Author Notes
I used four (five, counting garnish) types of onions in this soup. It is a simple soup but it has lots of flavors. The onions really got to me. I cried all my mascara off! I hope it makes you happy. —dymnyno
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Ingredients
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2 large yellow onions, large chop
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2 large red onions, large chop
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2 leeks, chopped
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12 large shallots, chopped
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2 quarts chicken stock
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4 or 5 garlic cloves, minced
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2 tablespoons Italian parsley, fine chop
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1 cup dry Marsala
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1 cup heavy cream
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salt and pepper to taste
Directions
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Saute all the onions and the garlic in a large pan with 3 tbs olive oil. (you can use butter if you want)
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Pour 1 cup Marsala in the onions and cook for a minute to deglaze the pan.
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Heat the chicken stock in a large pot.
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Add the onions to the chicken stock and simmer for about 30 minutes.
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Put about 4 cups of the onions in a blender and blend until smooth and thick. (Don't include very much liquid in the blender) ADD this back to the soup.
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ADD 1 cup of heavy cream to the soup. ADD the parsley to the soup.
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Simmer for 10 minutes.
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As you serve, garnish with chopped chives or scallions.
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