Creamy onion soup-a bistro classic-is enriched with cream for an elegant touch. With the weather getting cooler and schedules becoming busier, this soul-warming Creamy onion soup can be ready for dinner in 45 minutes. This simple, classy soup has tonnes of flavour. It is made with sherry, double cream, stock and large Spanish style onions. This cooks more quickly than a French onions soup and is completely delicious.
Ingredients
- 1/2 cup salted butter
- 1/4 cup vegetable oil
- 8 cups finely chopped Spanish onion
- 2 sprigs fresh thyme
- 2 tablespoons granulated sugar
- 4 cups sodium-reduced vegetable broth
- 1 cup whipping cream 35%
- salt and pepper
- Mushroom Gremolata
- Shallot Confit
Directions
- In large saucepan, melt butter and oil over medium-high heat; cook onions and thyme, stirring often, until onions are tender and golden, 12 to 15 minutes. Add sugar; cook, stirring occasionally, until onions are caramelized, about 2 minutes.
- Pour in broth; bring to boil. Reduce heat; cover and simmer for 10 minutes. Discard thyme. In blender, purée mixture until smooth. Stir in cream. Season with salt and pepper
- Serve with Mushroom Gremolata and Shallot Confit.
- Test Kitchen Tip: Fried sage leaves make a crisp, savoury garnish for the onion soup.
NUTRITIONAL FACTS
Per serving: about:
Iron1 mg, Fibre5 g, Sodium300 mg, Sugars20 g, Protein6 g, Calories600, Total fat40 g, Cholesterol110 mg, Saturated fat26 g, Total carbohydrate34 g
-a bistro classic-is enriched with cream for an elegant touch.With the weather getting cooler and schedules becoming busier, this soul-warming Creamy Onion Soup can be ready for dinner in 45 minutes. This simple, classy soup has tonnes of flavour. It is made with sherry, double cream, stock and large Spanish style onions. This cooks more quickly than a French onions soup and is completely delicious.
Ingredients
- 1/2 cup salted butter
- 1/4 cup vegetable oil
- 8 cups finely chopped Spanish onion
- 2 sprigs fresh thyme
- 2 tablespoons granulated sugar
- 4 cups sodium-reduced vegetable broth
- 1 cup whipping cream 35%
- salt and pepper
- Mushroom Gremolata
- Shallot Confit
Directions
- In large saucepan, melt butter and oil over medium-high heat; cook onions and thyme, stirring often, until onions are tender and golden, 12 to 15 minutes. Add sugar; cook, stirring occasionally, until onions are caramelized, about 2 minutes.
- Pour in broth; bring to boil. Reduce heat; cover and simmer for 10 minutes. Discard thyme. In blender, purée mixture until smooth. Stir in cream. Season with salt and pepper
- Serve with Mushroom Gremolata and Shallot Confit.
- Test Kitchen Tip: Fried sage leaves make a crisp, savoury garnish for the onion soup.
NUTRITIONAL FACTS
Per serving: about:
Iron1 mg, Fibre5 g, Sodium300 mg, Sugars20 g, Protein6 g, Calories600, Total fat40 g, Cholesterol110 mg, Saturated fat26 g, Total carbohydrate34 g
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