Roasted Onions With Gruyère Croutons Food

TOMATO SOUP WITH ROASTED PEPPERS, GARLIC AND ONIONS WITH GRUYERE GRILLED CHEESE CROUTONS

Steps:

• Preheat the oven to 425 degrees F.
• For the soup:
• Place the onions on a baking sheet and dress lightly with EVOO, and season liberally with the thyme and salt and pepper. Dress the garlic with EVOO, salt and pepper, and then wrap the garlic in foil and fold edges over to secure a pouch. Roast the onions until tender and golden, 30 minutes, turning once. Roast the garlic until very soft, 35 to 40 minutes.
• Char the peppers over an open flame on the stovetop or under a hot broiler (once the onions and garlic are removed). Place the charred peppers in a bowl, cover and cool to handle. Wipe away the pepper skins with a towel. Seed and coarsely chop.
• Cool the garlic to handle, and then squeeze the garlic cloves away from the skins and into a food processor bowl. In two batches, add the onions, garlic, peppers, stock and tomatoes. Puree until fairly smooth. Add the puree to a pot with the passata and season with the herbes de Provence and add the torn basil. Heat the soup through and simmer to thicken a little and combine flavors, about 20 minutes. Adjust the salt and pepper. Cool and refrigerate for a make-ahead meal.
• For the grilled cheese croutons:
• To serve, heat the soup over medium heat and preheat a griddle pan over medium heat. Butter all the bread on one side with the softened butter. Make the cheese sandwiches with the buttered sides facing out. Grill the sandwiches until golden and crisp on each side. Dice into bite-size squares. Serve the soup in shallow bowls and top each with a few grilled cheese croutons.

WINTER SQUASH SOUP WITH GRUYèRE CROUTONS

Steps:

• For soup:
• Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
• Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
• For croutons:
• Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

ONION STRINGS

Steps:

• Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
• In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
• Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
• Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
• Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
• When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
• Repeat with the remaining onion slices and serve immediately.
• Pile these on top of a juicy grilled hamburger - to die for!

PICKLED RED ONIONS

Steps:

• Bring 3/4 cup white vinegar, 1/4 cup orange juice, 3 tablespoons lime juice, 2 thinly sliced red onions, 1 tablespoon each sugar and kosher salt, 2 bay leaves and 1 teaspoon coriander seeds to a simmer in a saucepan. Transfer to a nonreactive bowl and let cool, stirring occasionally. Serve at room temperature or cover and refrigerate up to 4 days.

ROASTED ONIONS WITH GRUYèRE CROUTONS

Steps:

• Preheat oven to 450°F. Combine all onions and shallots in large bowl. Drizzle evenly with olive oil, then sprinkle with thyme, coarse salt, and pepper; toss gently to coat. Spread out in single layer on large rimmed baking sheet.
• Roast onions until tender and beginning to brown in spots, 25 to 30 minutes. Scatter bread pieces on another rimmed baking sheet. Bake bread until golden brown, 7 to 8 minutes. Cool bread on baking sheet. Arrange onions in single layer in large casserole dish. DO AHEAD: Onions and croutons can be made up to 1 day ahead. Cover onions and refrigerate.
• Store croutons in airtight container at room temperature. Bring onions to room temperature before continuing.
• Preheat oven to 400°F. Spoon broth over onions to moisten. Scatter croutons over; sprinkle with cheese. Bake until heated through and cheese is melted, about 20 minutes. Sprinkle with sea salt flakes and serve.

PANERA FIVE ONION SOUP WITH SCALLION AND GRUYERE CROUTONS

Steps:

• In a 12-quart stockpot, sauté the onions, shallots, leeks, scallion whites, garlic and a heavy pinch of salt in 2 tablespoons oil until the onions begin to caramelize. Deglaze with red wine. Add the thyme and stock to the pot. Bring the soup to a boil, reduce heat to low, and simmer for at least 1 hour. Adjust the seasoning with salt and pepper.
• While the soup is simmering, preheat the oven to broil. Toss the bread coins with the remaining 2 tablespoons oil and place flat on a sheet pan. Toss the scallion greens with the Gruyere, and top each coin with the mixture. Bake on a rack in the middle of the oven for 3 minutes and then transfer to the broiler to lightly brown the tops. The cheese should be bubbly. Ladle the soup into bowls and top with croutons.

FIVE-ONION SOUP WITH SCALLION AND GRUYERE CROUTONS

Steps:

• In a large stockpot, saute the five onions, garlic, and a heavy pinch of salt in 2 tbsp oil until the onions are carmelized. Deglaze with the wine. Add thyme and stock to the pot. Bring to a boil and reduce heat to simmer for about an hour. Adjust seasoning as needed, and remove the thyme stems.
• Shortly before the soup is finished, preheat the broiler. Mix a generous amount of the scallion greens with the cheese. Coat the bread coins with the remaining 2 tbsp olive oil, and place on the broiler pan. Top each coin with some of the cheese mixture. Bake in the middle of the broiler for about 3 minutes to melt the cheese, then move them closer to the broiler element to get the cheese brown and bubbly.
• Ladle the soup into a bowl, and top with several Gruyere croutons. Allow them to rest a bit, to soak up some of the soup, before eating.

FRENCH ONION DIP SOUP WITH DIJON AND GRUYERE CROUTONS

Steps:

• Heat a soup pot over medium heat; add the butter and melt. When the butter foams, add the onions, leeks, shallots, garlic, bay leaf, thyme and salt and pepper. Partially cover and cook, stirring occasionally, until caramelized, about 35 minutes. Deglaze the pot with sherry, then add the Worcestershire and stock. Taste for seasoning when it comes to a bubble. Cool and store for a make-ahead meal.
• Heat the soup and creme fraiche over medium heat until bubbly and thickened a bit. Toast the bread on the middle rack under the broiler; remove and top one side with the mustard and cheese. Return to the oven to melt the cheese.
• Serve the soup in shallow bowls, topped with scallions and cheesy croutons.

ONION SOUP WITH GRUYèRE CROUTONS

Steps:

• Heat a large saucepan over a high heat, add the butter and melt without browning. Add the onions and fry gently for five minutes, stirring frequently. Season with half a teaspoon of salt and a couple of pinches of pepper.
• Continue to cook the onions over a medium heat for 20-30 minutes, or until they are an even, rich brown caramel colour. Stir every 2-3 minutes so they don't burn. Be patient! It will take about 20 minutes to get the onions to the colour that will give the best flavour to the soup. Once cooked, stir the flour into the caramelised onions and mix well.
• Stir in 200ml/7fl oz stock and whisk well to create a thick sauce and scrape up any tasty sticky bits from the bottom of the pan. Add the remaining stock, whisking as you add and bring to the boil, skimming off any foam on the surface. Then reduce the heat and simmer for 15 minutes. Taste and season with salt and pepper as necessary.
• Meanwhile, heat the grill to hot. Arrange the sliced baguette on a baking tray and sprinkle two-thirds of the grated cheese over them. Place under the hot grill for 3-4 minutes, or until the cheese is melted and browned.
• Serve the hot soup in bowl with the Gruyère croutons floating on top. Sprinkle over the remaining gruyere and serve immediately.