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Chilled Sweet Onion Soup With Garlic Vinagrette and Crab Salad

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“Another Stephanie Izard "Top Chef" winner fab recipe... I love soups and can't lose this one so I'm posting here! Her comment: I love this simple soup! Sweet onions have such a beautiful flavor naturally so you do not need to fuss with them much. The olive oil creates a great texture when the soup is blended without using a lot of cream.’ To make this vegetarian, omit the crab salad.”
2hrs 15mins
4 bowls

Ingredients Nutrition

  • For the soup (makes about 1 1/2 quarts)
  • 2 12 lbs walla walla onions (use Vidalia if Walla Walla are not available, this amount will be 4 to 5 large onions)
  • 34 cup olive oil
  • 2 large garlic cloves, peeled and smashed
  • 1 cup dry white wine
  • 14 cup water
  • 12 cup heavy cream
  • 2 teaspoons coarse salt
  • fresh ground black pepper
  • For the vinaigrette (makes about 2 cups)
  • 1 cup water
  • 4 garlic, bulbs also use light green parts of the stalk, sliced thin (use fresh, young green garlic if at all possible, if not available subtitute half the garlic for gre)
  • 1 tablespoon Dijon mustard
  • 1 egg yolk
  • 1 teaspoon honey
  • 12 teaspoon sambal chili paste
  • 14 cup white wine vinegar
  • 1 cup canola oil
  • coarse salt & freshly ground black pepper
  • For the crab salad
  • 14 lb crabmeat (Dungeness or jumbo lump blue crab, picked clean of shells, this amount is 4 oz.)
  • 2 tablespoons olive oil, extra virgin
  • 1 lemon, zest of
  • 1 tablespoon lemon juice, fresh
  • coarse salt & freshly ground black pepper


  1. Cut the onions in half, peel and slice them about 1/8-inch-thick. Heat the olive oil in a very large sauté pan over medium heat. Add the onions and the garlic. Reduce the heat to low, and sweat the onions for 1 hour, stirring occasionally as they soften. Pour in the white wine and the water and reduce over low heat for an additional 45 minutes to 1 hour, until the onions are completely tender. Keep the heat low so the onions do not caramelize or darken at all. They should remain white and soft, cooking in their own juices throughout.
  2. While the onions cook, make the vinaigrette. Boil the water in a medium saucepot over medium-high heat. Add the sliced green garlic and blanch for 5 minutes. Strain the blanched garlic and run under cold water to stop the cooking. Put the green garlic in a blender with the mustard, egg yolk, honey, sambal, and vinegar. Puree until a smooth paste begins to form. With the blender running, add the oil in a slow, steady stream through the opening in the lid and blend until the mixture is smooth and thick. Season to taste with salt and pepper. Refrigerate until ready to use.
  3. Transfer the cooked onions to a blender with the cream and puree until completely smooth. Season to taste with salt and pepper. Refrigerate to cool completely.
  4. To make the crab salad, toss the crabmeat with olive oil, zest and lemon juice. Season with salt and pepper to taste.
  5. Divide the chilled soup between bowls. Drizzle some of the vinaigrette on the soup and top with a few spoonfuls of the crab salad.

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