Sorry for the delay in any new posts. This is from a guest suburban cook my sister Rachel. Thanks for the contribution Rach! The notes below are all hers! Good Stuff. Pictures to follow later.
So this is the onion soup recipe I found, it was really easy to make, and doesn't make a huge amount. If you are looking to feed more than 4 I would say to double the recipe. This probably makes about 6 cups. Also I thought that 2 bouillon cubes made it very salty, and so I have cut back to one... and add no additional salt, up to you though. I also sometimes add some already boiled chunks of potato in mine if I am looking for a heartier soup that day. Also I have used both Velveeta and american cheese...OK either way.
Also the recipe doesn't call for it, but I usually add some sherry or brandy to mine at the end, I think it gives it a great kick. Be careful not to overcook it at the end as it starts to separate if you do. If you try it let me know what you think.
Prep Time: 15 mins
Total Time: 1 1/4 hr
Ingredients:
· 2 cups yellow sweet onions, thinly sliced
· 2 tablespoons butter
· 1 (15 ounce) can chicken broth
· 1/4 teaspoon salt
· 1/4 teaspoon fresh pepper, ground
· 2 chicken bouillon cubes
· 1/4 cup Velveeta Cheese cubes, diced (compressed in measuring cup)
· 1 1/2-1 3/4 cups white sauce (below)
· cheddar cheese, shredded (for garnish)
White Sauce
· 3 tablespoons butter
· 3 tablespoons flour
· 1/4 teaspoon salt
· 1 1/2 cups whole milk
1. Thick White Sauce:.
2. In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
3. Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
Directions:
1. 1 In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
2. 2 Cook at low to medium heat stirring frequently until soft and clear but not brown.
3. 3 Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
4. 4 Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
5. 5 Turn temperature to warm and let cook for additional 30 to 45 minutes.
6. 6 Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
7. 7 Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup
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