Onions With Espresso Coffee

      4 tb Butter
      4 lg Onions--sliced
      2 ts Sugar
    3/4 c  Espresso coffee
    1/2 c  Chicken stock

Onions with Espresso Coffee Salt/fresh pepper to taste Heat the butter in a skillet. Add the onions and cook, stirring, for 15 minutes. Add the sugar and cook 1 minute. Add the coffee, chicken stock, salt and pepper. Continue to cook and stir occasionally until the liquid reduces and evaporates, 15 to 20 minutes longer.


Yield: 6 Servings

Onion Soup: La Fitte

      3 tb Butter
      5    Med. onions, sliced thin
      6 c  Pareve bouillon
    1/2 ts Salt
    1/2 c  Sauterne wine
    1/8 ts Cayenne pepper
    1/8 ts Black pepper
           Toast rounds
    1/4 c  Grated Swiss or Meunster ch.

Melt butter in lge. saucepan. Add onions and cook, stirring frequently, until golden brown. Add wine and cook additional 5 min. Add bouillon, salt cayenne and black pepper and bring to a boil. Cover and simmer for 15 min. Pour into 6 soup bowls and place toast round in each. Sprinkle with grated cheese and serve.


Yield: 6 Servings

Onion Soup: French Style

      3 lb Onion; peeled
    1/2 c  Butter
  1 1/2 ts Pepper, black
      2 tb Paprika
      1    Bay leaf
    3/4 c  Flour
      3 qt Beef bouillon
      1 c  Wine, white
      2 ts Salt
    1/2 lb Swiss cheese
           French bread

Slice onions, 1/8 inch thick. Melt butter, place onions in it, saut# slowly for 1 1/2 hours in a large soup pot. Add all other ingredients except bouillon, wine and salt, saut# 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 casser#le 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.


Yield: 8 Servings

Onion Soup With Raclette Cheese Croutons

      2 tb (1/4 stick) unsalted butter
      5 md Onions, thinly sliced
           -about 10 cups
      6 c  Chicken stock or canned
           -low-salt broth
  1 1/2 c  Fruity white wine
           -such as Gewurztraminer
      4    Slices crusty French bread
      4 oz Raclette cheese, sliced

Melt butter in heavy large Dutch oven over medium-high heat. Add onions and cook until soft and golden, stirring frequently, about 20 minutes. Add stock and simmer 30 minutes. Add wine and simmer 5 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Preheat broiler. Place bread on broiler pan and toast lightly on both sides. Cover each piece of toast with cheese. Return to broiler and cook until cheese bubbles. Place 1 piece of toast in each of 4 shallow soup bowls. Pour soup over croutons and serve.


Yield: 4 Servings

Onion Soup With Gorgonzola Toast

      3 lg Onions, chopped
      4    Garlic cloves minced
      3 tb Butter
      2 tb Flour
      1 ts Dried thyme leaves
      7 c  Rich beef stock
      1 tb Tomato paste
           Salt and pepper to taste
      2 oz Gorgonzola
      4 sl French bread, toasted

Onion soup is a classic example of caramelization as a flavour enhancer. This soup gets an added flavor boost from the garnish--a slice of gorgonzola topped bread. Cook onions and garlic in a large, heavy, covered soup pot over moderate heat until they release their moisture, about 10 minutes. Add butter and cook uncovered, until onions are a rich golden brown, about 15 minutes. Add flour and thyme and cook 5 minutes longer, stirring constantly. Add stock and tomato paste. Simmer for 15 minutes. Season with salt and pepper. Place a 1/2-ounce slice of Gorgonzola on each piece of toast and run under the broiler for 1 minute, or until the cheese is bubbly. Ladle soup into warmed bowls and float a gorgonzola toast on top of each.

