Creamy Pine Island Onion Soup
1/2 pound (16 tablespoons) unsalted butter
1/4 cup extra virgin olive oil
3 pounds yellow onions, peeled, trimmed, halved lengthwise and thinly sliced
1 teaspoon kosher salt, more to taste
1/2 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).
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.
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).
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.
Time: About 2 hours
Yield: 6 servings.
Adapted from James Haurey, Crystal Inn, Warwick, N.Y. The New York Times
(October 24, 2007)