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Heat 4 tablespoons of butter and the oil in a heavy-based saucepan, add the onions, garlic, thyme and bay leaf, cover with wet baking (parchment) paper and a lid and cook over a very low heat for ...
1. In a large pot, heat the oil. Add the white and tender green parts of the scallions, along with the leeks, fennel and onion; season with salt and white pepper.
2. Working in batches, puree the soup in a blender and return it to the pot. Season with salt and white pepper. 3. In a medium bowl, whisk the buttermilk with the goat cheese. Ladle the soup into shallow bowls, drizzle with the creamed goat cheese and serve.
The first H.A. Winston & Co. restaurant opened in 1972 at Front and Chestnut Streets in Philadelphia. Initially, the restaurant was considered a singles bar that incidentally purveyed hamburgers and onion soup, [1] but the chain soon grew popular as a casual dining establishment [2] with restaurants in Pennsylvania, New Jersey, Delaware, and Virginia.
Cook the soup for about 1 hour at a low boil, stirring occasionally to prevent sticking and burning. Meanwhile, toast the baguette slices under the broiler or in a 400-degree oven. Set aside.
Heat 4 tablespoons of butter and the oil in a heavy-based saucepan, add the onions, garlic, thyme and bay leaf, cover with wet baking (parchment) paper and a lid and cook over a very low heat for 1 hour, until the onions have turned golden and are meltingly soft.