Best Creamy Onion Soup Recipes

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CREAMY ONION SOUP



Creamy Onion Soup image

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

1 pound yellow onions (about 3 medium), sliced
2 tablespoons butter
4 cups chicken broth
Dash each pepper and dried thyme
1/4 teaspoon salt, optional
2 cups milk, divided
1/3 cup all-purpose flour

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

CREAMY VIDALIA ONION SOUP



Creamy Vidalia Onion Soup image

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

4 Vidalia onions, thinly sliced
3 tablespoons margarine
1 tablespoon all-purpose flour
½ teaspoon salt
2 cups chicken broth
1 cup milk
½ cup heavy whipping cream
3 egg yolks, beaten
1 ½ teaspoons paprika
ground black pepper to taste
⅛ tablespoon hot pepper sauce
2 tablespoons chopped fresh parsley

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

CREAMY SWISS ONION SOUP



Creamy Swiss Onion Soup image

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

7 tablespoons butter, divided
1-1/2 cups cubed day-old bread
3 large onions, quartered and thinly sliced
1-1/2 cups water
4-1/2 teaspoons chicken bouillon granules
1/4 cup all-purpose flour
1-3/4 cups milk, divided
1-1/2 cups shredded Swiss cheese, divided
Pepper to taste
Fresh minced chives or parsley

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



Creamy Onion Soup image

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

3 tablespoons butter
3 tablespoons flour
1 1/2 cups whole milk
2 tablespoons butter
2 cups sweet yellow onions (thinly sliced)
1 (15 ounce) can chicken broth or 1 (15 ounce) can stock
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cheese, cubes (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce
4 bay leaves (more or less if you like)
monterey jack cheese (to garnish, or a combo) or colby cheese (to garnish, or a combo)

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.

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.

CREAMY ONION SOUP



Creamy Onion Soup image

It all started when I opened the wrong can. It was mushroom soup instead of chicken broth.

Provided by wmat

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 8

3 pounds onions, sliced
3 (10.5 ounce) cans condensed beef broth
2 (10.5 ounce) cans condensed chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons margarine
2 tablespoons all-purpose flour
salt to taste
ground black pepper to taste

Steps:

  • Melt the butter or margarine in a large pot or Dutch oven. Add the onions, and cook over medium heat until the onions are translucent and tender.
  • Stir in the flour. Blend in the broths and soup. Heat to boiling , then reduce to simmer. Season to taste with salt and pepper.

Nutrition Facts : Calories 181.3 calories, Carbohydrate 22.2 g, Cholesterol 0.7 mg, Fat 5.9 g, Fiber 2.9 g, Protein 10.9 g, SaturatedFat 1.3 g, Sodium 1332.8 mg, Sugar 9.2 g

CREAMY FRENCH ONION SOUP



Creamy French Onion Soup image

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

8 medium onions, thinly sliced
1/3 cup butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
8 cups chicken broth
1 cup sour cream
1/2 cup whole milk
12 slices French bread (1 inch thick), toasted
1 cup shredded mozzarella cheese

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 SWISS ONION SOUP



Creamy Swiss Onion Soup image

Make and share this Creamy Swiss Onion Soup recipe from Food.com.

Provided by Redsie

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup butter
3 cups quartered thinly-sliced onions
1 1/2 cups water
4 1/2 teaspoons instant chicken broth
1/4 cup all-purpose flour
1 3/4 cups milk
1 1/2 cups shredded swiss cheese or 1 1/2 cups cheddar cheese, divided
buttered crouton
salt and pepper

Steps:

  • Melt butter in large saucepan; sauté onions over medium heat about 10 minutes. Stir in water and broth mix. Bring to boil. Cover and simmer 15 minutes.
  • Smoothly combine flour and milk. Add to saucepan.
  • Cook and stir over medium heat until mixture comes to a boil and thickens. Remove from heat. Add 3/4 cup of the Canadian Swiss cheese; stir until melted. Add salt and pepper to taste.
  • Ladle into 4 oven-proof soup bowls; sprinkle with Buttered Croutons. Top with remaining cheese.
  • Broil until cheese is melted. Serve.

