Thursday, March 8, 2012

Cream of Onion Soup

Behold the humble onion! Within that unassuming bulb are health benefits recognized throughout the world. We like onions, and cook with them several times a week. Ron especially enjoys Cream of Onion Soup. He’s waited very patiently for me to make a batch, so I thought I’d do that this week, freezing some for “next time.” 
Cream of Onion Soup: 
2 lb. (1 kg) onions
½ c. butter or margarine
¼ c. all-purpose flour
8 c. chicken stock (use commercial kind or see Index for How to Make Poultry Stock)
¼ tsp. ground nutmeg
¼ tsp. ground mace
Salt and pepper, to taste
4 egg yolks
¼ c. grated Parmesan or Asiago cheese
2 c. heavy cream (whipping cream)
Fresh parsley, finely chopped, as garnish (see Note)
Slice onions thinly by hand or in food processor (if using processor, do not wash afterwards). Melt butter in a large, heavy pot over low heat. Add onions, cover, and cook 30-to-40 min., until tender and translucent. Remove cover and add flour, stirring 1 min. to combine. Increase heat to medium-high. Add stock, immediately reducing heat to medium-low. Cover and cook 30 min. Purée in small batches in food processor or blender (experienced cooks will know the blender produces a smoother purée). Return soup to pot and add seasonings. Slowly bring to a boil. 
In a medium bowl, combine egg yolks, cheese, and heavy cream, blending well. Gradually stir in up to ½ c. hot soup. Also gradually, stir hot creamed mixture into puréed soup over low heat, continuing to stir until soup starts to thicken slightly. Do not boil. Serve with a flourish of finely chopped parsley. Serves 8.

Note: Or top with my Special Croutons, posted March 3, 2012.

Onions! Two pounds, Dollinks!
Cut 'em up ... Chop, chop!

Melt that butter!

Stir that pot!

Heat that soup!

Get a buzz on ... Purée
onions and stock
Return puréed soup to pot

Take four egg yolks ...

A generous splash of whipping cream ...

Whisk them together to thicken your soup as directed.
Use mashed potatoes instead of yolks and cream, if you prefer.

All those egg yolks! All that cream!
Everything in moderation, Dollinks!

(You can always skip the soup and garnish
a hot bowl of steam with parsley ...)
Aw ... Go ahead and enjoy yourself! I've decorated
the edge of the bowl with paprika

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