Caramelized Onion Cream Soup |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Onion soup with a difference! A wonderful recipe taken from Inn On The Twenty Cookbook by Michael and Anna Olson. Great to serve at a dinner party. Ingredients:
2 tablespoons unsalted butter |
4 large onions, peeled and chopped |
2 garlic cloves, chopped |
1 cup white wine |
2 tablespoons sherry wine |
4 cups chicken stock, preferably brown stock |
1 yukon gold potato, peeled and diced |
1 teaspoon fresh thyme, chopped |
1 teaspoon fresh rosemary, chopped |
1/2 cup heavy cream (35%) |
salt & freshly ground black pepper |
Directions:
1. In large saucepan, melt butter over medium-low heat and add onions.
2. Using a wooden spoon, stir onions until they soften and begin to carmelize, this will take 20-30 minutes.
3. Add garlic and 1/3 of the wine, continue stirring until wine is absorbed, this will deglaze the pan and onions will brown.
4. Add remaining wine 1/3 at a time following above procedure until it is absorbed.
5. Add sherry, stock, potato and fresh herbs.
6. Bring to a simmer and cook until potato is tender.
7. Remove from heat, carefully puree using hand blender.
8. If you prefer a very smooth soup, strain mixture.
9. Return soup to heat, add cream and season to taste.
10. Bring to simmer before serving, do NOT allow soup to boil.
11. Serve and enjoy!
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