Wednesday, November 7, 2012

cream of onion soup

Continuing on with our soup theme...
If you like French onion soup, you'll love this!
It's like a pureed version.
Very comforting and very important for nights like these.
Lots of spit ups and accidents from my potty trained two year old.
But, nights like these make me remember why I married the man I did and that God has a plan.
And the importance of easy soups and how they make me feel all toasty on the inside.

ps-have a glass of red with this :)

Cream of Onion Soup
Serves 4.
From Soup of the Day.
5 tablespoons butter
1 1/2 pounds of sweet onions, like Vidalia, sliced
2 cups milk
2 cups chicken stock
3 tablespoons flour
Salt and pepper, to taste
1/2 cup heavy cream
1/4 cup bourbon (optional)

In a large sauce pan, melt 2 tablespoons of the butter over medium heat.  Add the onions, reduce to low, cover, and saute until softened, about 5 minutes.  Uncover and continue sauteing until golden, about 10-12 minutes.  Let cool slightly, then finely chop the onions in a food processor.
Pour the milk and stock into separate small saucepans and place over low heat.  Heat both until just barely scalding...small bubbles around the edges of the pan, and then remove from heat.
In a large, heavy pot or Dutch oven, melt the remaining 3 tablespoons butter over medium low heat.  When the foaming subsides, add the flour and whisk until smooth, about 2 minutes.  Slowly add the hot milk, whisking all the while, until the mixture bubbles and has thickened, about 3 minutes.  Slowly add the hot stock, whisking, and bring to a slow boil.  Let simmer for about 3 minutes.
Add the chopped onions to the pot and season to taste.  Reduce to a bare simmer, cover, and cook for 10 minutes.  Remove from heat.
Puree soup again in a blender or food processor, in batches.  Return to pot and add the cream and bourbon, if using, and heat through.  Enjoy with tons of black pepper on top!


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