PER SERVING: 370 calories, 18 g protein, 41 g Carbohydrate 15 g fat (8 g saturated), 36 mg cholesterol, 501 mg sodium, 4 g fiber.
Yield: 4 Servings

Onion Soup With Beer & Cheddar

      4 tb Unsalted butter
      4 md Onions; peeled and sliced
      4 c  Veal stock
           -=OR=- Low-sodium beef broth
    1/8 ts Freshly grated nutmeg
     12 oz Dark beer
    1/2 lb Sharp Cheddar cheese
           - shredded
    1/2 ts Salt
           Freshly ground pepper
           - to taste

IN A 3-QUART HEAVY POT, preferably cast iron or copper, melt the butter over low heat, add the onions and cook, covered, for 15 minutes. Uncover and continue to cook until the onions turn a deep golden color, about 30 to 40 minutes, depending on your pot. Stir frequently. Add the broth and the nutmeg, cover and bring to a boil. Reduce heat and simmer for 15 minutes. Meanwhile, in a small pot, bring the beer to a boil over medium heat and boil until the liquid has reduced by half. Remove from the heat and add the Cheddar cheese, stirring until melted. Transfer this mixture to a blender. Add 1 cup of the onion soup and blend until smooth. Reserve. Remove the onion mixture from the heat and strain. Reserve the liquid. Transfer the onions to a blender or food processor and puree until very smooth. Return the puree to the pot, add the reserved liquid and the Cheddar cheese mixture. Taste for salt and pepper. Serve piping hot in a tureen.


Yield: 6 Servings

Onion Soup Provencale

      5 c  Water
      4 lg Onions; sliced in rings
      2 sm Zucchini; sliced
      1 md Eggplant; peel/chop
           - or 2 small japanese eggpla
      2    Garlic cloves; crushed
      6 oz Tomato paste
    1/2 c  Red wine; optional
    1/4 c  Fresh basil; chopped
      2 tb Soy sauce
           Freshly ground pepper; to taste

Preparation Time: 0:15 Combine all of the ingredients in a large soup pot. Bring to a boil, cover, reduce the heat, and simmer over medium-low heat for about 1 hour, or until the vegetables are tender.

65 calories, 0.4 grams fat per serving.
Yield: 8 Servings

Onion Soup Provencal

      8 lb Yellow onions; thinly sliced
    1/2 c  Sunflower oil or butter
      2 ga Water
    1/2 c  Chopped parsley
      2    Bay leaves
      1 tb Fresh thyme; OR...
      1 ts -Dried thyme
      1 ts Celery seed
      1 ts Fresh ground black pepper
           -OR to taste
     12    Fresh tomatoes
           - scalded 10 seconds,
           - skinned, and chopped
      1 c  Dry red wine
      2 tb Fresh basil; OR...
      2 ts -Dried basil
      2 tb Fresh marjoram; OR...
      2 ts -Dried marjoram
      1 c  Barley miso
           -OR- low-sodium miso
           Salt; to taste
           Croutons; for garnish
           Emmentaler cheese (optional)
           - for garnish

Saute the onions slowly in oil or butter about 30 minutes or until golden. Add the water and dried herbs. Simmer 30 minutes. Turn off the heat and add tomatoes, wine, fresh herbs, and pepper. Whisk in miso. Taste and adjust salt and pepper. Reheat, if necessary, over very low heat. Do not boil. Serve with croutons and emmentaler cheese.


Yield: 1 Servings

Onion Soup Marseille

      1 lb Onions, diced
      2 oz Butter, melted
  2 1/2 pt Hot beef broth
      8 oz Grated cheese
    1/4 pt White wine
           Salt, pepper
      8    Slices French bread, 1 inch
           Thick

Soak lid of cooker. Pour melted butter into the cooker. Add onions and spices. Cover. Put cooker into cold oven, turn temperature to 425F and let cook for 30 minutes. Add hot beef broth and wine, place bread slices on top and sprinkle with grated cheese. Return to oven and bake uncovered for 20 minutes.


