CREAMY SWEET ONION SOUP
Make and share this Creamy Sweet Onion Soup recipe from Food.com.
Provided by Parsley
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large soup pot over medium heat, melt butter; add onions and sauté for 7-10 minutes, stirring often, or until onions start to brown. Scrape browned pieces from bottom; stir.
- Reduce heat and add flour; stir briskly to dissolve.
- Add broth, wine, pepper, paprika, and basil; stir well and bring to a simmer. Continue to simmer for 20-25 minutes, stirring occasionally, until onions are tender.
- Stir in cream (or milk); heat through. Salt to taste; if needed.
- Serve garnished with chopped parsley (optional).
Nutrition Facts : Calories 279, Fat 20.7, SaturatedFat 12.8, Cholesterol 62.5, Sodium 216.5, Carbohydrate 14.8, Fiber 1.5, Sugar 3.8, Protein 4.4
CREAMY SPICY OAXACAN SWEET ONION SOUP
Just like the title says, this is sweet and creamy and spicy with chipotle and poblano peppers! So enjoy! Adapted from Donna Nordon, owner/chef of Cafe Terra Cotta in Tucson, Arizona. This will feed a crowd, so feel free to cut recipe in half!
Provided by Sharon123
Categories Onions
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Sauté onions in butter until tender, about 5-10 minutes. Take out about 1/3 cup for garnish and set aside. Add garlic and sherry to the onions in pan. Stir in flour and cook 1 minute. Add chicken stock and chiles; bring to a boil. Simmer 30 minutes. Remove and discard chiles. Add cream, cheese and diced poblano chiles. Simmer 5-10 more minutes. Adjust salt if necessary.
- For garnish:.
- Spread baguette slices with blue cheese and warm.
- For each serving, float a baguette slice in the center of each soup bowl. Pile a couple of sautéed onions on baguette and serve. Enjoy!
Nutrition Facts : Calories 619.6, Fat 35, SaturatedFat 20.5, Cholesterol 106.1, Sodium 895.9, Carbohydrate 53.8, Fiber 3.3, Sugar 7, Protein 18.8
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.
OAXACAN BLACK BEAN SOUP
this recipe is from rick bayless mexican kitchen cookbook. it's a bit different as it uses no additional spices and contains shrimp. it tastes even better the second day.
Provided by chia2160
Categories Pork
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- place beans in a 4 qt pot, cover with 6 c water, bring to a boil.
- remove from heat and let it sit 1 hour, drain.
- add beans back to the pot with 6 c water, bring to a boil, lower to simmer.
- add chorizo, fennel, onions, chipoltes, partially cover the pot and simmer for 1 1/2-2 hours.
- use an immersion blender to puree the soup, or do it in batches in a blender.
- add the shrimp and cook for 3-4 minutes until done.
- heat oil in a skillet.
- add tortillas in batches, fry until crisp.
- drain on paper towels.
- serve the soup topped with tortilla strips and sprinkled with queso fresco.
CREAMY POBLANO SOUP
Make and share this Creamy Poblano Soup recipe from Food.com.
Provided by Cindi F.
Categories Mexican
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the broiler. Arrange the poblanos on a sheet pan, then position 4-6 inches under the broiler; cook until charred on all sides, turning every few minutes, about 8-12 minutes total. Transfer the poblanos to a bowl, cover tightly with plastic wrap. Let steam for 10 minutes the peel, seed and chop the peppers. Discard the skin, stems and seeds. Set aside. (Can do this one day before).
- Add the ground beef to a large pot over medium-high heat. Cook stirring often, until the fat is rendered and the beef has begun to brown, about 8-10 minutes. Using a slotted spoon, remove and set aside, leaving the fat in the pan.
- Add the leeks and cook, stirring occasionally about 5 minutes until softened. Add the minced garlic.
- Add the chopped poblanos, corn, and oregano and continue to cook until the corn has cooked through, about 5 minutes. Add a little olive oil if mixture seems dry.
- Add the chicken stock and cream cheese and simmer until the cheese melts and the flavors meld, about 5 minutes more.
- Stir in the cream and the cooked ground beef.
- Season to taste with salt and pepper.
- Simmer until the soup is warmed through and serve at once.
- Top with shredded monteray jack cheese before serving.
- Refrigerate any leftovers.
Nutrition Facts : Calories 579.2, Fat 41.5, SaturatedFat 21.5, Cholesterol 148.1, Sodium 472.9, Carbohydrate 26.2, Fiber 3.8, Sugar 6.1, Protein 27.8
POTATO AND SWEET ONION SOUP
Make and share this Potato and Sweet Onion Soup recipe from Food.com.
Provided by Parsley
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot, saute the onions and rosemary in the butter over low-med heat until soft. Do NOT allow them to brown.
- Add the chicken broth, salt, white pepper, and diced potatoes. Bring to a soft boil.
- Reduce heat and simmer over low-med heat for about 20 minutes or until potatoes are very soft.
- Use a hand blender, or regular blender and puree until there are almost noe chunks left. I like a little chunks for texture.
- Return to low heat and stir in the FF half and half until you're pleased with the thickness.
- Serve and garnish with the fresh parmesan cheese and the chopped chives.
Nutrition Facts : Calories 384, Fat 12, SaturatedFat 6.7, Cholesterol 27.8, Sodium 1475.2, Carbohydrate 52, Fiber 6.9, Sugar 10.9, Protein 18
SLOW ROASTED VIDALIA ONION SOUP
Since I have 20 pounds of Vidalia onions to use I thought I'd look up more recipes on the internet. Recipe by Chef/Owner Michael Tuohy, Woodfire Grill, Atlanta, GA
Provided by Charlotte J
Categories Onions
Time 2h35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Wrap each onion separately in aluminum foil and place in a 300 degree oven (or in the coals of a fireplace or grill pit) until onions feel tender all the way through, about 1 1/2 to 2 hours.
- Heat oil in a large pot.
- Add leek and celery cooking until softened but not browned.
- Remove onions from foil, quarter and add to pot.
- Add chicken stock and sherry.
- Simmer about 45 minutes.
- Stir in cream and thyme and remove from heat.
- In batches, puree mixture in a blender until smooth.
- Add salt and pepper to taste.
- Garnish each serving with chives.
- . Serve immediately.
Nutrition Facts : Calories 264.3, Fat 14.9, SaturatedFat 5.6, Cholesterol 27.2, Sodium 74.3, Carbohydrate 22.5, Fiber 7.9, Sugar 8.3, Protein 13.1
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