Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, best ever onion wine soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese. My husband said it was the best French onion soup he has ever had.
Best ever onion wine soup is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Best ever onion wine soup is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have best ever onion wine soup using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Best ever onion wine soup:
- Make ready 5 large yellow onions
- Make ready 5 tbsp butter
- Prepare 2 envelope Lipton vegetable soup mix
- Prepare 5 cup water
- Take 2 medium potatoes
- Take 1 cup chopped broccoli
- Make ready 1 lemon
- Make ready 1 tsp salt
- Make ready 1/2 tsp black pepper
- Make ready 1 cup white wine
- Get 1 cup reduced fat milk
The key to great French Sticking to the pot is good when it comes to caramelizing onions. And deglazing the pot with a bit of vinegar or white wine will add fantastic flavor. Tastes better than any restaurant onion soup I've ever had. After trying several different recipes I came up with my own that is probably the best onion soup my friends have ever had – so they tell me.
Instructions to make Best ever onion wine soup:
- Chop onions and saute on medium heat in butter for 10 to 15 minutes, until translucent and slightly golden.
- While the onions are sautéing, boil water and Lipton soup packets until seasoning is dissolved.
- Add chopped potatoes and broccoli to onions and saute for 5 minutes. Add soup mix.
- Roll lemon on counter. Cut ij half and squeeze all the juice out of both halves into the soup. Put lemon peel in the pot and boil, and covered, on medium low heat for 30 minutes.
- Put soup into a blender and blend until creamy and smooth. Return to pot and add white wine, and salt, and and pepper. Cook over medium low heat for 10 minutes. Remove from heat and stir in milk. Serve with croutons or bread.
For the best flavor, make the soup a day ahead. Prep time does not include making this a day ahead. SOUP: In dutch oven, melt butter over medium heat. French Onion Soup made from scratch with caramelised onions and topped with the essential cheesy toast. I freeze it in large Ziploc type bags to ensure.
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