Prep 30 mins
Cook 1 hr 10 mins
Winter savory is an old-fashioned herb, not frequently used today. It has a peppery taste that works well with beans and creamy dishes. White onions are milder and often sweeter so use them if you can.
- 3 lbs large white onions
- 6 tablespoons unsalted butter
- 1 1⁄2 tablespoons light olive oil
- 2 teaspoons coarse salt
- 3 tablespoons all-purpose flour
- 2 (14 1/2 ounce) cans reduced-sodium chicken broth or 4 cups homemade unsalted chicken stock
- 4 cups water
- 1 bunch fresh winter savory or 1⁄2 teaspoon dried winter savory
- 1⁄2 cup heavy cream
- 1 dash cayenne
- Peel the onions, cut them in half, and thinly slice them.
- In a large flame proof casserole, combine the onion slices, butter, olive oil, and salt.
- Cover and cook over moderatlely low heat, tossing frequently, until the onions are very soft and just beginning to color, 30-to-35 minutes.
- Add the flour and stir to mix.
- Increase the heat to moderately high and cook, stirring, for 2 to 3 minutes without allowing the flour to brown.
- Gradually stir in the broth and water.
- Bring to a boil, stirring frequently.
- Reduce the heat to moderate, add the savory, and cook at a low boil for 25 minutes.
- Remove the savory if you've used fresh.
- In batches, puree the soup in a blender or food processor until smooth.
- Return to the pot and add the cream and cayenne.
- Simmer for 5 minutes.
- Season with additional salt to taste.