Cream of Onion Soup

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Cream of Onion Soup

 

2 cups milk

1 tbsp. butter or canola oil

5 cups minced onion

2 tsps. dry mustard

1 1/2 tsps. salt

2 tbsps. white flour

3 cups water

a few dashes worcestershire sauce

1 tsp. prepared horseradish

nutmeg to taste

white pepper to taste

cayenne to taste

toppings:  croutons, minced red bell pepper

 

Heat the milk slowly in a heavy saucepan over very low heat, until it just

reaches the boiling point. Remove from heat. Meanwhile, melt the butter or heat

the oil in a soup pot or Dutch oven. Add the onion, mustard, and salt. Stir,

cover, and cook over low heat until the onions are very soft (about 15

minutes). Stir constantly as you sprinkle in the flour. Add water, hot milk,

Worcestershire sauce, and horseradish; season to taste with small amounts of

nutmeg, white pepper, and cayenne. Serve hot, topped with croutons and a

sprinkling of minced red pepper.

 

Easy Homemade Croutons:

4 slices of good bread

2 to 3 tbsps. butter or olive oil

 

Preheat oven to 325 degrees Cut the bread into 1/2 inch cubes. Heat a heavy

skillet; add butter or olive oil. Saute the bread cubes for 5 to 8 minutes, or

until they begin to brown.  Spread the cubes on a baking tray, and bake until

crunchy, 10 to 15 minutes.