Thanks to some dental work I had done, I made a lot of soup this week. This quick and easy Creamy Onion Soup had dh raving about how tasty it was ... even after I told him how healthy it was. This creamy soup doesn't contain any dairy products. The creamy consistency results from the use of a potato. Who knew? LOL!
This recipe is from a really great blog that I've only recently discovered: Dutch Girl Cooking. The blog is full of great ideas and amazing photos. Be sure to check it out for detailed step-by-step Creamy Onion Soup photos. Creamy Onion Soup will be my contribution to the Bookmarked Recipes event over at Ruth's Kitchen Experiments this week.
And while you're visiting Dutch Girl Cooking, be sure to check out the recipe for Stuffed Zucchini that I'm planning to make this weekend!
Creamy Onion Soup
Recipe from Dutch Girl Cooking
2 tablespoons olive oil
2 large onions
1 teaspoon dried thyme
3 cups beef broth
2 slices white bread (stale)
1 tbsp oil
Coarsely chop onions and potato. Heat 2 tablespoons of olive oil or 1 tablespoon olive oil and 1 tablespoon butter in a large sauce pan. Add onions, potato and 1 teaspoon dried thyme. Stir; lower heat and simmer for 10 minutes.
Cut 2 stale slices of white bread (I used wheat) into cubes. Add some chopped fresh herbs. (I used basil and parsley.) Mix with a little olive oil and salt and pepper.
Stir onion mixture. Add salt, pepper and a touch of nutmeg. Replace lid
Place bread crumb mixture into an oven safe baking dish and liberally sprinkle with grated cheese. (I used Parmesan.) Place in an oven preheated to 400 degrees for 5 minutes. Stir and return to oven until bread cubes are browned and crunchy. Remove from oven and crumble slightly.
Add beef broth to the onion mixture. Bring to a boil and simmer for 5-10 minutes. Using a blender or food processor, puree the soup until smooth.Serve in a bowl with croutons sprinkled on top.