Onion Cream Soup Recipes

CREAMY ONION SOUP

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.

CREAM OF ONION SOUP

Steps:

• Melt butter in heavy large pot over medium heat.
• Add 9onions and saute until very tender and pale golden, about 25 minutes.
• Add garlic, and stir 1 minute.
• Add broth and potato and bring to boil.
• Reduce heat; cover and simmer until potato is very tender, about 25 minutes.
• Cool slightly.
• Working in batches, puree soup in blender.
• Return to pot.
• Stir in cream, sherry and thyme.
• Simmer about 10 minutes.
• Season with salt and pepper.
• Sprinkle with chives.

CREAM OF ONION AND POTATO SOUP

Steps:

• In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.
• In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.

CREAMY VIDALIA ONION SOUP

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.

CREAM OF ONION SOUP

Steps:

• Melt butter in heavy large pot over medium heat. Add onions and sauté until very tender and pale golden, about 25 minutes. Add garlic and stir 1 minute. Add broth and potato and bring to boil. Reduce heat; cover and simmer until potato is very tender, about 25 minutes. Cool slightly.
• Working in batches, puree soup in blender. Return to pot. Stir in cream, Sherry and thyme. Simmer about 10 minutes. Season with salt and pepper. (Can be made 2 days ahead; chill. Bring to simmer before serving.) Sprinkle with chives.

CREAMY ONION SOUP

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.

BAKED GARLIC AND ONION CREAM SOUP

Steps:

• Preheat oven to 350°F.
• Place onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock.
• Sprinkle with thyme, pepper and salt. Dot with butter.
• Cover the pan with foil and bake for 1 1/2 hours. Stir once or twice during baking.
• Remove the pan from the oven and puree the onions and garlic with the liquid until smooth.
• Gradually add the remaining stock and the cream.
• Pour the soup into a large saucepan, adjusting the seasonings and slowly heat through.
• Do no allow the soup to boil. Sprinkle with parsley and serve.

SIMPLE CREAM OF ONION SOUP

Steps:

• Melt 6 tbsp of the butter in a large pan. Set about 1/5 of the onions aside and add the rest to the pan. Stir to coat in butter, then cover and cook very gently for about 30 minutes. The onions should be soft and tender, but not brown.
• Add the stock, about 1 tsp salt, and pepper to taste. Bring to the boil, reduce heat, and simmer for 5 minutes. Remove from heat.
• Let soup cool, then blend until smooth. Return soup to the rinsed pan.
• Meanwhile, melt remaining butter in another pan and cook remaining onions over low heat, covered, until soft but not browned. Uncover and continue to cook onions until they turn golden yellow.
• Add cream to soup and reheat gently until hot, but do not boil. Add buttery onions and stir for 1-2 minutes. Serve immediately.