BLUE CHEESE CROUTONS RECIPES

Name: Caramelized Onion Soup With Blue Cheese Croutons
Cook time: 1 h
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons butter; 4 onions, halved and thinly sliced; 1/2 teaspoon dried thyme; salt and pepper; 2 garlic cloves, minced; 1/4 cup dry sherry or 1/4 cup red wine; 4 cups reduced beef stock; 1 cup water; 1 cup 35% cream; thick slices baguette; 1/4 cup crumbled canadian blue cheese, softened

CARAMELIZED ONION SOUP WITH BLUE CHEESE CROUTONS RECIPE ...

Caramelized Onion Soup With Blue Cheese Croutons Recipe ... image

Classic onion soup gets even better with caramelized onions, silky cream and zesty croutons for the finishing touch. It's worth the time it takes to cook the onions for the wonderful depth of flavor.

Total Time 1 hours

Prep Time 0S

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
4 onions, halved and thinly sliced
1/2 teaspoon dried thyme
salt and pepper
2 garlic cloves, minced
1/4 cup dry sherry or 1/4 cup red wine
4 cups reduced beef stock
1 cup water
1 cup 35% cream
thick slices baguette
1/4 cup crumbled canadian blue cheese, softened

Steps:

In pot, melt butter over medium heat; add onions, thyme and 1/4 teaspoons each salt and pepper and sauté for 2 minutes or until starting to soften. Reduce heat to medium-low, cover and cook, stirring often, for about 20 minutes or until onions are very soft. Uncover and cook, stirring often, for 15 to 20 minutes or until caramelized. Increase heat to medium-high; add garlic and sauté for 1 minute. Add sherry and bring to a boil, scraping up bits stuck to pot. Add beef stock and water and bring to a boil. Reduce heat and boil gently for about 10 minutes or until flavours are blended.
CROUTONS:.
Preheat broiler. On a baking sheet, lightly toast both sides of baguette slices. Spread one side with softened blue cheese.
To serve, stir cream into hot soup and season to taste with salt and pepper. Ladle soup into ovenproof soup bowls . Float one crouton in each bowl and broil for about 2 minutes, or until cheese is melted. Serve immediately.

Nutrition Facts : Calories 383, FatContent 27.3, SaturatedFatContent 17.1, CholesterolContent 87.9, SodiumContent 969.9, CarbohydrateContent 15.8, FiberContent 1.6, SugarContent 5.4, ProteinContent 7.1

TUSCAN KALE SALAD WITH GORGONZOLA CROUTONS RECIPE - ANN ...

Tuscan Kale Salad with Gorgonzola Croutons Recipe - Ann ... image

I am 100% that bitch. You know, the one who brings a salad to the big family Thanksgiving gathering—when everyone else showcases their indulgent pies, casseroles, gratins, gravies, and cakes. Folks will gently poke fun at me as I arrive with my “healthy” contribution, but I just smile (a little smugly, I must admit) and carry on because I know that my salad will get completely eaten up, the bowl scraped clean. And people will literally thank me for bringing it.That’s because we all need a crisp, crunchy, and most importantly fresh bite as a respite from those heartier dishes on Turkey Day. With a zippy vinaigrette, it refreshes the palate and balances out the starchy, meaty, fatty accompaniments on the plate. A good salad offers a visual break, too—in a sea of brown food, it’s shiny, it’s colorful, and it’s fluffy.A “good” salad means something to me: No lame salads allowed. Whereas some people consider a salad as an afterthought, I see it as an opportunity. With all the gorgeous produce that’s abundant in fall, there’s no reason for a lame, phone-it-in salad. A good salad should include an alluring mix of textures, colors, complementary flavors, and shapes that convey movement. I have been known to travel with magenta-hued watermelon radishes and scallop-edged delicata squash because I know they’re not available in Wiggins, Mississippi, where my husband’s family gathers, and where I want to wow the family with my addition to the buffet.This year, my holiday salad combines roasted baby golden beets and hakurei turnips, with similar shapes and earthiness but their own distinct textures and sweetness levels. Quick-pickled red onions (a refrigerator staple in my house) offer crunch and a pop of color, and lacinato kale provides a rich textured background. But the real star of my salad is the croutons. They combine two strongly flavored ingredients—gorgonzola cheese and rye bread—that combine for an explosion of savory, crunchy goodness. The cheese is mashed with melted butter and rubbed into hand-torn bread, which has a wonderfully rustic, craggy texture. These get baked till crisp, and they’re absolutely irresistible—crunchy, potent, and so unique. If you don’t use all the croutons on the salad (or you want to make a double batch), store them in an airtight container at room temperature, and enjoy as a snack with cocktails.Though this salad involves a few steps and a bit of time, it’s for the holidays—and for your family—so it’s worth the effort. You can get a head start with everything so that all you have to do is toss everything together before the meal. Make the croutons, pickled onions, roasted veggies, and dressing a day ahead, and go ahead and prep the kale. Bring the veggies and vinaigrette to room temp before tossing the salad. Try serving in a shallow bowl or even a platter so the elements can spread out and show themselves off. And get ready for more than a few pats on the back for what you brought to the table.

