Reviews (2) Add Rating & Review 52 Ratings 5 star values: 12 4 star values: 17 3 star values: 14 2 star values: 8 1 star values: 1 Martha Stewart Member Rating: Unrated 01/31/2013 Delicious. I did it 95% as written. I only cut the cream to about 2/3 of a cup and I used some chopped up homemade onion rings as "croutons" which worked well. Not sure why I wouldn't just pull some of the onions from the first batch instead of caramelizing. That seemed excessive. Loved the flavor of the soup. Will make again and look forward to my leftovers. Martha Stewart Member Rating: Unrated 01/12/2008 This is one of the most amazing soups I've ever tasted. Rich, flavorful and satisfying. An elegant but simple supper with some crusty bread. Worth the time.
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Gallery Creamy Caramelized-Onion Soup Recipe Summary Servings: 8 Yield: Makes 8 cups
Ingredients Ingredient Checklist 6 tablespoons unsalted butter 1 1/4 pounds (3 to 4) leeks, white and pale-green parts only, rinsed well and coarsely chopped 5 garlic, thinly sliced 7 large shallots, about 14 ounces, thinly sliced 2 large Vidalia onions, about 20 ounces, cut into 1/4-inch-thick slices 3/4 cup dry white vermouth 4 cups homemade or low-sodium store-bought chicken stock Coarse salt 1 cup heavy cream
Gallery Creamy Caramelized-Onion Soup
Recipe Summary Servings: 8 Yield: Makes 8 cups
Gallery
Creamy Caramelized-Onion Soup
Creamy Caramelized-Onion Soup
Creamy Caramelized-Onion Soup
Recipe Summary Servings: 8 Yield: Makes 8 cups
Recipe Summary
Servings: 8 Yield: Makes 8 cups
Servings: 8
Yield: Makes 8 cups
8
Makes 8 cups
Ingredients
Ingredients
- 6 tablespoons unsalted butter 1 1/4 pounds (3 to 4) leeks, white and pale-green parts only, rinsed well and coarsely chopped 5 garlic, thinly sliced 7 large shallots, about 14 ounces, thinly sliced 2 large Vidalia onions, about 20 ounces, cut into 1/4-inch-thick slices 3/4 cup dry white vermouth 4 cups homemade or low-sodium store-bought chicken stock Coarse salt 1 cup heavy cream
Directions
Melt 4 tablespoons butter in a large saucepan over medium heat. Add leeks, garlic, shallots, and half of the onions. Cook, stirring occasionally, until vegetables are very soft and translucent, about 10 minutes. Reduce the heat to medium-low, and cook, stirring occasionally, until vegetables are deep golden brown, about 25 minutes.
Add vermouth, stock, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes. Let cool. Puree onion mixture in batches in a blender until smooth, about 3 minutes per batch. Set aside.
Meanwhile, melt remaining 2 tablespoons butter in a medium skillet over medium-low heat. Add remaining onion. Cook, stirring occasionally, until onion is very soft and golden brown, about 45 minutes. Cover, and set aside.
Return onion puree to saucepan. Stir in cream. Reheat over medium heat, stirring, until heated through but not boiling. Season with salt, if desired. Serve, topped with caramelized onions.
Reviews (2)
Add Rating & Review 52 Ratings 5 star values: 12 4 star values: 17 3 star values: 14 2 star values: 8 1 star values: 1
Martha Stewart Member Rating: Unrated 01/31/2013 Delicious. I did it 95% as written. I only cut the cream to about 2/3 of a cup and I used some chopped up homemade onion rings as "croutons" which worked well. Not sure why I wouldn't just pull some of the onions from the first batch instead of caramelizing. That seemed excessive. Loved the flavor of the soup. Will make again and look forward to my leftovers. Martha Stewart Member Rating: Unrated 01/12/2008 This is one of the most amazing soups I've ever tasted. Rich, flavorful and satisfying. An elegant but simple supper with some crusty bread. Worth the time.
Reviews (2)
Add Rating & Review 52 Ratings 5 star values: 12 4 star values: 17 3 star values: 14 2 star values: 8 1 star values: 1
Add Rating & Review
52 Ratings 5 star values: 12 4 star values: 17 3 star values: 14 2 star values: 8 1 star values: 1
52 Ratings 5 star values: 12 4 star values: 17 3 star values: 14 2 star values: 8 1 star values: 1
52 Ratings 5 star values: 12 4 star values: 17 3 star values: 14 2 star values: 8 1 star values: 1
5 star values: 12 4 star values: 17 3 star values: 14 2 star values: 8 1 star values: 1
Martha Stewart Member Rating: Unrated 01/31/2013 Delicious. I did it 95% as written. I only cut the cream to about 2/3 of a cup and I used some chopped up homemade onion rings as "croutons" which worked well. Not sure why I wouldn't just pull some of the onions from the first batch instead of caramelizing. That seemed excessive. Loved the flavor of the soup. Will make again and look forward to my leftovers. Martha Stewart Member Rating: Unrated 01/12/2008 This is one of the most amazing soups I've ever tasted. Rich, flavorful and satisfying. An elegant but simple supper with some crusty bread. Worth the time.Martha Stewart Member
Rating: Unrated 01/31/2013
Delicious. I did it 95% as written. I only cut the cream to about 2/3 of a cup and I used some chopped up homemade onion rings as “croutons” which worked well. Not sure why I wouldn’t just pull some of the onions from the first batch instead of caramelizing. That seemed excessive. Loved the flavor of the soup. Will make again and look forward to my leftovers.
Rating: Unrated
Rating: Unrated 01/12/2008
This is one of the most amazing soups I’ve ever tasted. Rich, flavorful and satisfying. An elegant but simple supper with some crusty bread. Worth the time.
All Reviews for Creamy Caramelized-Onion Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Creamy Caramelized-Onion Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
