Recipe by Alison J.
A recipe from a 3 or 4 ingredients recipe book I own. Great warm-up for cold days! I've substituted milk for the cream with no negative effects :)
Top Review by Bridget C
Great, easy recipe. I had onion & rosemary soup the other day at a local bistro and loved it, wanting some today for lunch. So the only differences I made to this recipe were to add in some rosemary (not a lot, just a small sprig to give a subtle note) and added some green leek tops, which I had left-over. Also used full-fat milk, with the cream poured from the top of the bottle. I also used my home-made chicken stock. Will be making this again!
- 2 1⁄4 lbs yellow onions, sliced (about 10 onions)
- 4 cups chicken stock or 4 cups vegetable stock
- 2⁄3 cup double cream (heavy)
- 1⁄4 cup unsalted butter
- salt and pepper, to taste
Directions See How It's Made
- Melt 6 tbsp of the butter in a large pan. Set about 1/5 of the onions aside and add the rest to the pan. Stir to coat in butter, then cover and cook very gently for about 30 minutes. The onions should be soft and tender, but not brown.
- Add the stock, about 1 tsp salt, and pepper to taste. Bring to the boil, reduce heat, and simmer for 5 minutes. Remove from heat.
- Let soup cool, then blend until smooth. Return soup to the rinsed pan.
- Meanwhile, melt remaining butter in another pan and cook remaining onions over low heat, covered, until soft but not browned. Uncover and continue to cook onions until they turn golden yellow.
- Add cream to soup and reheat gently until hot, but do not boil. Add buttery onions and stir for 1-2 minutes. Serve immediately.