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 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 teaspoon Creole-style seasoning
1/4 cup spaghetti sauce
2 tablespoons soy sauce
2 (10.5 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 qt 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 cups 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 cups chicken broth
1 Tbsp. crushed oregano
3 cloves 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 cups Milk
2 cups 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 cups Beef broth
4 cups Chicken broth
1/2 teaspoon 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 tablespoon fresh thyme, chopped
1/4 teaspoon 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
teaspoon 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 tablespoons clarified butter
2 large red onions, thinly sliced
3 large yellow onions, thinly sliced
1 quarts beef stock
1 quarts chicken stock
6 ounces (1 1/2 cup) dry sherry
1 tablespoons brown sugar
1 1/2 teaspoons ground black pepper, or less to taste
1 teaspoon fresh thyme leaves or 3/4 teaspoon dried thyme
1 tablespoons minced fresh parsley
Paprika, to taste
1 teaspoon 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 lbs white onions, peeled, sliced thin
8 cups 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.


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