Equipment
Ingredients
Soup Base
- 225 g unsalted butter
- 60 ml olive oil
- 1360 g yellow onion, peeled, trimmed, halved, and thinly sliced
- salt
- black pepper
- 475 ml white wine
- 475 ml heavy cream
Garnish
- 30 g chives, thinly sliced
- croutons
Nutrition (per serving)
Method
Melt 225g butter with 60ml olive oil in a large, heavy-bottomed stock pot over low heat until the butter becomes frothy.
Add 1360g sliced onions, salt, and pepper to the pot. Sauté slowly over low heat, stirring frequently for 1 hour until onions are soft and tender without browning.
Increase heat to medium and pour in 475ml white wine. Simmer for approximately 30 minutes until the liquid has reduced by half.
Stir in 475ml heavy cream. Continue cooking over low heat for another 30 minutes until the total volume of the soup has reduced by one-third.
Transfer the soup to a blender or food processor in batches and purée until completely smooth.
Return the puréed soup to a clean large pot. Reheat gently over low heat, adjust seasoning with salt and pepper, and serve garnished with chives and croutons.
Chef's Notes
- The key to a sweet and flavorful onion soup is patience. Sautéing the onions over very low heat for an extended period without browning is crucial for developing their natural sugars.
- For an even smoother purée, consider passing the soup through a fine-mesh sieve after blending. This will remove any remaining fibrous bits.
- If you prefer a richer, deeper flavor, you can add a splash of brandy or sherry along with the white wine in step 3.
- Taste and adjust seasoning frequently, especially after reducing the soup, as the flavors will concentrate.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Texture may change slightly upon thawing due to cream content.
Reheating: Gently reheat in a saucepan over low heat, stirring occasionally.
