Anyone have a recipe for it??? Had some at Outback Steakhouse. It was killer!
Want recipes for Cream of Onion Soup!

Thanks,
LapCat

>(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 =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>(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 =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"LapCat1234" > wrote in message
...
> Anyone have a recipe for it??? Had some at Outback Steakhouse. It was
killer!
> Want recipes for Cream of Onion Soup!
>
> Thanks,
> LapCat

I like this one posted by Helen Peagram.

Charliam

CREAM OF ONION SOUP

Recipe from: Rock Springs Sweet Onion Festival Cook Book, 1992
Posted by: Helen Peagram, rfc, 05DEC98

2 medium onions, chopped very fine [Charlie: I used Imperial Sweets]
1/4 cup butter
1/2 cup flour
1 can clear chicken broth
1 large can evaporated milk
1.5 cups water
1/2 tsp. thyme
2 bay leaves
1/2 tsp. salt

Sauté onions in butter until tender. Mix flour and chicken broth and add to
onion mixture. Add milk, water, and other ingredients. Cook slowly for 20
minutes.

"LapCat1234" > wrote in message
...
> Anyone have a recipe for it??? Had some at Outback Steakhouse. It was
killer!
> Want recipes for Cream of Onion Soup!
>
> Thanks,
> LapCat

I like this one posted by Helen Peagram.

Charliam

CREAM OF ONION SOUP

Recipe from: Rock Springs Sweet Onion Festival Cook Book, 1992
Posted by: Helen Peagram, rfc, 05DEC98

2 medium onions, chopped very fine [Charlie: I used Imperial Sweets]
1/4 cup butter
1/2 cup flour
1 can clear chicken broth
1 large can evaporated milk
1.5 cups water
1/2 tsp. thyme
2 bay leaves
1/2 tsp. salt

Sauté onions in butter until tender. Mix flour and chicken broth and add to
onion mixture. Add milk, water, and other ingredients. Cook slowly for 20
minutes.

Cream of Onion Soup

Ingredients:

3 Tbsp butter
1-1/2 cups thinly sliced onions
1 Tbsp flour
1/2 tsp salt
4 cups milk, cream, or chicken stock, or some combination of them
4 beaten egg yolks
Salt
Paprika, freshly grated nutmeg, or Worcestershire sauce (optional)

Instructions:

Sauté the onions in the butter over medium-low heat until golden brown. Stir
in the flour and salt, then add the liquid of your choice. Simmer the
mixture, covered, until the onions are very tender. Pour a small amount of
the soup into the egg yolks and mix, then pour that mixture into the soup
and stir well. Heat a bit more, but do not allow it to come to a boil.
Season with the paprika, nutmeg, Worcestershire sauce, if desired.

"LapCat1234" > wrote in message
...
> Anyone have a recipe for it??? Had some at Outback Steakhouse. It was
killer!
> Want recipes for Cream of Onion Soup!
>
> Thanks,
> LapCat

Cream of Onion Soup

Ingredients:

3 Tbsp butter
1-1/2 cups thinly sliced onions
1 Tbsp flour
1/2 tsp salt
4 cups milk, cream, or chicken stock, or some combination of them
4 beaten egg yolks
Salt
Paprika, freshly grated nutmeg, or Worcestershire sauce (optional)

Instructions:

Sauté the onions in the butter over medium-low heat until golden brown. Stir
in the flour and salt, then add the liquid of your choice. Simmer the
mixture, covered, until the onions are very tender. Pour a small amount of
the soup into the egg yolks and mix, then pour that mixture into the soup
and stir well. Heat a bit more, but do not allow it to come to a boil.
Season with the paprika, nutmeg, Worcestershire sauce, if desired.

"LapCat1234" > wrote in message
...
> Anyone have a recipe for it??? Had some at Outback Steakhouse. It was
killer!
> Want recipes for Cream of Onion Soup!
>
> Thanks,
> LapCat

Chef R. W. Miller > wrote:

> Cream of Onion Soup
>
> Ingredients:
>
> 3 Tbsp butter
> 1-1/2 cups thinly sliced onions
> 1 Tbsp flour
> 1/2 tsp salt
> 4 cups milk, cream, or chicken stock, or some combination of them
> 4 beaten egg yolks
> Salt
> Paprika, freshly grated nutmeg, or Worcestershire sauce (optional)
[snip]

Lifted verbatim without attribution from <http://www.ochef.com/89.htm>.

