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Serves
4, as a first course
Author Notes
The 11th hour inspiration for this soup came from Sasha's 90 seconds posted today, on the match of onions and garlic with sherry (I was convinced). Cutting the mandolined onions into quarters makes them a bit easier for your guests to spoon from their soup cups; otherwise, if you love the onion loops, consider serving this soup in an Asians-style bowls, with chop sticks. —Jennifer Ann
Ingredients
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2 tablespoons
unsalted butter
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3 tablespoons
olive oil, divided
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3
medium sweet onions, sliced thin on a mandoline
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1 teaspoon
salt, more to taste
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1/4 cup
dry sherry wine
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4-5 cups
chicken broth
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freshly ground pepper, finest setting
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2-3
slices of dark or marbled rye bread, cut into 1 inch squares
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1-2 tablespoons
finely chopped fresh Italian parsley
Directions
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Melt the butter and 2 tablespoons of oil together in a Dutch oven over medium heat; add the onions and salt then cook, stirring occasionally, until the onions are translucent and softening (about 10 minutes) - be careful not to let the onions brown
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Add sherry to the onion mixture, increase heat to high, and stir until most of the liquid has evaporated; add chicken broth and 10 turns on the pepper mill; bring to a simmer for about 15-20 minutes - until the onions are extremely soft, without any bit of crunch left to them.
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While the soup in simmering, toss the rye squares with 1 tablespoon of olive oil, sprinkle with salt and pepper, and pop in a 350 oven for about 7 - 10 minutes, until well toasted on all sides (shake them around, about half way through the cooking time)
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Ladle soup into bowls, swirl in a pinch of parsley, and top with a small handful of croutons; serve
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