Best 2 Harrahs Steak House 5 Onion Soup Recipes

**Savory and Indulgent: Explore a Symphony of Onion Soups from Harrah's Steak House**

Indulge in a culinary journey through the delectable world of onion soup with Harrah's Steak House's remarkable collection of recipes. From the classic French Onion Soup, a timeless masterpiece known for its rich beef broth, caramelized onions, and melted cheese, to the hearty and flavorful Roasted Poblano and Corn Chowder, a delightful fusion of Mexican and American flavors. Embark on a tantalizing adventure as you explore each soup's unique character, guaranteed to delight your taste buds and warm your soul.

Here are our top 2 tried and tested recipes!

CREAMY 5 ONION SOUP

Creamy 5 Onion Soup image

This was created after trying a number of different types of onion soup recipes. It makes a large pot of a very satisfying comfort food. Goes great with grilled cheese, or just a good loaf of crusty bread.

Provided by Desert Canuck

Categories Onions

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
6 slices thick bacon, chopped into bit sized pieces
2 large yellow onions, halved & sliced
2 large white onions, halved & sliced
2 large red onions, halved & sliced
4 large shallots, sliced
1 tablespoon thyme
1 large bay leaf
3 large leeks, bottoms only, washed thoroughly & sliced
3 tablespoons flour
8 cups chicken stock
1 cup heavy cream
salt and pepper

Steps:

Melt the butter over medium high heat in a dutch oven. Fry the bacon until crispy. Remove with a slotted spoon to paper towel and set aside.
To the bacon drippings add the yellow, red, and white onions, shallots, thyme, bay leaf, salt and pepper. Saute, stirring often, until the onions begin to caramelize (at least 15 minutes).
Add the leeks and continue to cook for 5 minutes.
Sprinkle on the flour, and stir gently until all the flour is incorporated. Continue cooking, stirring often, until the flour has begun to cook (at least 5 minutes).
Add the Chicken stock and taste to adjust seasonings. Bring to a boil, scraping up any browned bits off the bottom. Once boiling, reduce the heat to low and simmer, partly covered, for 45 minutes, stirring occasionally.
Remove the bay leaf and use a submersible blender to puree the soup. Add the cream, taste to adjust seasonings, and simmer for an additional 10 minutes.
Ladle into individual bowls, sprinkled with some of the reserved bacon.

Nutrition Facts : Calories 378, Fat 24.7, SaturatedFat 12, Cholesterol 67.2, Sodium 527.9, Carbohydrate 29.5, Fiber 2.3, Sugar 9.9, Protein 10.8

FRENCH ONION SOUP

French Onion Soup image

In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called "Soups," which had 20 recipes for soups "thick and thin, hot and cold," including those for minestrone, shrimp bisque and this French onion soup. We've updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it's worth the wait.

Provided by Sara Bonisteel

Categories lunch, soups and stews, main course

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter
3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced
3/4 teaspoon kosher salt, more to taste
2 quarts (8 cups) beef stock
1 cup dry white wine
1 tablespoon dry sherry
1 tablespoon all-purpose flour
1/2 teaspoon black pepper, more to taste
French bread cut into 8 to 12 1/2-inch slices
1 1/2 cups grated Gruyère cheese

Steps:

Melt butter in a heavy Dutch oven over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
Meanwhile, warm broth in a saucepan over low heat.
Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 942 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

- For a richer flavor, use beef broth or stock instead of water. - Add a splash of white wine or sherry to the soup for an extra layer of flavor. - To make the soup even more decadent, add a tablespoon of butter or cream before serving. - If you don't have time to caramelize the onions, you can use a jar of store-bought caramelized onions. - Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

Harrah's Steak House 5 Onion Soup is a delicious and hearty soup that is perfect for a cold winter day. The combination of caramelized onions, beef broth, and sherry creates a rich and flavorful soup that is sure to please everyone at the table. This soup is also relatively easy to make, so it's a great option for a weeknight meal. Whether you're a fan of onion soup or not, this recipe is sure to impress. So next time you're looking for a warm and comforting soup, give Harrah's Steak House 5 Onion Soup a try.