Some onion soup recipes
September 29, 2008
Rich onion puree soup
Ingredients
50 gm butter,750 gm finely sliced onions, 2 tbsp water, 5 cups milk, 30 gm plain flour, 1 egg yolk, 1/2 cup cream, 2 tsp chopped parsley, salt and pepper to taste, croutons
Method
Melt the butter in a saucepan and sauté the onions for 5 minutes. Add the water, cover and cook very gently for half an hour, to soften the onions. Do not allow it to get brown-add more water if there is any danger of this. Heat 3 cups of milk. Season with salt and pepper and then cook for 30 minutes. Rub through a sieve in a blender. Beat the egg yolks with rest of the milk, slowly add about 4 tbsp of the soup and stir into the rest. Stir in the cream and parsley and adjust the seasoning. Heat through, but do not allow boiling. Serve with croutons.
Wholesome onion soup
Ingredients
60 gm butter, 500 gm thinly sliced onions, 3 cups water, 1/2 tsp plain flour, salt and pepper, 1 cup milk
Method
Melt the butter in a saucepan and sauté onions for 5 minutes. Add 2 tbsp of water and cook very gently for 30 minutes to soften the onions. Do not allow them to get brown-add more water, if needed. Remove from the heat, sprinkle in the flour and stir to remove any lumps. Return to the heat and add the rest of the water slowly. Bring to the boil, stirring all the time. Season with salt, pepper and cook for 10 minutes. Add the milk, adjust the seasoning with heat through but do not allow to boil.
French onion soup
Ingredients:
4 medium sized onions, 4 cups stock, 2 tbsp butter, 4 slices crisp red toast (cut each toast into 4 pieces), 50 gm grated cheese, salt and pepper to taste
Method:
Heat butter and fry onions to a pale golden color. Add stock, salt, pepper and cook until onions turns tender. Place toasts in heated soup bowls. Sprinkle grated cheese and serve immediately.
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