CREAMY, CHEESY ONION SOUP



Creamy, Cheesy Onion Soup image

If you like onions..you will like this delicious soup. Even my kids like it...what's not to like? It's cheesy, creamy and savory. ..It's also a quick fix, when in a hurry...I guarantee you will love it. Serve it with a salad, and a slice of crusty bread, and you will have a complete and satisfying meal. This makes 4...

Provided by Cassie *

Categories     Other Soups

Time 20m

Number Of Ingredients 9

2 c thin sliced sweet onions
6 Tbsp butter, divided
1 can(s) ( 14 1/2 ounces ) chicken broth
2 tsp chicken bouillon , or chicken soup starter paste
1/4 - 1/2 tsp pepper
3 Tbsp flour
1 1/2 c milk
1/4 c velveeta processed cheese, cut into small cubes
shredded cheddar cheese and parsley ( optional)

Steps:

  • 1. Gather ingredients Ignore the sour cream, had pic taken before realized it wasn't needed in the soup
  • 2. In large skillet, cook the onions in 3 tablespoons of butter over medium heat until tender.
  • 3. Add the broth, bouillon and pepper, bring to boil and remove from heat.
  • 4. In a large saucepan, melt the remaining butter. Stir in flour until smooth. Slowly blend in the milk
  • 5. Bring to a boil for 1 - 2 minutes or till thickened. Reduce heat; add processed cheese and the onion mixture. Cook and stir until the cheese is melted.
  • 6. If you want, garnish with shredded cheddar and some parsley... This is very savory and delicious!

CREAMY SWEET ONION SOUP



Creamy Sweet Onion Soup image

Make and share this Creamy Sweet Onion Soup recipe from Food.com.

Provided by Parsley

Categories     Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons unsalted butter
2 large vidalia onions, coarsely chopped
3 tablespoons flour
1 cup chicken broth (or vegetable broth)
1/2 cup white wine
1/8 teaspoon black pepper
1/8 teaspoon paprika
1/4 teaspoon dried basil
1 cup light cream (or milk)
salt, if needed, to taste
chopped parsley, for garnish (optional)

Steps:

  • In a large soup pot over medium heat, melt butter; add onions and sauté for 7-10 minutes, stirring often, or until onions start to brown. Scrape browned pieces from bottom; stir.
  • Reduce heat and add flour; stir briskly to dissolve.
  • Add broth, wine, pepper, paprika, and basil; stir well and bring to a simmer. Continue to simmer for 20-25 minutes, stirring occasionally, until onions are tender.
  • Stir in cream (or milk); heat through. Salt to taste; if needed.
  • Serve garnished with chopped parsley (optional).

Nutrition Facts : Calories 279, Fat 20.7, SaturatedFat 12.8, Cholesterol 62.5, Sodium 216.5, Carbohydrate 14.8, Fiber 1.5, Sugar 3.8, Protein 4.4

OUTBACK STEAKHOUSE CREAMY ONION SOUP



Outback Steakhouse Creamy Onion Soup image

Make and share this Outback Steakhouse Creamy Onion Soup recipe from Food.com.

Provided by True Texas

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 1/4 cups chicken broth
3 tablespoons cornstarch
1 tablespoon sage
1 (10 3/4 ounce) can cream of onion soup
1 (10 3/4 ounce) can cream of chicken soup
cream of celery soup
1/4 cup mozzarella cheese, shredded
1/4 cup colby cheese, shredded
1/4 cup provolone cheese, shredded

Steps:

  • In blender, combine broth, sage and cornstarch.
  • In the top pan of a double boiler over medium heat, combine broth mixture with soups. Mix well.
  • When heated through, stir in cheese and heat until melted.
  • Pour into oven proof bowls.
  • Broil in oven until tops are lightly browned.

