Is it possible to make Cheese and Onion Soup?!
Recipe Please- if it IS poss!.
Thankyou!.Www@FoodAQ@Com
Thankyou!.Www@FoodAQ@Com
Answers:
Yes it is !.!.!.!.!.!. here you go !.!.!.!.!.!.!. = )
Vadalia Onion Soup with Tortellini of Cheese Recipe
2 tablespoons olive oil
6 cups thinly sliced Vidalia onions
Salt
Freshly ground black pepper
10 peeled garlic cloves
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil
2 quarts chicken stock
2 cups diced day-old French bread, trimmed
1/4 cup heavy cream
1/3 cup grated Parmigiano-Reggiano cheese
12 Goat's cheese tortellini
2 teaspoon finely chopped fresh parsley leaves
Preheat the fryer!. In a large soup pan, over medium-high heat, heat the oil!. Add the onions!. Season with salt and pepper!. Saute the onions and cook for 8 minutes, or until wilted!. Add the garlic cloves and continue to cook for 2 minutes!. Stir in the chopped herbs and stock!. Bring the liquid to a boil and then reduce the heat to medium low and simmer for 30 minutes!. Stir in the bread and cream!. Increase the heat to medium-high and cook for 10 minutes!. Using a hand-held blender, process until smooth!. Stir in the cheese!. Season with salt and pepper!. Fry the tortellini in batches, until golden brown, stirring constantly for over-all browning, about 2 minutes!. Remove from the fryer and drain on paper towels!. Season with salt and pepper!. To serve, ladle the soup into bowls!. Garnish with the fried tortellini and parsleyWww@FoodAQ@Com
Vadalia Onion Soup with Tortellini of Cheese Recipe
2 tablespoons olive oil
6 cups thinly sliced Vidalia onions
Salt
Freshly ground black pepper
10 peeled garlic cloves
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil
2 quarts chicken stock
2 cups diced day-old French bread, trimmed
1/4 cup heavy cream
1/3 cup grated Parmigiano-Reggiano cheese
12 Goat's cheese tortellini
2 teaspoon finely chopped fresh parsley leaves
Preheat the fryer!. In a large soup pan, over medium-high heat, heat the oil!. Add the onions!. Season with salt and pepper!. Saute the onions and cook for 8 minutes, or until wilted!. Add the garlic cloves and continue to cook for 2 minutes!. Stir in the chopped herbs and stock!. Bring the liquid to a boil and then reduce the heat to medium low and simmer for 30 minutes!. Stir in the bread and cream!. Increase the heat to medium-high and cook for 10 minutes!. Using a hand-held blender, process until smooth!. Stir in the cheese!. Season with salt and pepper!. Fry the tortellini in batches, until golden brown, stirring constantly for over-all browning, about 2 minutes!. Remove from the fryer and drain on paper towels!. Season with salt and pepper!. To serve, ladle the soup into bowls!. Garnish with the fried tortellini and parsleyWww@FoodAQ@Com
Of course it is!!!
Here is the recipe for it!
INGREDIENTS
2 onions, thinly sliced
1/4 cup butter
2 tablespoons all-purpose flour
2 (10!.5 ounce) cans beef broth
2 1/2 cups water
6 slices French bread, toasted
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
DIRECTIONS
Preheat oven to 425 degrees F(220 degrees C)!. Separate sliced onion into single rings!.
In a medium sauce pan saute onions in butter until soft, approximately 20 minutes!. Stir in flour and gradually add broth and water!. Bring to a boil and simmer for 20 minutes!.
Meanwhile, toast French bread slices!.
Place toasted bread into soup bowls!. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese!. Bake for 10 minutes!.
You must be having a party or something!! You've asked like a hundred questions about recipes!!
Hopefully this helps!!Www@FoodAQ@Com
Here is the recipe for it!
INGREDIENTS
2 onions, thinly sliced
1/4 cup butter
2 tablespoons all-purpose flour
2 (10!.5 ounce) cans beef broth
2 1/2 cups water
6 slices French bread, toasted
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
DIRECTIONS
Preheat oven to 425 degrees F(220 degrees C)!. Separate sliced onion into single rings!.
In a medium sauce pan saute onions in butter until soft, approximately 20 minutes!. Stir in flour and gradually add broth and water!. Bring to a boil and simmer for 20 minutes!.
Meanwhile, toast French bread slices!.
Place toasted bread into soup bowls!. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese!. Bake for 10 minutes!.
You must be having a party or something!! You've asked like a hundred questions about recipes!!
