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| I’ll show you mine if you show me yours ~ October |
Dom from Belleau Kitchen came up with a great Random Recipe idea this month, I’ll show you mine if you show me yours……..no, nothing smutty, but a way to stop us cheating and to meet new people ~ we were all paired off with another blogger with whom we shared information on the total number of cookbooks we have; numbers collating to the books were picked for each other as well as page numbers……and thus a random recipe was born! I was assigned book #28 and page #28…….The Women’s Institutes Book of Favourite Recipes and Creamy Onion Soup………
But back to the soup and the book ~ I was pleased to rediscover this book as I have not looked at it for ages, and I was also pleased that my page number fell in the soup section……however, I am not generally a lover of creamy onion soups ~ I much prefer the wine and stock enhanced ones. This was a tasty little number, but I dropped the ball at the last minute and after adding the milk I allowed it to boil, albeit for just a few seconds, and the bloody soup curdled! Ah well, it tasted good even if it didn’t look that brilliant; for the sake of photographic pimping, I tarted it up a wee bit with the addition of croutons, dried fried onions and more grated cheese, which only added to the delicious flavours.
This cookbook has thrown up some forgotten treasures however, and I have kept it out for further culinary perusal…..I fancy making the steamed steak pudding one day as well as the “genuine” Cornish pasties…….there are also some wonderfully quirky regional recipes that have been submitted by WI members that have caught my eye ~ stay tuned for more recipes from this book.
Despite the lack of booze or stock, this is a nice little recipe, although I did add another onion and I think that the amounts would be a bit meagre for 4 people, maybe 2 adults and 2 children, but not 4 hungry adults! You have to watch it like a hawk as soon as the milk is added, just a couple of seconds away from the pan and it WILL curdle ~ it will taste great, but if you are entertaining then you couldn’t really serve it as I did here……no matter how many croutons and other gubbins you chuck on top of it. Give it a try and let me know what you think ~ and once again, a BIG thanks for Dom for this wonderful Random Recipe idea and a BIG cheery hello to my partner in crime, Ruth.
Cream of Onion Soup
(Serves 4)
Ingredients:
25g (1 oz) butter
2 small onions, finely chopped (I used 3 onions)
300ml (1/2 pint) water (I used Swiss Marigold Vegetable Stock)
Salt
Pepper
300ml (1/2 pint) creamy milk
50g (2ozs) cheese, grated (I used 75g and scattered some on top)
Method:
1. Melt the butter in a saucepan and gently fry the onions for about 5 minutes or until soft and translucent, but not brown.
2. Add the water, salt and pepper to taste and simmer for 15 to 20 minutes.
3. Allow to cool slightly before adding the milk and reheat. Do NOT allow to boil, reheat for over a low heat 5 minutes and just before serving, add the cheese and serve immediately.
PS: I added more cheese on top of the soup as well as croutons and dried fried onions as a garnish.
Printable Recipe Here
See you later ~ have to dash as I am supposed to be making Sunday lunch now!
Karen
Jacqueline says
That looks great Karen. It is only breakfast time and I am already craving a bowlful. Tasty stuff.
Karen S Booth says
Thanks Jac ~ you are very kind as the milk curdled and it did not look its best!! It DID taste good however….
Karen
Rhona Joyce says
I love onion soup but have never tried Cream of onion It looks delicious I am looking forward to trying it out Looks delicious
Penny says
It looks great in spite of the curdle. Thanks for the warning Karen.
La Table De Nana says
We were just talking about an onion soup like this last night..My daughter made us a great onion soup.. and I told my friend..she then told us her husband's mom.. who would be in her 100's plus now..made a soup like this..!
We also looked at her quince trees..they are bushes..with loads of quince but hard as rocks..are yours? I told her all the great things you do with yours:)
Victoria says
While I sometimes disagree with all the pickiness in WI judging…I do really like their recipes! This looks great despite the curdling….yum yum yum 🙂
A Trifle Rushed says
It really sounds delicious Karen, and you recovered from the curdling (always happening to me!) really well, as your photos look super too. Well done 🙂
Dom at Belleau Kitchen says
looks like a stunner Karen!… I love the WI for their recipes… always reliable and always adaptable too… they make a great base or starting point for many good meals!… lucky you for picking this. and i'm so glad you made a new blog friend… mission accomplished i'd say!… thanks for taking part x
millefeuilles says
Karen, those photographs are as lush as ever! I love onion soup although I am more partial to one with no milk.
However I think I will try yours out this week; it has a rich autumnal feel to it, don't you think?
Marie says
So sorry your soup curdled Karen. So annoying when that happens. I make a soup very similar to this called Tzville Sup Wit Kase. (Think I spelt that correct) It is an old German recipe from my mother's family, simply an onion soup with onions cooked slowly in milk and then your ladle it, piping hot, over slices of buttered toast and grated cheese. Simple and tasty, but then simple things are always the tastiest it seems! xxoo
terriskitchenuk says
Onions, cream and cheese…what's not to like?
Ruth Ellis says
What a coincidence that we chose each other soups! Mine was green bean and parmesan
http://makey-cakey.blogspot.com/2011/10/random-recipes-green-bean-and-parmesan.html
Yours looks lovely and warming – just right for the cold that is creeping in – well it most certainly is in Edinburgh anyway!
Janice says
Sounds tasty, I'm hoping to make my Random recipe this weekend.
Please Do Not Feed The Animals. says
Mmmmm. French onion soup is my favourite soup – especially if it has the cheesy baguette on it. Must say, I have never had a creamy onion soup but I have no doubt I would love it. Really like your garnish too.
Lou.