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

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

CREAMY MUSHROOM & ROASTED ONION SOUP



Creamy Mushroom & Roasted Onion Soup image

from the LA Times, Dec. 10, 2008 Adapted from Gary Daniel of the Cave food and wine bar at the Ventura Wine Co., a retail shop. He recommends serving the soup with a Chardonnay and crusty bread. The roasted onion can be made ahead of time. Roast the onion and allow it to cool, then cover with plastic wrap and refrigerate until needed.

Provided by Karen in MA

Categories     < 4 Hours

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 14

2 onions, divided
3 tablespoons olive oil, divided
salt & freshly ground black pepper
1 carrot, peeled and chopped
1 celery rib, peeled and chopped
1 tablespoon garlic, minced
1 teaspoon shallot, minced
1 lb cremini mushroom, washed and trimmed of any dry ends
1 cup white wine, preferably Chardonnay
1 tablespoon fresh thyme, chopped
1 quart vegetable stock
3/4 cup heavy cream
parmigiano-reggiano cheese (to garnish)
2 teaspoons minced chives

Steps:

  • Heat the oven to 400 degrees.
  • Peel one of the onions but leave it whole.
  • Rub 1 tablespoon of the oil and a pinch each of the salt and pepper over the onion, then wrap it in foil. Roast the onion until it is softened and lightly caramelized, about 1 hour. Remove and cool.
  • Meanwhile, peel and chop the remaining onion.
  • Heat a medium, heavy-bottom saucepan over medium heat. Add the remaining olive oil and a pinch each of salt and pepper. Stir in the chopped onion, carrot and celery and cook until softened, about 8 to 10 minutes.
  • Stir in the garlic, shallots and mushrooms and cook for 5 minutes, stirring frequently. Reserve one mushroom to garnish the finished soup.
  • Stir in the wine, making sure to scrape the browned bits from the bottom of the pan. Stir in the fresh thyme and bring the contents to a gentle simmer. Cook until the mushrooms soften, about 5 to 6 minutes.
  • Stir in the vegetable stock and continue to simmer until the liquid is reduced by half, about 10 minutes.
  • Remove from the heat and purée the soup with an immersion blender, or in batches in a blender. Return the soup to low heat and stir in the cream. Season with a generous teaspoon of salt and a pinch of pepper, or to taste. This makes about 8 cups of soup.
  • Chop the roasted onion into pieces no larger than one-quarter inch. Stir the chopped onion into the soup. Check and adjust the seasoning if desired.
  • Slice the reserved mushroom into 8 very thin, lengthwise slices. Ladle the soup into warmed bowls. Garnish each portion with a thin shaving of the Parmigiano-Reggiano, one-fourth teaspoon of the chives and a thin slice of mushroom.
  • Serve immediately.

Nutrition Facts : Calories 176.2, Fat 13.4, SaturatedFat 5.9, Cholesterol 30.6, Sodium 23.8, Carbohydrate 7.9, Fiber 1.1, Sugar 2.9, Protein 2.4

OUTBACK CREAMY ONION SOUP



Outback Creamy Onion Soup image

A copycat recipe of the wonderful cheesy onion soup at Outback; found online. Stores in fridge for up to 2-3 days but does not freeze well.

Provided by winkki

Categories     Onions

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/4 cups chicken broth
3 tablespoons cornstarch
1 teaspoon ground sage
1 (10 3/4 ounce) can cream of onion soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of celery soup
1/4 cup mozzarella cheese, shredded
1/4 cup colby cheese, shredded
1/4 cup provolone cheese, shredded

Steps:

  • Combine broth, cornstarch, and sage in blender/food processor.
  • In the top pan of a double boiler, combine broth mixture with canned soups.
  • Mix well over medium heat.
  • When warmed through, stir in cheese and heat until melted.
  • Pour into oven-proof bowls.
  • Broil in oven until tops are lightly browned.

