Who doesn’t love a delicious bowl of onion soup topped with a cheese crouton? I was curious where this soup originated from – I assumed France since it is typically called French Onion Soup. To Wikipedia I went and here is what I found:
Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin with croutons and cheese melted on top. The crouton on top is reminiscent of ancient soups.
This soup requires time, so definitely not a thirty minute meal. Slowly caramelizing the onions is the key to this delicious soup; that is the reason I titled my soup Caramelized Onion Soup.
A delicious treat on a cool spring evening.
Caramelized Onion Soup
sweet yellow onions,
salt and pepper
or to taste
sliced in 1/2 inch slices
In a large dutch oven, melt butter, add sliced onions, sugar and salt. Cook for approximately one hour over medium low heat, stirring frequently until onions are caramelized and dark brown. Add stock, thyme, sherry, salt and pepper. Simmer on low for 45 additional minutes.
Preheat broiler. On a foil lined baking sheet place baguette slices and top with grated cheese. When ready to serve the soup, broil bread sliced until cheese is melted and edges begin to brown, watch carefully.
Ladle soup into bowls and top with toasted bread slices, serve.
Recently, I was working on a dinner party menu and wanted to serve soup for the first course. Since the days are getting cooler, I wanted to serve the soup on our porch near our chimenea with a crackling fire burning. I also decided to serve soft pretzels along with the soup. This soup turned out delicious, creamy and light, and just the accompaniment for dipping pretzels or crusty bread.
Cheddar Riesling Soup
- 5 tablespoons butter
- 1/4 small onion, diced
- 1 clove garlic, minced
- 4 tablespoons flour
- 3 cups vegetable broth
- 1 1/2 cup heavy cream
- 1 1/2 cup Riesling
- 1 ring kielbasa, large dice
- 1 3/4 cups shredded cheddar cheese
- In a medium saucepan, melt butter, add onion, cook until onion is transparent. Add garlic and cook and additional minute. Stir in flour, cook until mixture bubbles, stir constantly. Slowly stir in broth and cream. Add Riesling and kielbasa, bring to a boil, reduce heat and cook slowly 30 - 40 minutes. Stir frequently. Stir in cheese and combine until all of the cheese is melted. Simmer for an additional 10 minutes, stir frequently. Serve.
Fall is soup season and there is nothing better than a delicious bowl of soup. This one is especially good for Mexican food lovers. I know you can still find fresh corn at the markets however if you can’t, this soup is also delicious if you use frozen corn. Easy to prepare and even better when you top with your favorite Mexican toppings, including fresh tortilla chips. I think fresh homemade tortilla chips are such a treat, for in this soup; I used corn tortillas however, they are equally delicious when you use flour tortillas. I remember when my children were young, fresh tortilla chips were one of their favorites. They are so much better than chips in the bag. You can even sprinkle hot flour tortilla chips with cinnamon sugar for a wonderful treat. After you try these, you may never buy bagged chips again!
- 3 1/2 cup fresh or frozen corn kernels
- 1 cup chicken broth
- 4 tablespoons butter
- 2 cup milk
- 1 teaspoon cumin
- 1 clove garlic, minced
- 1 4-ounce can diced green chilis
- 3 dashes Tabasco sauce
- salt and pepper, to taste
- canola oil, enough to cover 1/4 inch of medium frying pan
- corn or flour tortillas
- diced tomatoes
- 2 cups shredded cooked chicken
- 1 cup shredded Monterey Jack cheese
- condiments to top soup
- chunky salsa
- sliced black olives
- sour cream
- sliced green onions
- diced avocados
- In a blender, puree corn and chicken stock. In a stockpot, melt butter, add minced garlic and cook until fragrant, add corn puree. Simmer over low heat for 10 minutes, stir frequently. Add milk and cumin. Heat to boiling, reduce heat and stir in green chiles, salt, pepper and Tabasco. Cook 20 minutes, stirring occasionally.
- Cut tortillas into pieces. Heat oil in heavy skillet. When hot, fry tortillas until golden brown on both sides. Drain on paper towels. Salt while hot. Put equal amount of chicken and diced tomatoes in each bowl. Add cheese to simmering soup. Ladle soup into bowls, top with desired condiments and tortilla chips.
Now that we know according to the yearly groundhog that we will be having six more weeks of winter, I think it is time to pull out the soup recipes. I have always tried to make soup on Sundays during the cold winter months. There is nothing better than a warm cup of soup with a salad or bread to sooth the soul on cold winter days. Soup always proves to be the perfect leftover for lunch or dinner during a busy week. This recipe is easy to prepare and perfect as a main dish or quick week night meal. Try adding cooked chicken for a great variation. Always delicious.
Cheddar Cheese Chowder
- 4 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped and peeled carrot
- 1 cup peeled and diced potato
- 3 cups chicken stock
- 1/2 cup flour
- 2 cups milk
- 3 cups shredded sharp cheddar cheese
- Fresh cracked black pepper, to taste
- Garnish, chopped fresh parsley
- Melt the butter in a large saucepan. Add the onion, celery, and green pepper, sauté over low heat for 10 minutes. Add carrot, potato, and chicken stock. Bring to a boil, reduce heat and simmer to 30 minutes.
- Whisk the flour and milk together until smooth. Stir the milk mixture into the vegetable mixture and blend well. Add the cheese and stir until thick and bubbly. Garnish with parsley serve.