Onion Soup Variations (8) Collection
cajun onion soup 
french onion soup 
mediterranean onion soup 
cream of vidalia onion soup 
roasted onion soup (2) 
steak house onion soup (my pick!) 
tuscan onion soup 
white onion soup 
 
 
 
cajun onion soup 
 
1/4 cup  all-purpose flour
1/4 tsp  ground black pepper
1/4 tsp  garlic powder
1/2 tsp  creole-style seasoning
1/4 cup  spaghetti sauce
2 Tbsp  soy sauce
2   105 ounce) cans beef broth
1 cup  shredded swiss cheese
1 cup  grated parmesan cheese
 
slice the bread in thick slices and place on the rack in the oven. 
heat oven to 325 degrees f (165 degrees c). 
check bread periodically throughout following steps and remove from 
oven when golden. 
in a saucepan over medium heat, melt butter. cook onion in butter, 
stirring, until golden, 15 minutes. 
sprinkle flour, pepper, garlic powder and creole seasoning over 
onion and continue to cook until flour is golden brown as well. 
stir in spaghetti sauce and soy sauce, cook 1 minute more. 
stir in beef broth and simmer 10 minutes, or until onions reach 
desired consistency. 
place slices of bread in ovenproof bowls and top with swiss cheese. 
ladle soup into bowls and top with parmesan. 
place in oven until parmesan melts. serve at once. 
 
 
 
 
french onion soup 
 
3 lb.  onion -- peeled
1/2 cup  butter
1-1/2 tsp  pepper, black
2 Tbsp  paprika
1   bay leaf
3/4 cup  flour
3 quart  beef bouillon
1 cup  wine, white
2 tsp  salt
1/2 lb.  swiss cheese
  french bread
 
slice onions, 1/8 inch thick. melt butter, place onions in it, saute 
slowly for 1 1/2 hours in a large soup pot. add all other ingredients 
except bouillon, wine and salt, saute over low heat 10 minutes more. add 
bouillon and wine and simmer 2 hours. adjust color to a brown with caramel 
coloring or liquid browning sauce. season to taste with salt. put in 
refrigerator overnight. to serve: heat soup. fill ovenproof casserole or 
individual oven- proof bowls with 1 cup soup, top with 3 one-half inch 
slices of french bread and top with a slice of imported swiss cheese 
(gruyere preferred). place under broiler to brown, approximately 5 minutes 
at 550 degrees. this is a five star recipe! 
 
 
mediterranean onion soup 
 
8 cup  thinly slice sweet yellow onions
1/4 cup  sugar
1 tsp  salt
1/2 tsp  pepper
1/4 cup  olive oil
28 oz.  canned italian tomatoes
16 oz.  can tomato sauce
5 cup  chicken broth
1 Tbsp  crushed oregano
3 clove  minced garlic
2   bay leaves
1/2 cup  orzo (rosemarina pasta)
 
saute onions in olive oil until translucent. add other ingredients except 
the orzo, and cook for approximately 25 minutes. bring to a boil and add 
orzo, reduce heat and simmer 15 minutes. remove bay leaves. served topped 
with croutons and parmesan cheese. 
 
 
 
cream of vidalia onion soup 
 
6 Tbsp  butter
4 Tbsp  flour
4 cup  milk
2 cup  chicken stock or canned low sodium chicken broth
1 cup  peeled, chopped vidalia onions
1/2 tsp  salt
1/4 tsp  black pepper
1/4 cup  trimmed, peeled and finely cut green onions
4 Tbsp  cream
 
melt 2 tbsp butter in top of double boiler. add flour and mix well. add 
milk and chicken stock. beat with wire whisk. in saucepan over medium 
heat, saute' onions in 4 tbsp butter, 3 minutes. add to soup mixture and 
cook 15 minutes. simmer, do not boil. add salt, pepper, green onions and 
cream. stir to blend and serve. 
 
 
 
roasted onion soup 
 
roasting the onions gives this soup a unique flavor. 
serves 4-6 
 
3 large  red onions, thinly sliced
1/4 cup  olive oil
4 cup  beef broth
4 cup  chicken broth
1/2 tsp  thyme
1   bay leaf
  salt and pepper to taste
 
pre-heat the oven to 325. toss the sliced onions and oil. spread on a 
cookie sheet. roast until soft and beginning to brown (about 20-30 
minutes). add the onions and the remaining ingredients to a soup pot. 
bring to a boil, reduce the heat and simmer for 30 minutes. serve warm. 
 
