Cream of Spanish Onion Soup

Onion is cooked in butter and combined with red bell pepper and crushed red pepper, in this slightly thickened, creamy soup made with chicken broth.

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Ingredients:

• 4 tablespoons (unsalted) butter, softened
• 1 large Spanish onion, very thinly sliced
• 1 small garlic clove, finely chopped
• 4 tablespoons (1/4 cup) all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper, fresh ground
• 1/2 teaspoon crushed red pepper flakes (or to taste)
• 1 quart chicken stock or vegetable broth
• 1 cup heavy whipping cream
• 1/2 cup red bell pepper, finely chopped
• 2 tablespoons parsley, coarsely chopped
• 1/2 cup Parmesan or Romano Cheese, grated

Method

In a heavy 3-4 quart saucepan, melt butter over medium heat. Add onion; cook stirring constantly for 10-12 minutes or until slightly browned; reduce heat if necessary to prevent burning. Add flour, salt, pepper and pepper flakes. Stirring constantly, cook for 2 minutes. Add chicken stock and heavy cream. Continue cooking and stirring until thickened and bubbly. Remove from heat. Stir in bell pepper. Pour into individual bowls, sprinkle with grated cheese and garnish with chopped parsley.

Notes: Serve with garlic bread sticks and a hearty salad. This is a rich and delicious soup that will warm you after a hard day of braving the winter weather.

Number of servings: 4, 1-cup servings

Submitted By: nancytaylor
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