White Onion Soup Food

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BRITISH ONION SOUP



British onion soup image

Add some British ingredients to a classic French dish and voila, you have a whole new experience

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course, Starter, Supper

Time 1h45m

Number Of Ingredients 10

50g butter or 2 tbsp dripping
1kg onion, finely sliced
1 tbsp golden caster sugar
few sprigs fresh thyme
3 fresh bay leaves
150ml cider
1l stock (vegetable or chicken, it's up to you)
4 thick slices from a round country loaf
100g mature cheddar, grated
large handful parsley, chopped

Steps:

  • Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 mins.
  • To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.

Nutrition Facts : Calories 451 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 22 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.75 milligram of sodium

CREAMY ONION SOUP



Creamy Onion Soup image

My spin on Outback's Creamy Onion Walkabout soup...Please follow steps for the "white sauce" first...This tastes just like the restaurant!***The secret is the bay leaves...I found them in my soup @ Outback & knew that was the missing ingredient! This is the only recipe out there that includes the bay leaves!!!! This soup is my ALL TIME FAV!! (The WHITE SAUCE ingredients are the first 3 listed items on top) ENJOY!!!

Provided by Erin101378

Categories     Onions

Time 2h

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons butter
3 tablespoons flour
1 1/2 cups whole milk
2 tablespoons butter
2 cups sweet yellow onions (thinly sliced)
1 (15 ounce) can chicken broth or 1 (15 ounce) can stock
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cheese, cubes (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce
4 bay leaves (more or less if you like)
monterey jack cheese (to garnish, or a combo) or colby cheese (to garnish, or a combo)

Steps:

  • For the white sauce: In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
  • In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth or stock from can, chicken bouillon cubes, bay leaves, pepper, and stir until completely heated through.
  • Add white sauce and Velveeta cheese to onion mixture. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 minute to 45 minutes.
  • Serve with a garnish of shredded cheese(s), and a couple of slices of warm dark Russian Bread.

WHITE ONION SOUP



White Onion Soup image

On a cold winter's day, try this recipe for a rich, tasty onion soup, garnished with croutons and cheese.

Provided by English_Rose

Categories     Onions

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 ounces butter
2 tablespoons olive oil
4 large onions, finely sliced
4 celery ribs, finely chopped
2 garlic cloves, chopped
1 1/4 cups white wine
1 bay leaf
1 bouquet garni
1 bunch parsley, finely chopped
1 1/4 quarts chicken stock
1 teaspoon salt
crouton, for sprinkling
freshly grated gruyere cheese

Steps:

  • In a large, heavy-based saucepan heat together the butter and olive oil until the butter has melted.
  • Add the onion, celery and garlic and fry gently over low heat for 10 minutes, until the onion, celery and garlic has softened.
  • Add the white wine, increase the heat and cook briskly until the wine has reduced by a third.
  • Add the bay leaf, bouquet garni, parsley, stock and salt. Bring to the boil, reduce the heat and simmer gently, partly covered, for 2 hours.
  • Soften the butter in the oil add the vegetables and cook gently until soft.

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