Best 3 Brandied Onion Soup With Croque Monsieur Croutons Recipes

Indulge in a culinary journey with our exquisite Brandied Onion Soup and Croque Monsieur Croutons. This classic French soup is elevated with the addition of brandy, creating a rich and flavorful broth that perfectly complements the caramelized onions. Served with decadent Croque Monsieur croutons, this dish is a symphony of flavors and textures that will tantalize your taste buds.

**Brandied Onion Soup:**
- A comforting and timeless recipe that showcases the perfect balance of sweet and savory flavors.
- Slowly caramelized onions provide a deep and complex base for the soup.
- Brandy adds a subtle warmth and depth of flavor, enhancing the overall taste experience.
- Beef broth and white wine create a rich and flavorful foundation for the soup.
- Topped with a generous layer of Gruyère cheese, which melts beautifully, creating a golden-brown crust.

**Croque Monsieur Croutons:**
- A delightful twist on the classic Croque Monsieur sandwich, transformed into crispy and flavorful croutons.
- Made with slices of French bread, spread with a savory béchamel sauce and topped with Gruyère cheese.
- Pan-fried until golden brown, resulting in a crispy exterior and a gooey, melted cheese interior.
- The perfect accompaniment to the Brandied Onion Soup, adding a touch of indulgence and crunch.

Here are our top 3 tried and tested recipes!

CROQUE MONSIEUR SOUP

Croque Monsieur Soup image

A twist on the classic French bistro sandwich -- creamy cheese soup with ham, topped with a thick slice of cheesy French bread -- Ooh la la!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 8

Number Of Ingredients 13

Ingredients

1/2 cup butter
2 large sweet onions, cut in half and thickly sliced (4 cups)
2 teaspoons finely chopped garlic
1/4 cup all-purpose flour
3 cups Progresso™ unsalted chicken broth (from 32-oz carton)
1 package (8 oz) cream cheese, cut in cubes
2 cups half-and-half
2 1/2 cups shredded Swiss cheese or Gruyère cheese (10 oz)
2 cups chopped cooked ham (about 10 oz)
3 teaspoons Dijon mustard
1/2 teaspoon salt
8 slices (1-inch thick) French bread
Cornichons, if desired

Steps:

In 5-quart Dutch oven, melt butter over medium-high heat until sizzling. Cook onions in butter 13 to 15 minutes, stirring frequently, until onions are light golden brown. Stir in garlic; cook 30 seconds. Sprinkle flour on onion mixture; cook and stir constantly 1 minute. Slowly stir in chicken broth. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally.
Stir in cream cheese; stirring constantly with whisk until smooth. Stir in half-and-half until blended. Slowly add 2 cups of the cheese, 1/2 cup at a time, stirring constantly until cheese is melted. Stir in ham, 2 teaspoons of the Dijon mustard and the salt; cook 3 to 5 minutes or until heated through.
Meanwhile, set oven control to broil. Place French bread slices on ungreased cookie sheet. Spread remaining 1 teaspoon Dijon mustard evenly on cut sides of bread. Sprinkle evenly with remaining 1/2 cup cheese. Broil with tops 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn.
Serve soup topped with bread slices and cornichons.

Nutrition Facts : Calories 600, Carbohydrate 29 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 7 g, TransFat 1 1/2 g

ONION AND CIDER SOUP WITH ROQUEFORT CROUTONS

Onion and Cider Soup with Roquefort Croutons image

Yield Makes about 7 cups, serving 4 to 6 as main course

Number Of Ingredients 8

Ingredients

3 1/2 pounds onions, halved lengthwise and sliced thin
1/4 cup olive oil
2 cups unpasteurized apple cider
3 cups beef broth
1 cup water
2 tablespoons brandy
six 1/2-inch-thick slices of Italian bread, toasted lightly
3 ounces Roquefort or Saga Blue, crumbled (about 3/4 cup)

Steps:

In a heavy kettle cook the onions in the oil over moderately high heat, stirring occasionally, for 1 hour, or until they are golden brown. Stir in the cider, the broth, the water, the brandy, and salt and pepper to taste and simmer the soup, uncovered, for 20 minutes. Arrange the toast slices on a baking sheet, sprinkle the Roquefort on them, and broil the croutons under a preheated broiler about 4 inches from the heat until the cheese begins to melt. Ladle the soup into heated bowls and float a Roquefort crouton in each serving.

FRENCH ONION SOUP WITH CHEESE CROUTONS

French Onion Soup With Cheese Croutons image

The onions may make you cry, but this soup will make you smile. The mix of two kinds of both mix with sherry and congnac make this soup yummy, but the Gruyere Croutons put it over the top.

Provided by Debbwl

Categories < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 lbs yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 lb unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup cognac or 1/2 cup brandy
1 1/2 cups dry white wine
4 cups beef stock
4 cups chicken stock
1 tablespoon salt
1/2 teaspoon white pepper
cheese crouton
1 small baguette, cut into 1/2-inch slices
2 1/2 cups gruyere cheese, shredded

Steps:

In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
Add the beef and chicken stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper.
*For the croutons*.
While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
*To serve*.
Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 1008.7, Fat 35.3, SaturatedFat 19.8, Cholesterol 95, Sodium 2973.1, Carbohydrate 118.2, Fiber 7.1, Sugar 16.9, Protein 40.4

Tips:

To caramelize onions properly, use low heat and cook them slowly. This will help them develop a rich, golden-brown color and a sweet, mellow flavor.
When making the croutons, be sure to use a good quality bread. This will help them to be crispy and flavorful.
If you don't have any brandy on hand, you can use white wine or chicken broth instead.
To make the soup ahead of time, simply prepare it up to the point of adding the croutons. Then, cover and refrigerate for up to 3 days. When you're ready to serve, reheat the soup over low heat and then add the croutons.
This soup is also a great way to use up leftover ham or turkey.

Conclusion:

This brandied onion soup with croque monsieur croutons is a delicious and hearty meal that is perfect for a cold winter night. The soup is rich and flavorful, with a hint of sweetness from the caramelized onions. The croutons are crispy and cheesy, and they add a nice texture to the soup. This soup is sure to be a hit with your family and friends.