Answers to life's vexing cooking questions...
How to Make Onion Soup (Without a Can)
Advertisement
Q. Is there a substitution for canned cream of onion soup? It is for a Mexican recipe.A. There are almost always substitutes for canned food — it’s called home-made. And it’s always better. The following recipe produces quite a rich soup, but you can moderate it substantially with a couple changes.
Cream of Onion Soup
Ingredients:
3 Tbsp butter
1-1/2 cups thinly sliced onions
1 Tbsp flour
1/2 tsp salt
4 cups milk, cream, or chicken stock, or some combination of them
4 beaten egg yolks
Salt
Paprika, freshly grated nutmeg, or Worcestershire sauce (optional)Instructions:
Sauté the onions in the butter over medium-low heat until golden brown. Stir in the flour and salt, then add the liquid of your choice. Simmer the mixture, covered, until the onions are very tender. Pour a small amount of the soup into the egg yolks and mix, then pour that mixture into the soup and stir well. Heat a bit more, but do not allow it to come to a boil. Season with the paprika, nutmeg, Worcestershire sauce, if desired.
You can omit the egg yolks, which are added for flavor and thickening, by increasing the amount of flour to 3 tablespoons. This will produce the right consistency.
If your recipe calls for condensed cream of onion soup, decrease the total amount of liquid in the soup by about half.
Submit
your vexing cooking question to Ochef
Specialty Shops:
