Best Pearl Onion Soup Recipes

CREAMY ONION SOUP WITH SHERRY

Steps:

• In a saucepan on medium heat, warm the milk and 1 cup of water to just under a simmer. Don't let the liquid boil. Cover and keep warm.
• Meanwhile, in a soup pot, melt the butter. Stir in the onions, garlic, salt, pepper, and nutmeg. Cover and cook on low heat for 5 minutes, stirring occasionally.
• Sprinkle the onions with the flour and stir for a minute. The butter and any liquid will be absorbed and the mixture will thicken. Stir in the sherry, cook for a couple of minutes, and then stir in the sour cream. Increase the heat to medium, add about 2 cups of the hot milk, and stir until smooth. Add the rest of the milk, lower the heat, and slowly bring to just below a simmer, stirring occasionally. Turn off the heat until the croutons are done.
• To make the croutons, toast the bread cubes until crisp on the outside but still soft and moist on the inside. In a small pan on low heat, melt the butter. Add the olive oil, thyme, and marjoram and sizzle the herbs for a minute. Put the toasted bread cubes into a bowl, drizzle on the herbed butter, and toss well.
• Serve the soup piping hot, topped with the croutons. A note of caution: Be careful when you bite into an onion! It may be surprisingly hot.
• A side of Baby Greens with Pecans & Pears (page 206) or tangy Lemony Green Beans (page 192) complements this creamy soup. For dessert, try Apples Two Ways (page 191) or New England Squash Pie (page 277).

PEARL ONION SOUP RECIPE

Steps:

• PREPARATION Heat butter and olive oil in a stock pot or Dutch oven over medium heat and add pearl onions and sliced yellow onions. Season with salt and pepper and cook, stirring occasionally, for 15 minutes, or until softened and translucent and beginning to brown. Stirring frequently to prevent burning, continue cooking onions until caramelized. Season with sage and thyme, then add garlic and cook for another 1-2 minutes, or until fragrant. Stir in balsamic vinegar and red wine to deglaze pan, making sure to scrape up browned bits on bottom of pan. Pour in beef stock and bay leaves, then bring to a boil. Reduce heat to low and let simmer for 25-30 minutes. Preheat oven to broil setting. For croutons, whisk together melted butter, garlic and onion powders in a small bowl, then brush over French bread until coated. Slice into thick cubes, then place in an even layer on a baking sheet. Place in oven and broil for 3-5 minutes, keeping an eye on the bread so it doesn't burn. Ladle soup into serving bowls and top with cheese and garlic croutons. Optional: pour soup into oven-proof bowls and top with cheese and croutons, then place in oven and broil for 3-5 minutes, or until cheese is melted. Remove from oven and serve hot. Enjoy!

EASY CREAMED PEARL ONIONS

Steps:

• Place onions into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Melt butter in a large skillet over medium heat; cook and stir flour and nutmeg in melted butter for about 5 minutes; season with salt and pepper. Add cream to flour mixture; cook and stir until bubbly and thick, about 5 minutes more. Stir onion and parsley into cream sauce until heated through, 2 to 3 minutes.

CREAMED PEARL ONIONS

Steps:

• In a Dutch oven or large kettle, bring 8 cups water to a boil. Add pearl onions; boil until tender, 6-7 minutes. Drain and rinse in cold water; peel and set aside., In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions., Pour into an ungreased 1-1/2-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through.