Goldenonionsoup Recipes

GOLDEN ONION SOUP

Steps:

• Heat butter and oil in a large pot over medium heat. Add onions, season with 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionaly, until very tender, 12 to 15 minutes.
• Reduce heat to medium-low and cook, uncovered, stirring occasionally, until onions are golden brown, 20 to 25 minutes.
• Sprinkle with flour and cook for 2 minutes; stir in vinegar.
• Add wine and simmer for 3 minutes. Add thyme, broth, and 4 cups water and bring to a boil. Reduce heat and simmer for 10 minutes. Spoon soup into bowls and sprinkle with cheese and aditional thyme, if desired.
• TIPS & TECHNIQUES.
• MAKE-AHEAD TIP: Freeze the soup (without cheese) for up to 3 months. Thaw in the fridge overnight. Reheat, covered, in a saucepan over medium heat. Top with chese and additional thyme before serving, if desired.

GOLDEN ONION SOUP

Steps:

• In a saucepan over medium-low heat, melt butter. Add onions; cook and stir until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 1 minute., Reduce heat. Add cheese; heat just until cheese is melted (do not boil).

GOLDEN ONION SOUP

Steps:

• In a saucepan over medium-low heat, cook onions in butter until tender, about 10 minutes.
• Stir in flour until blended.
• Gradually add broth and milk.
• Bring to a boil and stir for 1 minute.
• Reduce heat.
• Add the cheese; heat just until cheese is melted (do not boil); taste and adjust seasoning with salt and pepper if needed.

GOLDEN ONION SOUP

Steps:

• 1. Prepare Parmesan Croutons reserve.2. Reduce oven temperature to 325°.3. Heat margarine in 4-quart ovenproof Dutch oven until melted stir in brown sugar and Worcestershire sauce. Toss onions in margarine mixture.4. Bake uncovered, stirring every hour, until onions are deep golden brown, about 2 1/2 hours. Stir in broth and water heat to boiling over high heat. Serve with Parmesan Croutons1. Heat oven to 400°. 2. Heat margarine in rectangular pan, 13 x 9 x 2 inches, in oven until melted. Toss bread cubes in margarine until evenly coated. Sprinkle with cheese. Bake uncovered, stirring occasionally, until golden brown and crisp, 10 to 15 minutes.1 SERVING: Calories 235 (Calories from Fat 155) Fat 17g (Saturated 4g) Cholesterol 5mg Sodium 820mg Carbohydrates 17g (Dietary Fiber 2g) Protein 5g.

GOLDEN ONION SOUP

Steps:

• Heat oven to 400°F. In 13x9-inch pan, melt 1/4 cup butter in oven. Toss bread cubes in butter until evenly coated. Sprinkle with cheese. Bake uncovered 10 to 15 minutes, stirring occasionally, until golden brown and crisp.
• Reduce oven temperature to 325°F. In 4-quart ovenproof Dutch oven, melt 1/4 cup butter over medium heat. Stir in brown sugar and Worcestershire sauce. Toss onions in butter mixture.
• Bake uncovered about 2 hours 30 minutes, stirring every hour, until onions are deep golden brown. Remove from oven; stir in broth and water. Heat to boiling on top of stove. Serve with croutons.