Onion Cheddar Soup Food

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ENGLISH ONION SOUP WITH SAGE & CHEDDAR



English onion soup with sage & Cheddar image

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

6 cloves of garlic
5 red onions
3 large white onions
3 banana shallots
300 g leeks
1 good knob of unsalted butter
olive oil
1 good handful of fresh sage leaves
2 litres hot organic beef, vegetable or chicken stock
8 slices of good-quality stale bread, 2cm thick
200 g Cheddar cheese
Worcestershire sauce

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



Guinness and Onion Soup with Irish Cheddar Crouton image

Provided by Michael Chiarello : Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
5 cloves minced garlic
8 cups thinly sliced onions
Gray salt
1 tablespoon fresh thyme leaves, chopped
1/4 cup sherry vinegar
1 1/2 cups dark beer (recommended: Guinness)
6 cups beef stock
6 slices country bread cut 1/2-inch thick, toasted
1/2 pound Irish Cheddar, sliced thin

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



English Onion Soup with Sage and Cheddar image

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

Good knob of butter
Olive oil
Handful fresh sage leaves, 8 leaves reserved for garnish
6 cloves garlic, peeled and crushed
5 red onions, peeled and sliced
3 large white onions, peeled and sliced
3 banana shallots, peeled and sliced
11 ounces leeks, trimmed, washed and sliced
Sea salt and freshly ground black pepper
8 cups good-quality hot beef, chicken or vegetable stock
8 slices good-quality stale bread, 3/4-inch thick
7 ounces freshly grated Cheddar
Worcestershire sauce

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



Onion Cheese Soup image

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

1 large onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
Pepper to taste
4 cups whole milk
2 cups shredded Colby-Monterey Jack cheese
Seasoned salad croutons
Optional: Grated Parmesan cheese and minced chives

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



Cheddar Onion Drop Biscuits image

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

2 ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons butter
1 tablespoon dried minced onion
½ cup shredded Parmesan cheese
1 ½ cups shredded sharp Cheddar cheese
1 cup 1% buttermilk

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



Onion Cheddar Soup image

Time 30m

Number Of Ingredients 12

3 Tablespoons butter
1 large onion, diced (approximately 1 cup)
3 Tablespoons flour
2 cups milk (any %)
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon black pepper
1 (14.5 ounce) can chicken broth
1 package (10 ounces) Extra Sharp cheddar cheese, finely shredded
Paprika (optional)
Green onions (optional)

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



Cream of Onion and Cheese Soup image

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

2 tablespoons butter
4 diced onions
2 tablespoons flour
1 quart milk
1 cup of grated cheese
salt and pepper
paprika

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



Apple, Sage, and Onion Soup With Cheddar-Bacon Croutons image

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

2 tablespoons unsalted butter
3 medium onions, sliced thin
3 medium granny smith apples, peeled, cored, and cut into 1/4-inch slices
1/2 teaspoon salt
6 cups hearty chicken broth
1 3/4 cups hearty beef broth
1/4 cup dry red wine
1 bay leaf
fresh ground black pepper
6 ounces sharp cheddar cheese, grated
6 slices bacon, cooked crisp, crumbled
1 tablespoon finely chopped fresh sage
1 French baguette, cut on the bias into twelve 3/4-inch-thick slices

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



Cheddar and Onion Soup Chicken image

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

4 skinless, boneless chicken breast halves
½ cup all-purpose flour for coating
1 tablespoon vegetable oil
1 (1 ounce) package dry onion soup mix
2 cups boiling water
2 cups shredded Cheddar cheese

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



Slow-Cooker Cheddar Soup image

The key to this cheesy soup? A pretzel bread bowl.

Provided by Southern Living Test Kitchen

Time 4h5m

Number Of Ingredients 15

4 cups chicken stock
2 cups chopped sweet onion (from 1 large onion)
½ cup chopped carrot (from 1 large carrot)
½ cup chopped celery (from 1 large stalk)
½ cup chopped red bell pepper (from 1 small pepper)
¼ cup unsalted butter
1 ½ teaspoons kosher salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper
12 ounces sharp Cheddar cheese, shredded (about 3 cups)
1 (8-oz.) pkg. cream cheese
1 ¼ cups whole milk, divided
¼ cup cornstarch
8 soft pretzel burger buns (such as Pretzilla) or small round bakery bread loaves, warmed
Crumbled cooked bacon and sliced scallions

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



Lipton Onion Dip image

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

1 (8 ounce) envelope Lipton Onion Soup Mix (not sure if 8 oz is correct, but it's one envelope)
1 (16 ounce) container sour cream

Steps:

  • In medium bowl, blend all ingredients, chill if desired.
  • Serve with your favorite dippers!
  • Stir in 1/2 c salsa for a twist!

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Preparation: In a large saucepan over low heat, melt butter. Add onions and cook, covered, for 15 minutes. Uncover and cook for 30 to 40 minutes more until onions are dark golden in colour but not burned. Add stock and nutmeg. Cover and bring to …
From api.metro.ca


ONION CHEDDAR SOUP - RECIPES - PAGE 2 | COOKS.COM
Heat oven to 350°F. Melt ... heat. Add the onion and garlic. Cook until softened, ... minutes. Add the Cheddar, pepper, and hot sauce ... minutes. Ladle the soup into individual bowls and top ... and the baguette slices.
From cooks.com


RECIPE FOR CHEDDAR AND ONION SOUP CHICKEN : GLORIOUS SOUP ...
1 (1 ounce) package dry onion soup mix; 2 cups boiling water; 2 cups shredded Cheddar cheese; Directions. 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 9×13 inch baking dish.
From glorioussouprecipes.com


RECIPES USING CHEDDAR CHEESE SOUP - CAMPBELL SOUP COMPANY
Recipes Using Cheddar Cheese Soup. Campbell’s Condensed Cheddar Cheese Soup makes winning over the family easy. Our crowd-pleasing, velvety soup bursts with rich cheesy flavor that’s perfect for easy weeknight cooking.
From campbells.com


INSTANT POT BROCCOLI CHEDDAR SOUP - WITH BACON!
Sauté onions, carrots, celery, garlic, salt, and pepper in the reserved bacon grease. Stir in chicken broth and broccoli, then cover and lock the lid. Cook on HIGH pressure for 0 minutes (yes ZERO minutes, it still takes time for the IP …
From showmetheyummy.com


VIDALIA ONION SOUP BOBBY FLAY - ALL INFORMATION ABOUT ...
1. Melt butter with the oil in a large Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until caramelized, about 40 minutes. 2. Add the garlic and cook for 1 minute. Add the brandy and sherry and boil until almost completely evaporated, about 2 minutes. Stir in the flour and cook for 2 minutes.
From therecipes.info


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