Onions have an earthy flavor quite unlike any other root vegetable, where its taste is reminiscent to garlic, with sweet undertones that intensify when cooked longer. Coupled with meat, veggies, or left on its own, creamed onions go with practically anything because of its distinct flavor. Let's find out how to make this scrumptious dish at home, using simple-to-find ingredients.
How to Make Creamed Onion Soup
- 1 cup of pearl onions
- 4 cups of water
- 6 tbsp. of butter (or margarine)
- 6 tbsp. of all-purpose flour
- 3 cups of milk
- Salt and pepper to taste
- In a pot, bring water to a boil.
- While the water boils, peel the onions and drop them into the water.
- Let them turn tender and mushy.
- Drain the onions, but do not throw away the liquid.
- Keep the onions aside while you make the sauce.
- In a saucepan, melt the butter or margarine over medium heat.
- Add the flour to the butter and mix it up to form a paste.
- Slowly add the milk and onion-infused water to buttery flour mix.
- Let it cook till the mixture thickens.
- Now, add salt and pepper to the mixture.
- Add the onions last, mashing them with a spoon as you blend it with the bubbling liquid.
- 3 pounds of pearl onions
- 3 tbsp. of extra virgin olive oil
- 1 tsp. of salt
- ½ cup chicken/beef broth
- 2 tbsp. of butter/margarine
- ¼ cup of all-purpose flour
- 3 cups of low-fat milk
- 2 bay leaves
- A ¼ cup of thyme leaves
- ¼ tsp. of white pepper
- 1 tbsp. of lemon juice
- Preheat the oven to 400° F.
- Bring a large pot of water to a boil and add the onions to it, once all are peeled.
- After about 3 minutes, take the onions off the fire.
- In a large mixing bowl, toss the onions with a little vegetable oil and ¼ teaspoon of salt.
- In a roasting pan, line the onions, spreading them out on the pan's surface.
- Roast the onions until they turn a deep brown, and are soft when pressure is applied with a fork. It will take about 45 minutes to an hour.
- Remove the pan from the oven and pour broth into it, scraping crispy bits stuck to the bottom.
- Return the pan to the oven and let the onions roast for another 10 minutes.
- In a saucepan, melt the butter with the extra virgin olive oil, tossing it around continuously to avoid it form burning.
- Add all-purpose flour to it once the butter melts and whisk the mixture, until no lumps are visible.
- Whisk in the milk, bay leaves, thyme, pepper and salt and bring the mixture to a boil.
- Reduce the heat and let the sauce continue to thicken, but do not forget to continue stirring.
- The sauce should reach the consistency of a thick gravy; it will take about 5 minutes. Take the soup off the heat and discard the bay leaves.
- Add the roasted onions and lemon juice, stirring well to coalesce the two.
- You use the leftover broth (if any) from the roasting pan for a pasta sauce.
- You can use Parmesan cheese as a garnish for the creamed onion dishes.