Creamy Onion Soup
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
onions
yellow, sliced |
|
| 2 | tablespoons |
butter
or margarine |
|
| 4 | cups |
chicken broth
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | dash |
thyme
dried |
*
|
| ¼ | teaspoon |
salt
optional |
|
| 2 | cups |
milk
divided |
|
| ⅓ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
onions
yellow, sliced |
|
| 3E+1 | ml |
butter
or margarine |
|
| 946 | ml |
chicken broth
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | dash |
thyme
dried |
*
|
| 1.3 | ml |
salt
optional |
|
| 473 | ml |
milk
divided |
|
| 79 | ml |
all-purpose flour
|
|
Directions
In a 3-quart saucepan over medium heat, sauté onions in butter.
Add broth, pepper, thyme and salt if desired; bring to a boil.
Reduce heat; cover and simmer for 20 minutes.
Add 1 ⅔ cups milk. Stir flour into remaining milk until smooth; add to soup.
Bring to a boil; boil and stir for 2 minutes.
