Creamy Pine Island Onion Soup

Ingredients

• ½ pound (16 tablespoons) unsalted butter
• ¼ cup extra virgin olive oil
• 3 pounds yellow onions, peeled, trimmed, halved lengthwise and thinly sliced
• 1 teaspoon kosher salt, more to taste
• ½ teaspoon freshly ground black pepper, more to taste
• 2 cups dry white wine such as pinot grigio
• 1 pint heavy cream
• 1 small bunch of chives, thinly sliced
• Croutons for garnish (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    754 calories; 69 grams fat; 38 grams saturated fat; 1 gram trans fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 4 grams protein; 189 milligrams cholesterol; 433 milligrams sodium

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

Preparation

1. In a large stock pot with a heavy bottom, melt butter with olive oil over low heat until frothy. Add onions, salt and black pepper and sauté slowly, stirring frequently, taking care not to let onions brown, until they are completely soft and tender, about 1 hour.
2. Add wine, turn heat to medium, and simmer until reduced by a half (about 1/2 hour). Add heavy cream and cook over low heat until reduced by a third (about 1/2 hour).
3. Transfer soup in batches to a food processor or blender, and purée until smooth. Transfer soup to a large, clean pot, return to serving temperature over low heat, and season to taste with salt and black pepper. Serve in bowls, garnished with a sprinkle of chives, and croutons, if desired.