Cry Your Eyes Out Onion Soup

  • Serves
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


  • 2 large yellow onions, large chop

  • 2 large red onions, large chop

  • 2 leeks, chopped

  • 12 large shallots, chopped

  • 2 quarts chicken stock

  • 4 or 5 garlic cloves, minced

  • 2 tablespoons Italian parsley, fine chop

  • 1 cup dry Marsala

  • 1 cup heavy cream

  • salt and pepper to taste

  1. Saute all the onions and the garlic in a large pan with 3 tbs olive oil. (you can use butter if you want)
  2. Pour 1 cup Marsala in the onions and cook for a minute to deglaze the pan.
  3. Heat the chicken stock in a large pot.
  4. Add the onions to the chicken stock and simmer for about 30 minutes.
  5. 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.
  6. ADD 1 cup of heavy cream to the soup. ADD the parsley to the soup.
  7. Simmer for 10 minutes.
  8. As you serve, garnish with chopped chives or scallions.

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