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Soup: Creamy Onion Soup




Source of Recipe


Karin Calloway


List of Ingredients




1/4 cup butter
4 large yellow onions, thinly sliced, about 8 cups
1/3 cup flour
4 cups (32 ounces) reduced-sodium beef broth
4 cups (32-ounces) reduced-sodium chicken broth
1 cup whipping cream
Salt and freshly ground black pepper, to taste
1 cup shredded Cheddar Cheese, plus 1/4 cup for garnish
1/4 cup shredded Monterey Jack cheese, for garnish


Recipe



Melt the butter in a Dutch oven over medium-high heat. Add the sliced onions, reduce heat to medium and saut�, stirring often, for 15 minutes, until onions are wilted and beginning to caramelize. Stir in the flour and cook 1 minute. Add the broths and simmer 10 minutes. Add the whipping cream and 1 cup of cheddar cheese and simmer 5 to 10 minutes more. Season to taste with salt and pepper. Ladle the soup into bowls and garnish with the additional shredded cheddar and Monterey Jack cheeses.

Makes 6 servings.