Ingredients
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4 medium potatoes, peeled and cubed
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2 tablespoons butter
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1 large onion, chopped finely
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Salt and freshly ground black pepper to taste
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1/2 cup heavy cream
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1 tablespoon flour
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1 quart vegetable broth
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Pinch of saffron threads (optional)
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Fresh parsley, chopped for garnishing (optional)
Directions
Title: “Creamy French Onion Soup”
Subtitle: A Spiced, Savory, and Delicious Classic
Description: This classic French onion soup is full of flavor and perfect for any mealtime occasion. It can be enjoyed as a starter course or main dish and will definitely leave you wanting more!
Ingredients:
– 4 medium potatoes, peeled and cubed
– 2 tablespoons butter
– 1 large onion, chopped finely
– Salt and freshly ground black pepper to taste
– 1/2 cup heavy cream
– 1 tablespoon flour
– 1 quart vegetable broth
– Pinch of saffron threads (optional)
– Fresh parsley, chopped for garnishing (optional)
Instructions:
1. Bring a large pot of water to a boil over high heat. Add the potatoes and cook until tender, about 10 minutes. Drain the potatoes and set aside.
2. Melt the butter in a saucepan over medium-high heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Season with salt and pepper to taste.
3. Stir in the cream and whisk together well.
4. Whisk the flour into the hot broth to create a roux.
5. Return the potatoes to the pan and mix well with the soup.
6. If using saffron threads, dissolve them in a small amount of hot broth before adding them to the soup.
7. Simmer the soup over low heat until the potatoes are completely mashed, about 5 minutes longer.
8. Remove from heat and serve immediately, garnished with fresh parsley if desired.
Difficulty Level: Easy
Servings: 4-6
Nutrition Information:
Calories: 220 per serving
Total Carbohydrate: 28 grams per serving
Dietary Fiber: 7 grams per serving
Total Protein: 8 grams per serving
Cholesterol: 10 milligrams per serving
Saturated Fat: 10 grams per serving
Trans Fat: 0 grams per serving
Monounsaturated Fat: 3 grams per serving
Polyunsaturated Fat: 4 grams per serving
Time Needed: Total Time: 35 minutes
Note: This recipe assumes that your potato cubes are already cut and ready to use. To prep the potatoes, simply peel and cube them according to size preferences.
Steps
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1
Done
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Bring a large pot of water to a boil over high heat. Add the potatoes and cook until tender, about 10 minutes. Drain the potatoes and set aside. |
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2
Done
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Melt the butter in a saucepan over medium-high heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Season with salt and pepper to taste. |
|
3
Done
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Stir in the cream and whisk together well. |
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4
Done
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Whisk the flour into the hot broth to create a roux. |
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5
Done
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Return the potatoes to the pan and mix well with the soup. |
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6
Done
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If using saffron threads, dissolve them in a small amount of hot broth before adding them to the soup. |
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7
Done
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Simmer the soup over low heat until the potatoes are completely mashed, about 5 minutes longer. |
|
8
Done
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Remove from heat and serve immediately, garnished with fresh parsley if desired. |
