Caramelized Onion Cream Soup Recipes

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CREAMY CARAMELIZED-ONION SOUP



Creamy Caramelized-Onion Soup image

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

6 tablespoons unsalted butter
1 1/4 pounds (3 to 4) leeks, white and pale-green parts only, rinsed well and coarsely chopped
5 garlic, thinly sliced
7 large shallots, about 14 ounces, thinly sliced
2 large Vidalia onions, about 20 ounces, cut into 1/4-inch-thick slices
3/4 cup dry white vermouth
4 cups homemade or low-sodium store-bought chicken stock
Coarse salt
1 cup heavy cream

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.

ONION CREAM SOUP



Onion Cream Soup image

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

2 cups thinly sliced sweet onions
6 tablespoons butter, divided
1 can (14-1/2 ounces) chicken broth
2 teaspoons chicken bouillon granules
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1-1/2 cups milk
1/4 cup diced process cheese (Velveeta)
Shredded cheddar cheese and minced fresh parsley

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.

FLORENTINE CARAMELIZED ONION SOUP



Florentine Caramelized Onion Soup image

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

¼ cup extra virgin olive oil
4 pounds onions
2 teaspoons white sugar
salt to taste
1 (750 milliliter) bottle dry white wine
1 quart chicken broth
1 small cinnamon stick
4 cups cubed, stale French or Italian bread

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 CARAMELIZED ONION SOUP



Creamy Caramelized Onion Soup image

I love caramelized onions. I love cream soups. Why not combine the two? As a side note, caramelizing the onions takes a while. You don't want to burn them, you want to caramelize them. Be patient! :]

Provided by dysonr88

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

2 medium white onions, chopped
6 tablespoons butter
1 tablespoon garlic, minced
1/4 cup flour
2 cups milk, warm
4 cups vegetable broth
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon pepper
1 large parsnip, chopped
4 ounces portabella mushrooms, chopped
3 red potatoes, chopped

Steps:

  • In a medium pot, melt the butter over medium heat. Add onion and garlic. Stir continuously until onions are caramelized (brown, but not burned), about 30 minutes or more.
  • Whisk in flour, cook for 2 minutes.
  • Add milk or half-and-half, whisk until smooth.
  • Add balsamic vinegar, Worcestershire sauce, salt, pepper, and broth. Let simmer for 20 minutes.
  • Add vegetables, mix thoroughly, and let simmer for 20 minutes, or until vegetables are tender.
  • Turn off heat and let it cool for a few minutes.
  • Puree soup in batches until at least half of the soup is blended. Mix thoroughly.
  • Cook over medium heat until hot.

Nutrition Facts : Calories 278.4, Fat 14.8, SaturatedFat 9.2, Cholesterol 41.9, Sodium 608.3, Carbohydrate 31.6, Fiber 3, Sugar 4.8, Protein 6.3

CARAMELIZED ONION CREAM SOUP



Caramelized Onion Cream Soup image

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

2 tablespoons unsalted butter
4 large onions, peeled and chopped
2 garlic cloves, chopped
1 cup white wine
2 tablespoons sherry wine
4 cups chicken stock, preferably brown stock
1 yukon gold potato, peeled and diced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1/2 cup heavy cream (35%)
salt & freshly ground black pepper

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

CREAM OF CARAMELIZED ONION AND MUSHROOM SOUP



Cream of Caramelized Onion and Mushroom Soup image

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

1 tablespoon butter
1/2 tablespoon olive oil
1 lb sweet onion, peeled, cut in half, cut thin crosswise
1 lb portabella mushroom, cleaned, cut in slices
1 stalk celery, chopped
1 large carrot, chopped
2 garlic cloves, minced
1/2 teaspoon salt
4 cups chicken stock (a little more may be required to thin soup if too thick)
1 1/2 teaspoons dried thyme or 1 1/2 teaspoons dried herbes de provence
1 small bay leaf
1/2 cup half-and-half
4 ounces part-skim ricotta cheese
4 ounces swiss cheese, grated
salt and freshly-cracked black pepper, to taste
minced fresh parsley (to garnish)

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 ONION SOUP WITH BLUE CHEESE CROUTONS



Caramelized Onion Soup With Blue Cheese Croutons image

Classic onion soup gets even better with caramelized onions, silky cream and zesty croutons for the finishing touch. It's worth the time it takes to cook the onions for the wonderful depth of flavor.

Provided by Chef mariajane

Categories     Onions

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
4 onions, halved and thinly sliced
1/2 teaspoon dried thyme
salt and pepper
2 garlic cloves, minced
1/4 cup dry sherry or 1/4 cup red wine
4 cups reduced beef stock
1 cup water
1 cup 35% cream
thick slices baguette
1/4 cup crumbled canadian blue cheese, softened

Steps:

  • In pot, melt butter over medium heat; add onions, thyme and 1/4 teaspoons each salt and pepper and sauté for 2 minutes or until starting to soften. Reduce heat to medium-low, cover and cook, stirring often, for about 20 minutes or until onions are very soft. Uncover and cook, stirring often, for 15 to 20 minutes or until caramelized. Increase heat to medium-high; add garlic and sauté for 1 minute. Add sherry and bring to a boil, scraping up bits stuck to pot. Add beef stock and water and bring to a boil. Reduce heat and boil gently for about 10 minutes or until flavours are blended.
  • CROUTONS:.
  • Preheat broiler. On a baking sheet, lightly toast both sides of baguette slices. Spread one side with softened blue cheese.
  • To serve, stir cream into hot soup and season to taste with salt and pepper. Ladle soup into ovenproof soup bowls . Float one crouton in each bowl and broil for about 2 minutes, or until cheese is melted. Serve immediately.

Nutrition Facts : Calories 383, Fat 27.3, SaturatedFat 17.1, Cholesterol 87.9, Sodium 969.9, Carbohydrate 15.8, Fiber 1.6, Sugar 5.4, Protein 7.1

CARAMELIZED ONION AND SOUR CREAM SPREAD



Caramelized Onion and Sour Cream Spread image

Categories     Condiment/Spread     Dairy     Onion     Appetizer     Sauté     Fall     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 10

3 tablespoons plus 1/3 cup olive oil
1 large red onion, thinly sliced
1 large red bell pepper, thinly sliced
1/2 fennel bulb, cored, thinly sliced
2 teaspoons herbes de Provence
1 teaspoon sugar
8 garlic cloves, finely chopped
1/3 cup sour cream
1 tablespoon drained capers
18 4x1 1/2x1/4-inch slices olive bread

Steps:

  • Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and next 4 ingredients. Cover; cook until vegetables release their juices, stirring occasionally, about 12 minutes. Uncover; sauté until juices evaporate, about 10 minutes. Add garlic; cook until vegetables are very tender and just beginning to brown, about 12 minutes longer. Cool completely.
  • Puree vegetable mixture and sour cream in processor until almost smooth. Season generously with salt and pepper. Transfer to bowl. Sprinkle with capers.
  • Preheat broiler. Arrange bread slices on baking sheet. Brush both sides of bread slices with 1/3 cup oil. Toast about 2 minutes per side. Cool. Serve with spread.
  • A combination of dried thyme, basil, savory and fennel seeds can be substituted for herbes de Provence.

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