 
 
 
 
roasted onion soup 
 
1/4 cup  fresh parmesan cheese, grated
3   spanish onions, cut in half lengthwise and thinly sliced
1/4 cup  brandy
1 Tbsp  fresh thyme, chopped
1/4 tsp  freshly ground black pepper
1   garlic head, large, cloves separated, peeled and cut
  in half 4 cups low-sodium chicken broth 2 teaspoons
  olive oil (preferably extra-virgin olive oil) 1/4
tsp  salt, or to taste 3 large shallots, cut in half
  lengthwise and thinly sliced.
 
set oven rack at the lowest level; preheat to 450 degrees. combine onions, 
shallots, garlic and oil in a large shallow roasting pan. roast for 20 to 
25 minutes, stirring every 5 minutes, or until the onions are golden. 
remove from oven and pour in one-fourth of the chicken stock. stir liquid 
in the pan, scraping the bottom to loosen and dissolve any caramelized 
bits. (the liquid will become quite dark.) transfer the onion mixture to a 
soup pot and add brandy, thyme and the remaining chicken stock. bring to a 
boil; reduce heat to low and simmer, covered, for 30 minutes. season with 
salt and pepper and top with parmesan cheese. yield: 4 generous servings 
 
 
 
 
 
steak house onion soup 
 
2 Tbsp  clarified butter
2 large  red onions, thinly sliced
3 large  yellow onions, thinly sliced
1 quart  beef stock
1 quart  chicken stock
6 oz.  (1 1/2 cup) dry sherry
1 Tbsp  brown sugar
1-1/2 tsp  ground black pepper, or less to taste
1 tsp  fresh thyme leaves or 3/4 teaspoon dried thyme
1 Tbsp  minced fresh parsley
  paprika, to taste
1 tsp  chopped scallions
 
garnish 
sourdough croutons (toasted slices of sourdough bread, or french bread) 
swiss cheese slices (swiss gruyere is an excellent choice) 
 
heat the butter in a large heavy pot over moderate heat and add the 
onions, separating the rings with a fork. cover and saute onions, stirring 
occasionally, for about 10 minutes. raise the heat to medium high and 
cook, stirring often, until the onions are very soft and a deep golden 
brown, about 20 minutes more. add beef stock, chicken stock, sherry, brown 
sugar, pepper, thyme, parsley, paprika and scallions. simmer for 10 
minutes, or longer, if desired. to serve, pour soup into warmed bowls, and 
top with croutons and swiss cheese. 
( clarified butter is butter with the milk solids removed. the clear 
yellow fat can withstand high heat without burning. " to clarify butter: 
melt butter in a heavy pan over low heat. skim off froth and carefully 
pour clear liquid into another container, being careful to leave the milky 
residue behind. recipe can be halved or doubled. 
 
makes about 8 cups of soup. 
 
 
 
tuscan onion soup 
 
3 oz.  bacon fat
1 oz.  olive oil
2 lb.  onion, cut into thin strips
2 oz.  marsala wine
1 gal.  chicken stock
1/2 gal.  beef stock
1 tsp  each thyme, basil, oregano
 
saute onion in fat and oil. add wine and cook approximately 5 minutes, 
until onion is soft. add all other ingredients. simmer for 20 minutes. 
skim fat from soup. serve with croutons and grated romano cheese. 
merchant's club nashville, tennessee 
 
 
 
 
 
white onion soup 
 
  serves 10
  active time: 45 min total time: 55 min
1/4 cup  oil
2 lb.  white onions, peeled, sliced thin
8 cup  reduced-sodium chicken broth
3/4 cup  flour
1/2 cup  white wine
2   bay leaves
1   parmesan peppercorn baguette (bakery)
3 Tbsp  butter, softened
1-1/2 Tbsp  danish crumbled blue cheese
 
preheat oven to 375 degrees. heat oil in large stockpot on medium-high, 
until oil faintly smokes. add onions; cook, stirring occasionally, about 2 
min . cover; cook, stirring occasionally, 5 min. bring broth to simmer in 
small saucepan on medium. keep warm. stir flour into onions; add wine. 
gradually stir in hot broth. add bay leaves; season to taste with salt and 
pepper. simmer 10-15 min. to make blue cheese croutons: cut 1/4-inch 
slices of baguette (1 for each serving). butter both sides; arrange in 
single layer on baking pan. bake 8-10 min, until lightly toasted. sprinkle 
with cheese. return to oven 5 min or until cheese melts. remove from oven; 
set aside. remove and discard bay leaves. ladle into warmed soup bowls; 
top each serving with a blue cheese crouton. 
 
 
-- 
 
(ID: 1333) Mirror: rec.food.recipes: Fri, Sep 16, 2005


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