Onion Soups

Around-the-world flavors warm you on a chilly day.

Nothing goes better with sweater season than a bowl of soup-the heartier the better (at least in my book). Onion soup, that specialty of the French cafe, fills your house with a totally irresistible aroma of sweetened onions and toasted bread. These luscious smells floating in the air will lead you into the kitchen as surely as they draw passersby into cafes. DONNA FLORID

TOMATO-ONION SOUP

MAKES 8 SERVINGS

PREP: 20 MIN., COOK: 50 MIN., BROIL: 3 MIN.

This soup has an herby-tomato flavor that gives it an Italian flair.

2 (14½-ounce) cans Italian-style stewed tomatoes, undrained

¼ cup butter

4 large white onions, chopped (about 2½ pounds)

4 (10½-ounce) cans beef consommé, undiluted

½ cup dry sherry

½ teaspoon dried rosemary

½ teaspoon dried oregano

8 (¾-inch-thick) French or sourdough bread slices

3 cups (12 ounces) shredded Italian three-cheese blend

½ cup freshly grated Parmesan-Romano cheese

PROCESS tomatoes in a blender or food processor until smooth, stopping to scrape down sides.

MELT ¼ cup butter in a Dutch oven over medium-high heat; add onions, and cook, stirring often, 30 to 40 minutes or until golden brown. Stir in pureed tomatoes, beef consommé, and next 3 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 10 minutes.

LADLE soup into 8 ovenproof bowls; top with bread slices, and sprinkle evenly with cheeses.

BROIL, 5 ½ inches from heat, 3 minutes or until cheese is browned and bubbly. PETER HALFERTY

CORPUS CHRISTI, TEXAS

FRENCH ONION SOUP

MAKES 6 SERVINGS

PREP: 20 MIN., COOK: 1 HR., BROIL: 3 MIN.

¼ cup butter

5 medium-size white onions, thinly sliced (about 3 pounds)

1 (32-ounce) container chicken broth

2 (10½-ounce) cans beef consommé, undiluted

¼ cup dry white wine

3 sprigs fresh thyme

2 sprigs fresh parsley

Salt and freshly ground pepper to taste

6 (¾-inch-thick) French baguette slices

6 (1-ounce) Swiss cheese slices

MELT butter in a Dutch oven over medium-high heat; add onions, and cook, stirring often, 30 to 40 minutes or until golden brown.

ADD chicken broth and next 4 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes. Remove and discard herbs. Add salt and pepper to taste.

LADLE into 6 ovenproof bowls; top with bread and cheese slices. Broil, 5 ½ inches from heat, 3 minutes or until cheese is browned and bubbly.

MAKES 6 SERVINGS

PREP: 20 MIN.; COOK: 1 HR., 10 MIN.

5 medium-size yellow onions, thinly sliced (about 3 pounds)

4 (14½-ounce) cans chicken broth, divided

2 garlic cloves, minced

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon dried oregano

2 (14½-ounce) cans beef broth

1 (10-ounce) can diced tomatoes and green chiles, undrained

2 tablespoons ground chipotle pepper

1¼ cups (5 ounces) shredded Monterey Jack cheese with peppers

Tortilla Strips

1/3 cup chopped fresh cilantro

COMBINE onions, 1 cup chicken broth, minced garlic, and next 3 ingredients in a Dutch oven over medium heat; cook, stirring occasionally, 25 to 30 minutes or until most of the liquid evaporates. Increase heat to medium high, and cook, stirring often to loosen particles from bottom of Dutch oven, 15 to 20 minutes or until onions are caramel colored.

STIR in beef broth, tomatoes and green chiles, chipotle pepper, and remaining chicken broth. Bring to a boil over high heat; reduce heat, and cook, stirring often, 15 to 20 minutes. Ladle soup into 6 bowls; sprinkle evenly with cheese, Tortilla Strips, and chopped cilantro.

Tortilla Strips:

MAKES 6 SERVINGS

PREP: 5 MIN., BAKE: 10 MIN.

To cut the tortillas into strips quickly, use a round pizza cutter.

6 (6-inch) corn tortillas Vegetable cooking spray Salt to taste

CUT 6 corn tortillas into 1½-inch strips. Coat with vegetable cooking spray; place on a baking sheet.

BAKE at 400° for 5 minutes. Stir and bake 5 more minutes or until crisp. Sprinkle with salt. SUSIE BRENNAN

DALLAS, TEXAS

Copyright Southern Progress Corporation Dec 2004
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