Cream Of Triple Onion Soup Recipe

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Cream of Triple Onion Soup

Lynnda Cloutier


From My Old Recipes

pinch tips: How to Debone a Chicken




4 tbsp. margarine
1 cup bermuda onion, chopped
2 cups yellow onions, chopped
9 scallions, chopped
4 cups beef stock
salt and pepper to taste
1/2 tsp. thyme
1 cup cream
croutons for garnish

Directions Step-By-Step

Melt butter in soup pot and add onions. Cook over medium heat for about 10 minutes til onions are soft. Add beef stock, salt, pepper and thyme.
Bring to simmer; reduce heat and cook covered for about 15 minutes. Strain soup and put strained onions in blender with about 1 cup of the broth and puree.
Return remaining broth to pot and add puree. Turn heat back up. Using whisk, slowly add cream and bring broth back to simmer. Simmer for about 5 minutes, stirring occasionally. Serve with croutons as a garnish. Serves 4 to 6
My Old Recipes

About this Recipe

Course/Dish: Cream Soups