Victor

Chef R. W. Miller > wrote:

> Cream of Onion Soup
>
> Ingredients:
>
> 3 Tbsp butter
> 1-1/2 cups thinly sliced onions
> 1 Tbsp flour
> 1/2 tsp salt
> 4 cups milk, cream, or chicken stock, or some combination of them
> 4 beaten egg yolks
> Salt
> Paprika, freshly grated nutmeg, or Worcestershire sauce (optional)
[snip]

Lifted verbatim without attribution from <http://www.ochef.com/89.htm>.

Victor

"Victor Sack" > wrote in message
. ..
> Chef R. W. Miller > wrote:
>
>> Cream of Onion Soup
>>
>> Ingredients:
>>
>> 3 Tbsp butter
>> 1-1/2 cups thinly sliced onions
>> 1 Tbsp flour
>> 1/2 tsp salt
>> 4 cups milk, cream, or chicken stock, or some combination of them
>> 4 beaten egg yolks
>> Salt
>> Paprika, freshly grated nutmeg, or Worcestershire sauce (optional)
> [snip]
>
> Lifted verbatim without attribution from <http://www.ochef.com/89.htm>.
>
> Victor

Victor, you make me very hesitant to ever share a recipe with this group!
Unfortunately, I started collecting recipes many, many years ago (long before
computers when I had to do it either in long hand or with a typewriter) and I
must admit, I wasn't careful in copying down who and/or where they came from.
Now I have thousands of recipes that I've inputted onto my computer and many of
them that I've used and manipulated I have no idea where they came from. Heaven
forbid that I suggest a recipe that you know came from the Feb/1981 copy of Bon
Appetit!
Gigi

"Victor Sack" > wrote in message
. ..
> Chef R. W. Miller > wrote:
>
>> Cream of Onion Soup
>>
>> Ingredients:
>>
>> 3 Tbsp butter
>> 1-1/2 cups thinly sliced onions
>> 1 Tbsp flour
>> 1/2 tsp salt
>> 4 cups milk, cream, or chicken stock, or some combination of them
>> 4 beaten egg yolks
>> Salt
>> Paprika, freshly grated nutmeg, or Worcestershire sauce (optional)
> [snip]
>
> Lifted verbatim without attribution from <http://www.ochef.com/89.htm>.
>
> Victor

Victor, you make me very hesitant to ever share a recipe with this group!
Unfortunately, I started collecting recipes many, many years ago (long before
computers when I had to do it either in long hand or with a typewriter) and I
must admit, I wasn't careful in copying down who and/or where they came from.
Now I have thousands of recipes that I've inputted onto my computer and many of
them that I've used and manipulated I have no idea where they came from. Heaven
forbid that I suggest a recipe that you know came from the Feb/1981 copy of Bon
Appetit!
Gigi

> "Gigi" writes:
>
>"Victor Sack" wrote:
>>R. W. Miller wrote:
>>
>>> Cream of Onion Soup
>>>
>>> Ingredients:
>>>
>>> 3 Tbsp butter
>>> 1-1/2 cups thinly sliced onions
>>> 1 Tbsp flour
>>> 1/2 tsp salt
>>> 4 cups milk, cream, or chicken stock, or some combination of them
>>> 4 beaten egg yolks
>>> Salt
>>> Paprika, freshly grated nutmeg, or Worcestershire sauce (optional)
>> [snip]
>>
>> Lifted verbatim without attribution from <http://www.ochef.com/89.htm>.
>
>Victor, you make me very hesitant to ever share a recipe with this group!
>Unfortunately, I started collecting recipes many, many years ago (long before
>
>computers when I had to do it either in long hand or with a typewriter) and I
>
>must admit, I wasn't careful in copying down who and/or where they came from.
>
>Now I have thousands of recipes that I've inputted onto my computer and many
of
>them that I've used and manipulated I have no idea where they came from.
>Heaven
>forbid that I suggest a recipe that you know came from the Feb/1981 copy of
>Bon Appetit!

