Silky Sweet Onion Soup is essentially French Onion Soup that has been pureed. This creates a richer flavor and adds a nice body to this comforting classic!
French onion soup has always been one of my very favorite things, but I have to admit I never liked the stringy onions that would always sink to the bottom of the soup and were, at best, awkward to try to eat.
When I was in Lisbon a few years back we went to this wonderful little restaurant, Saraiva’s, right next to the Eduardo VII Park and when I saw onion soup on the menu I immediately knew what to order! (This is not typically the case for me 🙂 – I could spend hours debating over menu options!) Instead of the typical French Onion Soup, they brought out lovely steaming bowls of pureed onion soup with fresh goat cheese and olive oil on top…. I was instantly in love and have changed my onion soup making ways since that experience!
Onion Mix
Rather than use one kind of onion, I prefer to use a blend. I find that since this soup is so simple, adding different varieties of onions really adds to the depth of flavor. I like to use a combination of sweet onions, red onions and leeks. Feel free to create your own perfect onion blend or use only one kind of onion in your soup.
Caramelizing the Onions
This is by far the most important part of the whole soup and what gives it its sought after flavor… If you don’t take the time to properly caramelize your onions the soup will fall a bit flat. The caramelization brings out the sweetness and deepens the flavor in the onions. This process will take some time, but you don’t have to babysit them too much. Or you can opt to caramelize your onions in the oven like this.
First, add all of your onions to a large dutch oven or heavy bottom pot with the butter and half of the oil. Add the remaining oil on the top of the onions and cover with a lid. Cook over medium low heat for 15 minutes or so. At this point the onions will have started to wilt a bit. Take the lid off, give them a stir and cook for another 15 minutes at medium heat.
Next add the brown sugar and a teaspoon of salt and pepper, stirring well. Cook the onions for another 30 minutes or so, stirring as the onions begin to darken and caramelize. Adjust the heat if your onions are browning too quickly or not browning enough.
How to Make Sweet Onion Soup
Once the onions have turned a beautiful golden brown, add the wine and let it cook down by about half, deglazing the pan. Then add the beef broth and herbs, bring to a simmer and cook on medium low for 30 minutes. Remove the bay leaves and thyme sprigs and taste, seasoning with more salt and pepper if necessary.
Now carefully blend the soup either with an emulsion blender or in a stand blender until smooth. Now swirl in the the sherry while you make the cheese toasts if using. Serve hot, topped with cheese toasts!
Substitutions
Instead of the traditional melted cheese toasts, you can swirl the sweet onion soup with creamy goat’s cheese and olive oil.
You can make this vegetarian by substituting vegetable broth for the beef broth. To make it vegan, substitute more oil for the butter and leave off the cheese toasts!
How to Serve Silky Sweet Onion Soup
This soup is best served hot so the cheese doesn’t harden too much. It goes wonderfully with a salad like my Mixed Greens Salad with Blood Oranges or my Broccoli Salad with Walnuts and Cranberries!
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Silky Onion Soup
Ingredients
- 4 Tablespoons Butter
- 1-2 Tablespoons Olive Oil
- 3 large Red Onions sliced
- 3 large Sweet Onions sliced
- 2 large Leeks sliced
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Brown Sugar or Honey
- 1 cup Dry White Wine
- 6-8 cups Beef Stock or Broth
- 1 Bay Leaf
- 2-3 sprigs Fresh Thyme
- 2 Tablespoons Sherry optional
Instructions
- Slice the onions and leeks – feel free to use any combination of onions you would like.
- Now, add all of your onions to a large dutch oven or heavy bottom pot with the butter and half of the oil. Add the remaining oil on the top of the onions and cover with a lid. Cook over medium low heat for 15 minutes or so. At this point the onions will have started to wilt a bit. Take the lid off, give them a stir and cook for another 15 minutes at medium heat.
- Next add the brown sugar and a teaspoon of salt and pepper, stirring well. Cook the onions for another 30 minutes or so, stirring as the onions begin to darken and caramelize. Adjust the heat if your onions are browning too quickly or not browning enough.
- Once the onions have turned a beautiful golden brown, add the wine and let it cook down by about half, deglazing the pan. Then add the beef broth and herbs, bring to a simmer and cook on medium low for 30 minutes. Remove the bay leaves and thyme sprigs and taste, seasoning with more salt and pepper if necessary.
- Now carefully blend the soup either with an emulsion blender or in a stand blender until smooth. Now swirl in the the sherry while you make the cheese toasts if using. Serve hot, topped with cheese toasts!
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