Creamy Onion Soup
|Olive oil||1⁄4 Cup (4 tbs)|
|Butter||1⁄2 Cup (8 tbs) (For Caramelizing)|
|Sweet onions||4 Pound, diced (Preferably Walla Walla Sweets)|
|Bottled clam juice||2 Cup (32 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Marsala||1⁄4 Cup (4 tbs)|
|Basmati rice||3 Tablespoon, uncooked|
|Dried thyme||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Whipping cream||2 Cup (32 tbs)|
|Cooked bay shrimp||3⁄4 Pound|
|Fresh thyme leaves||1 Tablespoon (For Garnish)|
HEAT THE OIL and butter, if using, in a large pot over medium-high heat.
Add the onions and saute until well browned and caramelized, about 30 minutes, stirring frequently.
Stir in the clam juice, wine, marsala, rice, and thyme with a good pinch each of salt and pepper.
Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the rice is very tender, about 30 minutes.
WORKING IN BATCHES, puree the soup in a food processor or blender until smooth.
Return the soup to the pot and stir in the cream.
Reheat the soup until very hot; taste for seasoning.
DIVIDE THE SHRIMP evenly among individual bowls.
Ladle the hot soup over the shrimp and garnish each bowl with a sprinkle of thyme leaves.