CROCK POT CARAMELIZED ONIONS, BEER & CHEESE BISQUE
This is a really tasty and hearty soup and perfect for a cool night. This soup reminds me of a french onion soup... a GOOD french onion soup. I can't wait to serve this one at my next dinner party.
Provided by Nancy Manlove
Categories Other Soups
Time 12h15m
Number Of Ingredients 22
Steps:
- 1. I use a food processor to slice my onions, but of course you can do it manually if you don't cry over onions. Anyway, thinly slice the onions and place them in a large crock pot, add water and drizzle onions with 4 tablespoons of the olive oil. Put a lid on the crock pot, turn to high and cook for 8 hours to caramelize the onions slices. They should be stirred occasionally.
- 2. Place butter in a medium sized sauce pan over medium-high heat and add in celery and potatoes and saute until tender stirring occasionally for 12 minutes. Add in the garlic and allow to cook for 2 minutes longer. Sprinkle the vegetables with the flour as you stir around to coat well. Add 2 cups of the beef stock and stir until smooth gravy appears. Remove from stove top and pour vegetable-gravy into the crock pot along with the remaining beef stock and beer. Stir well.
- 3. Season mixture by adding in bay leaves, cayenne pepper, sugar, salt and pepper. Adjust seasonings to your taste likings.
- 4. Put the lid back on crock pot and allow to heat through and marry the flavors for 1 hour on high setting, stirring at 30 minutes.
- 5. Add in heavy cream and grated cheeses gradually as you stir and they melt into the soup. Put the lid back on the crock pot and allow to simmer for 1 hour, but do not allow it to boil. If the crock pot is too hot, lower the heat and extend the cook time for 30 more minutes at low.
- 6. Preheat Oven to BROIL. Place slices of French bread on a baking sheet. Brush each side of each slice with the remainder of the olive oil. Place about 4 inches below the broiler element allowing them to broil until golden brown. Turn the slices over and allow the other side to broil to a nice golden brown. Remove for oven and set aside.
- 7. When ready to serve, stir in Calvados brandy and ladle a serving into a ovenproof bowl. Place filled bowls on a baking sheet and place in the oven under the broiler and broil until soup is bubbly. Remove from oven and place 2 slices of the toasted French bread on top of each filled bowl of soup and cover entire bread slice and most of the soup mixture with thin ribbons of the Parmigiano-Reggiano cheese. Place bowls back in the oven and broil until cheese is melted and bubbly and begins to turn golden brown. This takes about 3 minutes but it depends on your oven as to how fast it will broil. I set mine to a high level on my stove control settings.
- 8. Remove from the oven and sprinkle with chopped parsley and serve hot along with extra slices of toasted French bread.
ONION QUICHE
Tender, sweet bits of onion suffuse this classic, savory tart, which gets its brawny, salty tang from browned chunks of cured pork (lardons, pancetta or bacon), all bound with a nutmeg-flecked custard. It's a dish that feels both delicate and rich, and makes a lovely lunch or brunch dish. You can make the dough up to 3 days ahead, and prebake the crust a day ahead. But the quiche is best served warm or at room temperature on the day you assembled and baked it. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories breakfast, brunch, lunch, pies and tarts, main course
Time 2h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the tart dough: In a food processor, pulse flour, salt and sugar to combine. Add butter, then pulse until lima-bean-size pieces form. Gradually drizzle water into mixture and pulse just to combine, adding more water by the tablespoon if dough doesn't come together. Transfer dough to a lightly floured surface. Press it together into a ball, flatten into a disk and wrap in plastic. Refrigerate for at least 1 hour and up to 3 days. (If you don't have a food processor, see Tip below.)
- While dough chills, cook the onions for the filling: In a 12-inch skillet over medium heat, melt 3 tablespoons butter and oil. Add onions and cook, stirring occasionally, until pale golden and liquid has been cooked off, about 1 hour. (If the onions start to get too dark, reduce the heat to low.) Stir in flour and cook for an additional 5 minutes. Remove from heat.
- Butter a 9-inch tart pan. Take chilled dough out of plastic wrap and place on a floured surface. Roll dough into an 11-inch circle, drape over it over tart pan and press into bottom edges and down sides. Use a knife or rolling pin to cut off excess dough, then use your fingers to push dough 1/4-inch up past the edge of pan. Use a fork to poke evenly spaced holes in the bottom and sides of the dough and chill for 30 minutes.
- Heat oven to 400 degrees. Place chilled tart on a baking sheet. Line with foil, fill with pie weights and bake for 15 minutes. Remove tart from oven and carefully remove foil and pie weights. Return tart to oven to continue baking, uncovered, until dough is just baked through and barely turning golden on the edges, about 5 minutes. Remove from oven and let cool to room temperature. Reduce oven temperature to 375 degrees.
- Prepare lardons: Heat a medium, dry skillet over medium heat, then add lardons and cook until they start to brown, about 8 minutes. Use a slotted spoon to transfer to a plate lined with a paper towel.
- In a large bowl, whisk to combine eggs, cream, salt, pepper and nutmeg. Fold in onions, then half the Gruyère. Cube remaining 1 tablespoon butter into pea-size pieces.
- Scatter cooked lardons over parbaked tart shell. Scrape egg and onion mixture into shell, smoothing top, and then scatter remaining Gruyère on top. Dot with butter pieces, then bake in a 375-degree oven until puffed and browned, 25 to 30 minutes. Let cool slightly, then remove tart ring from pan and slide quiche onto a wire rack. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 16 grams, Carbohydrate 39 grams, Fat 44 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 26 grams, Sodium 601 milligrams, Sugar 7 grams, TransFat 1 gram
ONION CHEESE BISQUE
Make and share this Onion Cheese Bisque recipe from Food.com.
