Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Onion soup with a difference! A wonderful recipe taken from Inn On The Twenty Cookbook by Michael and Anna Olson. Great to serve at a dinner party.

Ingredients Nutrition

Directions

  1. In large saucepan, melt butter over medium-low heat and add onions.
  2. Using a wooden spoon, stir onions until they soften and begin to carmelize, this will take 20-30 minutes.
  3. Add garlic and 1/3 of the wine, continue stirring until wine is absorbed, this will deglaze the pan and onions will brown.
  4. Add remaining wine 1/3 at a time following above procedure until it is absorbed.
  5. Add sherry, stock, potato and fresh herbs.
  6. Bring to a simmer and cook until potato is tender.
  7. Remove from heat, carefully puree using hand blender.
  8. If you prefer a very smooth soup, strain mixture.
  9. Return soup to heat, add cream and season to taste.
  10. Bring to simmer before serving, do NOT allow soup to boil.
  11. Serve and enjoy!

Reviews

(3)
Most Helpful

Made it just as written except I only had dried herbs on hand. Will make this for company next time. Very nice bisque.

lil' Lori October 29, 2012

An excellent version of onion soup. I did not use the potato or the heavy cream, nor did I puree it, since I wanted a soup more like the traditional French onion soup. I sliced the onion instead of chopping. The wine, sherry and herbs made the soup flavorful and delicious. And I used half chicken and half beef stock, my mother's usual practice. Elly, thanks for posting.

Jezski February 01, 2009

This soup was delicious! I cut the recipe in half and my daughter and I shared it for lunch. It was so good I wish I would have made the whole recipe. The flavors of the wine, sherry, rosemary and thyme make this into a very special onion soup.

cookiedog January 06, 2008

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