Creamy, Caramelized Onion Soup

Creamy, Caramelized Onion Soup

2 large yellow or white onions, sliced (see picture below for size)
4 tablespoons butter
32 ounces chicken broth
1/4 to ½ teaspoon salt*
½ cup flour
2 cups whole milk
fresh ground black pepper (garnish)
fresh shredded Parmesan cheese (optional)

1. Prepare onions (use slicing disc of food processor, if available) Melt butter in a 4 quart pan and add onions. Cook on low to medium-low without a lid until onions are golden colored and caramelized (about 30 minutes).

2. Add chicken stock and salt to the pan and bring to a boil, then turn down the heat to simmer.

3. In a small bowl, put the flour and gradually add a small amount of the milk. Blend with a whisk or fork to remove all lumps. Keep adding small amounts of milk and blending until all the milk is in the bowl with the flour.

4. Slowly add the milk mixture to the soup, mixing the entire time. Heat until milk is warmed. Do not boil.

5. When serving, grind fresh black pepper over the top of that serving, and/or sprinkle freshly shredded Parmesan cheese over the bowl of hot soup.

*Some chicken stock is very salty- you may want to start out conservative, taste and add more as needed. You may even eliminate the salt altogether.

sliced onions

after 30 minutes: caramelized onions