One Click: Soups (Onion)

With food prices going through the roof, these outstanding onion soups may just be a gourmet meal on a pauper’s budget.

Nicole’s Own French Onion Soup

Cream of Onion Soup

Nicole’s Cream of Onion Soup

Ron’s Cream of Onion Soup

Dry Onion Soup Mix

For even more decadence, top with Nicole’s Special Croutons.

As I’ve previously written, this blog has been gradually undergoing some changes. As I work through its earlier years, metric and a different font are appearing, and One Click: An Overview will include more categories, make more sense, and appear more frequently. 

There will eventually be One Click for many different types of soup. When project is complete, the Index will be far easier to navigate, with far fewer categories. 

Dry Onion Soup Mix

This is an excellent recipe for ...  

Dry Onion Soup Mix:

½ c. (125 mL) dried onion flakes

1 tsp. (5 mL) onion powder

1 tsp. (5 mL) garlic powder

½ tsp. (5 mL) celery powder

½ tsp. (2 mL) fine black pepper

1 tsp. (5 mL) dried parsley

1 tsp. (5 mL) salt

Combine well. Store in cool, dark place in airtight container up to 6 months. This is a very handy soup mix for camping: Add approximately 1 tbsp. (15 mL) of this mix to a mug, topping with boiling water. A small amount of the dry mix can also be used as an ingredient in Onion Meat Loaf - a comforting cold-weather meal. For more onion soup recipes, see One Click Soups: (Onion). 

Nicole’s Own French Onion Soup

I don’t like to brag, but I’m extremely proud to present this French Onion Soup - the genesis of which came from a French chef, but which I’ve changed so substantially that I can call it my own. This is truly the best French Onion Soup I’ve ever tasted. 

Some French Onion Soups have a thick crust of melted, broiled cheese that you can barely smash through. This soup uses not quite 3 tbsp. per-bowl, allowing just a taste of cheese and far fewer calories than soups with an impervious wall of the stuff. Rather than the usual slice of baguette, which I also find awkward to break through, I prefer to use plain croutons - unseasoned and unherbed. 

I’m sure you know how to make these: Slice and dice (a phrase I’ve always wanted to use!) a hunk of full-bodied white bread (such as a baguette), letting the diced pieces (hello, croutons!) stale overnight. I’ve kept thoroughly dried croutons in an airtight container for weeks with no problem. I’m sure you’ll agree that reducing the amount of both the cheese and the bread allows the fullest enjoyment of this wonderful soup.

By the way, I used my food processor to slice the onions and grate the cheese, considerably shortening the work required. I start this recipe at a medium-high heat, gradually lowering the heat as I proceed.

Nicole’s Own French Onion Soup:

6 c. sliced onions
2 tbsp. (30 mL) olive oil
6 c. (1.5 L) chicken stock

⅓ c. (80 mL) all-purpose flour

1 tsp. (5 mL) sea salt

½ tsp. (2.5 mL) black pepper, finely ground 

1 bay leaf, crumbled

1 sprig fresh thyme, left whole on stem (no substitutions)

1 tsp. (5 mL) Worcestershire sauce

2 tbsp. (30 mL) high-quality beef base

1 tsp. (5 mL) high-quality gravy darkener 

2 tbsp. (30 mL) dry sherry

1 c. (250 mL) grated firm, ripened cheese such as Gruyere or a combination of Swiss and Parmesan, divided

¾ c. (180 mL) croutons, divided 

2 tbsp. (30 mL) fresh, snipped chives (or dried ones, if you must), divided as garnish

Sliver onions using a chef's knife or food processor. Over medium-high heat, add olive oil to a large, heavy-based pot. Spoon in onions, lowering heat to medium and stirring frequently to prevent burning. Cook onions about 10 min., until they start to sweat and color slightly. Sprinkle in flour, storing constantly to ensure flour does not stick to pan bottom. When flour and onions are well combined, add chicken stock cup by cup, stirring and heating stock through between additions. Add salt, pepper, bay leaf, thyme, Worcestershire sauce, beef base, and gravy darkener. 

Stir to combine, cover pot, reduce heat to low, and simmer 45 min., stirring occasionally. Remove from heat, stirring in sherry. Serve immediately in lidded soup tureen or straight from the pot into soup bowls. Top with grated cheese, croutons, and a sprinkle of chives. Serves 6.

For more onion soup recipes, see One Click Soups: (Onion).

Twice the output in a fraction of the time: A food processor.

Frequent stirring keeps the onions from burning.

Cook down the onions until they start to sweat.

