ONION CREAM SOUP
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
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.
CREAMY ONION SOUP
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
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 ONION SOUP
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
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
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
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
SIMPLE CREAM OF ONION SOUP
A recipe from a 3 or 4 ingredients recipe book I own. Great warm-up for cold days! I've substituted milk for the cream with no negative effects :)
Provided by Alison J.
Categories Onions
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
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.
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Reviews 2Category Soups & StewsCuisine AmericanTotal Time 58 mins
- Place the butter and oil in the Instant Pot and hit “Sauté” and Adjust so it’s on the “More” or “High” setting
- Once the butter’s melted and the oil’s sizzling, add in all onions, coat well with the butter and oil and let cook (while stirring occasionally) for 25 minutes total. (NOTE: This step is important so don’t skip it. Also, since the Instant Pot can only Sauté in intervals of 30 minutes and then turns itself off, it should be be done by then if it does – or you can just turn it back onto “Sauté” for another few minutes)
- Pour in the broth, sherry, seasoned salt and thyme. Stir well, secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” at High Pressure for 10 minutes. Quick release when done
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