Pearl Onion Soup Recipes

Steps:

• In a 4-quart soup pot over medium heat, combine the olive oil, red, white, yellow, and pearl onions, and the shallots and saute until golden brown and soft.
• Add the leeks and chives and cook until the onions turn a deep golden brown, about 5 minutes. Add the wine and cook, stirring, 2 minutes more, or until the mixture begins to bubble.
• Add 2 cups of stock every 15 minutes for the next 45 minutes, allowing the liquid to reduce by one-fourth after each addition.
• Add the mushrooms and thyme leaves with the last 2 cups of stock. The soup will be a very deep brown. Ladle into deep soup bowls and garnish with thyme sprigs.

Steps:

• Place onions into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Melt butter in a large skillet over medium heat; cook and stir flour and nutmeg in melted butter for about 5 minutes; season with salt and pepper. Add cream to flour mixture; cook and stir until bubbly and thick, about 5 minutes more. Stir onion and parsley into cream sauce until heated through, 2 to 3 minutes.

Steps:

• In a large skillet, saute onions in butter until tender. Add brown sugar and mustard; cook 2 minutes longer. Sprinkle with parsley.

Steps:

• In a Dutch oven or large kettle, bring 8 cups water to a boil. Add pearl onions; boil until tender, 6-7 minutes. Drain and rinse in cold water; peel and set aside., In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions., Pour into an ungreased 1-1/2-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through.

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

Steps:

• PREPARATION Heat butter and olive oil in a stock pot or Dutch oven over medium heat and add pearl onions and sliced yellow onions. Season with salt and pepper and cook, stirring occasionally, for 15 minutes, or until softened and translucent and beginning to brown. Stirring frequently to prevent burning, continue cooking onions until caramelized. Season with sage and thyme, then add garlic and cook for another 1-2 minutes, or until fragrant. Stir in balsamic vinegar and red wine to deglaze pan, making sure to scrape up browned bits on bottom of pan. Pour in beef stock and bay leaves, then bring to a boil. Reduce heat to low and let simmer for 25-30 minutes. Preheat oven to broil setting. For croutons, whisk together melted butter, garlic and onion powders in a small bowl, then brush over French bread until coated. Slice into thick cubes, then place in an even layer on a baking sheet. Place in oven and broil for 3-5 minutes, keeping an eye on the bread so it doesn't burn. Ladle soup into serving bowls and top with cheese and garlic croutons. Optional: pour soup into oven-proof bowls and top with cheese and croutons, then place in oven and broil for 3-5 minutes, or until cheese is melted. Remove from oven and serve hot. Enjoy!