Grated Gruyere: The food processor did this job, too.

Ladle out the soup ...

Add croutons ...

A little grated cheese ... and you’re ready to dine!

Ron’s Cream of Onion Soup

The Northern Hemisphere’s cool, Autumn days call for comfort foods by the warmth of the fire, radiator, or TV set. When Ron and I had a craving for Cream of Onion Soup a few days ago, I prepared to make it the way I always do - with thinly sliced onions and a white-sauce base. I’ve never blogged that recipe because it’s so well known by that method. My Cream of Onion Soup is good - but not extraordinary. Ron has never complained about my way of making this soup - but nor has he ever raved over it.

And so it was, the other day, that Ron muscled me out of the kitchen to take command. I never mind taking off my apron: Name someone who does and I’ll suggest that person have a full psychiatric work-up. Please note: The photos that illustrate this recipe are Ron’s “man hands” - not mine!  

The relevance of that will become clear shortly, but first ... the recipe’s preamble!

What Ron invented in place of same-old, same-old, is the single best soup I’ve ever tasted. Worthy of a top chef, his soup isn’t even difficult to make! I feel certain that when I publish his recipe, restaurants will add it to their menus. That’s how outstanding this soup is! Ron’s recipe contains no added salt because the beef and chicken concentrates and Parmesan are salty enough. Nor is his recipe thickened with flour. The butter and cream do an excellent job of thickening soup + waistline on their own.

Ron’s Cream of Onion Soup:

½ c. (125 mL) butter (salted or unsalted, but not margarine)
2 very large onions, peeled and coarsely chopped 
1 scant tbsp. (about 13 mL) garlic powder
1 tsp. (5 mL) freshly ground black pepper
1 tbsp. (15 mL) beef bouillon base (Ron uses “Better Than Bouillon,” but any quality product will do)
2 tbsp. (30 mL) powdered chicken stock base (or as above)
¾ c. (180 mL) heavy cream (“whipping” cream)
2-to-3 tbsp. (30-to-45 mL) dry sherry, to taste
1/4 c. (60 mL) commercial, shake-on Parmesan cheese

In a medium pan with a heavy bottom, melt butter at medium-low heat. Raise heat to high. Immediately add onions, stirring, uncovered, until partially cooked and well-coated with butter (see Note). Add garlic powder, pepper, bouillon base, and chicken base, continuing to stir after each addition for a total cooking time of 10 min. Slowly add cream, heating through and reducing heat to medium-low. Cover and cook a further 25 min., lowering heat if necessary. Stir occasionally, cooking until onions are tender. Add sherry shortly before serving. Ladle into bowls, sprinkling Parmesan over each. Yields 4 generous servings.

Note: Onions will not burn or caramelize because of the substantial amount of butter and because onions will begin to release their juices as they cook down and tenderize.

For more onion soup recipes, see One Click Soups: (Onion).

Here’s Ron at work! I’ll let his big ol’ “man hands” tell the story: 

Onions! Two! Large! Capisce?

Chop coarsely.

Add to pot containing melted butter.

Stir. Then stir some more. And more, still.

Add beef base and other ingredients. Stir, stir, stir!

Mixture will be pleasantly golden.

Slowly add heavy cream.

Ladle into bowls ...

Finish with a flourish of Parmesan cheese.

Nicole’s 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 my Cream of Onion Soup. He’s waited patiently for me to make a batch, so I thought I’d do that this week, freezing some for “next time.” 

Nicole’s Cream of Onion Soup: 

2 lb. (1 kg) onions

½ c. (125 mL) butter or margarine

¼ c. (60 mL) all-purpose flour

8 c. (2 L) chicken stock (use commercial kind or see How to Make Poultry Stock)

¼ tsp. (1.2 mL) ground nutmeg

¼ tsp. (1.2 mL) ground mace

Salt and pepper, to taste

4 egg yolks

¼ c. (60 mL) grated Parmesan or Asiago cheese

2 c. (500 mL) 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 large, heavy pot over low heat. Add onions: Cover and cook 30-to-40 min., until tender and translucent. Remove cover, adding flour and 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 blender. Return soup to pot, adding seasonings. Slowly bring to boil. 

In medium bowl, combine egg yolks, cheese, and heavy cream, blending well. Gradually stir into 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.

For more onion soup recipes, see One Click: Soups (Onion). 

2 lb. (1 kg) onions!

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 to thicken  soup as directed. Or use 
mashed potatoes instead of yolks and cream.

All those egg yolks! All that cream!
OINK, OINK, OINK!
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.