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Ingredients
½ pound (16 tablespoons) unsalted butter
¼ cup extra virgin olive oil
3 pounds yellow onions, peeled, trimmed, halved lengthwise and thinly sliced
1 teaspoon kosher salt, more to taste
½ teaspoon freshly ground black pepper, more to taste
2 cups dry white wine such as pinot grigio
1 pint heavy cream
1 small bunch of chives, thinly sliced
Croutons for garnish (optional)
Nutritional analysis per serving (6 servings)
25 grams carbs; 171 milligrams cholesterol; 777 calories; 23 grams monosaturated fat; 3 grams polyunsaturated fat; 39 grams saturated fat; 69 grams fat; 1 gram trans fat; 4 grams fiber; 349 milligrams sodium; 5 grams protein; 12 grams sugar
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.