Best Creamy 5 Onion Soup Recipes

CREAMY 5 ONION SOUP

Creamy 5 Onion Soup image

This was created after trying a number of different types of onion soup recipes. It makes a large pot of a very satisfying comfort food. Goes great with grilled cheese, or just a good loaf of crusty bread.

Provided by Desert Canuck

Categories Onions

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
6 slices thick bacon, chopped into bit sized pieces
2 large yellow onions, halved & sliced
2 large white onions, halved & sliced
2 large red onions, halved & sliced
4 large shallots, sliced
1 tablespoon thyme
1 large bay leaf
3 large leeks, bottoms only, washed thoroughly & sliced
3 tablespoons flour
8 cups chicken stock
1 cup heavy cream
salt and pepper

Steps:

Melt the butter over medium high heat in a dutch oven. Fry the bacon until crispy. Remove with a slotted spoon to paper towel and set aside.
To the bacon drippings add the yellow, red, and white onions, shallots, thyme, bay leaf, salt and pepper. Saute, stirring often, until the onions begin to caramelize (at least 15 minutes).
Add the leeks and continue to cook for 5 minutes.
Sprinkle on the flour, and stir gently until all the flour is incorporated. Continue cooking, stirring often, until the flour has begun to cook (at least 5 minutes).
Add the Chicken stock and taste to adjust seasonings. Bring to a boil, scraping up any browned bits off the bottom. Once boiling, reduce the heat to low and simmer, partly covered, for 45 minutes, stirring occasionally.
Remove the bay leaf and use a submersible blender to puree the soup. Add the cream, taste to adjust seasonings, and simmer for an additional 10 minutes.
Ladle into individual bowls, sprinkled with some of the reserved bacon.

Nutrition Facts : Calories 378, Fat 24.7, SaturatedFat 12, Cholesterol 67.2, Sodium 527.9, Carbohydrate 29.5, Fiber 2.3, Sugar 9.9, Protein 10.8

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

Ingredients

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.

FIVE-ONION SOUP WITH SCALLION AND GRUYERE CROUTONS

Five-Onion Soup With Scallion and Gruyere Croutons image

This recipe is based on the one in the Panera Bread cookbook. I've modified it slightly, primarily to reduce quantity. The recipe calls for sliced onions, but my family prefers smaller pieces in the soup, and Panera serves it with chopped onions in our local store. This tastes a lot like the soup there.

Provided by PanNan

Categories Stocks

Time 1h20m

Yield 4 quarts, 8 serving(s)

Number Of Ingredients 13

Ingredients

2 large yellow onions, chopped (1/4 - 1/2-inch pieces)
2 red onions, chopped (as above)
4 shallots, chopped
2 leeks, halved lengthwise and sliced (white part only)
1 cup scallion, sliced (white part only, save greens for the croutons)
1 garlic clove, minced
salt & fresh ground pepper, to taste
4 tablespoons olive oil
2 cups red wine
8 sprigs fresh thyme
1 gallon beef stock (rich, from beef bones roasted with tomato paste, like Beef Stock Beef Stock by txzuckerbaeckerin)
1 French baguette, sliced into 1/2-inch thick coins
3/4 cup shredded gruyere cheese

Steps:

In a large stockpot, saute the five onions, garlic, and a heavy pinch of salt in 2 tbsp oil until the onions are carmelized. Deglaze with the wine. Add thyme and stock to the pot. Bring to a boil and reduce heat to simmer for about an hour. Adjust seasoning as needed, and remove the thyme stems.
Shortly before the soup is finished, preheat the broiler. Mix a generous amount of the scallion greens with the cheese. Coat the bread coins with the remaining 2 tbsp olive oil, and place on the broiler pan. Top each coin with some of the cheese mixture. Bake in the middle of the broiler for about 3 minutes to melt the cheese, then move them closer to the broiler element to get the cheese brown and bubbly.
Ladle the soup into a bowl, and top with several Gruyere croutons. Allow them to rest a bit, to soak up some of the soup, before eating.

Nutrition Facts : Calories 393.1, Fat 12.9, SaturatedFat 3.8, Cholesterol 11.1, Sodium 1956.3, Carbohydrate 43.6, Fiber 3.3, Sugar 4.5, Protein 15