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Sweet Summer Onion Soup
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is using the wonderful sweet Vidalia or Walla Walla onions and serving them in a rich creamy white sauce dolloped with fresh red ripe tiny tomatoes. The wonderful carmelized onions should be the main flavor.
2 tablespoons unsalted butter
In a large heavy bottomed saute pan or Dutch oven, heat the butter and oil. Add the sliced onions and garlic. Reduce to medium-low heat. Cook gently for about 1 hour, stirring with your silicone spatula from time to time until the onions are limp and nicely browned. Whisk in the flour, salt and pepper and then add the broth, whisking well. Bring to a boil, cooking and stirring for 1-2 minutes. Reduce to simmer, add the half and half and finally the cream. Heat but do not boil. Taste and adjust the seasonings, adding more salt and pepper if needed. Ladle into soup bowls or cups and sprinkle with tomatoes and chives.
Recipe created 2009-07-22.