1918 Cream of Onion and Cheese Soup

Introduction

History

Originating from the early 20th century, the Cream of Onion and Cheese Soup is a testament to the culinary creativity of the era. During this time, home cooks were adept at creating nourishing and tasty meals with limited ingredients. The recipe reflects the economic conditions of the 1918 period, utilizing basic, readily available ingredients to produce a dish that is both economical and flavorful. Over the years, it has been passed down through generations, each adding their own touch, but always preserving the essence of this comforting classic.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To achieve the perfect Cream of Onion and Cheese Soup, consider caramelizing the onions slowly to bring out their natural sweetness. This process can take some time, but it's worth the effort for the depth of flavor it adds to the soup. When adding the flour, ensure it's well-incorporated with the fat to avoid lumps. Gradually adding milk while stirring constantly helps achieve a smooth, creamy texture. Finally, using a good quality cheese that melts well will enhance the flavor and richness of the soup.

Serving Suggestions

Serve the Cream of Onion and Cheese Soup hot, garnished with a sprinkle of paprika and fresh herbs like parsley or chives for added color and flavor. A side of crusty bread or a light salad complements the richness of the soup perfectly, making for a well-rounded meal.

Cooking Techniques

Slowly caramelizing the onions is key to developing the soup's flavor. A low and slow cook allows the natural sugars in the onions to caramelize, adding a depth of flavor that can't be achieved through quick cooking. Additionally, constantly stirring the soup while adding the milk ensures a smooth, lump-free texture.

Ingredient Substitutions

For those with dietary restrictions, the fat can be substituted with olive oil, and the flour with a gluten-free alternative. Almond milk or coconut milk can replace dairy milk, and vegan cheese can be used for a dairy-free version of the soup.

Make Ahead Tips

The soup can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little extra milk if the soup has thickened too much during storage.

Presentation Ideas

Serve the soup in a hollowed-out bread bowl for an impressive presentation, or top with homemade croutons and a sprinkle of grated cheese for added texture and flavor.

Pairing Recommendations

A glass of crisp white wine, such as Sauvignon Blanc or Chardonnay, pairs beautifully with the Cream of Onion and Cheese Soup, complementing its rich and creamy flavors.

Storage and Reheating Instructions

Store leftover soup in an airtight container in the refrigerator. To reheat, warm gently on the stove over low heat, stirring occasionally. If the soup is too thick, thin it with a little milk or water until the desired consistency is reached.

Nutrition Information

Calories per serving

A serving of Cream of Onion and Cheese Soup contains approximately 300 calories. The calories are derived from the combination of carbohydrates, fats, and proteins, making it a hearty and satisfying dish.

Carbohydrates

A serving of Cream of Onion and Cheese Soup contains approximately 22 grams of carbohydrates. The primary sources of carbohydrates in this recipe are the onions and flour, which provide the body with energy. The milk also contributes a small amount of lactose, a natural sugar.

Fats

This soup is relatively high in fats, with a serving containing about 18 grams. The fats come from the added fat (such as butter or oil), milk, and cheese. These fats contribute to the creamy texture and rich flavor of the soup. Opting for low-fat milk and cheese can reduce the fat content if desired.

Proteins

Each serving of the soup provides approximately 14 grams of protein, primarily from the milk and cheese. Protein is essential for building and repairing tissues, making this soup a comforting yet nutritious option.

Vitamins and minerals

The soup is a good source of calcium and vitamin D from the milk and cheese, essential for bone health. Onions provide vitamin C, which supports the immune system, and B vitamins, which are vital for energy metabolism. Additionally, the soup contains trace amounts of iron and potassium.

Alergens

This recipe contains common allergens: dairy (milk, cheese) and gluten (from flour). Individuals with allergies or intolerances to these ingredients should exercise caution and consider suitable substitutions.

Summary

Overall, the Cream of Onion and Cheese Soup is a balanced dish, providing carbohydrates for energy, proteins for tissue repair, and fats for flavor and satiety. It also offers a range of vitamins and minerals, making it a nutritious option for a comforting meal.

Summary

The 1918 Cream of Onion and Cheese Soup is a timeless recipe that combines simple ingredients into a dish of comforting elegance. With its rich flavors, nutritional benefits, and versatility, it's a recipe that can be enjoyed in countless ways, making it a cherished addition to any cook's repertoire.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for 1918 Cream of Onion and Cheese Soup. It was a cold winter day in 1918, and I was visiting a dear friend of mine who lived in the countryside. We had spent the morning picking fresh vegetables from her garden, and as we sat down for lunch, she brought out a steaming bowl of this delicious soup.

The aroma that wafted from the soup was intoxicating, and I couldn't wait to take my first spoonful. As I savored the rich, creamy broth and the tender chunks of onion and melted cheese, I knew I had to learn how to make this soup for myself.

My friend, who was an excellent cook, graciously shared her recipe with me. She told me that she had learned how to make the soup from her own grandmother, who had passed it down through the generations. I was thrilled to have the opportunity to learn this family recipe and carry on the tradition.

I watched closely as my friend showed me how to chop the onions and sauté them until they were soft and caramelized. She then added homemade chicken broth and let the soup simmer on the stove, allowing the flavors to meld together. Finally, she stirred in a generous amount of grated cheddar cheese and heavy cream, creating a velvety smooth texture that was pure comfort in a bowl.

As I sat down to enjoy my own bowl of 1918 Cream of Onion and Cheese Soup, I couldn't help but feel a sense of pride. I had learned how to make a dish that was not only delicious but also had a rich history behind it. From that day on, it became a staple in my own kitchen, a recipe that I would make for family and friends for years to come.

Over the years, I have made some tweaks to the original recipe, adding my own personal touch to make it truly my own. I have experimented with different types of cheese, from sharp cheddar to creamy brie, and have even added a splash of white wine for a more complex flavor. But no matter how I choose to make it, the 1918 Cream of Onion and Cheese Soup always brings me back to that cold winter day in the countryside, where I first learned how to make it.

I have shared this recipe with my children and grandchildren, passing down not just the ingredients and method, but also the memories and traditions that are woven into each spoonful of this soup. It is a reminder of the simple joys of cooking and sharing a meal with loved ones, a tradition that I hope will continue for generations to come.

As I sit here now, reflecting on the many years that have passed since that fateful day in 1918, I am grateful for the gift of this recipe and the countless meals it has brought to my table. It is a reminder of the power of food to bring people together, to create memories, and to nourish both body and soul. And for that, I am truly thankful.

Categories

| Cathy's Recipes | Cheese Recipes | Milk And Cream Recipes | Onion Recipes | Soup Recipes |

Recipes with the same ingredients