Updated: Jun 13
This cream of onion soup is a fitting recipe to include in a cookbook originating in Vermont. It’s a nice, warming dish to get you through the cold weather and gray days of winter. For this recipe, I used yellow onions. The nice thing with yellow onions is that they are mild in flavor. They have a bit of sweetness to their taste, and they do caramelize nicely. If you prefer to have a stronger, sharper onion taste for this soup, then I would suggest using white onions. To garnish, I added thinly sliced avocado circles and slices of ginger for a bit of heat.
2 large yellow onions, cut in half
2 cups water
2 carrots, roughly chopped
1 tablespoon all-purpose flour
1 tablespoon butter
3 (each cube was 119 grams) vegetable bouillon cubes
1 cup whole milk
1/2 cup heavy cream
Salt and pepper
Avocado for garnish
Fresh ginger for garnish
Yields: serving for 4
Prep Time: 30 minutes
Cook Time: 30 minutes
Cut the onions in half, remove the peel and place in a saucepan with 2 cups of water.
Boil for 20 minutes. Remove the onions form the water and place on a cutting board. Chop the onions and set aside.
Reserve the onion water.
Melt the butter in a Dutch oven.
Add the onions and carrots. Cook for 2 minutes.
Add the flour and mix well to incorporate.
Add the onion liquid and bouillon cubes.
Cover and simmer on low heat for 30 minutes until the carrots are tender.
Place in a food processor and puree.
Return to the Dutch oven and add milk and cream.
Simmer of low heat, and adjust the seasonings.
Garnish with avocado and a bit or fresh ginger.