Soups

Anson’s Velvety Onion Soup

I discovered this velvety soup as a guest at a dinner at my friend’s place in Dublin. To mark this discovery as well as the beginning of a new friendship I decided to call this soup “Anson’s Velvety Onion Soup”. Thank you very much, Anson!

Anson's Velvety Onion Soup

Print Recipe
Serves: 4 Cooking Time: 1 hour

Ingredients

  • 8 medium size onions
  • 4 tablespoons of butter
  • vegetable (chicken/beef) stock (enough to cover the onion)
  • 3 bay leaves
  • few black pepper corns
  • a drizzle of (truffle) olive oil

Instructions

1

Slice the onion

2

Melt the butter in a pot on a low heat

3

As soon as it melted add the sliced onion

4

Saute and sweat the onion by using the cover of your pot/pan

5

Keep stirring. Don’t let it color. In about 5 to 10 minutes it will soften and it will become translucent

6

Add your stock just enough to cover the onion

7

Add a couple of bay leaves

8

In winter time I sometime add a good few black pepper corns to give a bit of extra kick

9

Bring it to boil and let it simmer gently for about 30 minutes

10

Turn off the heat and let it rest for 10 minutes

11

Use a hand blender to puree it

12

Do not serve this soup piping hot. It will absolutely destroyed the taste. You will taste the richest of it when it is at just above room temperature

13

Drizzle cold press extra virgin oil or truffle oil. Alternatively goes well with a squeeze of lemon juice

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