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.