Creamy Pine Island Onion Soup Recipes

CREAMY 5 ONION SOUP

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.

CREAMY PINE ISLAND ONION SOUP

Steps:

• In a large stock pot with a heavy bottom, melt butter with olive oil over low heat until frothy. Add onions, salt and black pepper and sauté slowly, stirring frequently, taking care not to let onions brown, until they are completely soft and tender, about 1 hour.
• Add wine, turn heat to medium, and simmer until reduced by a half (about 1/2 hour). Add heavy cream and cook over low heat until reduced by a third (about 1/2 hour).
• Transfer soup in batches to a food processor or blender, and purée until smooth. Transfer soup to a large, clean pot, return to serving temperature over low heat, and season to taste with salt and black pepper. Serve in bowls, garnished with a sprinkle of chives, and croutons, if desired.

ONION CREAM SOUP

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.