Cream of Onion Soup Recipe
Ingredients
| Butter/Margarine | 25 Gram | |
| Onions | 500 Gram, thinly sliced | |
| White Stock- 900 ml or Water and Chicken Stock Cube- 1 cube | ||
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Cornflour- 1 x 15 ml spoon | ||
| Milk | 150 Milliliter (To finish:) | |
| Single Cream- 2 x 15 ml spoons | ||
| Chives- to garnish, freshly chopped | ||
Directions
GETTING READY
1) In a cooker heat butter or margarine and saute onions gently, until soften without colouring.
2) Stir in the stock or water and stock cube and seasoning.
3) See that the cooker is not more than half full.
4) Put the lid on the cooker and heat to high pressure.
MAKING
5) Allow to cook the onion mixture for 5 minutes.
6) Lower the pressure quickly.
7) Using a hand blender, blend the soup or press through a sieve.
FINALIZING
8) Heat the soup in the open cooker.
9) In a cup, mix together flour with milk to make a smooth paste.
10) Stir the milk mixture into the soup and heat to the boil, stirring constantly until thickened.
11) Add in the cream and check and adjust the seasoning if needed.
SERVING
12) Garnish with chives and serve hot.
1) In a cooker heat butter or margarine and saute onions gently, until soften without colouring.
2) Stir in the stock or water and stock cube and seasoning.
3) See that the cooker is not more than half full.
4) Put the lid on the cooker and heat to high pressure.
MAKING
5) Allow to cook the onion mixture for 5 minutes.
6) Lower the pressure quickly.
7) Using a hand blender, blend the soup or press through a sieve.
FINALIZING
8) Heat the soup in the open cooker.
9) In a cup, mix together flour with milk to make a smooth paste.
10) Stir the milk mixture into the soup and heat to the boil, stirring constantly until thickened.
11) Add in the cream and check and adjust the seasoning if needed.
SERVING
12) Garnish with chives and serve hot.
Chef
