Being a food blogger means that I rarely get to make the same dish twice, even if it’s a dish that I really love. (Because a dish made and not photographed for the blog is a wasted dish. Sigh. That is, in fact, the twisted reality of a food blogger, lol.) But those rare “wasted” meals when I get to sneak in a favorite recipe a second – or third – time are pure bliss.
And I confess, some meals I make at least once a month because I adore them.
Like French Onion Soup.
Me, being the onion-hoarding junkie I am (oh yes, I am. I keep a HUGE punch-sized bowl of onions replenished on my counter at all times because we go through them so quickly), am always craving onion. What better way to eat it than French Onion Soup? (Incidentally, my second favorite way to eat onion is in a turkey and Swiss cheese sub with extra, extra – because one extra really isn’t enough – onion. And mmm, Mujaddara is another fav.)
I think I could go on dreaming about ways to get my onion fix for hours! Stopping now.
Anyway, I’ve also shared my recipe for Creamy Onion Soup, which was also great, but not as killer as my regular go-to French Onion.
Now this one, Cream of Caramelized Onion and Cheese Chowder with Homemade Croutons, is right up there with the original. It has all the elements I adore about French Onion Soup (caramelized onion, cheese, and bread), but it’s also a completely unique thing. Pureeing the cheese in with the soup gives it an earthier taste, thanks to the earthy notes of mushroom in Emmental cheese. If you want to bump up the mushroom flavor even more, you could add in a mix of your favorite ‘shrooms when the onions are about halfway caramelized.
This soup has gorgeous flecks of caramelized onion and is lusciously velvety-textured without a drop of cream; fair warning though, with butter, cheese, and bread, this is not a “light” soup, so a smaller portion size really is enough. Taste-wise, it’s worth every calorie though, and if you pair it with a big green salad it’s a meal that will completely satisfy.