Onion Soup (Cream Onion Soup)

"This one of my favorites that I developed. Any soup that is leftover can be refrigerated & reheated for the next several days... This soup almost tastes like Philadelphia's Bookbinder's Restaurant's snapping turtle soup. DELICIOUS!!!"
 
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Ready In:
1hr 5mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • Melt butter in a large pot.
  • Add quartered onions, beef broth, celery leaves or flakes, quartered potato & bring to a boil.
  • Cover pot & simmer on medium-low heat for 30 minutes.
  • Puree little by little in a blender, emptying the purée from the blender into another large pot.
  • Continue to purée little by little, so that it won't splash out of the blender & placing the purée in the 2nd pot, until all of the purée is in the 2nd pot.
  • Mix in the wine, vinegar & sugar.
  • Bring to boil again & then simmer on medium-low heat for 5 minutes.
  • Stir in the cream, parsley, salt & pepper.
  • Heat on low flame another 5 minutes & be VERY, VERY CAREFUL NOT TO BOIL!

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RECIPE SUBMITTED BY

I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
 
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