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Even when my kitchen is fairly bare, there are still certain things you can count on to be in my fridge or veggie bin. I always have milk, butter, flour, spices and onions. If you are like me and on any given day have these ingredients in your home, you can quickly whip up a pot of Cream of Onion Soup (from the Enchanted Broccoli Forest) for a weekend lunch or a hurried evening dinner. It's warming, cheap and can be ready in less than an hour. Pair it with a salad, or, if you're really down to the dregs, the last of that bag of frozen peas from the freezer or a perfect winter meal. The recipe is after the jump. Cream of Onion Soup
from The Enchanted Broccoli Forest by Mollie Katzen
2 1/2 cups of milk
3 cups thinly sliced onion (about two medium onions)
3 tablespoons butter
1/2 teaspoon dry mustard
1 teaspoon salt
2 tablespoons flour
nutmeg
pepper
Heat milk very slowly in a heavy saucepan (lowest heat possible) until it just reaches the boiling point. Remove it from the heat before it actually boils. This is known as scalding the milk. (Don't cool the milk before proceeding).
In another saucepan, cook the onions, with salt and mustard, in butter over low heat, until they are very limp and soft, but not brown.
Sprinkle the flour into the onions, mixing with a wooden spoon as you sprinkle. Stir and cook the mixture another 3-4 minutes over medium-low heat.
Add the scalded milk, stir well, cover and cook another 10-15 minutes over lowest possible heat. Stir it from the bottom every few minutes. It will become thick and creamy. Add a few dashes of pepper and nutmeg to taste. Serve with your choice of garnish.
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11-19-2007 @3:17AM Deuz Augustine said... I've honestly never had it. Or any "cream of" soup. But I do enjoy cream!
I'll keep this in mind, thanks. :)
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11-20-2007 @8:17PM Celeste said... I'd never had cream of onion soup but I love onions and this sounded so good I had to try it. Made it tonight and it was gooood--rich and hearty even made with skim milk. I'd suggest some crusty bread and maybe cheese to go with it.
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