Onion Soup (Cream Onion Soup) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This one of my favorites that I developed. Any soup that is leftover can be refrigerated & reheated for the next several days... This soup almost tastes like Philadelphia's Bookbinder's Restaurant's snapping turtle soup. DELICIOUS!!! Ingredients:
1/4 cup butter |
5 large onions |
5 cups beef broth (4 small cans) |
1/2 cup dried celery leaves or 1/2 cup dried celery flakes |
1 large potato (peeled & quartered) |
1 cup white port or 1 cup cream sherry |
3/4 cup vinegar (or more) |
4 tablespoons sugar |
1 cup heavy whipping cream |
1 tablespoon dried parsley flakes |
salt & pepper |
Directions:
1. Melt butter in a large pot.
2. Add quartered onions, beef broth, celery leaves or flakes, quartered potato & bring to a boil.
3. Cover pot & simmer on medium-low heat for 30 minutes.
4. Puree little by little in a blender, emptying the purée from the blender into another large pot.
5. Continue to purée little by little, so that it won't splash out of the blender & placing the purée in the 2nd pot, until all of the purée is in the 2nd pot.
6. Mix in the wine, vinegar & sugar.
7. Bring to boil again & then simmer on medium-low heat for 5 minutes.
8. Stir in the cream, parsley, salt & pepper.
9. Heat on low flame another 5 minutes & be VERY, VERY CAREFUL NOT TO BOIL!
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