Triple Onion Soup With Triple Cheese Toast Food

THREE-CHEESE FRENCH ONION SOUP

Steps:

• In a Dutch oven, saute onions in butter until tender. Add the broth, water, soup mix, pepper, Worcestershire sauce and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes., Meanwhile, place bread slices on an ungreased baking sheet. Sprinkle with Swiss and mozzarella cheeses. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. , Ladle soup into serving bowls; top each with a toast slice. Sprinkle with Parmesan cheese.

PARMESAN ONION TOAST

Steps:

• Preheat broiler. Mix all ingredients except toast; Spread on toast.
• Place on baking sheets lined with parchment paper. Broil 4" from source of heat 2-3 minutes or until golden and bubbly.

GREEK CHEESE TOAST

Steps:

• Preheat oven to 375 degrees.
• Separate each pita bread into two rounds by gently running a sharp knife around the edge. Place on an ungreased baking sheet with the smooth side up.
• Lightly spray each piece with nonstick cooking spray.
• Divide feta cheese and sprinkle evenly over bread, then divide Parmesan cheese and dill weed and sprinkle evenly over the feta cheese.
• Bake 10 minutes, until cheese is melted and edges of bread just begin to brown.

CHILI CHEESE TOAST

Steps:

• Preheat oven to 400°F Mix together all the ingredients except the bread. Pile the mixture evenly on top of the bread, and bake in the oven for a couple of minutes until crisp and browning on the sides. Serve hot.

RED ONION SOUP WITH CHEESE TOASTS

Steps:

• Set 2 large, wide skillets over medium-high heat. When pans are hot, add 1 tablespoon oil and a large handful of sliced onions to each pan. Season onions with salt and pepper, then sauté, stirring occasionally, until they are a ruddy dark brown, about 10 minutes
• Transfer onions to soup pot and return pans to stove. Pour 1/2 cup water into each pan to deglaze it, scraping with a wooden spoon to dissolve any brown bits. Pour deglazing liquid into soup pot. Wipe pans clean with paper towel and begin again with more oil and sliced onions. Continue until all onions are used. Don't crowd pans or onions won't brown sufficiently.
• Place soup pot over high heat. Add wine, bay leaves, thyme bunch and garlic. Simmer rapidly for 5 minutes, then add 8 cups water and return to boil. Turn heat down to maintain a gentle simmer. Add 2 teaspoons salt. Cook for 45 minutes. Skim off any surface fat, taste and adjust seasoning. (May be prepared to this point up to 2 days in advance.)
• To serve, add brandy to soup, if using, and simmer 5 minutes. Remove the thyme. Make the cheese toasts: Heat broiler. Place toasted bread on baking sheet. Mix grated cheese with chopped thyme and sage, along with a generous amount of pepper. Heap about 1 ounce of cheese mixture on each toast. Broil until cheese bubbles and browns slightly. Ladle soup into wide bowls and top with toast.

ONION SOUP WITH CHEESE TOASTS

Steps:

• In a 5-quart Dutch oven or other heavy pot, heat butter and oil over medium. Add onions and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until onions have softened, 12 to 15 minutes.
• Uncover and continue to cook, stirring occasionally, until onions are dark golden brown, 25 to 30 minutes more. (If bottom of pot gets too dry, add about 1/4 cup water and scrape up browned bits with a wooden spoon.)
• Add port and cook until syrupy, 2 to 3 minutes. Stir in both broths and 2 cups water, season with salt and pepper, and bring to a simmer. Cook 20 minutes. To serve, divide among eight bowls and top each with a cheese toast.
• Freezing Soup
• Let soup cool completely, then pour into airtight containers, leaving 1 inch of space at top. Freeze up to 3 months. Thaw in microwave or overnight in refrigerator and reheat over low.
• Nutrition Information
• (Per Serving)
• Calories: 261
• Fat: 11.6g (5.2g Saturated Fat)
• Protein: 10.9g
• Carbohydrates: 26.1g
• Fiber: 3.7g

SIZZLER'S CHEESE TOAST

Steps:

• In a mixer, cream together the butter and cheese.
• Preheat a griddle or large frying pan on medium-high.
• Spread cheese mixture on bread about 1/4" thick.
• Place bread cheese side down on griddle. Cook until cheese has browned.

TRIPLE D CHEESEBURGER SOUP

Steps:

• Melt butter and cook onion until translucent. Remove onion.
• Put ground beef in pan. Season with pepper (and perhaps salt, but keep in mind that Velveeta is really salty). Cook until browned and somewhat crispy. Drain. Remove from pan.
• Mix flour and water to make a slurry. Add chicken stock first and then slurry to the pan. Bring to boil, scraping bits off the bottom. Add Velvetta and cook until cheese is melted. Do not bring to a boil.
• Add in onion and hamburger. Season to taste and lower heat to stove's lowest setting. Cover and cook for about 55 minutes. Add half and half, and heat only until serving temperature. Add tomatoes and lettuce at the end. Stir and serve.

EASY GARLIC CHEESE TOAST

Steps:

• Preheat oven to 400* F.
• Place bread slices on a cookie sheet, and spread with butter and then mayonnaise. Sprinkle with garlic salt and seasonings, and top with cheese.
• Bake uncovered for 5-10 minutes, until cheese is melted and just browned on the edges.

TRIPLE MUSHROOM SOUP

Steps:

• Saute the bacon in a large skillet over moderate heat until crisp; remove bacon from pan to drain.
• Add onion and sage to the pan and saute until the onion is softened.
• Add in the cremini and shiitake mushrooms and toss until mixture is combined.
• Transfer the contents of the skillet to a 5 to 7-quart slow cooker.
• Add in the porcini mushrooms, soy sauce, broth, and bacon.
• Cover and cook on HIGH for 3 hours or on LOW for 5-6 hours.
• At the end of the cooking time, add the cream and stir to combine.
• Serve the soup garnished with the chives.