Cream Of Onion And Blue Cheese Soup Recipes

Steps:

• In a large saucepan, saute the onion in butter. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in cheese until melted. Serve with croutons and; if desired, top with Parmesan cheese and minced chives.

Steps:

• In a large saucepan melt the butter over low heat.
• Add the onions, leeks, shallots, carrots, parsley and tarragon.
• Cover and cool on low, stirring occasionally, until onions and carrots are tender, around 20 minutes.
• Pour into a food processor bowl and puree to smooth.
• Return to pan.
• Sprinkle puree with flour and stir over low heat for about 3 minutes.
• Slowly add milk, whisking constantly until mixture is hot and thickened.
• Add port and stir until heated through.
• Add cheese and stir over mediun-low heat until melted and evenly blended.
• Season to taste with salt and freshly ground white pepper.
• Ladle into bowls and sprinkle with chives.

Steps:

• Melt the butter in pan and add the diced onions.
• Cook until brown.
• Add flour, stirring constantly.
• Add milk (a little at a time), stirring constantly.
• When soup is hot and thickened, add cheese and stir until it's all combined.
• Season with salt, pepper, paprika and serve.

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.