Vegetarian French Onion Soup Au Vin With Jarlsberg Garlic Toast Food

VEGETARIAN FRENCH ONION SOUP

Steps:

• Deglaze the pot by stirring in the red wine and use a wooden spoon to scrap any bits and flavor from the sides and bottom of the pot. Stir in the veggie broth, worchestire sauce, bay leaves, thyme, and black pepper. Bring the mixture to a simmer, cover, and cook for 30 minutes. Stir every few minutes.
• Pre-heat the oven to 400 degrees F. Brush or spray the slices of bread with oil or cooking spray and place on a baking sheet. Toast for 10 minutes, flipping halfway through. You want the bread to be lightly toasted. Once done, set aside.
• Season soup to taste with additional salt and pepper as needed. Ladle the soup into oven proof bowls, top with the toasted bread, and even sprinkle the cheese across the 4 bowls. Place the bowls on a large baking tray and broil in the oven until the cheese is melted and bubbling around the sides.**
• Serve immediately and ENJOY!

EASY VEGETARIAN FRENCH ONION SOUP

Steps:

• Heat olive oil over medium high heat in stock pot and add sliced onions.
• Cook covered so as to not brown onions, stirring occasionally until almost fully cooked (about 10 minutes).
• Add broth, wine, Gravy Master, and pepper and bring to boil.
• Reduce to low and simmer about 30 minutes.
• Top hot soup with cheese. (Optional).

GARLIC/ONION SOUP

Steps:

• Melt butter in large pot over medium heat. Add onions and garlic.
• Cover; cook until onions are tender but not brown, stirring occasionally, about 10 minutes.
• Add flour; stir 2 minutes. Add broth, half and half, Sherry, thyme and bay leaf; bring to boil.
• Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 30 minutes.
• Discard bay leaf. Working in batches, puree the soup.
• Return to pot. Season with salt and pepper. Rewarm soup over medium heat; serve.

CARAMELIZED ONION SOUP AU GRATIN (LOW CARB, BUT YOU WON'T NOTICE

Steps:

• In a 3- to 4-quart pan, combine onion, shallots, butter, and Splenda over medium heat.
• Cook, stirring often, until onion is slightly caramelized and tastes very sweet, about 35 minutes.
• (If onion begins to brown too quickly, reduce heat to medium-low.) To pan, add broth and sherry.
• Bring to a simmer over medium-high heat.
• Pour soup into ovenproof bowl.
• Top with Wasa and cheese.
• Place bowl on baking sheet; broil 6 inches from heat until cheese is bubbling and lightly browned, about 3 minutes.

VEGETARIAN FRENCH ONION SOUP

Steps:

• Heat butter and oil in heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.
• Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.
• Preheat broiler, ladle soup into six heat-proof bowls. Top each with slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.

VEGETARIAN FRENCH ONION SOUP

Steps:

• In a large saute pan melt the butter and add diced onions, cook until the onions are caramelized.
• In an 8 qt crock pot mix all the ingredients together, put on high and let come to a boil - approximately 3 1/2 hours, then turn down to low and let simmer until ready to eat.
• When ready to eat take sliced bread and put on a baking sheet cover with cheese and melt the cheese on the bread. Serve individual bowls of soup and then put the cheese bread on top of the soup ~ enjoy.

TOMATO GARLIC ONION SOUP

Steps:

• Blanche the garlic for about 30 seconds until slightly soft.
• Cool, peel, and thinly slice.
• Saute onions in oil until they are soft and golden.
• About 10-15 minutes.
• Add garlic, tomatoes and tomato juice to onions.
• Bring to a boil, then reduce and simmer 30 minutes.
• Preheat oven to 450°F.
• Add beef broth and bring back to a boil.
• Ladle into oven-proof bowls and top with toast and cheese.
• Put in oven until cheese is melted.

CREAMY MUSHROOM GARLIC ONION SOUP

Steps:

• Sauté chopped mushrooms in olive oil over high heat for 2-3 minutes.
• Stir as little as possible so that they brown, not steam.
• Remove from pan and set aside.
• Melt butter over medium-low heat.
• Add onions and garlic.
• Cover and cook for about 10 minutes, stirring occasionally.
• Add the flour and cook, stirring, for 3 minutes.
• Add the broth, sherry, thyme, bay leaf, and cayenne pepper.
• Stir well and bring to a boil.
• Lower heat and cook uncovered for 15 minutes.
• Add the bread pieces, stir well, and simmer for another 5 minutes.
• Discard the bay leaf.
• Add the reserved mushrooms and heat through.
• Using an immersion blender, puree the soup until the bread has dissolved and the soup is smooth.
• Add salt and pepper to taste.

FRENCH ONION MAC & CHEESE

Steps:

• In a large Dutch oven or heavy pot over medium heat, melt butter. Add the onions, half of the thyme leaves, salt and pepper and cook, stirring occasionally, until onions are soft and caramelized, about 15-20 minutes.
• Stir in the flour until completely combined, then turn the heat up to medium high and deglaze the pan with the sherry. Simmer until the sherry is reduced to about 1/4 cup, 2-3 minutes, then stir in the beef broth. Bring the broth to a simmer, then stir in the elbow macaroni. Cook according to package directions for al dente, about 5-6 minutes.
• When macaroni is cooked, stir in 1 1/2 cups gruyere cheese, 1 cup Colby jack cheese and 1 cup mozzarella cheese. Fold the cheeses into the pasta to melt, then add remaining thyme, sage, chopped parsley, salt and pepper.
• Divide the mac and cheese into 6-8 ounce crocks. Top each with 1/4 cup toasted panko and remaining 1 cup gruyere, 1 cup Colby Jack and 1 cup mozzarella.
• Preheat oven to broil. Place the crocks on a baking sheet and brown the Mac and Cheese until the cheese is melted and the browning in spots, about 3-4 minutes.