Soup > Cheese Soups > Onion Soups

Brick Cheese and Onion Soup Recipe

Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces brick cheese, shredded
- 1/4 cup chopped fresh parsley

Special equipment needed:
- Large soup pot
- Immersion blender or regular blender

Step-by-step instructions:
1. Melt the butter in a large soup pot over medium heat.
2. Add the onions and garlic and cook until softened, about 10 minutes.
3. Sprinkle the flour over the onions and stir to coat.
4. Slowly pour in the broth, stirring constantly to prevent lumps from forming.
5. Add the thyme, salt, and pepper and bring the soup to a boil.
6. Reduce the heat and simmer for 20 minutes.
7. Use an immersion blender or regular blender to puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream and shredded brick cheese.
9. Cook over low heat until the cheese is melted and the soup is heated through.
10. Stir in the chopped parsley and serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 16g
Protein: 15g
Sodium: 900mg

Substitutions for ingredients:
- Brick cheese can be substituted with any other type of cheese, such as cheddar or Gruyere.
- Heavy cream can be substituted with half-and-half or whole milk.

Variations:
- Add diced potatoes or carrots for a heartier soup.
- Top with croutons or bacon bits for added texture and flavor.

Tips and tricks:
- Be sure to stir constantly when adding the broth to prevent lumps from forming.
- Use an immersion blender for easier pureeing and less mess.
- Let the soup cool slightly before blending to prevent burns.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the soup in individual bowls and garnish with a sprinkle of chopped parsley or a dollop of sour cream.

Garnishes:
- Chopped parsley
- Croutons
- Bacon bits
- Sour cream

Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich

Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad

Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, simmer it over low heat until it thickens.

Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.

Food history:
Brick cheese is a type of cheese that originated in Wisconsin in the 1800s. It is a soft, mild cheese that is often used in soups and sandwiches.

Flavor profiles:
This soup is creamy and savory with a hint of sweetness from the onions.

Serving suggestions:
Serve this soup as a comforting meal on a chilly day.

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Taste: Savory, Tangy, Creamy, Rich, Cheesy