Savory Cream Of Onion Soup

"Winter savory is an old-fashioned herb, not frequently used today. It has a peppery taste that works well with beans and creamy dishes. White onions are milder and often sweeter so use them if you can."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 40mins
Ingredients:
10
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • 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 moderatlely 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

My husband and I moved to Las Vegas after retirement in 2000. We lived in South Bend, IN for about 26 years. We both like to travel and we have taken up RV camping and enjoy it a lot. Most of our camping is done in Nevada Utah Arizona and So. California. During the summers our (almost) 9 year old Granddaughter will go with us sometimes. Our Daughter, Son-in-law, and Granddaughter have lived in Las Vegas since January 2001.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes