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Cream of Onion Soup
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- #7642
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
3 tablespoons butter
2 tablespoons flour
2 cups thinly sliced Vidalia or sweet onion
2 cups milk, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 cups half and half
OR
1 cup half and half, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
3 cups chicken broth or chicken stock
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/8 teaspoon paprika
4 tablespoons Parmesan cheese
4 teaspoons chopped parsley
croutons
Worcestershire sauce
directions
In a heavy pot, melt butter over low heat. Add flour, stirring constantly for several minutes to form a white roux, cooking the flour.
Add onions to pot, continuing to stir. Cook until onions are soft and somewhat translucent, but do not brown. Add milk, cover and simmer 10 or 12 minutes. Season with salt, pepper, nutmeg and paprika.
To serve, in each bowl sprinkle 1 Tbsp Parmesan Cheese and 1 tsp parsley. Add large bread croutons and Worcestershire sauce, as desired.
added by
ssmnita
nutrition data
378 calories, 28 grams fat, 21 grams carbohydrates, 11 grams protein per serving.
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reviews & comments
September 10, 2011
husband loves onions and he had a gastric bypass and only can eat pureed foods..i made this and pureed it it was awesome..