Provided by Parsley
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In large soup pot, saute onion in butter over medium heat until soft, but not browned.
- Add flour, salt, pepper, sage and paprika; stir constantly til flour is dissolved. Gradually stir in the milk.
- Cook over medium heat until boiling, stirring constantly.
- Remove from heat. Stir in cheeses, Worcestershire sauce, and hot sauce mixing until cheese melts.
- Puree soup in the pot with a stick immersion blender, (or use countertop blender/food processor) until smooth. Return to heat and heat very gently just to heat through, but do NOT boil.
- Serve.
Nutrition Facts : Calories 317.4, Fat 21.2, SaturatedFat 13.3, Cholesterol 67.7, Sodium 497.2, Carbohydrate 19.2, Fiber 1.3, Sugar 3.6, Protein 13.6
CREAMY SEAFOOD BISQUE
This deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. I like to top bowlfuls with shredded Parmesan cheese and green onions. -Wanda Allende, Orlando, Florida
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.
Nutrition Facts : Calories 453 calories, Fat 36g fat (22g saturated fat), Cholesterol 197mg cholesterol, Sodium 1232mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
LEEK ONION BISQUE
Make and share this Leek Onion Bisque recipe from Food.com.
Provided by Parsley
Categories Onions
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large soup pot and saute the chopped leeks, celery, onion, and garlic in the butter until tender.
- Add the chicken broth, apple juice, salt and white pepper.
- Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- After 30 minutes, blend using an immersion blender/blender/food processor.
- Add the cream cheese and heavy cream and blend thoroughly.
- Bring back to a light simmer before serving.
Nutrition Facts : Calories 214.9, Fat 14.5, SaturatedFat 8.5, Cholesterol 43, Sodium 1038.6, Carbohydrate 14.2, Fiber 1.4, Sugar 6, Protein 7.4
CARAMELIZED ONION & ROASTED GARLIC BISQUE
Make and share this Caramelized Onion & Roasted Garlic Bisque recipe from Food.com.
Provided by evelynathens
Categories Onions
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Remove the papery outer skin from garlic, but do not peel or separate cloves.
- Rub 1-1/2 tsps oil over garlic head; wrap in foil and bake for one hour.
- Let cool ten minutes; separate cloves and squeeze to extract garlic pulp.
- Set pulp aside.
- Heat remaining oil in a pot over medium heat; add onions and leeks and cook for 30 minutes, stirring often.
- Add 1/2 tsp salt and thyme; cook an additional 30 minutes or until onions are golden.
- Stir in flour; add wine and broth and bring to a boil; reduce heat and simmer 30 minutes.
- Add garlic pulp, remaining salt and milk to onion mixture.
- Simmer 8 minutes or until thoroughly heated.
- Place half of the mixture in the blender and process until smooth; pour into a soup tureen or another pot and repeat with second half of mixture.
- Garnish with sour cream and toasted caraway seeds (optional).
More about "onion cheese bisque food"
CREAMY CARAMELIZED ONION BISQUE - FOOD CHANNEL
From foodchannel.com
Estimated Reading Time 3 minsTotal Time 25 mins
CHEESY ONION BISQUE WITH CRISPY CROUTONS - CIAO …
From ciaochowbambina.com
CREAMY TOMATO BISQUE RECIPE | CHEF DENNIS
From askchefdennis.com
EASY CREAMY TOMATO BISQUE - PINCH AND SWIRL
From pinchandswirl.com
CHEDDAR & BEER BISQUE - NATIONAL ONION ASSOCIATION
From onions-usa.org
EASY QUICHE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
ONION BISQUE RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (11)Servings 4-6
- Heat oil in a large wide pot over medium-low heat; add onions and cook, stirring frequently, until translucent, about 20 minutes. Add garlic; cook, stirring frequently, until onions are golden brown and caramelized, about 20 minutes. Add broth and thyme. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from heat. Add bread to pot. Let stand until bread is saturated, about 10 minutes. Discard thyme. Let cool slightly.
- Working in batches, purée soup in a blender until smooth; strain through a fine-mesh sieve into a large pot. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Bring soup to a simmer, adding water to thin if needed. Season with salt and pepper. Ladle into bowls; top with cheese and bacon.
ONION BISQUE WITH HAM AND CHEESE - CARNATION MILK
From carnationmilk.ca
CHEESY VIDALIA ONION BISQUE RECIPE - FOODREFERENCE.COM
From foodreference.com
IFOOD.TV
From ifood.tv
BUTTERNUT BISQUE WITH FRENCH ONION TOAST TOPPER - ALLRECIPES
From allrecipes.com
RECIPE FOR ONION CHEESE BISQUE - ONLINE RECIPES FROM HINDS …
From hindsjerseyfarm.com
23 BISQUE RECIPES - TABLE FOR SEVEN
From ourtableforseven.com
LADY AND SONS ONION-CHEESE BREAD | PAULA DEEN
From pauladeen.com
ONION CHEESE BISQUE RECIPE | CDKITCHEN.COM
From cdkitchen.com
ONION CHEESE BISQUE RECIPE | RECIPEGOLDMINE.COM
From recipegoldmine.com
ONION CHEESE BISQUE RECIPE - SELF.CA
From self.ca
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