 g, Fiber 0.8 g, Protein 39.7 g, SaturatedFat 14.2 g, Sodium 1029.3 mg, Sugar 0.7 g
SLOW-COOKER CHEDDAR SOUP
The key to this cheesy soup? A pretzel bread bowl.
Provided by Southern Living Test Kitchen
Time 4h5m
Number Of Ingredients 15
Steps:
- Place stock, onion, carrot, celery, bell pepper, butter, salt, black pepper, and crushed red pepper in a 6-quart slow cooker. Cover and cook on HIGH until vegetables are tender, about 3 hours.
- Whisk Cheddar cheese, cream cheese, and 1 cup of the milk into mixture in slow cooker. Cover and cook on HIGH until cheese is melted and smooth, whisking occasionally, about 30 minutes.
- Whisk together cornstarch and remaining ¼ cup milk in a small bowl until smooth. Whisk into soup in slow cooker. Cover and cook on HIGH, whisking occasionally, until thickened, about 15 minutes.
- Slice ½ inch from the top of each pretzel bun using a serrated knife. Scoop out centers of bun bottoms, leaving a ¼-inch-thick shell. Ladle soup evenly into bun bottoms; garnish with bacon and scallions. Serve alongside bun tops.
LIPTON ONION DIP
Make and share this Lipton Onion Dip recipe from Food.com.
Provided by 3.baby.dux.mommy
Categories Onions
Time 5m
Yield 2 cups, 8-10 serving(s)
Number Of Ingredients 2
Steps:
- In medium bowl, blend all ingredients, chill if desired.
- Serve with your favorite dippers!
- Stir in 1/2 c salsa for a twist!
More about "onion cheddar soup food"
CREAM OF WHITE ONION, CHEDDAR AND APPLE SOUP
From irishtimes.com
Servings 4Total Time 1 hr
- Melt the butter in a large heavy based saucepan with a tight-fitting lid and, once melted, add the onions and thyme, stirring to coat.
- Reduce the heat right down, cover with the lid and cook for 30-40 minutes, until the onions are soft, melting and tender.
FIRE ROASTED ONION SOUP WITH SMOKED APPLE WOOD CHEDDAR ...
From torontoguardian.com
Estimated Reading Time 3 mins
CIDER AND ONION SOUP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 6Estimated Reading Time 2 minsCategory Starter
BAKED ONION SOUP WITH ALE N’ CHEDDAR | FOODLAND ONTARIO
From ontario.ca
Servings 6Estimated Reading Time 1 min
CREAMY CHEDDAR ONION SOUP - BLACK DIAMOND
From blackdiamondcheese.com
ONION SOUP | IGA RECIPES | PARMESAN CHEESE, CHEDDAR
From iga.net
10 BEST CONDENSED CHEDDAR CHEESE SOUP RECIPES - YUMMLY
From yummly.com
FRENCH ONION SOUP - DONNA HAY
From donnahay.com.au
CREAMY ONION SOUP WITH CHEDDAR CROUTONS | RICARDO
From ricardocuisine.com
5/5 (25)Total Time 1 hr 5 minsCategory AppetizersCalories 445 per serving
- In a large saucepan over medium heat, soften onions in butter for about 10 minutes. Brown over high heat for a few minutes in order to caramelize onions. Deglaze with brandy. Reduce until almost dry. Sprinkle with flour and cook, stirring for 1 minute. Add broth, bring to a boil and simmer for 15 minutes. Add milk. Season with salt and pepper.
BEER-AND-CHEDDAR SOUP RECIPE - JONATHON ERDELJAC | …
From foodandwine.com
5/5 Category Soup
- In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.
- In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.
BROCCOLI CHEDDAR SOUP - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
4.3/5 (9)Category SoupServings 4Total Time 35 mins
POTATO AND CHEDDAR-CHEESE SOUP RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Potato SoupServings 4
- In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.
- Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
- Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon and chives.
CREAMY BEER, ONION AND CHEDDAR SOUP | METRO
From metro.ca
4/5 (3)Total Time 1 hr 30 minsServings 4
GUINESSS DRAUGHT ONION SOUP WITH IRISH CHEDDAR TOAST RECIPE
From parade.com
4/5 (13)Servings 4Occupation EditorCategory Dinner
INA GARTEN BROCCOLI CHEDDAR SOUP - HAMDI RECIPES
From hamdirecipes.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory SoupsCalories 433 per serving
INSTANT POT BROCCOLI CHEDDAR SOUP – FIT MAMA REAL FOOD
From fitmamarealfood.com
Ratings 3Category SoupCuisine AmericanTotal Time 20 mins
INSTANT POT BROCCOLI CHEDDAR SOUP RECIPE | COZYMEAL
From cozymeal.com
Category LunchCalories 357 per servingTotal Time 20 mins
INSTANT POT BROCCOLI CHEDDAR SOUP
From awortheyread.com
5/5 (1)
OUTBACK STEAKHOUSE COPYCAT FRENCH ONION SOUP RECIPE ...
From thefoodxp.com
Ratings 3Calories 376 per servingCategory Copycat
CHEDDAR AND ONION SOUP RECIPES (111) - SUPERCOOK
From supercook.com
CHEDDAR AND ONION SOUP CHICKEN RECIPES
From tfrecipes.com
ONION CHEDDAR SOUP - RECIPES - PAGE 4 | COOKS.COM
From cooks.com
BROCCOLI CHEDDAR SOUP (PANERA COPYCAT) - BLOGGER
From gryphood.blogspot.com
FRENCH ONION SOUP RECIPE | JAMIE OLIVER SPECIAL - THEFOODXP
From thefoodxp.com
ONION & CHEDDAR SOUP - OAKDEN
From oakden.co.uk
DONAL SKEHAN’S WARMING WONDERS: FRENCH ONION SOUP, MARMITE ...
From independent.ie
ONION MASTERCLASS - BLOOMING ONIONS AND ONION AND STOUT ...
From jamesmartinchef.co.uk
ONION CHEDDAR SOUP RECIPES
ONION SOUP STUDIES (VEGAN AND VEGETARIAN OPTIONS) - BEE ...
From beethelove.net
CREAMY BEER, ONION AND CHEDDAR SOUP | METRO
From api.metro.ca
ONION CHEDDAR SOUP - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
RECIPE FOR CHEDDAR AND ONION SOUP CHICKEN : GLORIOUS SOUP ...
From glorioussouprecipes.com
RECIPES USING CHEDDAR CHEESE SOUP - CAMPBELL SOUP COMPANY
From campbells.com
INSTANT POT BROCCOLI CHEDDAR SOUP - WITH BACON!
From showmetheyummy.com
VIDALIA ONION SOUP BOBBY FLAY - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love