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Cream Of Onion Soup

  Spanish onions 2 Pound, sliced
  Unsalted butter 2 Tablespoon
  Olive oil 2 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken broth 6 Cup (96 tbs)
  Long grain rice 5 Tablespoon
  Heavy cream/Half and half 1 Cup (16 tbs)
  Minced fresh chives/Scallion top 1 Tablespoon (Adjust Quantity As Per Taste)

In a large saucepan cook the onions in the butter and the oil over moderate heat, covered, stirring occasionally, for 7 to 10 minutes, or until they are softened.
Add the wine and boil the liquid, uncovered, for 1 minute.
Add the chicken broth, the rice, and salt to taste and simmer the soup, covered, stirring occasionally, for 45 minutes.
Transfer the soup in batches to a food processor and process it until it is smooth.
Return the soup to the saucepan, stir in the heavy cream, and simmer the soup for 5 minutes.
Sprinkle the soup with the chives before serving.

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2108 Calories from Fat 1272

% Daily Value*

Total Fat 145 g222.5%

Saturated Fat 75.3 g376.7%

Trans Fat 0 g

Cholesterol 393.3 mg131.1%

Sodium 3757.7 mg156.6%

Total Carbohydrates 161 g53.7%

Dietary Fiber 15.8 g63.2%

Sugars 46.5 g

Protein 27 g54.1%

Vitamin A 99% Vitamin C 128.8%

Calcium 40.4% Iron 18.4%

*Based on a 2000 Calorie diet

Cream Of Onion Soup Recipe