Curried Onion Soup

Ingredients

• 2 ¼ pounds onions, peeled and cut in chunks
• ½ pound unsalted butter, cut in 1/2-inch pieces
• ¼ cup curry powder
• 4 cups chicken broth
• 3 tablespoons fresh lime juice
• 1 ½ teaspoons kosher salt

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    412 calories; 33 grams fat; 20 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 6 grams protein; 86 milligrams cholesterol; 823 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings (7 cups)

Preparation

1. Working in two batches, put onions in a food processor. Pulse until chopped medium fine. Set aside.
2. Put butter in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power microwave oven for 2 minutes.
3. Stir in onions and curry powder until well coated with butter. Cover and cook for 30 minutes, stirring once.
4. Remove from oven and uncover. Working in two batches, scrape mixture into a blender. Process until very smooth, stopping from time to time to scrape down sides of container.
5. Scrape mixture back into casserole. Stir in broth. Cover and cook for 6 minutes, to heat through. Remove from oven and whisk in lime juice and salt.