Hopefully this helps!!Www@FoodAQ@Com
Ingredients:
2 Tb reduced calorie margarine or butter
4 cups of onions, thinly sliced (about 5 small onions, or 2 large)
1-2 medium cloves garlic, minced (or more to taste)
1!.5 tsp salt
2 tsp dry mustard
2 Tb flour (use more or less depending on how thick you want your soup)
2 Tb dry cooking sherry
2 cups water
1 tsp prepared horseradish (the white kind)
1!.5 cups warmed skim milk
1!.5 cups grated swiss cheese (doesn't have to be reduced-fat)
White pepper
Optional Ingredients:
Croutons (2 Tb croutons per cup of soup adds !.5 points)
Paprika, or some minced pimientos -- I use a ton of paprika! :)
Directions:
Slice onions; mince garlic!.
Melt the margarine or butter in a kettle or dutch oven!. Add onions, garlic, salt, and dry mustard, and cook over medium heat 8 to 10 minutes or until the onions are very soft!.
Gradually sprinkle in the flour, stirring constantly; then add the sherry and mix well!. Add water and horseradish!. Stir and cook for about 5 more minutes!.
Add warm milk and cheese!. (I recommend adding the cheese a little bit at a time; make sure soup is bubbling hot as you add it!.) After adding the cheese, stir constantly with a wooden spoon for a good few minutes!. Much to your delight, everything will become remarkably smooth and well blended!.
Add white pepper to taste and while you're at it, adjust the other seasonings as well!. You might wish to increase the mustard, sherry, or horseradish (too late to decrease!)!. Serve hot - plain, or topped with croutons and/or a light dusting of paprika and/or a small amount of finely minced pimiento!.
Yields: 6-8 (1 cup) servingsWww@FoodAQ@Com
2 Tb reduced calorie margarine or butter
4 cups of onions, thinly sliced (about 5 small onions, or 2 large)
1-2 medium cloves garlic, minced (or more to taste)
1!.5 tsp salt
2 tsp dry mustard
2 Tb flour (use more or less depending on how thick you want your soup)
2 Tb dry cooking sherry
2 cups water
1 tsp prepared horseradish (the white kind)
1!.5 cups warmed skim milk
1!.5 cups grated swiss cheese (doesn't have to be reduced-fat)
White pepper
Optional Ingredients:
Croutons (2 Tb croutons per cup of soup adds !.5 points)
Paprika, or some minced pimientos -- I use a ton of paprika! :)
Directions:
Slice onions; mince garlic!.
Melt the margarine or butter in a kettle or dutch oven!. Add onions, garlic, salt, and dry mustard, and cook over medium heat 8 to 10 minutes or until the onions are very soft!.
Gradually sprinkle in the flour, stirring constantly; then add the sherry and mix well!. Add water and horseradish!. Stir and cook for about 5 more minutes!.
Add warm milk and cheese!. (I recommend adding the cheese a little bit at a time; make sure soup is bubbling hot as you add it!.) After adding the cheese, stir constantly with a wooden spoon for a good few minutes!. Much to your delight, everything will become remarkably smooth and well blended!.
Add white pepper to taste and while you're at it, adjust the other seasonings as well!. You might wish to increase the mustard, sherry, or horseradish (too late to decrease!)!. Serve hot - plain, or topped with croutons and/or a light dusting of paprika and/or a small amount of finely minced pimiento!.
Yields: 6-8 (1 cup) servingsWww@FoodAQ@Com
INGREDIENTS
8-10 large onions
10 cloves garlic
10 tablespoons butter or oil
5 teaspoons mustard powder (could substitute 5 teaspoons very hot English mustard)
5 teaspoons salt
2 teaspoons ground black pepper
4-6 cups chopped vegetables (leeks are good)
10 cups water
10 tablespoons butter
10 tablespoons flour
7 1/2 cups whole milk
5 cups sharp cheddar cheese
1/4 cup sherry (could substitute red wine)
5 teaspoons dark soy sauce
2-3 teaspoons Tabasco sauce
METHOD
Slice onions finely and chop the garlic!. (It helps to have a food processer to do the onions!) Melt the butter in the bottom of a large soup pot!. Cook the onions with the garlic, mustard powder, salt and pepper until soft (use a fairly low heat) without letting them go brown!. Add the water and the other chopped vegetables and bring to the boil!. Cover the pot and turn down the heat and let them simmer until the vegetables are barely tender!.
In another pot melt the second amount of butter then stir in the flour until you have a smooth paste!. Continue stirring while the mixture cooks for at least 1 minute!. Add the milk and keep stirring until the sauce boils and thickens, allow to boil for a minute or so and then remove from heat and stir in the grated cheese!.
Add the cheese sauce to the onion mixture then stir in the sherry and soy and Tabasco sauces!. Cook over a very low heat (avoid boiling) for a further 10 minutes!.
If soup looks too thick, add more milk until it looks right!.
