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Full Online Book HomeLearning KitchenSoups - Cream Of Onion Soup
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Soups - Cream Of Onion Soup Post by :Laughdrjr Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2241

Click below to download : Soups - Cream Of Onion Soup (Format : PDF)

Soups - Cream Of Onion Soup

3 tablespoons corn oil
3 lbs. onion sliced
2 pints white stock
1 bay leaf
salt to taste
2 cloves
1 leaf sage
2 oz. flour
1 teaspoon freshly ground white pepper
1 gill single cream

Heat oil and fry onions for about 15 minutes over low heat. Let them soften but do not allow to brown.

Bring stock to boil and add to onions, with cloves, seasoning and herbs. Simmer for 1 1/2 hours.

Press through a fine sieve, return puree to saucepan and stir in the flour, first mixed to a paste with a little water.

Cook until thickens, stirring frequently.
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Soups - Onion -  Cream Of Onion Soup Soups - Onion - Cream Of Onion Soup

Soups - Onion -  Cream Of Onion Soup
4 large Vadalia or Maui onions, sliced 4 Tbsp butter 4 Tbsp olive oil 3 cups chicken broth 1 1/2 cups Italian-mix macaroni, uncooked3 egg yolks, beaten1 cup milk 1 cup whipping cream1/2 cup grated Parmesan or Swiss cheeseMelt oil and butter in a large soup pot over medium heat. Add onions and cook until very tender, stirring frequently, about 15 minutes. Add chicken stock and simmer for 20 minutes. Remove from heat. When sufficiently cool enough to handle, puree in batches in food processor. Strain out the pulp. Meanwhile, cook the macaroni according to package directions, about 10 minutes, until

Soups - Mushroom -  Triple Mushroom Soup With Brie Soups - Mushroom - Triple Mushroom Soup With Brie

Soups - Mushroom -  Triple Mushroom Soup With Brie
4 tablespoons butter 1/2 cup chopped shallots 1/2 pound sliced shiitake mushrooms, stems removed 1/2 pound sliced button mushrooms 1/2 pound sliced crimini mushrooms Salt, to taste Pepper, to taste 2 tablespoons flour 3 cups chicken broth 2 tablespoons sherry (optional) 1 cup heavy cream Snipped chives 1/3 pound Brie, cut into thin slices, rind on (see Note) In a 3-quart saucepan, melt the butter and add the shallots, stirring for 2-3 minutes. Do not brown. Add the mushrooms. Season with salt and pepper and sauté for 5 minutes, until the mushroom liquid has begun to evaporate. Sprinkle the flour over