Onion Soup With Muenster Cheese Food

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 SOUP (SOUPE à L'OIGNON GRATINéE) RECIPE

Steps:

• Add fish sauce, if using, and cider vinegar. Season with salt and pepper. Discard thyme sprigs and bay leaf.

OLD-FASHIONED ONION SOUP

Steps:

• Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
• Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

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.

FRENCH ONION MACARONI AND CHEESE SOUP

Steps:

• For the soup: Melt the butter in a large Dutch oven or pot over medium heat. Add half of the onions and season with 1/4 teaspoon salt and a few grinds of pepper. Top with the remaining onions and season with 1/4 teaspoon salt and a few more grinds of pepper. Add the bay leaves and thyme. Cook, stirring occasionally, until all of the liquid evaporates the onions are very soft and just begin to turn golden, 45 minutes to 1 hour.
• Add the white wine, bring to a simmer and cook, stirring, until almost completely evaporated, about 6 minutes. Pour in the beef broth and 1 cup water, bring to a high simmer and cook until the soup has reduced to 5 cups, 30 to 40 minutes. Season with salt and a few grinds of pepper. Remove the bay leaves and thyme. Either keep warm on a low burner or cool completely, refrigerate and reheat later. (The soup can be made and refrigerated up to 2 days in advance or frozen for up to 1 month).
• For the mac 'n' cheese: Bring a medium pot of water to a boil, add the macaroni and cook according to package instructions. Drain, reserving 1/2 cup of the cooking liquid.
• Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the milk and reserved pasta water and stir until thick, about 4 minutes. Stir in 1 cup each of the cheeses, 1/2 teaspoon salt and a few grinds of pepper; stir until melted and smooth. Remove from the heat and stir in the cooked pasta until coated. Let cool slightly, stirring frequently.
• Preheat the oven to broil. Place the soup crocks on a rimmed baking sheet and divide the hot soup among the crocks, filling about three-quarters of the way. Top each with a quarter of the mac 'n' cheese (some will sink into the soup, which is fine). Evenly sprinkle with the remaining cheeses and the panko. Broil until the cheese is melted and golden brown in spots, 2 to 3 minutes (the soup will bubble and some may spill out). Serve hot.

ONION SOUP WITH MUENSTER CHEESE

Steps:

• In a large pot or Dutch oven with tight-fitting lid, heat oil over medium heat. Add onions and cook, stirring occasionally, until dark golden and caramelized, 30 to 40 minutes. Season with salt and pepper. Add the sherry and bring to a boil over medium-high heat; continue boiling until reduced by half. Add the broth and thyme. Bring to a boil; reduce heat and simmer until onions are very soft, about 30 minutes. Stir in port, if using. Meanwhile, heat broiler with rack in middle. Place the bread slices on a baking sheet and broil until lightly toasted. Remove from the broiler and rub the cut side of the garlic on the slices. When the soup is done, turn the broiler back on and ladle the soup into 6-ounce ramekins. Top each with a toasted baguette slice or two. Drape cheese on top of bread so it hangs over the edge of the ramekin slightly. Place ramekins on a rimmed baking sheet and broil until cheese is browned in spots, about 2 minutes. Remove from the broiler and serve immediately.