Friday, December 17, 2010
Creamy Onion Soup ~ Karin Calloway
While homemade beef broth is always preferable to canned broth, I’ve found that I can obtain a tasty pot of soup with a combination of canned reduced-sodium beef and chicken broths. The onion is the main flavor here, so the broths only play a background role. If you have time, by all means substitute real, homemade stock for the broth.
The key to the flavor of this soup is taking your time when sautéing the onions. Nearly caramelized onions impart richness in this soup, which is heightened by the addition of heavy cream and two types of cheese. A food processor helps take the time and tears out of slicing multiple onions. Simply peel, cut off the root and tops, slice in half and slice thinly in a food processor which has been fitted with a slicing disc.
Like most hearty soup recipes, all you need to complete your meal is some good crusty bread and a salad.
* 1/4 cup butter
* 4 large yellow onions, thinly sliced, about 8 cups
* 1/3 cup flour
* 4 cups (32 ounces) reduced-sodium beef broth
* 4 cups (32-ounces) reduced-sodium chicken broth
* 1 cup whipping cream
* Salt and freshly ground black pepper, to taste
* 1 cup shredded Cheddar Cheese, plus 1/4 cup for garnish
* 1/4 cup shredded Monterey Jack cheese, for garnish
Melt butter in a Dutch oven over medium-high heat. Add sliced onions, reduce heat to medium and sauté, stirring often, for 15 minutes, until onions are wilted and beginning to caramelize. Stir in flour and cook 1 minute. Add the broths and simmer 10 minutes. Add whipping cream and 1 cup of cheddar cheese and simmer 5 to 10 minutes more.
Season to taste with salt and pepper. Ladle soup into bowls and garnish with additional shredded cheddar and Monterey Jack cheeses.
Makes 6 servings.