Red Onion Soup


  • 2 tsp. unsalted butter
  • 1-1/2 lbs. red onions, thinly sliced
  • 2 celery ribs, thinly sliced
  • 1/8 tsp. white pepper
  • 1/4 tsp. ground nutmeg
  • 1 cup water
  • 4 cups vegetable stock
  • 1 Tbs. dry sherry (optional)
  • 1 cup seasoned croutons
  1. Melt butter in a heavy pot over medium low heat. Cook onion and celery, covered, 10 minutes or until celery is softened. Season with white pepper and salt to taste. Add nutmeg, water and half the stock. Increase heat to medium high and bring to a boil. Reduce heat to medium low and simmer 10 minutes.
  2. Transfer mixture to a food processor or blender and purée until smooth. Return purée to pot. Stir in remaining stock and simmer 10 minutes over medium heat.
  3. Remove from heat. Stir in sherry and serve with croutons


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