 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Mmmmmm....onions and cheese blended into a smooth bisque. Ingredients:
3 cups chopped sweet onions, mayans, vidalias, spanish |
3 tablespoons butter |
3 tablespoons flour |
1/2-1 teaspoon salt |
1/4-1/2 teaspoon pepper |
1/2 teaspoon sage |
1/4 teaspoon paprika |
4 cups milk, can use half and half for a richer soup |
1 cup shredded mild cheddar cheese |
1/2-3/4 cup sharp cheddar cheese, more to taste |
1/2 teaspoon worcestershire sauce (to make this recipe vegetarian, be sure to use vegetarian worcestershire sauce.) |
1 dash hot sauce, to taste |
Directions:
1. In large soup pot, saute onion in butter over medium heat until soft, but not browned.
2. Add flour, salt, pepper, sage and paprika; stir constantly til flour is dissolved. Gradually stir in the milk.
3. Cook over medium heat until boiling, stirring constantly.
4. Remove from heat. Stir in cheeses, Worcestershire sauce, and hot sauce mixing until cheese melts.
5. Puree soup in the pot with a stick immersion blender, (or use countertop blender/food processor) until smooth. Return to heat and heat very gently just to heat through, but do NOT boil.
6. Serve.
|
|