"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Creamy Onion Soup Recipe

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This recipe for Creamy Onion Soup, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, August 23, 2008


4 c. thinly sliced onions
3 T. butter
1/4 c. flour
dash of pepper
2 c. chicken broth
2 c. half and half
2 T. dry sherry, if desired
salt to taste
2 T. grated Parmesan cheese
2 T. melted butter
1/4 tsp. garlic powder
1 French roll (3-4 inches long)

In medium saucepan over medium heat, saute onions in 3 tablespoons of butter for 15 minutes or until onions are golden and tender. Stir in flour and pepper. Gradually stir in chicken broth and half and half. Cook over medium heat until slightly thickened, stirring constantly. Add sherry. Add salt to taste.

In a small bowl combine cheese, 2 tablespoons of butter and garlic powder. Cut French roll in half, lengthwise, cut each half into 4 lengthwise strips. Brush cut sides with cheese mixture.

Place bread on ungreased cookie sheet, broil 3-5 inches from heat for 45-60 seconds on each side or until bread is toasted. Cut toasted strips into bite-size pieces.

Pour soup into serving bowls; top with toasted croutons.

Number Of Servings:
Number Of Servings:
5 (1 cup) servings




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