Nutrition Facts : Calories 202, Fat 11.7, SaturatedFat 4.6, Cholesterol 27.7, Sodium 1369, Carbohydrate 16.8, Fiber 0.6, Sugar 3.1, Protein 7.6

CREAMY ONION SOUP FROM BRASSERIE LE COZE



Creamy Onion Soup from Brasserie Le Coze image

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

7 tablespoons butter, divided
1 lb yellow onion, sliced very thinly
2 cups white wine
2 cups heavy cream
1 cup granulated sugar
1/2 teaspoon water
1/2 teaspoon lemon juice, freshly squeezed
1/2 cup sherry wine vinegar
4 tablespoons all-purpose flour
6 cups dark chicken stock or 6 cups beef stock
salt and pepper

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

CREAMY RED WINE MUSHROOM ONION SOUP



CREAMY RED WINE MUSHROOM ONION SOUP image

Categories     Soup/Stew     Mushroom     Sauté

Yield 4 bowls

Number Of Ingredients 12

1 white, 1 red, 1 sweet onions, halved lengthwise, then thinly sliced lengthwise
1 tablespoon fresh thyme
1/2 stick (1/4 cup) butter
3 tablespoons whole wheat flour
3 garlic cloves, crushed
3/4 cup red wine
3 cups beef broth
1/2 cup water
salt and pepper, to taste
4 large portabella mushrooms, (stemmed, dark gills removed, caps cut into 3/4-inch pieces)
3 tablespoons olive oil
3/4 cup whipping cream

Steps:

  • Preheat oven to 400°F. Line baking sheet with foil. Place mushrooms on prepared baking sheet. Mix oil with salt and pepper. Brush oil mixture on mushrooms. Cover with foil. Bake mushrooms 30 minutes. While mushrooms bake, melt butter in heavy large pot over medium-high heat. Add onions and garlic and sauté, stirring frequently, until onions are very soft and deep golden brown, about 20 minutes. Uncover mushrooms and continue baking until mushrooms are tender but still moist, about 5 minutes longer. Cool mushrooms slightly. Puree half of mushrooms with 1 can broth in blender until smooth. Set mushroom puree aside. When onions are golden brown add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Add remaining broth, cream, thyme and water, bring to a simmer. Stir in cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes. Season soup to taste with salt and pepper. Serve with French bread or croûtons, as you wish.

CREAMY SPICY OAXACAN SWEET ONION SOUP



Creamy Spicy Oaxacan Sweet Onion Soup image

Just like the title says, this is sweet and creamy and spicy with chipotle and poblano peppers! So enjoy! Adapted from Donna Nordon, owner/chef of Cafe Terra Cotta in Tucson, Arizona. This will feed a crowd, so feel free to cut recipe in half!

Provided by Sharon123

Categories     Onions

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

4 large yellow onions, peeled, halved, thinly sliced
1/2 cup butter, melted
1/8 cup garlic, chopped
1/4 cup sherry wine
1/2 cup flour
2 quarts chicken stock or 2 quarts vegetable stock
6 oaxacan chilies (or use canned chiles in adobe sauce or dried chipotle chiles)
2 cups heavy cream
2 cups white cheddar cheese, shredded
2 poblano chiles, diced
salt
12 slices baguette
2 ounces blue cheese
1/3 cup sauteed sliced onion

Steps:

  • Sauté onions in butter until tender, about 5-10 minutes. Take out about 1/3 cup for garnish and set aside. Add garlic and sherry to the onions in pan. Stir in flour and cook 1 minute. Add chicken stock and chiles; bring to a boil. Simmer 30 minutes. Remove and discard chiles. Add cream, cheese and diced poblano chiles. Simmer 5-10 more minutes. Adjust salt if necessary.
  • For garnish:.
  • Spread baguette slices with blue cheese and warm.
  • For each serving, float a baguette slice in the center of each soup bowl. Pile a couple of sautéed onions on baguette and serve. Enjoy!

