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Issue 600: Best Dairy Onion Soup Ever

Brynie Greisman

This soup has the perfect texture and flavor

Thursday, July 12, 2018

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Props and styling by Janine Kalesis; Photography by Hudi Greenberger

My daughter and I ate in a restaurant that had the most incredible onion soup. I’m not usually an onion soup fan, but this one had the perfect texture and flavor. We recreated it here for all of you.

 INGREDIENTS

SERVES 10

  • ½ cup (1 stick) butter
  • 8 small–medium onions, sliced
  • 3 garlic cloves, sliced
  • ½ cup flour (whole wheat pastry is fine)
  • 2 Tbsp onion soup mix
  • kosher salt and pepper, to taste (be generous with salt)
  • pinch nutmeg
  • 1 10-oz (280-g) can sliced mushrooms (optional but recommended)
  • 3 Tbsp semidry white wine
  • croutons
  • Parmesan cheese, shredded cheese, or feta cheese cut into tiny cubes, for garnish


PREPARATION

Melt butter in a 4–5-quart pot. Add onions and garlic and sauté over low heat (this is crucial) until golden, about 25–30 minutes, stirring constantly. Turn up the heat for the last 5 minutes. Add flour and mix in well.

Add 7–8 cups of water (depending on how thick you like your soup) and bring to a boil. Add onion soup mix, salt, pepper, and nutmeg, and cook for 40 minutes. Add mushrooms, if desired, 5 minutes before the end. Add wine and stir.

Remove soup from heat. Taste and adjust flavorings accordingly. Garnish if desired.

Tip: For a special occasion, serve in bread bowls. Soup can be frozen.

Note: I almost never use canned mushrooms. Here, I used them for convenience and to add more texture to the soup. The flavor isn’t prominent.

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