CREAMY 5 ONION SOUP
This was created after trying a number of different types of onion soup recipes. It makes a large pot of a very satisfying comfort food. Goes great with grilled cheese, or just a good loaf of crusty bread.
Provided by Desert Canuck
Categories Onions
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter over medium high heat in a dutch oven. Fry the bacon until crispy. Remove with a slotted spoon to paper towel and set aside.
- To the bacon drippings add the yellow, red, and white onions, shallots, thyme, bay leaf, salt and pepper. Saute, stirring often, until the onions begin to caramelize (at least 15 minutes).
- Add the leeks and continue to cook for 5 minutes.
- Sprinkle on the flour, and stir gently until all the flour is incorporated. Continue cooking, stirring often, until the flour has begun to cook (at least 5 minutes).
- Add the Chicken stock and taste to adjust seasonings. Bring to a boil, scraping up any browned bits off the bottom. Once boiling, reduce the heat to low and simmer, partly covered, for 45 minutes, stirring occasionally.
- Remove the bay leaf and use a submersible blender to puree the soup. Add the cream, taste to adjust seasonings, and simmer for an additional 10 minutes.
- Ladle into individual bowls, sprinkled with some of the reserved bacon.
Nutrition Facts : Calories 378, Fat 24.7, SaturatedFat 12, Cholesterol 67.2, Sodium 527.9, Carbohydrate 29.5, Fiber 2.3, Sugar 9.9, Protein 10.8
CARAMELIZED ONION CREAM SOUP
Onion soup with a difference! A wonderful recipe taken from Inn On The Twenty Cookbook by Michael and Anna Olson. Great to serve at a dinner party.
Provided by Elly in Canada
Categories Onions
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan, melt butter over medium-low heat and add onions.
- Using a wooden spoon, stir onions until they soften and begin to carmelize, this will take 20-30 minutes.
- Add garlic and 1/3 of the wine, continue stirring until wine is absorbed, this will deglaze the pan and onions will brown.
- Add remaining wine 1/3 at a time following above procedure until it is absorbed.
- Add sherry, stock, potato and fresh herbs.
- Bring to a simmer and cook until potato is tender.
- Remove from heat, carefully puree using hand blender.
- If you prefer a very smooth soup, strain mixture.
- Return soup to heat, add cream and season to taste.
- Bring to simmer before serving, do NOT allow soup to boil.
- Serve and enjoy!
Nutrition Facts : Calories 274.1, Fat 13.2, SaturatedFat 7.6, Cholesterol 42.1, Sodium 245.2, Carbohydrate 22.2, Fiber 2.2, Sugar 7.6, Protein 6.1
CREAMY CARAMELIZED-ONION SOUP
Slow-cooked onions take on a whole new color and flavor. They top a pureed soup made with caramelized leeks, shallots, and more onions -- plus cream and vermouth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 8 cups
Number Of Ingredients 9
Steps:
- Melt 4 tablespoons butter in a large saucepan over medium heat. Add leeks, garlic, shallots, and half of the onions. Cook, stirring occasionally, until vegetables are very soft and translucent, about 10 minutes. Reduce the heat to medium-low, and cook, stirring occasionally, until vegetables are deep golden brown, about 25 minutes.
- Add vermouth, stock, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes. Let cool. Puree onion mixture in batches in a blender until smooth, about 3 minutes per batch. Set aside.
- Meanwhile, melt remaining 2 tablespoons butter in a medium skillet over medium-low heat. Add remaining onion. Cook, stirring occasionally, until onion is very soft and golden brown, about 45 minutes. Cover, and set aside.
- Return onion puree to saucepan. Stir in cream. Reheat over medium heat, stirring, until heated through but not boiling. Season with salt, if desired. Serve, topped with caramelized onions.
CREAMY FRENCH ONION SOUP
Make and share this Creamy French Onion Soup recipe from Food.com.
Provided by Nat Da Brat
Categories Cheese
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Toast 6 thick slices of French bread in a 300 degree oven until crisp.
- Blend the Stilton with a couple tablespoons of butter, then spread on the toast.
- When ready to serve the soup, pop one of these on top of each serving bowl and sprinkle with lots of cheddar cheese.
- Melt butter in a large saucepan over low heat.
- Add onions, cover, and cook until translucent, stirring occasionally for about 30 minutes.
- Add the stock and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add cream and bring to a boil, reduce heat and simmer to thicken slightly (about 15 minutes).
- Season generously with salt and pepper.
- Ladle into bowls, top with Stilton Toast, and run under the broiler until the cheese is melted and brown.
- Serve immediately.
Nutrition Facts : Calories 916.2, Fat 68.3, SaturatedFat 41.3, Cholesterol 223.9, Sodium 1035.9, Carbohydrate 58, Fiber 4, Sugar 9.5, Protein 20.2
FLORENTINE CARAMELIZED ONION SOUP
Also known as "carabaccia", this is a local specialty in Florence, and is hard to find even in cookbooks specializing in Italian soups! The effect should be rich and somewhat sweet (but not too much). Adding roasted garlic would be a good variation.
Provided by Elsie Wollaston
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 3h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large heavy pot, heat oil over medium heat. Cut onions in half lengthwise, then slice thinly. Place sliced onions in pot and toss to coat with oil. Cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are softened and beginning to color, 30 minutes.
- Increase heat to medium and cook, stirring occasionally, uncovered, until onions are amber in color, 45 minutes.
