Tuesday, December 3, 2013

Cream of Onion Soup

Another onion soup, you ask? Dollinks, you are very observant! Long story, cut short: So when I tried to hoist the bag, my knees buckled and it wouldn’t budge. “This is the heaviest bag of onions Ive ever tried lifting, I thought to myself. 

Need help with those onions?

Ooo-la-laaah! Ripping muscles. Smiling eyes. Name tag … OK, name tag with the supermarket’s name, but you can’t have everything. He ignored the carts he’d been corralling and raised his eyebrows as if to ask “Well ..? 

Suddenly, I was channeling Marilyn Monroe
’s breathy voice“Ohhhh … How sweet of you! If you wouldn’t mind … I just feel so …so weak.

“No wonder you feel weak!” he said. “This bag of onions weighs 50 pounds!

“Fifty - whaaaa? I’d thought the bag was a really, re-ee-lly heavy 25-pounder. At less than $9 for the whole bag, I thought it was an amazing sale at 25 pounds. At 50 pounds, it was extraordinary. Mr. Muscles had already picked up the bag, whisked me through the check-out, and deposited the thing in the trunk of my car for Ron to deal with later. He was gorgeous (Ron … yeah, Ron!) and I was too embarrassed to say I
’d make a mistake. Fifty pounds! Each of those onions was a monster - bigger than a softball! 

Fifty pounds of onions for $9 bucks. Breathtaking!

So we’ve been using a lot of onions, lately. And sharing them with the neighbors and our family. And hoping someone might break in and steal them from the back porch. 

Live with it. You’re getting another onion soup recipe. Play your cards right, and it may even be a different recipe from the one I gave you yesterday. So this is a twist on the creamed onion soups I posted in March, 2012 and October, 2013. Its remarkably quick to make, and lip-licking delicious.

Cream of Onion Soup:

¼ c. butter or margarine
1 tbsp. canola or olive oil
2-to-2-½ c. coarsely chopped onions
1-½ tbsp. all-purpose flour
½ tsp. salt
1 c. evaporated milk
3 c. poultry stock (see Note)
4 egg yolks, beaten
Additional salt and pepper, to taste
Dash Worcestershire sauce
Parsley, as garnish (optional)

In large, heavy-based pot over medium-high heat, melt butter and oil together. Add onions all at once, stirring constantly and gradually lowering heat to medium-low. When onions are soft and start turning the palest yellow, stir in combined flour and salt, stirring 1 min. Gradually stir in evaporated milk and stock, heating between additions and stirring until mixture begins to thicken. Cover and simmer, stirring occasionally, until onions are very tender, 5-to-10 min. Stir about a cup of hot soup into yolks. Turn heat under pot off. Immediately add warmed yolk mixture to soup in pot, stirring well until heated through. Taste for seasoning, add Worcestershire sauce, and garnish, if desired. Serves 4.

Note: See Index for How to Make Stock (Poultry).

Cook onions in butter and oil until soft and pale yellow

Slowly add evaporated milk and broth to onion-flour mixture.

Simmer, covered, on low heat.

Whisk four egg yolks ...

Add a little of the hot soup to beaten yolks.

Deliciously creamy … just as onion soup lovers desire!

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