This is the kind of thing I wish I had to eat when we got back from Florida. We went from 90+ degree temps to 40 degree temps with hail in Chicago. Ahh, good times.
Unfortunately I made this quite a while before vacation and, since I am both behind on my blog and ever-forgetful, didn’t remember that I had specifically made this soup for the O-foods for Ovarian Cancer Awareness event, until I saw it in my post drafts. Sigh. So, my apologies to not posting this entry in time for the great event!
This soup is really quite simple (except for the gallons of tears I shed cutting all the onions) and tastes great. A 1/2 cup of sherry or wine, or a 1/2 bottle of beer would certainly not be out of place in this soup, either. I wanted to make this a little creamy so I added some half and half. If you want to make it even thicker, you could make a roux with the half and half (or milk) before adding it to the soup.
You’ll have to excuse the pic. For Christmas this year, I’m hoping to receive the gift of photographing soup well.
Creamy Onion Soup
2 Tbsp. butter
1.5 – 2 lbs. yellow or vidalia onions, cut in half and then into slices
1 qt. beef broth/stock
salt and a good amount of freshly ground black pepper
1.25 cups half and half or cream
1 cup shredded cheddar cheese (or cheese of your preference)
Heat the butter in a dutch oven over medium-low heat. Add the onions, coating with the butter and cook until golden brown, about 25-30 minutes, stirring occasionally.
Add the beef broth, salt to taste and a good amount of black pepper (I used around a teaspoon). Bring to a boil and then reduce the heat to simmer gently for 30 minutes.
Add the half and half and cheese until heated through and the cheese melts. Re-season to taste, if necessary.