This document provides recipes for two soups - onion soup and vegetable soup. [1] The onion soup recipe calls for sautéing onions and shallots in butter and olive oil before making a roux to which caramelized onions, stock, and seasonings are added. [2] Bread is topped with cheese and baked to serve alongside the soup. [3] The vegetable soup recipe involves sautéing onions and vegetables in olive oil before adding broth, seasonings, and simmering until tender.
This document provides recipes for two soups - onion soup and vegetable soup. [1] The onion soup recipe calls for sautéing onions and shallots in butter and olive oil before making a roux to which caramelized onions, stock, and seasonings are added. [2] Bread is topped with cheese and baked to serve alongside the soup. [3] The vegetable soup recipe involves sautéing onions and vegetables in olive oil before adding broth, seasonings, and simmering until tender.
This document provides recipes for two soups - onion soup and vegetable soup. [1] The onion soup recipe calls for sautéing onions and shallots in butter and olive oil before making a roux to which caramelized onions, stock, and seasonings are added. [2] Bread is topped with cheese and baked to serve alongside the soup. [3] The vegetable soup recipe involves sautéing onions and vegetables in olive oil before adding broth, seasonings, and simmering until tender.
This document provides recipes for two soups - onion soup and vegetable soup. [1] The onion soup recipe calls for sautéing onions and shallots in butter and olive oil before making a roux to which caramelized onions, stock, and seasonings are added. [2] Bread is topped with cheese and baked to serve alongside the soup. [3] The vegetable soup recipe involves sautéing onions and vegetables in olive oil before adding broth, seasonings, and simmering until tender.
For sauté the onions to caramelize them before adding it to the soup:
• 1 tbsp of butter • 1 tbsp of olive oil • 8 large onions cut 1/4” inch thick • 1 cup chopped shallots
In the soup pot:
• 8 ounces of butter-not salted-
• 6 ounces of flour • 2 large leeks cut ¼” inch thick (white part) • ¼ cup sherry wine • ¼ cup port wine • 3 cups of beef stock • 6 cups of vegetable or chicken stock • Salt and pepper • 1 French bread • ½ cup grated swiss cheese • ½ cup grated parmesan Reggiano
INSTRUCTIONS:
1. Saute the onions to caramelize
2. In a large fry pan, heat the oil and the butter after add the onions and cook at heat to caramelize until golden. Add the shallots and cook to be golden. (15 to 20 minutes) and put it aside. 3. In the soup pot, add the butter and when melted add the flour and make a roux. Add the caramelized onion and shallots, leeks and add the stocks. Add the salt and pepper and cook slowly for 45 to 60 min. 4. Slice the bread and put it in the oven. After top it with cheese and bake it for 5 minutes until its brown. 5. Pour the soup and put on the top the bread and cheese.
INSTRUCTIONS: 1. Gather the ingredients. 2. Heat the oil in a large soup or stockpot. Add the chopped onion, minced garlic (if using), chopped celery, and sliced carrots. Sauté, stirring for 3 to 4 minutes, until onions are soft. Make sure not to let them brown. 3. Add your choice of mixed chopped vegetables and heat for 1 to 2 minutes more. Do not let them brown. 4. Add the salt, garlic powder, thyme, and oregano, stirring to coat the vegetables well. 5. Add the bay leaf, vegetable broth, and undrained tomatoes. Bring to a boil, stir, reduce the heat, and simmer until the vegetables are tender, 8 to 12 minutes. 6. Adjust seasonings to taste. 7. Remove the bay leaf and serve your homemade vegetable soup with if desired some crusty bread or crackers.
