Follow these steps for perfect results
large white onions
sliced
unsalted butter
light olive oil
coarse salt
all-purpose flour
reduced-sodium chicken broth
water
fresh winter savory
heavy cream
cayenne
Peel the onions, cut them in half, and thinly slice them.
In a large flame proof casserole, combine the onion slices, butter, olive oil, and salt.
Cover and cook over moderately low heat, tossing frequently, until the onions are very soft and just beginning to color, 30-to-35 minutes.
Add the flour and stir to mix.
Increase the heat to moderately high and cook, stirring, for 2 to 3 minutes without allowing the flour to brown.
Gradually stir in the broth and water.
Bring to a boil, stirring frequently.
Reduce the heat to moderate, add the savory, and cook at a low boil for 25 minutes.
Remove the savory if you've used fresh.
In batches, puree the soup in a blender or food processor until smooth.
Return to the pot and add the cream and cayenne.
Simmer for 5 minutes.
Season with additional salt to taste.
Expert advice for the best results
Caramelize the onions for a deeper flavor.
Garnish with croutons and fresh parsley.
Everything you need to know before you start
15 minutes
Soup can be made a day ahead and reheated.
Garnish with a swirl of cream and fresh chives.
Serve hot with crusty bread.
Pairs well with a side salad.
Complement the onion's sweetness
balances the richness
Discover the story behind this recipe
Traditional French cuisine
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