Provided by Ann Taylor Pittman

Categories Salads

Total Time 1 hours 30 minutes

Yield 8

Number Of Ingredients 15

Ingredients

6 small (1 1/2- to 2-ounce) golden beets, trimmed, peeled, and quartered
6 small (1 1/2- to 2-ounce) hakurei turnips or baby turnips, trimmed and quartered
3/4 cup extra-virgin olive oil, divided
3 teaspoons kosher salt, divided
1 teaspoons ground black pepper, divided
4 ounces Gorgonzola or other creamy blue cheese
1/4 cup unsalted butter, melted
14 ounces rye bread, crusts removed, torn into 1 1/2-inch pieces
1 cup white wine vinegar
1/2 cup water
2 tablespoons granulated sugar
2/3 cup thinly sliced red onion
1 tablespoons Dijon mustard
2 teaspoons honey
2 (7-ounce) bunches Tuscan kale, stemmed and torn into bite-size pieces (about 10 loosely packed cups)

Steps:

Arrange racks in upper and lower thirds of oven; preheat oven to 400°F.
Place beets and turnips on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons oil, and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper; toss gently to coat. Arrange in a single layer on baking sheet.
Place Gorgonzola in a large bowl; mash with a fork until smooth. Add 6 tablespoons oil; stir well with fork. Stir in melted butter. Add bread pieces; toss gently to coat. Arrange bread in a single layer on a baking sheet lined with parchment paper.
Place bread on upper oven rack and beet mixture on lower oven rack. Bake in preheated oven 15 minutes. Stir vegetables and bread, and return both to oven on same racks. Bake until bread is crisp and browned, 8 to 10 minutes. Remove bread from oven, and set aside. Continue to roast vegetables until tender when pierced with a knife, about 10 minutes. Cool to room temperature, about 30 minutes.
Meanwhile, stir together vinegar, 1/2 cup water, sugar, and 1 1/2 teaspoons salt in a small saucepan; bring to a boil. Add onion; boil 1 minute. Remove from heat, and let cool to room temperature, about 30 minutes. Drain onions, reserving 3 tablespoons pickling liquid.
Whisk together reserved pickling liquid, mustard, honey, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl. Gradually add remaining 1/4 cup oil, whisking constantly, until emulsified. Add kale, beets, and turnips; toss gently to combine. Transfer to a large, shallow bowl. Top with pickled onions and croutons.

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Here it is, the ultimate walnut and blue cheese salad, loaded with lovely, quality ingredients
From jamieoliver.com
Total Time 20 minutes
Cuisine french
Calories 595 calories per serving

1. Put a large frying pan on a high heat, and once hot, add a good couple of lugs of olive oil. Cut your bacon into thick 1cm lardons (have a look at the picture – that's roughly the size your croutons and bacon should be), and add to the pan. Fry, stirring occasionally, for around 3 minutes, or until you’ve got a good bit of colour on the bacon and a lot of the fat has rendered out. Turn the heat down a little and add your bread to the pan, making sure you spread the croutons out so they take on some colour. Fry for another 3 minutes, or until they’ve sucked up all the wonderful flavour and are lovely, crisp and golden.
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