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.
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.
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 :
CREAMY VIDALIA ONION SOUP
This is a robust and creamy onion soup. The addition of egg yolks adds a lovely creamy texture.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Yield 4
Number Of Ingredients 12
Steps:
- In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
- Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
- When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.
Nutrition Facts : Calories 363.9 calories, Carbohydrate 28 g, Cholesterol 199.3 mg, Fat 24.5 g, Fiber 4.3 g, Protein 10 g, SaturatedFat 10.5 g, Sodium 820.9 mg, Sugar 13.1 g
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 husband works at a grain elevator and is outside in all kinds of weather. He appreciates having a big bowl of this soup waiting when he comes home.-Naomi Giddis, Two Buttes, Colorado
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a 3-qt. saucepan over medium heat, saute onions in butter. Add broth, pepper, thyme and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add 1-2/3 cups milk. Stir flour into remaining milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 133 calories, Fat 5g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 162mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
CARAMELIZED ONION SOUP WITH ONIONS TO SPARE
This recipe makes more caramelized onions than you need. Set some aside before turning the rest into soup, and use them on toast, with pasta, or in omelets.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- In a large Dutch oven or other heavy pot, heat oil and 2 tablespoons butter over medium-high. Add onions, sugar, 2 teaspoons salt, thyme, and bay leaf. Reduce heat to medium-low and cook, stirring frequently to scrape up any browned bits, until onions are deep golden brown and have a jam-like consistency, about 1 hour. If onions begin to stick, reduce heat and stir in 1 tablespoon water.
- Discard herbs. Reserve 1/2 cup onions (leaving 1 3/4 cups in pot). Stir in 1 tablespoon butter, flour, and sherry and cook until butter is melted, 30 seconds. Add broth, increase heat, and simmer 15 minutes. Season to taste with salt and pepper. Rub bread with garlic, then place in bowls and ladle soup on top. Drizzle with oil and sprinkle with parsley.
Nutrition Facts : Calories 255 g, Fat 19 g, Fiber 3 g, Protein 6 g, SaturatedFat 6 g
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