?Www@FoodAQ@Com
8-10 large onions
10 cloves garlic
10 tablespoons butter or oil
5 teaspoons mustard powder (could substitute 5 teaspoons very hot English mustard)
5 teaspoons salt
2 teaspoons ground black pepper
4-6 cups chopped vegetables (leeks are good)
10 cups water
10 tablespoons butter
10 tablespoons flour
7 1/2 cups whole milk
5 cups sharp cheddar cheese
1/4 cup sherry (could substitute red wine)
5 teaspoons dark soy sauce
2-3 teaspoons Tabasco sauce
METHOD
Slice onions finely and chop the garlic!. (It helps to have a food processer to do the onions!) Melt the butter in the bottom of a large soup pot!. Cook the onions with the garlic, mustard powder, salt and pepper until soft (use a fairly low heat) without letting them go brown!. Add the water and the other chopped vegetables and bring to the boil!. Cover the pot and turn down the heat and let them simmer until the vegetables are barely tender!.
In another pot melt the second amount of butter then stir in the flour until you have a smooth paste!. Continue stirring while the mixture cooks for at least 1 minute!. Add the milk and keep stirring until the sauce boils and thickens, allow to boil for a minute or so and then remove from heat and stir in the grated cheese!.
Add the cheese sauce to the onion mixture then stir in the sherry and soy and Tabasco sauces!. Cook over a very low heat (avoid boiling) for a further 10 minutes!.
If soup looks too thick, add more milk until it looks right!.
?Www@FoodAQ@Com
Everything is possible!
Is it a clear buillion soup with cheese gratinated on top you are searching for you do as follows:
First stirfry onion rings or pieces of onions not to big to eat with spoon in a little oil just so it becomes a little transparent!.
Be sure to use good onions!. If they have a green center or some soft mushy rings the whole onion often tastes bad!.
If always add a little bit sugar to get a better caramellized flavour from the onion!. Just before it begins to be brown the flawour has sweetened and it is not so rough in the aroma!.
Add buillon / stock (chicken, vegetable or ox)and a sprinkle of thyme!. Boil at low heat up to half an hour!. (garlic can be added)
When boiling cut out sircles of breadslices with a glass!. fry them in a pan so they make croutons!. (they get crisp and they wount soke up and make your soup into "porridge"
Lay a thick slice of white cheese on top as they still fry in the pan, on with a lid and lat the cheese melt a little bit (or grill it in the oven or with an army flame thrower at medium heat!.) (use at least a cap and safety goggles if the last device is used :)
Scoop the soup into hot soup dishes and lay a cheese/bread piece on top!. ENJOY!
If you replace some of the stock with milk and add cheese cubes you will have a whole different soup!. A soup like this can be spiced in a lot of ways!. Pizza, cajun, chilli, garlic, nutmeg!.!.!.!.!.!.!.!.!.
You then have to add a flour and butter mix to thicken the soup!. (60 grams of each pr litre soup)
I hope this would help you on the way!.
Quantities: 1 medium onion and one litre of stock is a good amount to start the meal for 4-5 persons!.
If its the only dish you will ned a half litre pr person!.Www@FoodAQ@Com
Is it a clear buillion soup with cheese gratinated on top you are searching for you do as follows:
First stirfry onion rings or pieces of onions not to big to eat with spoon in a little oil just so it becomes a little transparent!.
Be sure to use good onions!. If they have a green center or some soft mushy rings the whole onion often tastes bad!.
If always add a little bit sugar to get a better caramellized flavour from the onion!. Just before it begins to be brown the flawour has sweetened and it is not so rough in the aroma!.
Add buillon / stock (chicken, vegetable or ox)and a sprinkle of thyme!. Boil at low heat up to half an hour!. (garlic can be added)
When boiling cut out sircles of breadslices with a glass!. fry them in a pan so they make croutons!. (they get crisp and they wount soke up and make your soup into "porridge"
Lay a thick slice of white cheese on top as they still fry in the pan, on with a lid and lat the cheese melt a little bit (or grill it in the oven or with an army flame thrower at medium heat!.) (use at least a cap and safety goggles if the last device is used :)
Scoop the soup into hot soup dishes and lay a cheese/bread piece on top!. ENJOY!
If you replace some of the stock with milk and add cheese cubes you will have a whole different soup!. A soup like this can be spiced in a lot of ways!. Pizza, cajun, chilli, garlic, nutmeg!.!.!.!.!.!.!.!.!.
You then have to add a flour and butter mix to thicken the soup!. (60 grams of each pr litre soup)
I hope this would help you on the way!.
Quantities: 1 medium onion and one litre of stock is a good amount to start the meal for 4-5 persons!.
If its the only dish you will ned a half litre pr person!.Www@FoodAQ@Com
Go here for the recipe:
http://www!.stanford!.edu/group/ivgrad/res!.!.!.Www@FoodAQ@Com
http://www!.stanford!.edu/group/ivgrad/res!.!.!.Www@FoodAQ@Com
Of course it is possible, any type of food is possible to make!. The question is: Will it taste good!? lol!.Www@FoodAQ@Com