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Cream Of Onion Soup

Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Onion

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