Christen’s Creamy Onion Soup

Wooohooo!!!  This is my 100th post in a little less than a year!  I hope everyone has enjoyed following through my cooking journeys and I’ll keep on posting them!

Whenever I go on different cooking blogs or cooking related message boards, the people are so hard-core.  They would never stoop so low as to cook with condensed soups, or (gasp!) go to a chain restaurant.  I guess I’m just a simple gal because I love cooking with soups and one of my favorite restaurants is Outback Steakhouse.  I always get the same thing when I go there, the Outback Special Sirloin with a salad with bleu cheese dressing and a baked potato.  I used to get the creamy onion soup instead of the salad, but to my absolute horror, they quit making it!!  It was soooo good, something dreams are made of.  Not really, but it WAS fantastic!  I even tried making it myself once with one of those imitation recipes, but it basically turned into thick onion slop.  Not exactly what I had in mind. 

Today I had to have a tooth pulled.  I don’t know if you’ve ever had one pulled, but basically your whole day sucks after that.  It really wasn’t very painful, since they numbed me up pretty well first.  But I was told to eat soft foods for the rest of the day, so I decided to try my hand at creating a creamy onion soup to make myself feel better 🙂  I apologize in advance for the craptastic picture, but come on, it’s pretty much impossible to get a good picture of soup. 

Christen’s Creamy Onion Soup

Ingredients:

4 large yellow onions, thinly sliced

2 cloves garlic, smashed and finely diced

1 carton beef stock

appx. 2 cups milk

1/2 cup white wine (I used pinot grigio)

1/4 tsp. thyme

salt, pepper and Tony’s to taste

1 stick butter

1/4 cup grated parmesan cheese

1/4 cup grated sharp cheddar cheese

Method:

In a large pot (nonstick or sprayed with Pam), melt stick of butter over medium heat.  Once melted, add onions and garlic and cook until soft.  Add 1/4 cup wine and cook until it’s almost all soaked in/evaporated.  Add beef broth.  When this comes to a slow boil, add the rest of the wine, the milk and seasonings.  Simmer for about 30 minutes, or longer if you like (I let mine simmer for a few hours!).  About 5 minutes before serving, sprinkle cheese in and stir well.  Allow it to melt, then serve with a sandwich or salad.

Creamy Onion Soup 001

Christen’s Creamy Onion Soup

 

 

 

 

 

The Verdict:  This was sooooo much better than my last attempt!  It didn’t turn out looking very pretty, but what it lacked in looks it definitely made up for in taste!  It’s very rich, a salad would go great with this but unfortunately I can’t have hard stuff, and what’s a salad without croutons, I ask??  Anyway, this recipe is definitely a keeper, it would be great for a ladies lunch or a nice cold night.  Love it!

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