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
OUTBACK ONION SOUP
This is our spin-off of the famous restaurant soup. It has a creamy consistency which is accentuated by Colby-Jack cheese. This is a very simple recipe.
Provided by EZEECAT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 2h
Yield 4
Number Of Ingredients 9
Steps:
- In a large, heavy pot over medium heat, bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes.
- Stir in salt and pepper and simmer 30 minutes more.
- Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more.
- Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary. Serve hot, garnished with croutons, if desired.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 30.3 g, Cholesterol 130.8 mg, Fat 39 g, Fiber 1.8 g, Protein 17.4 g, SaturatedFat 25.3 g, Sodium 2741.1 mg, Sugar 4.7 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.
ONION CREAM SOUP
My whole family loves this hearty soup, especially on cool autumn evenings. It's rich and creamy with a mild onion-cheese flavor. When I need an easy dinner, I stir up this soup and serve it with warm crusty bread and a crisp salad. -Janice Hemond, Lincoln, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook onions in 3 tablespoons butter over medium-low heat until tender. Add the broth, bouillon and pepper; bring to a boil. Remove from the heat., In a large saucepan, melt the remaining butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add process cheese and onion mixture. Cook and stir until heated through and cheese is melted. Sprinkle with cheddar cheese and parsley.
Nutrition Facts : Calories 292 calories, Fat 22g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 1146mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 2g fiber), Protein 7g protein.
CREAMY ONION SOUP FROM BRASSERIE LE COZE
This recipe is from the popular Atlanta restaurant, Brasserie Le Coze (now French American Brasserie) and was published in the AJC.
Provided by Epi Curious
Categories Onions
Time 1h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large stockpot over low heat, melt 2 tablespoons butter. Add onions and cook, stirring occasionally, until very soft and golden brown, about 1 hour. Add the white wine and reduce by half. Add the cream and reduce by half.
- Meanwhile, in a small saucepan, add sugar and moisten with water and lemon juice. Cook until the sugar melts and becomes a light caramel color. Remove from the heat immediately. Do not allow it to overcook, or it will become bitter. Cool briefly and add the vinegar to the caramel and whisk to combine (if mixture hardens, set it over low heat to liquefy again). Set aside.
- In a separate saucepan over low heat, melt the remaining butter and add the flour. Whisk for 1 to 2 minutes or until flour is absorbed but mixture is still blond-colored. Set aside.
- In a separate saucepan, bring the broth to a boil. Add the flour roux to the stock and cook to combine. Puree with an immersion blender or in a food processor to smooth it to a gravy-like consistency. Add this mixture (called a veloute) to the onions after the cream is reduced. Add the sugar-vinegar mixture (called a gastrique), stirring to incorporate.
- Season to taste with salt and pepper and serve. The restaurant serves the soup with grated Gruyere cheese, croutons and green onions, but it is filling enough to serve alone.
- Note: To properly caramelize the onions, allow yourself about one hour. Don't rush it by using too high heat or you could burn the onions.
Nutrition Facts : Calories 723, Fat 45.8, SaturatedFat 27.6, Cholesterol 151.5, Sodium 475.1, Carbohydrate 57.6, Fiber 1.2, Sugar 41.2, Protein 9.1
BRASSERIE BALZAR'S MIDNIGHT ONION SOUP
Steps:
- In a 10-quart stockpot, melt the butter over low heat. Add the oil, onions, and salt, and stir to coat the onions. Cook, covered, over low heat, stirring occasionally so the onions do not scorch, just until the onions are soft but still pale, about 15 minutes.
- Sprinkle the flour over the onions and stir to coat the onions. Immediately add the stock, wine, the white pepper, thyme sprigs, and bay leaves. Bring just to a boil. Immediately reduce the heat to low. Simmer, partially covered, for 30 minutes. Taste for seasoning. (The soup can be prepared up to this point 1 day in advance. Refrigerate in a covered container. Reheat gently at serving time.)
- Preheat the broiler.
- Ladle the soup into individual ovenproof soup bowls. Top each serving with a slice of toasted baguette. Cover the bread with a thick coating of grated Gruyere. Place under the broiler. As soon as the cheese begins to bubble, serve the soup.
BRASSERIE'S LE COZE'S FRENCH ONION SOUP
This recipe is from the popular Atlanta restaurant, Brasserie le Coze (now F&B) and was published in the AJC.
Provided by christinepack
Categories European
Time 1h45m
Yield 8 US, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large stockpot over low heat, melt 2 tablespoons butter. Add onions and cook, stirring occasionally, until very soft and golden brown, about 1 hour. Add the white wine and reduce by half. Add the cream and reduce by half.
