Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, best ever onion wine soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Best ever onion wine soup is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Best ever onion wine soup is something which I have loved my whole life.

Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese. My husband said it was the best French onion soup he has ever had.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook best ever onion wine soup using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Best ever onion wine soup:

1. Take 5 large yellow onions
2. Get 5 tbsp butter
3. Get 2 envelope Lipton vegetable soup mix
4. Get 5 cup water
5. Get 2 medium potatoes
6. Prepare 1 cup chopped broccoli
7. Prepare 1 lemon
8. Take 1 tsp salt
9. Make ready 1/2 tsp black pepper
10. Prepare 1 cup white wine
11. Make ready 1 cup reduced fat milk

The key to great French Sticking to the pot is good when it comes to caramelizing onions. And deglazing the pot with a bit of vinegar or white wine will add fantastic flavor. Tastes better than any restaurant onion soup I've ever had. After trying several different recipes I came up with my own that is probably the best onion soup my friends have ever had – so they tell me.

Steps to make Best ever onion wine soup:

1. Chop onions and saute on medium heat in butter for 10 to 15 minutes, until translucent and slightly golden.
2. While the onions are sautéing, boil water and Lipton soup packets until seasoning is dissolved.
3. Add chopped potatoes and broccoli to onions and saute for 5 minutes. Add soup mix.
4. Roll lemon on counter. Cut ij half and squeeze all the juice out of both halves into the soup. Put lemon peel in the pot and boil, and covered, on medium low heat for 30 minutes.
5. Put soup into a blender and blend until creamy and smooth. Return to pot and add white wine, and salt, and and pepper. Cook over medium low heat for 10 minutes. Remove from heat and stir in milk. Serve with croutons or bread.

For the best flavor, make the soup a day ahead. Prep time does not include making this a day ahead. SOUP: In dutch oven, melt butter over medium heat. French Onion Soup made from scratch with caramelised onions and topped with the essential cheesy toast. I freeze it in large Ziploc type bags to ensure.

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