Creamy Onion Soup (Soup à la Soubise)

Ingredients

• 2 medium Spanish onions (Thinly sliced)
• 4 tablespoons Butter
• 4 cups Chicken or Vegetable Stock (Use a good quality stock for best flavor)
• 3 tablespoons All-purpose flour
• 0.25 cup Cold water (Approximately, for mixing with flour)
• 0.5 cup Heavy cream
• 1 tablespoon Green bell pepper (Finely chopped, optional)
• 0.25 cup Grated cheese (Optional, such as Gruyere or Parmesan)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black pepper (To taste)

Instructions

1. 1Thinly slice the Spanish onions. In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and cook for 10 minutes, stirring constantly, until softened and translucent but not browned.
2. 2Add the chicken or vegetable stock to the pot with the onions. Bring to a simmer, then reduce heat to low, cover, and cook slowly for 30 minutes to allow the flavors to meld.
3. 3In a small bowl, whisk together the flour and cold water until smooth, creating a slurry. Gradually whisk the flour slurry into the simmering soup, stirring constantly to prevent lumps. Bring the soup to a gentle boil, then reduce heat and simmer for 5 minutes, stirring occasionally, until slightly thickened.
4. 4Carefully transfer the soup to a blender or use an immersion blender to puree until smooth. Be cautious when blending hot liquids; vent the blender lid to prevent pressure buildup.
5. 5Return the pureed soup to the pot. Stir in the heavy cream and heat gently until warmed through. Do not boil. Season with salt and pepper to taste. If desired, stir in the chopped green bell pepper or grated cheese. Serve hot.