{"id":2301,"date":"2024-12-07T12:00:40","date_gmt":"2024-12-07T17:00:40","guid":{"rendered":"https:\/\/okdiario.com\/metabolic\/en\/?p=2301"},"modified":"2024-12-04T10:02:33","modified_gmt":"2024-12-04T15:02:33","slug":"say-goodbye-to-cans-this-creamy-onion-soup-is-delicious-and-only-takes-60-minutes","status":"publish","type":"post","link":"https:\/\/okdiario.com\/metabolic\/en\/nutrition\/food\/say-goodbye-to-cans-this-creamy-onion-soup-is-delicious-and-only-takes-60-minutes-2301\/","title":{"rendered":"Say goodbye to cans: this creamy onion soup is delicious and only takes 60 minutes"},"content":{"rendered":"<p>When you&#8217;re in need of comfort, nothing compares to a bowl of creamy onion soup. This rich and luxurious recipe is not only easy to make but also takes your soup game to a whole new level. Forget the store-bought version; this homemade soup is <strong>rich, velvety, and bursting with caramelized onion and garlic flavors<\/strong> that a can simply can&#8217;t replicate.<\/p>\n<p>The secret lies in roasting. By roasting yellow onions and garlic, you extract their natural sweetness, creating a complex base for the soup. A splash of dry white wine adds depth, while heavy cream and butter provide a silky finish. With just a little effort, you&#8217;ll have a <strong>restaurant-worthy dish<\/strong> that&#8217;s perfect for cozy dinners or impressing guests.<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_76 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Contenido<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/okdiario.com\/metabolic\/en\/nutrition\/food\/say-goodbye-to-cans-this-creamy-onion-soup-is-delicious-and-only-takes-60-minutes-2301\/#How_to_make_this_creamy_onion_soup_recipe\" >How to make this creamy onion soup recipe<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/okdiario.com\/metabolic\/en\/nutrition\/food\/say-goodbye-to-cans-this-creamy-onion-soup-is-delicious-and-only-takes-60-minutes-2301\/#First_prepare_the_ingredients\" >First, prepare the ingredients<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/okdiario.com\/metabolic\/en\/nutrition\/food\/say-goodbye-to-cans-this-creamy-onion-soup-is-delicious-and-only-takes-60-minutes-2301\/#Onion_soup_ready_in_just_a_few_steps\" >Onion soup ready in just a few steps<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"How_to_make_this_creamy_onion_soup_recipe\"><\/span>How to make this creamy onion soup recipe<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ul>\n<li><strong>Prep time<\/strong>: 25 minutes.<\/li>\n<li><strong>Total time<\/strong>: 1 hour.<\/li>\n<li><strong>Servings<\/strong>: 4.<\/li>\n<\/ul>\n<p>Let&#8217;s see what you&#8217;ll need and the step-by-step instructions for this recipe.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"First_prepare_the_ingredients\"><\/span>First, prepare the ingredients<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>2 cups hand-torn rustic sourdough bread (about \u00bd-inch pieces).<\/li>\n<li>6 tablespoons olive oil and more for drizzling.<\/li>\n<li>1 \u00be teaspoons kosher salt, divided.<\/li>\n<li>\u00bd teaspoon black pepper, divided, plus extra for garnish.<\/li>\n<li>1 garlic head.<\/li>\n<li>2 pounds yellow onions, cut into 1-inch wedges.<\/li>\n<li>\u00bc cup dry white wine.<\/li>\n<li>1 \u00bd cups warm chicken stock (or vegetable stock for a vegetarian option).<\/li>\n<li>\u00bd ounce Parmesan cheese, finely grated (about \u2153 cup).<\/li>\n<li>\u00bd cup heavy cream.<\/li>\n<li>2 tablespoons unsalted butter, cubed.<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"Onion_soup_ready_in_just_a_few_steps\"><\/span>Onion soup ready in just a few steps<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Now, here are the instructions:<\/p>\n<ol>\n<li><strong>Prepare the croutons<\/strong>: Preheat your oven to <strong>400\u00b0F<\/strong>. Toss sourdough bread pieces with 3 tablespoons olive oil, \u00bd teaspoon salt, and \u00bc teaspoon pepper on a baking sheet. Bake for <strong>8\u201310 minutes<\/strong>, stirring occasionally, until golden. Set aside.