Nutrition Facts : Calories 619.6, Fat 35, SaturatedFat 20.5, Cholesterol 106.1, Sodium 895.9, Carbohydrate 53.8, Fiber 3.3, Sugar 7, Protein 18.8

CREAMY MUSHROOM AND ROASTED ONION SOUP



CREAMY MUSHROOM AND ROASTED ONION SOUP image

Categories     Soup/Stew     Mushroom     Vegetarian

Yield 8 servings

Number Of Ingredients 14

2 onions, divided
3 tablespoons olive oil, divided
Salt Freshly ground black pepper
1 carrot, peeled and chopped
1 rib of celery, peeled and chopped
1 tablespoon minced garlic
1 teaspoon minced shallot
1 pound cremini mushrooms, washed and trimmed of any dry ends
1 cup white wine, preferably Chardonnay
1 tablespoon chopped fresh thyme
1 quart vegetable stock
3/4 cup heavy cream
Parmigiano-Reggiano cheese for garnish
2 teaspoons minced chives

Steps:

  • 1. Heat the oven to 400 degrees. Peel one of the onions but leave it whole. Rub 1 tablespoon of the oil and a pinch each of the salt and pepper over the onion, then wrap it in foil. Roast the onion until it is softened and lightly caramelized, about 1 hour. Remove and cool. 2. Meanwhile, peel and chop the remaining onion. 3. Heat a medium, heavy-bottom saucepan over medium heat. Add the remaining olive oil and a pinch each of salt and pepper. Stir in the chopped onion, carrot and celery and cook until softened, about 8 to 10 minutes. Stir in the garlic, shallots and mushrooms and cook for 5 minutes, stirring frequently. Reserve one mushroom to garnish the finished soup. 4. Stir in the wine, making sure to scrape the browned bits from the bottom of the pan. Stir in the fresh thyme and bring the contents to a gentle simmer. Cook until the mushrooms soften, about 5 to 6 minutes. Stir in the vegetable stock and continue to simmer until the liquid is reduced by half, about 10 minutes. 5. Remove from the heat and purée the soup with an immersion blender, or in batches in a blender. Return the soup to low heat and stir in the cream. Season with a generous teaspoon of salt and a pinch of pepper, or to taste. This makes about 8 cups of soup. 6. Chop the roasted onion into pieces no larger than one-quarter inch. Stir the chopped onion into the soup. Check and adjust the seasoning if desired. 7. Slice the reserved mushroom into 8 very thin, lengthwise slices. Ladle the soup into warmed bowls. Garnish each portion with a thin shaving of the Parmigiano-Reggiano, one-fourth teaspoon of the chives and a thin slice of mushroom. Serve immediately.

CREAMY ONION-POTATO SOUP



Creamy Onion-Potato Soup image

A somewhat comfort food. This, as almost any hot soup, is good on those chilly fall and winter nights.

Provided by Tebo3759

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

3 onions, chopped
2 tablespoons butter or 2 tablespoons margarine
3 beef bouillon cubes
3 cups boiling water
1/2 teaspoon tarragon
1 potato, cup up
2 teaspoons white wine vinegar
1/2 cup light cream
cubed cheese (your choice)
chopped peanuts

Steps:

  • Saute onions until tender and golden.
  • Add Oxo cubes, boiling water, tarragon& potato.
  • Simmer, uncovered, until potato is cooked (20 min?).
  • Puree in a blender or use a hand blender if available.
  • Return to pot, add vinegar and bring to a boil.
  • Reduce heat, stir in cream (salt& pepper and some green parsley as well).
  • Serve and top with cheese cubes and chopped peanuts.

CREAMY FRENCH ONION SOUP



Creamy French Onion Soup image

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

4 tablespoons butter
2 lbs white onions (thinly sliced)
4 cups chicken stock
3 cups whipping cream
salt and pepper
6 slices French bread
3 ounces Stilton cheese
3 ounces cheddar cheese
2 tablespoons butter

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

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