Wellivers Cream Of Onion Soup Recipes

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CREAMY ONION SOUP



Creamy Onion Soup image

It all started when I opened the wrong can. It was mushroom soup instead of chicken broth.

Provided by wmat

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 8

3 pounds onions, sliced
3 (10.5 ounce) cans condensed beef broth
2 (10.5 ounce) cans condensed chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons margarine
2 tablespoons all-purpose flour
salt to taste
ground black pepper to taste

Steps:

  • Melt the butter or margarine in a large pot or Dutch oven. Add the onions, and cook over medium heat until the onions are translucent and tender.
  • Stir in the flour. Blend in the broths and soup. Heat to boiling , then reduce to simmer. Season to taste with salt and pepper.

Nutrition Facts : Calories 181.3 calories, Carbohydrate 22.2 g, Cholesterol 0.7 mg, Fat 5.9 g, Fiber 2.9 g, Protein 10.9 g, SaturatedFat 1.3 g, Sodium 1332.8 mg, Sugar 9.2 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.

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

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.

BRITISH ONION SOUP



British onion soup image

Add some British ingredients to a classic French dish and voila, you have a whole new experience

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course, Starter, Supper

Time 1h45m

Number Of Ingredients 10

50g butter or 2 tbsp dripping
1kg onion, finely sliced
1 tbsp golden caster sugar
few sprigs fresh thyme
3 fresh bay leaves
150ml cider
1l stock (vegetable or chicken, it's up to you)
4 thick slices from a round country loaf
100g mature cheddar, grated
large handful parsley, chopped

Steps:

  • Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 mins.
  • To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.

Nutrition Facts : Calories 451 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 22 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.75 milligram of sodium

WELLIVER'S CREAM OF ONION SOUP



Welliver's Cream of Onion Soup image

From the October 1995 issue of Midwest Living. Welliver's is a well-known restaurant in east central Indiana. Their buffet is something to behold, so I was very excited when I saw some of their recipes in the Midwest Living magazine several years ago.

Provided by Mary K. W.

Categories     Onions

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup butter or 1/4 cup margarine
1 cup onion, chopped
1/4 cup green onion, thinly sliced
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups milk
1/2 cup chicken broth
1 1/2 cups half-and-half or 1 1/2 cups light cream
crouton (optional)

Steps:

  • In a 3-quart saucepan, melt butter or margarine; add onions.
  • Cover and cook over medium-low heat for 15 minutes, stirring occasionally, until onions are very tender.
  • Stir in the flour, salt and pepper. Add milk and chicken broth. Cook and stir till thickened and bubbly. Cook and stir for 1 minutes more.
  • Add cream. Cook and stir till heated through.
  • Top with croutons, if desired.

Nutrition Facts : Calories 285.5, Fat 20.8, SaturatedFat 12.9, Cholesterol 65.5, Sodium 418, Carbohydrate 17.3, Fiber 0.7, Sugar 1.4, Protein 8.5

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