If you honestly don't remember the source of a recipe then mark it "-anon-"...
just don't leave it attributionless as though it were your own, as that R W
Miller ******* does.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> "Gigi" writes:
>
>"Victor Sack" wrote:
>>R. W. Miller wrote:
>>
>>> Cream of Onion Soup
>>>
>>> Ingredients:
>>>
>>> 3 Tbsp butter
>>> 1-1/2 cups thinly sliced onions
>>> 1 Tbsp flour
>>> 1/2 tsp salt
>>> 4 cups milk, cream, or chicken stock, or some combination of them
>>> 4 beaten egg yolks
>>> Salt
>>> Paprika, freshly grated nutmeg, or Worcestershire sauce (optional)
>> [snip]
>>
>> Lifted verbatim without attribution from <http://www.ochef.com/89.htm>.
>
>Victor, you make me very hesitant to ever share a recipe with this group!
>Unfortunately, I started collecting recipes many, many years ago (long before
>
>computers when I had to do it either in long hand or with a typewriter) and I
>
>must admit, I wasn't careful in copying down who and/or where they came from.
>
>Now I have thousands of recipes that I've inputted onto my computer and many
of
>them that I've used and manipulated I have no idea where they came from.
>Heaven
>forbid that I suggest a recipe that you know came from the Feb/1981 copy of
>Bon Appetit!

If you honestly don't remember the source of a recipe then mark it "-anon-"...
just don't leave it attributionless as though it were your own, as that R W
Miller ******* does.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Gigi > wrote:

> "Victor Sack" > wrote in message
> >
> > Lifted verbatim without attribution from
>
> Victor, you make me very hesitant to ever share a recipe with this group!
> Unfortunately, I started collecting recipes many, many years ago (long before
> computers when I had to do it either in long hand or with a typewriter) and I
> must admit, I wasn't careful in copying down who and/or where they came from.

It's not about meticulous accounting, it's about basic honesty. If you
don't know where the recipe comes from, just say so. Write 'source
unknown' or whatever. Just don't post it under your name as if it were
your own recipe.

Victor

Gigi > wrote:

> "Victor Sack" > wrote in message
> >
> > Lifted verbatim without attribution from
>
> Victor, you make me very hesitant to ever share a recipe with this group!
> Unfortunately, I started collecting recipes many, many years ago (long before
> computers when I had to do it either in long hand or with a typewriter) and I
> must admit, I wasn't careful in copying down who and/or where they came from.

It's not about meticulous accounting, it's about basic honesty. If you
don't know where the recipe comes from, just say so. Write 'source
unknown' or whatever. Just don't post it under your name as if it were
your own recipe.

Victor

"Victor Sack" > wrote in message
. ..
> Gigi > wrote:
>
>> "Victor Sack" > wrote in message
>> >
>> > Lifted verbatim without attribution from
>>
>> Victor, you make me very hesitant to ever share a recipe with this group!
>> Unfortunately, I started collecting recipes many, many years ago (long before
>> computers when I had to do it either in long hand or with a typewriter) and I
>> must admit, I wasn't careful in copying down who and/or where they came from.
>
> It's not about meticulous accounting, it's about basic honesty. If you
> don't know where the recipe comes from, just say so. Write 'source
> unknown' or whatever. Just don't post it under your name as if it were
> your own recipe.
>
> Victor
>
Thanks, Victor, that makes me more comfortable about posting recipes. I'd never
claim a recipe of my own but I sure don't know where all 14,293 recipes in 39
cookbooks that I have stored on my computer came from but I certainly know that
I didn't "invent" any of them. Maybe tweaked them some but the basic idea came
from somewhere else. The ones I inputted straight out of magazines and/or
cookbooks I noted the source but not the authors.
Gigi

"Victor Sack" > wrote in message
. ..
> Gigi > wrote:
>
>> "Victor Sack" > wrote in message
>> >
>> > Lifted verbatim without attribution from
>>
>> Victor, you make me very hesitant to ever share a recipe with this group!
>> Unfortunately, I started collecting recipes many, many years ago (long before
>> computers when I had to do it either in long hand or with a typewriter) and I
>> must admit, I wasn't careful in copying down who and/or where they came from.
>
> It's not about meticulous accounting, it's about basic honesty. If you
> don't know where the recipe comes from, just say so. Write 'source
> unknown' or whatever. Just don't post it under your name as if it were
> your own recipe.
>
> Victor
>
Thanks, Victor, that makes me more comfortable about posting recipes. I'd never
claim a recipe of my own but I sure don't know where all 14,293 recipes in 39
cookbooks that I have stored on my computer came from but I certainly know that
I didn't "invent" any of them. Maybe tweaked them some but the basic idea came
from somewhere else. The ones I inputted straight out of magazines and/or
cookbooks I noted the source but not the authors.
Gigi