Wellivers Cream Of Onion Soup Recipes

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SIMPLE CREAM OF ONION SOUP



Simple Cream of Onion Soup image

A recipe from a 3 or 4 ingredients recipe book I own. Great warm-up for cold days! I've substituted milk for the cream with no negative effects :)

Provided by Alison J.

Categories     Onions

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

2 1/4 lbs yellow onions, sliced (about 10 onions)
4 cups chicken stock or 4 cups vegetable stock
2/3 cup double cream (heavy)
1/4 cup unsalted butter
salt and pepper, to taste

Steps:

  • Melt 6 tbsp of the butter in a large pan. Set about 1/5 of the onions aside and add the rest to the pan. Stir to coat in butter, then cover and cook very gently for about 30 minutes. The onions should be soft and tender, but not brown.
  • Add the stock, about 1 tsp salt, and pepper to taste. Bring to the boil, reduce heat, and simmer for 5 minutes. Remove from heat.
  • Let soup cool, then blend until smooth. Return soup to the rinsed pan.
  • Meanwhile, melt remaining butter in another pan and cook remaining onions over low heat, covered, until soft but not browned. Uncover and continue to cook onions until they turn golden yellow.
  • Add cream to soup and reheat gently until hot, but do not boil. Add buttery onions and stir for 1-2 minutes. Serve immediately.

CREAM OF ONION SOUP



Cream of Onion Soup image

When you're feeling blue or out of sorts, a nice bowl of soup may be just what you need. This recipe fits the bill!

Provided by yooper

Categories     One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
5 cups sliced onions (about 1 1/4 pounds)
2 garlic cloves, peeled, halved
5 cups canned low sodium chicken broth
7 -8 ounces russet potatoes, 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 9onions and saute 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.
  • Sprinkle with chives.

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.

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