>(LapCat1234) writes:
>
>Anyone have a recipe for it??? Had some at Outback Steakhouse. It was
>killer!
> Want recipes for Cream of Onion Soup!

Creamy Onion Soup

4 Tablespoons butter
2 pounds onions, thinly sliced
4 cups vegetable or chicken stock
3 cups whipping cream
salt and white pepper
Stilton Toast: French bread, 2 ounces Stilton cheese, 2 ounces Cheddar cheese,
and butter.

Toast 6 thick slices of French bread in a 300 degree oven until crisp. Blend
the Stilton with a couple Tablespoons of butter, then spread on the toast. When
ready to serve the soup, pop one of these on top of each serving bowl and
sprinkle with lots of cheddar cheese.

Melt butter in a large saucepan over low heat. Add onions, cover, and cook
until translucent--stirring occasionally--for about 30 minutes. Add the stock
and bring to a boil. Reduce heat and simmer for 15 minutes. Add cream and bring
to a boil. Reduce heat and simmer to thicken slightly--about 15 minutes. Season
generously with salt and pepper. Ladle into bowls, top with Stilton Toast, and
run under the broiler until the cheese is melted and brown. Serve immediately.
---

Julia Child's
Potage crème aux oignons
(French)

Unexplainably sweet, delicate, garden fresh, and comforting, this relatively
healthy "cream" soup uses pureéd rice to give the illusion of richness without
the calories or fat. It's a classic soup from Julia Child, from her Mastery of
French Cooking, Volume Two.

4 Tablespoons butter
3-4 cups sliced onions
1 teaspoon curry powder
2 Tablespoons flour
2 cups hot water
2 cups chicken stock
1/2 cup dry white wine (like extra dry vermouth)
1/3 cup raw white rice
1 bay leaf
Salt and white pepper to taste
2-3 cups milk
1/3-1/2 or more cups heavy cream
2-4 Tablespoons soft butter
2-3 Tablespoons fresh minced chervil or parsley

Melt the butter over low heat in a heavy soup pot, then stir in the onions.
Cook slowly until they are tender but not browned, some 15 minutes. Add the
curry and cook for 1 minute; stir in the flour and cook for 2 minutes, without
browning. Remove the pot from the heat and whisk in the hot water, the stock,
and the wine. Put back on the heat, bring to a simmer, and sprinkle in the
rice. Add the bay leaf, season to taste, cover, and simmer for 30 minutes.
Puree the soup in a food mill--or roughly in a blender so it retains some
texture. You can hold the soup at this point.
When ready to serve, bring to a simmer, thin with your preference of milk and
cream, and carefully correct the seasoning. Reheat again to a simmer, remove
from the heat, and whisk in the butter enrichment, then the herbs.
---

Rosetta Onion Soup
(Crema di cipolle)

A lush, extravagant northern Italian soup, with a hint of pink; serve hot as a
luncheon meal, with lots of bread and salad.

1 stick (8 Tablespoons) butter
5 red onions, sliced
1 Tablespoon flour
2 Tablespoons Arborio rice
3/4 cup dry white wine
8 cups light vegetable stock
1 egg yolk
1 cup whipping cream
Garnish: 8 slices of Italian bread, toasted until dry, then spread with
gorgonzola cheese mixed with butter
Saute onions in butter for about 20 minutes, until the onions are soft. Stir in
rice to coat it, then stir in flour and cook for a minute or two. Add the wine,
some salt and pepper, and stir til thickened. Pour in hot stock and whisk until
mixed. Reduce heat and simmer for an hour.

When ready to serve, whisk egg yolk with the cream and stir into the simmering
soup. Continue stirring for a couple minutes, as the soup enriches. Adjust for
seasoning. Ladle into bowls, top with gorgonzola toast, and run under the
broiler just for a minute. Serve immediately.
---
soupsng


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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