Onion Soup With Gruyere Cheese Balls Food

FRENCH ONION-GRUYERE MINI BOULES

Steps:

• Line a mini muffin pan with 24 mini parchment papers
• Cut each yeast roll in half and form each half into small balls and place, seam side down, in the parchment papers.
• Cover the pan of yeast balls with plastic wrap and set in a draft-free space until they have risen to twice their size. About 45 minutes. (My favorite spot is the top of the refrigerator) Meanwhile cook the onions.
• In a large, wide cast iron or stainless steel skillet set over medium heat, add the oil and when it is hot add the sliced onions and herbs, tossing to coat them with the oil. Cook the onions, stirring them every 5 or 6 minutes, scraping up the fond from the bottom as it forms. Adjust the heat as necessary if you see they begin to brown to quickly. The onions should cook slowly to the tender stage which will release their sugars and cause them to caramelize. Do not stir too often or they will not brown properly and could become too soft. When they have reached a dark golden brown, about 45-50 minutes, add a couple tablespoons of wine or water to deglaze, scraping the fond goodies from the bottom of the skillet. Remove the skillet from the heat, sprinkle the onions with salt and transfer them to a bowl and allow to cool to room temperature.
• Preheat the oven to 350°F
• Transfer the muffin tin to the center rack of the preheated oven and bake the boules for 12-15 minutes until they are golden brown. Transfer them to a cooling rack and allow to cool.
• In a medium size saucepan set over medium heat, add the butter and when it has melted stir in the flour and cook until the mixture is a light golden color. Do not allow the butter-flour mixture to brown.
• Whisk in the milk and cream. Increase the heat to medium-high and bring the sauce to a boil, whisking constantly, until the sauce becomes thick and smooth, about 2 minutes. Whisk in the wine, and cook another minute to burn off the alcohol in the wine.
• Remove the sauce from the heat and stir in the grated gruyere cheese, add the salt and pepper to taste. Transfer the cheese sauce to a dish, spray the top with cooking spray to prevent a skin from forming and allow the sauce to cool. The sauce will become very thick and cheesy when it is cool.
• With a small sharp knife cut the tops off of each boule and pick out the inside using a small appetizer fork and creating a bread shell.
• With a small appetizer spoon, fill each mini boule 1/2-3/4 full with a scoop of the cheese sauce. Add a portion of the caramelized onions, heaping them on top. Garnish with fresh herbs before serving at room temperature.

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.

FRENCH ONION SOUP

Steps:

• In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions only occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking.
• Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
• Add the flour and cook, stirring constantly, for one minute.
• Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes.
• While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
• When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. If it's not quite sweet enough, add ¼ teaspoon sugar.
• Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks (be sure the soup is very hot as it won't warm up much in the oven). Top each crock with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère and then Parmigianno Reggiano. Slide the crocks into the oven and broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool for a few minutes before serving. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to broiler to melt, about 2 minutes more. Divide the soup among bowls and top each serving with two cheese toasts.)
• Make-Ahead Instructions: The soup can be made and refrigerated up to 3 days ahead (without toasts or cheese), or up to 3 months ahead and frozen. Toasts can be made (without the cheese) and kept sealed at room temperature for up to 3 days.

FRENCH ONION CHICKEN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix ground chicken, bread crumbs, egg, onion soup mix, and garlic together in a medium bowl until the ingredients are well incorporated. Roll into sixteen 1 1/2-inch meatballs.
• Melt butter in a saucepan over medium heat. Add onions and sugar; saute until onions are softened, about 12 minutes.
• Meanwhile, heat olive oil in an oven-safe skillet over medium-high heat. Add meatballs and cook, flipping occasionally, until edges are browned, about 4 minutes.
• Transfer skillet to the preheated oven and bake until meatballs are no longer pink in the center, about 15 minutes. Check the meatballs halfway through and flip if they are browning too much on the bottom.
• Add red wine, salt, and pepper to the onions and stir. Cook over medium heat for 3 minutes. Stir in beef broth and thyme. Bring to a boil. Reduce heat to low and slowly stir in flour. Cook until slightly thickened, 2 to 3 minutes more.
• Remove meatballs from the oven and pour onion sauce on top. Cover evenly with Gruyere cheese and return to the oven until melted, about 5 minutes.

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 SOUP WITH GRUYERE CHEESE BALLS

Steps:

• Heat 25gr of the butter on a low heat, and add the sliced onions and cook for 5 minutes, then add a few tablespoons of the stock. Cook this for 10 minutes watching it doesn't burn and then add half the stock and cook again for another 10 minutes and add one third of the milk. Allow to cool slightly and puree in a blender or processor. Return to the pan with the remaining stock.
• Prepare the cheese balls ~ Melt the butter in a pan, stir in the flour, mix well with a wooden spoon, add 225ml of hot milk and stir until the mixture is thick and smooth. Season with salt, pepper and nutmeg. Remove from heat and beat in the egg yolk and Gruyere cheese. Mix well and turn the mixture onto a damp plate and cool completely. Divide into small even portions and form lots of tiny balls about 2cm (3/4 inch) across. When formed roll the balls in extra flour.
• Add the remaining milk to the onion soup and bring to the boil. Drop in cheese balls.
• Cook for 5 minutes and remove carefully with a slotted spoon and divide evenly amongst soup bowls, then cover with remaining soup.
• Serve. Sprinkle with chopped parsley if desired.

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.