Chilled Cream of Sweet Onion Soup |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A different use for your Vidalias, Walla Wallas or Mauis or other favorite sweet onion. I believe I got his recipe out of a newspaper. Ingredients:
1/4 cup butter |
2 lbs sweet onions, sliced |
4 cloves garlic, sliced |
2 cups chicken stock |
1 cup dry white wine |
1 tablespoon fresh thyme |
1 small bay leaf |
1/2 cup heavy cream |
1/2 cup sour cream |
2 tablespoons fresh lemon juice |
freshly grated nutmeg |
Directions:
1. In large, heavy soup pot, melt butter over low heat.
2. Add onions all at once.
3. Cover and cook, stirring frequently until onions are transluscent and just to the point of carmelizing (do not let them brown)-this process should take 15-20 minutes.
4. Stir in garlic, wine, thyme and bay leaf and bring to a boil.
5. Reduce heat to low, cover and simmer until onions are very soft, 20-30 minutes.
6. Remove bay leaf.
7. Puree onions with the liquid.
8. Stir mixture through a medium-mesh sieve, if desired.
9. Cover and chill thoroughly.
10. Add creama nd sour cream just before serving.
11. Garnish with nutmeg.
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