- Meanwhile, in a small saucepan, add sugar and moisten with water and lemon juice. Cook until the sugar melts and becomes a light caramel color. Remove from the heat immediately. Do not allow it to overcook, or it will become bitter. Cool briefly and add the vinegar to the caramel and whisk to combine (if mixture hardens, set it over low heat to liquefy again). Set aside.
- In a separate saucepan over low heat, melt the remaining butter and add the flour. Whisk for 1 to 2 minutes or until flour is absorbed but mixture is still blond-colored. Set aside.
- In a separate saucepan, bring the broth to a boil. Add the flour roux to the stock and cook to combine. Puree with an immersion blender or in a food processor to smooth it to a gravy-like consistency. Add this mixture (called a veloute) to the onions after the cream is reduced. Add the sugar-vinegar mixture (called a gastrique), stirring to incorporate.
- Season to taste with salt and pepper and serve. The restaurant serves the soup with grated Gruyere cheese, croutons and green onions, but it is filling enough to serve alone.
- Note: To properly caramelize the onions, allow yourself about one hour. Don't rush it by using too high heat or you could burn the onions. I use a heavy enamel pot for this step.
Nutrition Facts : Calories 488.4, Fat 32.6, SaturatedFat 20.3, Cholesterol 108.2, Sodium 786.5, Carbohydrate 36.5, Fiber 1.1, Sugar 28, Protein 4.4
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
I enjoy inviting people into my home to sample flavorful foods like this creamy soup. You'll find it's a nice twist on the traditional version. -Minnie Paulson, Standley, North Dakota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet or Dutch oven, saute onions in butter until tender. Sprinkle with flour, salt and pepper; cook and stir for 1 minute. Gradually add broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 30 minutes. Combine sour cream and milk. Stir into soup; heat through (do not boil). Place a slice of toasted bread on each soup bowl; ladle soup over bread. Sprinkle with cheese
Nutrition Facts :
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
CREAMY SWISS ONION SOUP
It was a cool spring day when I came up with this sweet and creamy variation of traditional baked French onion soup. I top individual bowls with toasty buttered croutons and a sprinkling of Swiss cheese, then pop them under the broiler. The rich results are delightful! - I. MacKay Starr, North Saanich, British Columbia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons of butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted. , Meanwhile, in a large saucepan, saute onions in remaining butter until lightly browned, about 12 minutes. Stir in water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Combine flour and 1/2 cup milk until smooth; gradually stir into onion mixture. Stir in remaining milk. Bring to a boil; boil for 2 minutes, stirring until thickened. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper. , Ladle into four ovenproof bowls; sprinkle with reserved croutons and remaining cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Garnish with chives.
Nutrition Facts :
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
CHEESY CREAMY ONION SOUP
This is a very warm hearty soup, definitely a comfort food. It takes a little time to make but it's not anything difficult. I used sweet onions but you can use stronger if that's your taste.
Provided by witchstorm
Categories Cheese
Time 2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large, heavy pot over medium heat bring to boil 2 quarts water. Stir in bouillon. Once dissolved, add onion, reduce heat and simmer 30 minute.
- Stir in salt and pepper. Simmer 30 more minute.
- Stir flour into 1/2 cup water till smooth. Whisk into simmering soup. Simmer 30 more minute.
- Stir in cream and cheese until cheese is melted. Serve hot.
Nutrition Facts : Calories 338.1, Fat 26.6, SaturatedFat 16.6, Cholesterol 88.3, Sodium 1427.5, Carbohydrate 13.2, Fiber 0.7, Sugar 2.1, Protein 12.1
CREAMY ONION SOUP (MY VERSION OF BRASSERIE LE COZE'S RECIPE)
Steps:
- Melt butter in a heavy Dutch oven over medium heat. Add onions and ½ teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat to low/simmer if onions are browning too quickly. [The caramelization process will take 45 to 60 minutes, so don't plan on being anywhere else for that length of time, because the onions can go from nicely browning to burnt in a heartbeat, and your craving for French onion soup will go unmet - c'est tragique! So just take your time, and enjoy the process.]
- Once the onions are caramelized, make a slurry of the flour and white wine. Add the slurry, beef stock, sugar, sherry vinegar, lemon juice, 1 tsp salt and 1/2 tsp pepper to the onions. Bring mixture to a simmer, then lower heat and let it simmer for about 15 minutes. Remove from heat and stir in the heavy cream. Use an immersion blender to puree the soup. If you don't have an immersion blender, puree in batches in a blender. Taste and adjust for seasoning.
- Right before serving, take one toasted bread slice for each person being served (so if you are serving 8, you will need 8 slices of the bread), and sprinkle a little of the grated Swiss on each slice. Then toast these all in a toaster oven till the cheese is melted and a little caramelized, watching to make sure they don't burn. (I cover my toaster oven baking tray with foil and spray with Pam for easy clean-up with this step.) Put one toasted bread slice on each bowl of soup, and serve immediately.
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