Creamy Spicy Oaxacan Sweet Onion Soup Recipes

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CREAMY ONION SOUP



Creamy Onion Soup image

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

1 pound yellow onions (about 3 medium), sliced
2 tablespoons butter
4 cups chicken broth
Dash each pepper and dried thyme
1/4 teaspoon salt, optional
2 cups milk, divided
1/3 cup all-purpose flour

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

EASY ONION SOUP



Easy onion soup image

A simple, tasty and filling onion soup made with very few ingrediants.

Provided by kibbledonion

Time 1h30m

Yield Serves 4

Number Of Ingredients 10

3 Onions, shredded
2 Cloves of garlic, crushed
15g Butter - or oil
2 Vegatable stock cubes
900ml water
2 tea spoons brown sugar - can use white
2 'Good sized' potatoes, cubed
1 Carrot, sliced
1 Table spoon mixed random herbs - coriander, parsley, dill
Salt and pepper

Steps:

  • Turn hob on and place butter in frying pan or wok on the lit ring. Peel and shred onion and then add to the pan.
  • Continually move onions around until soft and golden brown. When onions have gone soft and brown, add crushed garlic and mix.
  • In a large pan boil water, add stock cubes, herbs, sugar, salt and pepper. Then add the onion and garlic mix.
  • Cut up the potatoes and add to the pan, and then do the same with the carrot.
  • Simmer on low heat for an hour.
  • Use a hand-held blender or place the soup into a standalone blender and blits untill thick. Then simmer for 10 more minutes.
  • Serve with toasted bread and melted cheese, enjoy.

CREAMY VIDALIA ONION SOUP



Creamy Vidalia Onion Soup image

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

4 Vidalia onions, thinly sliced
3 tablespoons margarine
1 tablespoon all-purpose flour
½ teaspoon salt
2 cups chicken broth
1 cup milk
½ cup heavy whipping cream
3 egg yolks, beaten
1 ½ teaspoons paprika
ground black pepper to taste
⅛ tablespoon hot pepper sauce
2 tablespoons chopped fresh parsley

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

ONION CREAM SOUP



Onion Cream Soup image

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

2 cups thinly sliced sweet onions
6 tablespoons butter, divided
1 can (14-1/2 ounces) chicken broth
2 teaspoons chicken bouillon granules
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1-1/2 cups milk
1/4 cup diced process cheese (Velveeta)
Shredded cheddar cheese and minced fresh parsley

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.

CREAM OF ONION SOUP



Cream of Onion Soup image

Categories     Soup/Stew     Milk/Cream     Dairy     Onion     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
5 cups sliced onions (about 1 1/4 pounds)
2 large garlic cloves, peeled, halved
5 cups canned low-salt chicken broth
1 7- to 8-ounce russet potato, peeled, cut into 3/4-inch pieces
1/2 cup whipping cream
1 tablespoon dry Sherry
1 teaspoon minced fresh thyme
Minced fresh chives

Steps:

  • Melt butter in heavy large pot over medium heat. Add onions and sauté 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. (Can be made 2 days ahead; chill. Bring to simmer before serving.) Sprinkle with chives.

SWEET ONION POTATO SOUP



Sweet Onion Potato Soup image

This is a perfect soup to warm you up on those cold winter nights. I love the creamy chunkiness of this. There were some in the Test Kitchen that thought this had some heat in it. If you don't like a kick, just cut back on the cayenne.

Provided by Joanne Hendriksen

Categories     Cream Soups

Time 40m

Number Of Ingredients 14

2 large red onions
2 large potatoes
1 Tbsp garlic powder
1/2 Tbsp black pepper
1 tsp kosher salt
1 tsp cayenne pepper
1 c half n half
dash(es) ginger seasoning
1/2 tsp basil, dried
1/2 tsp oregano, dried
1 c chicken broth
3 spring onions
2 Tbsp all purpose flour
2 Tbsp butter

Steps:

  • 1. Peel & dice red onions, rinse, dry & dice potatoes.
  • 2. Place in pot and cover with water (about 4 cups) cooking on medium heat until soft. (25 min) While you prepare a thickening roux: warm cast iron skillet with 2 slices of butter, when hot sprinkle 2 tbsp All purpose flour. Don't stir until lightly brown then add 1/2 c. water and stir. Add 1/2 c. cream and stir. Set aside.
  • 3. Dice 3 spring onions and set aside until potatoes are cooked. Add chicken broth, and spices continue to simmer on low heat for 12-15 minutes.
  • 4. During final 5 minutes add roux and 1 c. half n half. Cook to desired creamy consistency then serve with your choice of hearty toasted bread.

CREAMY SWEET ONION SOUP



Creamy Sweet Onion Soup image

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

3 tablespoons unsalted butter
2 large vidalia onions, coarsely chopped
3 tablespoons flour
1 cup chicken broth (or vegetable broth)
1/2 cup white wine
1/8 teaspoon black pepper
1/8 teaspoon paprika
1/4 teaspoon dried basil
1 cup light cream (or milk)
salt, if needed, to taste
chopped parsley, for garnish (optional)

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



Creamy Spicy Oaxacan Sweet Onion Soup image

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

4 large yellow onions, peeled, halved, thinly sliced
1/2 cup butter, melted
1/8 cup garlic, chopped
1/4 cup sherry wine
1/2 cup flour
2 quarts chicken stock or 2 quarts vegetable stock
6 oaxacan chilies (or use canned chiles in adobe sauce or dried chipotle chiles)
2 cups heavy cream
2 cups white cheddar cheese, shredded
2 poblano chiles, diced
salt
12 slices baguette
2 ounces blue cheese
1/3 cup sauteed sliced onion

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

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