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Full Online Book HomeLearning KitchenVegetables - Onion - Cream Of Onion Soup
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Vegetables - Onion -  Cream Of Onion Soup Post by :gjpcoach Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2065

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Vegetables - 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, uncooked
3 egg yolks, beaten
1 cup milk
1 cup whipping cream
1/2 cup grated Parmesan or Swiss cheese


Melt 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 al dente. Drain.

Return onion mixture to heat and bring almost to a boil. Lower heat and add milk. Add a little of the broth to the eggs, whisking to incorporate. Add egg mixture and macaroni to the soup and cook over low heat, stirring constantly with a whisk until thickened, about 5 minutes. Stir in the cream and cheese and serve
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Vegetables - Onion -  Cream Of Onion Soup By Techgoddess Vegetables - Onion - Cream Of Onion Soup By Techgoddess

Vegetables - Onion -  Cream Of Onion Soup By Techgoddess
3 cups milk 1 cup beef broth 1/4 cup butter 1 cup chopped onions 1 tblsp. flour 1/2 tsp. salt 1/4 tsp. pepper Saute' onion in butter. Pour into blender container with other ingredients (except for 2 cups of the milk) and run on low speed until smooth and onions are finely chopped. Pour into a saucepan and add remaining milk. Cook, stirring constantly, over low heat until hot. Makes 4-5 servings. Source: Adapted from The Blender Way to Better Cooking
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Vegetables - Cream Of Onion Soup Vegetables - Cream Of Onion Soup

Vegetables - Cream Of Onion Soup
3 tablespoons corn oil3 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 creamHeat 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
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