- Sprinkle onions with sugar and a little bit of salt; cook, stirring, until sugar melts and onions are caramel colored, 5 minutes. Pour in wine and broth, and place cinnamon stick in pot. Bring to a boil, then reduce heat, cover and simmer 1 hour.
- Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.
- Remove the cinnamon stick. Whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 75.2 g, Fat 11.2 g, Fiber 6.2 g, Protein 12.4 g, SaturatedFat 1.8 g, Sodium 470.4 mg, Sugar 18.7 g
CREAMY ONION SOUP
My spin on Outback's Creamy Onion Walkabout soup...Please follow steps for the "white sauce" first...This tastes just like the restaurant!***The secret is the bay leaves...I found them in my soup @ Outback & knew that was the missing ingredient! This is the only recipe out there that includes the bay leaves!!!! This soup is my ALL TIME FAV!! (The WHITE SAUCE ingredients are the first 3 listed items on top) ENJOY!!!
Provided by Erin101378
Categories Onions
Time 2h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the white sauce: In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
- In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth or stock from can, chicken bouillon cubes, bay leaves, pepper, and stir until completely heated through.
- Add white sauce and Velveeta cheese to onion mixture. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 minute to 45 minutes.
- Serve with a garnish of shredded cheese(s), and a couple of slices of warm dark Russian Bread.
CARAMELIZED FRENCH ONION SOUP
Carmelized onions give a touch of sweetness to this easy french onion soup, topped with toasted cheese bread. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, saute onion in butter until tender. Sprinkle with sugar and Worcestershire sauce; cook and stir for 13-15 minutes or until onion is caramelized. , Add the broth, wine or water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Place bread on an ungreased baking sheet. Broil 4 in. from the heat until toasted. Turn; sprinkle with cheeses. Broil until cheese is melted and bubbly. Ladle soup into bowls; top with toast.
Nutrition Facts :
CREAM OF CARAMELIZED ONION AND MUSHROOM SOUP
This soup is very flavourful, easy, and pretty, and a steaming bowl of it, with a slice of toasted sourdough or wholegrain bread, makes for a deeply satisfying meal.
Provided by evelynathens
Categories Low Cholesterol
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Melt 1 tablespoon butter with 1/2 tablespoon olive oil in saucepan over medium heat. Add onions and saute, stirring every few minutes, until they are caramelized, about 15-20 minutes. Add the mushrooms, celery, carrot, garlic and salt, and saute, stirring occasionally, for a further 5 minutes. Add chicken stock, thyme (or herbes de provence) and bay leaf to saucepan. Reduce temperature to a slow boil and cook, covered, for 15-20 minutes longer, or until vegetables are tender. Remove from heat. Discard bay leaf.
- (Carefully) blend soup in batches, either in blender, or using immersion blender, until soup is mostly pureed, leaving a bit of texture in the vegetables. Return to saucepan and over a low heat, whisk in half and half, ricotta and swiss cheeses, until cheeses have entirely melted into the soup. (If soup is too thick, thin with a little more hot broth). Season to suit your taste with salt and freshly-cracked black pepper.
- Serve in deep bowls, garnished with a sprinkle of minced, fresh parsley.
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- Add the onions to the skillet along with a 1/2 teaspoon of the salt and 1/2 teaspoon of sugar. Cook for 20 minutes, stirring often. Add the garlic and cook for 2 minutes longer then remove the onions from the skillet and cover to keep warm.
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- Melt 3 tablespoons of the butter in a large enameled cast-iron casserole. Add the sliced onions, thyme sprigs and a pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the onions soften and release their liquid, about 20 minutes. Add the sugar and cook, stirring often, until the exuded liquid evaporates and the onions are caramelized, about 30 minutes longer. Transfer the onions to a medium bowl and discard the thyme springs.
- Melt 1 tablespoon of the butter in the casserole. Add the celery, garlic and herbes de Provence and cook over moderate heat, stirring, until fragrant, about 3 minutes. Raise the heat to high and add the sherry. Cook, stirring up the browned bits from the bottom of the casserole, until the sherry has reduced by half, about 3 minutes. Return the onions to the casserole, add the chicken stock and simmer over low heat for 30 minutes.
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- Turn the heat up to medium-high and continue to sauté for 1 minute more. Add in the apple cider vinegar and stir, while scraping the browned bits off the bottom of the pan.
- Lower the heat to medium-low, add in the fennel and continue to cook for 20 minutes more or until the onion and fennel are caramelized.
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- First, you’ll want to caramelize your onions. Melt butter in a sauté pan over medium-low heat. Add sliced onions and cook, low and slow and stirring occasionally, until onions take on that beautiful caramel color. This may take up to 30 minutes. Be patient! You don’t want to cook the onions too fast and give them a burnt flavor.
- Once onions are sufficiently caramelized, add them to a large stockpot along with potatoes, chicken stock and peeled, whole garlic cloves. Bring to a boil, then reduce to medium heat and simmer until potatoes are tender when you poke them with a fork. Reduce heat to low.
- Use either an immersion blender or transfer the soup to a regular blender and purée until there are no longer any chunks. Transfer back to the stockpot on low heat (if using a regular blender), stir in heavy cream (if using) and season with salt and pepper to taste. Keep soup simmering on low while you make some crispy prosciutto to top it off!
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- Drizzle 2 tablespoons of olive oil over the cauliflower. Either use your hands or tongs to toss the cauliflower in the oil until it is evenly coated. Sprinkle with about 1/2 teaspoon of sea salt.
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