by Karin Calloway
The transformation from raw onion to melted, sweet cooked onions is one of the truly amazing culinary conversions. What once made you cry, turns into something smooth and luscious. The perfect example of this transformation is in onion soup, and I’ve come up with a quick and creamy version that is full of mellow onion flavor.
Melt butter in a Dutch oven over medium-high heat. Add sliced onions, reduce heat to medium and sauté, stirring often, for 15 minutes, until onions are wilted and beginning to caramelize. Stir in flour and cook 1 minute. Add the broths and simmer 10 minutes. Add whipping cream and 1 cup of cheddar cheese and simmer 5 to 10 minutes more.
Season to taste with salt and pepper. Ladle soup into bowls and garnish with additional shredded cheddar and Monterey Jack cheeses.
Related Recipe Categories
Soups and Salads
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