New Grace News - Cream of Onion Soup

by REESE MILLRIDGE

Today I will be sharing my recipe for CREAM OF ONION SOUP.

One thing I love to make is soup. There is nothing better on a cold or rainy day then something hot and filling.  And on those hot days a nice light chilled soup which I can whip up quickly hits the spot.

As I believe I have said before there are four members in my family and one is a real pain when it comes to eating –  her favorite vegetable is the onion.  Now I have nothing against onions – I always have them on hand in my kitchen, but making them the star of the dish while appealing to everyone’s taste has always been a challenge for me.

Then one day while having lunch with friends at Geneiva’s Table in Lindley I discovered CREAM OF ONION SOUP. I had to have the recipe. Geneiva was happy to share it with me and granted me permission to share it with you.

While the recipe that follows is simple to make Geneiva gave me a few tips to pass along.  She likes her soup to have a bit of texture so she separates out some of the onions before pureeing and adds them in later, if you don’t want the added texture skip that step. She also told me to let the onions cool for a bit before pureeing them to avoid any chance of being splattered by the hot liquid.

This recipes calls for thyme. I have experimented with basil and rosemary instead – both were delicious.

Here is the best thing about this soup – its just as good served cold as it is served hot.

CREAM OF ONION SOUP

CREAM OF ONION SOUP

Ingredients

  • 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
  • 1 green onion

Instructions

  1. Melt the butter in a large pot. Add the onions to the pot and sauté. Cook for about a half hour on low until tender, stir occasionally so they do not brown.
  2. Remove about a third of the onions and set aside until later.
  3. Add broth and the potato to the onions remaining in the pot and bring to a boil. Reduce heat, cover and let simmer for a half hour. Remove from heat and allow to cool slightly.
  4. Puree the soup in a blender, working in batches if you need to.
  5. Return the soup to the pan and add the reserved onions, cream, sherry and thyme.
  6. Reheat the soup on low and allow to simmer for 10 minutes.
  7. Garnish with green onion
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EAT AND ENJOY