Creamy Onion Soup

Prep Time10

Cook Time30

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

To begin you will cut the beef bacon slices into 1 inch pieces.
Heat your Dutch oven and add in the bacon pieces. Cook until the bacon is browned and crisped on the edges.
Use a slotted spoon to scoop out the bacon to a dish. Set it aside for now.
Add the butter to the pot, along with the diced onions. Cook on medium low heat until the onions are gold, tender and caramelized.
Sprinkle the flour over the onions, stirring well to coat.
Add in the milk, half & half, salt and pepper.
Cook and stir, bringing the soup up to a gentle boil. The soup will thicken slightly.
If using dry parsley, stir it in during the last minute of cooking.
Use an immersion blender to puree the onions for a smooth soup, or leave it as it is with the diced onions. Either way is up to your preference.
Serve the soup in bowls, adding some beef bacon pieces and a sprinkling of parsley (if using the fresh) over the top.
Enjoy!

If you do not have an immersion blender, you can use a traditional blender and puree the soup in batches.

You can omit the half & half and simply use 4 cups of milk instead.

See This Recipe:

https://cosmopolitancornbread.com/creamy-onion-soup/