<\/li>\n<li><strong>Roast the onions and garlic<\/strong>: On the same baking sheet, arrange onion wedges and the garlic head (cut side down). Drizzle with the remaining olive oil, sprinkle with \u00be teaspoon salt and \u00bc teaspoon pepper, and roast for <strong>30\u201335 minutes<\/strong> until softened and slightly browned. Add the wine, roast for 5 more minutes, and let the flavors meld.<\/li>\n<li><strong>Blend the soup<\/strong>: Squeeze the roasted garlic cloves into a blender and add the onions, pan liquid, chicken stock, Parmesan, and the remaining salt. <strong>Blend until smooth<\/strong>. Slowly add the cream and butter while blending until the soup becomes rich and creamy. Adjust the consistency with extra stock if needed.<\/li>\n<li><strong>Serve<\/strong>: Divide into bowls, top with croutons, drizzle with olive oil, and finish with a sprinkle of black pepper. Now you are ready to enjoy your warm and comforting creation!<\/li>\n<\/ol>\n<p>This soup is more than just a meal; it&#8217;s a journey for the senses. Roasting the garlic and onions gives the soup its signature sweetness, while the Parmesan adds a nutty kick. You can also <strong>swap chicken stock for vegetable stock to make it vegetarian<\/strong> or pair it with a crisp California Chardonnay for an indulgent treat.<\/p>\n<p>Best of all, you can store leftovers in the fridge for up to three days or freeze the preparation (before adding cream and butter) for up to three months. When you&#8217;re ready, simply reheat and stir in the final touches.<\/p>\n<p>With this recipe, you can <strong>say goodbye to canned soups and hello to homemade perfection<\/strong>. This creamy onion soup is a true revelation, bursting with rich flavors that will have you craving for more.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When you&#8217;re in need of comfort, nothing compares to a bowl of creamy onion soup. This rich and luxurious recipe is not only easy to make but also takes your soup game to a whole new level. Forget the store-bought version; this homemade soup is rich, velvety, and bursting with caramelized onion and garlic flavors &#8230; <a title=\"Say goodbye to cans: this creamy onion soup is delicious and only takes 60 minutes\" class=\"read-more\" href=\"https:\/\/okdiario.com\/metabolic\/en\/nutrition\/food\/say-goodbye-to-cans-this-creamy-onion-soup-is-delicious-and-only-takes-60-minutes-2301\/\" aria-label=\"Read more about Say goodbye to cans: this creamy onion soup is delicious and only takes 60 minutes\">Read more<\/a><\/p>\n","protected":false},"author":4,"featured_media":2304,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[25],"tags":[],"class_list":["post-2301","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/okdiario.com\/metabolic\/en\/wp-json\/wp\/v2\/posts\/2301","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/okdiario.com\/metabolic\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/okdiario.com\/metabolic\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/okdiario.com\/metabolic\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/okdiario.com\/metabolic\/en\/wp-json\/wp\/v2\/comments?post=2301"}],"version-history":[{"count":5,"href":"https:\/\/okdiario.com\/metabolic\/en\/wp-json\/wp\/v2\/posts\/2301\/revisions"}],"predecessor-version":[{"id":3327,"href":"https:\/\/okdiario.com\/metabolic\/en\/wp-json\/wp\/v2\/posts\/2301\/revisions\/3327"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/okdiario.com\/metabolic\/en\/wp-json\/wp\/v2\/media\/2304"}],"wp:attachment":[{"href":"https:\/\/okdiario.com\/metabolic\/en\/wp-json\/wp\/v2\/media?parent=2301"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/okdiario.com\/metabolic\/en\/wp-json\/wp\/v2\/categories?post=2301"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/okdiario.com\/metabolic\/en\/wp-json\/wp\/v2\/tags?post=2301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}