Cream of Triple Onion Soup

Cream Of Triple Onion Soup

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Lynnda Cloutier


From My Old Recipes


★★★★★ 1 vote



  • ·
    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

How to Make Cream of Triple Onion Soup


  1. 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.
  2. 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.
  3. 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

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About Cream of Triple Onion Soup

Course/Dish: Cream Soups

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