Yield: 4 Servings

Onion Soup Fondue

    3/4 c  Unsalted butter
      5    Large onions; thinly sliced
      8 c  Beef broth
      1 ts Chicken stock base
           White pepper
     12 oz Jack cheese
           French or sourdough bread*

*Note: Bread should be sliced 1-in. thick. Melt butter in large kettle, add onions and saute until transparent but not browned. Add beef broth and chicken stock base. Cover and simmer 2 to 3 hours. Remove from heat and refrigerate overnight or several hours. Discard chilled surface fat. Reheat and season to taste with white pepper. Slice cheese into 12 slices. Lightly toast 12 bread slices and top each with 1 slice Jack cheese. Pour soup into individual ovenproof serving bowls and top with slice of bread and cheese. Run bowls under broiler just until cheese bubbles and is soft but not browned.


Yield: 12 Servings

Onion Soup Cyrano

      2 c  Onions; sliced
    1/2 c  Butter
  1 1/2 qt Beef stock
           Salt
           Freshly ground black pepper
      4 sl French bread; toasted
    1/2 c  Grated parmesan cheese

1. Preheat oven to hot (400F) 2. Saute the onions in four tablespoons of the butter until golden, stirring often. 3. Add the stock and boil 10 minutes. Season to taste with salt and pepper. 4. Place the toast in one large or four small casseroles, add the soup and sprinkle with cheese. Dot the top with the remaining butter 5. Bake until the top is golden brown.


Yield: 4 Servings

Onion Soup Burgundy-Style

      3 lb Onions
      4 tb Butter
      1    Cl Garlic; finely minced
           Salt
           Freshly ground black pepper
      2 tb Flour
     10 c  Water
      1 c  Dry white wine
      1    Bay leaf
      1    Fresh thyme sprig or
    1/2 ts Dried thyme
     12    Very thin (1/4-inch) slices french bread
      2 c  Grated gruyere or swiss cheese
      6 tb Grated parmesan cheese

1. Preheat oven to 400F. 2. Peel the onions and cut them in half. Slice each half wafer thin there should be about 12 cups. In a large, heavy, ovenproof casserole or deep skillet, heat the butter and add the onions and garlic. Cook, stirring, until the onions are wilted and start to brown, about 10 minutes. Sprinkle with salt and pepper. Put the casserole in the oven and bake for 15 minutes. 3. Remove the casserole from the oven and sprinkle the onion mixture with flour, stirring to coat the onion pieces evenly. Add the water and wine and cook over high heat, scraping around the bottom and sides to dissolve the browned particles. Add the bay leaf and thyme and simmer for 30 minutes, stirring frequently. 4. Meanwhile, put the bread slices on a baking sheet and bake until brown and crisp. 5. Increase the oven temperature to 450F degrees 6. Fill 6 individual ovenproof soup tureens, or one large tureen, with the soup. If individual tureens are used, place 2 slices of toast atop the soup. if a large tureen is used, cover with the toast, overlapping. Sprinkle the toast with the Gruyere, then the Parmesan. place the Tureens on a baking dish to catch any drippings. Bake for about 10 minutes, or until the soup is piping hot, bubbling and brown on top.


Yield: 6 Servings

Onion Soup (Wedman)

      5 c  Water
      4 oz [Lean beef] cubes or soupbones
      2 lg Onions
      2 ts Vegetable oil
    1/4 ts Pepper
      2    Bay leaves
    1/4 ts Dried thyme
           Salt (optional)
           Grated Parmesan cheese

Combine the water and soup bones or beef in a saucepan. Cook for 4 hours or overnight in a slow cooker. Remove the soup bones or beef. Slice the onions and saute in a skillet in the vegetable oil until brown and tender. Add to the beef stock along with the seasonings. Simmer for 30 minutes to 1 hour to blend the flavors. Remove the bay leaves before serving. Serve with a teaspoon of grated cheese on top. Makes 5 cups.

