Onion Soup With Cheese Toasts Recipes

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Onion Soup with Cheese Toasts image

To infuse the soup with the delicious taste of well-caramelized onions, be sure to cook them until they soften and turn a deep, dark golden brown.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 9



Onion Soup with Cheese Toasts image

Recipe From epicurious.com

Categories     Cheese     Onion     Low Sodium     Simmer

Yield serves 8

Number Of Ingredients 10

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RED ONION SOUP WITH CHEESE TOASTS RECIPE - NYT COOKING
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Preparation. Step 1. 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 …

4/5 (155)
Total Time 1 hr 30 mins
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Calories 372 per serving

  • 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.
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Heat the oil and butter in a large deep pan. Add the onions and cook gently over a low heat for 10 mins, stirring frequently. Sprinkle over the sugar …

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Step 2. Pour chicken and beef stocks into the saucepan, and stir to combine. Bring mixture to a boil. Reduce heat to low, and simmer 15 minutes. Add salt and pepper. Step 3. Heat broiler. Ladle soup into six 16-ounce ovenproof bowls, …
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STEP 1. Heat the butter and oil in a large pan and gently cook the onion and garlic until very soft and golden. Increase heat slightly and cook until brown – about 20-40 mins in total. STEP 2. Stir in the flour for 2 mins, then stir in the …
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Peel and slice the onions. Heat the oil over a low heat in a saucepan, add the onions. Fry gently, stirring occasionally, for about 20 minutes or until caramelized. Add the remaining ingredients ...
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Method. Heat oven to 200C/180C fan/gas 6. Put the onions in a roasting tin with the oil, salt and pepper. Give it a good stir, then roast for 45 mins, stirring halfway through, until the onions …
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Melt one tablespoon butter in a nonstick frying pan over low heat. Add the onion and cook stirring occasionally (do not burn) until tender and a golden brown (approx 15-20 minutes). Stir …
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Lightly toast the slices of French bread and top with the cheese. Return to the grill for 1–2 mins until the cheese melts. Remove the thyme sprigs from the soup. Ladle the soup into deep …
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