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Ingredients
- ½pound (16 tablespoons) unsalted butter
- ¼cup extra virgin olive oil
- 3pounds yellow onions, peeled, trimmed, halved lengthwise and thinly sliced
- 1teaspoon kosher salt, more to taste
- ½teaspoon freshly ground black pepper, more to taste
- 2cups dry white wine such as pinot grigio
- 1pint heavy cream
- 1small bunch of chives, thinly sliced
- Croutons for garnish (optional)
Nutritional analysis per serving (6 servings)
777 calories; 69 grams fat; 39 grams saturated fat; 1 gram trans fat; 23 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 5 grams protein; 349 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large stock pot with a heavy bottom, melt butter with olive oil over low heat until frothy. Add onions, salt and black pepper and sauté slowly, stirring frequently, taking care not to let onions brown, until they are completely soft and tender, about 1 hour.
- Step 2
Add wine, turn heat to medium, and simmer until reduced by a half (about ½ hour). Add heavy cream and cook over low heat until reduced by a third (about ½ hour).
- Step 3
Transfer soup in batches to a food processor or blender, and purée until smooth. Transfer soup to a large, clean pot, return to serving temperature over low heat, and season to taste with salt and black pepper. Serve in bowls, garnished with a sprinkle of chives, and croutons, if desired.
Private Notes
Comments
4/20/26. Made as written, I imagine the kind of white wine one uses has an impact of the end results. Served over a crusty. toasted sourdough bread. Itg was good but not great.