1 cup serving - 85 calories, 1 med-fat meat exchange 3 grams carbohydrate, 7 grams protein, 5 grams fat 55 mg sodium, 118 mg potassium, 22 mg cholesterol
Yield: 5 Servings

Onion Soup (Cooks Garden)

      4 c  Sliced onions
      1 tb Butter
      2 qt Homemade beef stock
      4 tb White wine
           Cheese
           Homemade French bread

Saute onions in butter til soft and golden. Add onions to beef stock and simmer 1 hour. Season with white wine and salt and pepper to taste. Bake cheese-topped slices of French bread in a 350 F degree oven til browned. Place a slice in each soup bowl, add hot soup, and enjoy.


Yield: 1 Servings

Onion Soup

      6 ea Onion, large sliced
      6 tb Butter
      6 c  Beef stock
      1 tb Flour
      4 ea French bread, 3/4" slices
      1 c  Cheddar cheese, grated

Spread French bread with 1/3 of butter; Toast till brown and set aside. In soup pot melt remaining butter. Add onions and saute' until tender. Add stock. Add salt and pepper to taste. Add flour and mix until smooth. Simmer 15 minutes. Pour in separate serving bowls and place toasted bread on top. Sprinkle with cheddar cheese and broil until light brown.


Yield: 4 Servings

Onion Mushroom Meat Loar

      1    Envelope lipton onion mushrm
           Soup mix
      2 lb Ground beef
  1 1/2 c  Fresh bread crumbs
      2    Eggs
    3/4 c  Water
    1/3 c  Ketchup

Preheat oven to 350 degrees. In large bosl, combine all ingredients, in large baking pan, shaped into loaf. Bake 1 hour or until done


Yield: 8 Servings

Onion Cheese Soup

      2 c  Chopped sweet onions
      3 tb Flour
    1/2 tb Salt
      1 ds Of pepper
      4 c  Milk
      2 c  Sharp American cheese, grated

Cook chopped onions in butter until tender, but not brown. Blend flour, salt, and pepper. Add milk all at once. Heat and stir until boiling. Remove from heat. Add grated cheese, stirring to melt cheese.


Yield: 6 Servings

Onion Cheddar Soup - (Winner)

      1 c  Chopped onion
    1/4 c  Butter or margarine
    1/4 c  All-purpose flour
    1/2 ts Salt
      1 ds Pepper
      4 c  Low fat milk
      2 c  Shredded sharp cheddar process cheese

Cook onion in butter until tender, but not brown. Blend in flour, salt and pepper. Add milk all at once. Bring to a boil, stirrlng constantly. Remove from heat and add shredded cheese, stirring until melted. Garnish each serving with paprika and snipped chives. Makes 6


Yield: 6 Servings

Onion Broth

      1 lb Calf's feet or soup bones
      2 tb Oil or butter
      5 lb Yellow onions
           - peeled and roughly chopped
      2 tb Minced garlic
    1/4 ts Ground mace
      4 c  Chicken stock or water
      4    Bay leaves
           Salt and pepper; to taste

PLACE BONES, oil and onions in a large pot and place over low heat. Cook, stirring, until the onions change color from light to dark, about 1 hour. Add garlic, mace, stock, bay leaves, salt and pepper. Cover and simmer for 45 minutes. Remove the bones and bay leaves and serve the soup.


Yield: 6 Servings

Onion & Potato Soup

      2 ea Onions-white, thinly sliced
      3 tb Butter
      2 tb Parsley fresh-chopped
      2 ea Garlic cloves-chopped fine
      2 ea Bay leaf
    1/2 c  Prosciutto-diced or 4 oz coo
      4 c  Chicken broth
      3 c  Water
      1 ts Pepper
      4 ea Potatoes-shredded
    1/4 c  Romano cheese-freshly grated

Cover and cook onions in butter in 4-quart Dutch oven over medium-low heat 10 minutes. Stir in parsley, garlic, bay leaves and prosciutto. Cook, uncovered, over high heat 5 minutes, stirring frequently. Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Remove bay leaves. Top each serving with cheese.


Yield: 4 Servings