Creamy Onion Soup
By on · In Cheeses, Dinner, Herbs and Spices, Luncheon, Meals, Regional and Ethnic, ROTD, Soups and Stews, Techniques, Vegetables
Creamy Onion Soup is an adaptation of the classic French Onion Soup. Our tasty variation is seriously delicious.
Creamy Onion Soup
Prep time
Cook time
Total time
Author: Diane Morgan
Recipe type: Soups and Stews
Cuisine: American
Serves: 4
Ingredients
- 2 Cups Caramelized Onions; (see below)
- 1 clove garlic; minced
- 2 Tablespoons flour
- 2 Cups beef broth
- 2 Cups chicken broth
- 2 teaspoons minced fresh thyme
- 1/2 teaspoon salt
- 1 teaspoon sugar
- freshly ground black pepper, to taste
- 1/3 Cup creme fraiche or sour cream; see * Note
- 4 slices sourdough or country bread, thick; toasted
- 1/4 Cup grated Parmesan cheese
CARAMELIZED ONIONS
- 5 large onions; peeled, chopped
- 5 Tablespoons butter
Instructions
- * Note: You can substitute sour cream for the creme fraiche, but add 1 teaspoon flour to stabilize it before stirring it into the soup.
- To caramelize onions, begin by chopping 5 large onions. Heat 5 tablespoons butter in a heavy 12-inch skillet over medium heat. Add the onions and cook, stirring frequently, until they just begin to soften, about 5 minutes. Cover and reduce the heat to medium-low. Continue to cook, stirring occasionally, until the onions are soft and golden brown, 25 minutes longer. Adjust the heat so the onions brown but do not burn.
- Remove 2 Cups onions for use in this recipe; cool, cover and refrigerate. You can add 1 tablespoon balsamic vinegar to the onions remaining in the pan, plus salt and pepper to taste and serve with grilled sausages.
- Heat onions in 3 1/2- to 4-quart saucepan or Dutch oven over medium heat. Add garlic and saute until softened, about 2 minutes. Sprinkle flour over top and cook, stirring continuously, until flour is absorbed and cooked through, about 2 minutes.
- Add beef and chicken broth, thyme, salt, sugar, and pepper to taste. Simmer 15 minutes. Remove from heat and stir in creme fraiche.
- Place 1 piece toasted bread in each soup bowl. Ladle soup over top. Garnish with grated Parmesan and serve immediately.
Notes
Recipe by Diane Morgan, author of "Cooking For The Week: Leisurely Weekend Cooking For Easy Weekday Meals," (Chronicle Books, $18.95)
Nutrition Information
Serving size: 1 portion Calories: 241 Fat: 7 g Trans fat: 0 Carbohydrates: 33 g Sodium: 1351 mg Fiber: 1.38 g Protein: 11 g Cholesterol: 14 mg
