Puree Of Onion Soup

chefs-mate chefs-mate 0 Comments
Servings: 5 Difficulty: Intermediate
Jump To Recipe Print Recipe
Rich, velvety onion soup with a deep beef and beer base, topped with melted sharp cheddar.
Puree of Onion Soup recipe image

This luxurious Puree of Onion Soup transforms simple onions into a silky, golden broth. Caramelized slowly in butter until deeply sweet and golden, the onions are simmered with rich veal stock and reduced dark beer for a complex, savory depth. A touch of nutmeg adds warmth, while sharp cheddar cheese melts into the puree for a creamy, indulgent finish. It’s the ultimate comfort food for chilly evenings, offering a hearty, aromatic experience that feels both rustic and refined. Serve it piping hot in a tureen for a memorable meal that warms the soul.

Puree of Onion Soup recipe image
Print Recipe

Puree Of Onion Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 5 Calories: 649.7

Description

This luxurious Puree of Onion Soup transforms simple onions into a silky, golden broth. Caramelized slowly in butter until deeply sweet and golden, the onions are simmered with rich veal stock and reduced dark beer for a complex, savory depth. A touch of nutmeg adds warmth, while sharp cheddar cheese melts into the puree for a creamy, indulgent finish. It&# 226;ÂÂs the ultimate comfort food for chilly evenings, offering a hearty, aromatic experience that feels both rustic and refined. Serve it piping hot in a tureen for a memorable meal that warms the soul.

Ingredients

Directions

  1. Melt the unsalted butter in a heavy 3-quart saucepan or Dutch oven over low heat.
  2. Add the sliced onions and cook, covered, for 15 minutes to soften.
  3. Uncover and continue cooking for 30 to 40 minutes, stirring frequently, until the onions turn a deep golden brown color.
  4. Add the veal stock and nutmeg, cover, and bring the mixture to a boil.
  5. Reduce the heat and simmer for 10 minutes.
  6. Meanwhile, bring the dark beer to a boil in a small saucepan over medium heat.
  7. Boil the beer until reduced by half, then remove from heat.
  8. In a separate small pan, melt the crumbled sharp cheddar cheese into the reduced beer, stirring until smooth.
  9. Transfer the onion mixture to a blender or food processor and puree until very smooth.
  10. Return the pureed onion soup to the main pan and stir in the cheese and beer mixture.
  11. Season with salt and freshly ground pepper to taste.
  12. Serve piping hot in a tureen or individual bowls.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 649.7kcal
% Daily Value *
Total Fat 21.3g33%
Saturated Fat 10.3g52%
Cholesterol 181.3mg61%
Sodium 148.6mg7%
Total Carbohydrate 17.6g6%
Dietary Fiber 1.6g7%
Sugars 4.0g
Protein 54.2g109%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: onion soup, puree, caramelized onions, beer soup, veal stock, cheddar cheese, comfort food, winter soup, creamy soup, savory, nutmeg, blended soup, hearty, warming, classic, gourmet, dinner, vegetarian option
Recipe Card powered by WP Delicious