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Creamy Onion Soup Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Butter||1⁄2 Cup (8 tbs) (For Caramelizing)|
|Sweet onions||4 Pound, diced (Preferably Walla Walla Sweets)|
|Bottled clam juice||2 Cup (32 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Marsala||1⁄4 Cup (4 tbs)|
|Basmati rice||3 Tablespoon, uncooked|
|Dried thyme||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Whipping cream||2 Cup (32 tbs)|
|Cooked bay shrimp||3⁄4 Pound|
|Fresh thyme leaves||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 4241 Calories from Fat 2765
% Daily Value*
Total Fat 310 g477.6%
Saturated Fat 172.6 g862.8%
Trans Fat 0 g
Cholesterol 1568.2 mg
Sodium 3631.6 mg151.3%
Total Carbohydrates 217 g72.4%
Dietary Fiber 21.1 g84.5%
Sugars 118.4 g
Protein 97 g193.2%
Vitamin A 97.1% Vitamin C 202.2%
Calcium 103.7% Iron 139.8%
*Based on a 2000 Calorie diet
Add the onions and saute until well browned and caramelized, about 30 minutes, stirring frequently.
Stir in the clam juice, wine, marsala, rice, and thyme with a good pinch each of salt and pepper.
Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the rice is very tender, about 30 minutes.
WORKING IN BATCHES, puree the soup in a food processor or blender until smooth.
Return the soup to the pot and stir in the cream.
Reheat the soup until very hot; taste for seasoning.
DIVIDE THE SHRIMP evenly among individual bowls.
Ladle the hot soup over the shrimp and garnish each bowl with a sprinkle of thyme leaves.