392 cheese stick recipes

Mexican garlic soup with 10 cloves of garlic sauteed in butter, simmered in stock, and topped with a poached egg, asadero cheese, and parsley. Rustic, warming, and ready in 25 minutes.

Quick onion soup with beef stock, cheddar cheese, and toasted French bread. Tender sautéed onions simmer 15 minutes, then broil with cheese for 4 servings.

This is a recipe from Toravaig House Hotel, a small family hotel at Knock Bay in the south or garden of Skye, five miles south of Armadale.

Classic French onion soup with caramelized onions simmered in rich beef broth, topped with crusty bread and bubbly melted Gruyere broiled to golden-brown. The bistro favorite, made at home.

Roman egg and cheese soup (stracciatella alla romana) with beaten eggs, Parmesan, bread crumbs, and lemon zest swirled into hot beef broth. A classic Italian comfort soup ready in minutes.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

This quick and tasty soup that can be served as a side dish or just with a crusty bread and crackers!

Entertaining friends? Try this dip and they won't believe you made it!

Try something new with this cheesy and scrumptious side dish that can accompany any meal.

Creamy pate blended with cream cheese and topped with a shimmering bourbon-beef aspic. A retro-chic appetizer that unmolds beautifully for cocktail parties.

Fresh minestrone soup made in the microwave in 13 minutes with spirelli pasta, mixed vegetables, beef stock, and Italian herbs. A solo or two-bowl quick lunch with no stovetop required.

Creole garlic soup with beef broth and dry sherry, topped with bubbly Parmesan garlic toast. Think French onion soup's Louisiana cousin. Ready in 30 minutes.

French onion soup with Coca-Cola added to the beef broth for extra caramel sweetness and depth. Topped with broiled French bread and Parmesan cheese for a bubbly, golden crust.

Four-onion soup made with yellow onion, red onion, leeks, and scallions in beef broth, topped with toasted baguette slices and broiled Swiss and Parmesan. A deeper, more complex twist on classic French onion soup.

Soup Royale, the Italian napkin soup with a savory Parmesan-egg dumpling poached in a napkin, then sliced into cubes for a clear chicken-and-beef broth. Vintage technique that yields elegant restaurant-style soup.

Kaessuppe is a classic German cheese soup: a buttery roux bound with beef broth, melted Emmentaler, and egg yolks, served with golden butter-fried bread croutons on top. Alpine comfort in under 30 minutes.