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 RecipeIngredients
- 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
Slice the onion
Melt the butter in a pot on a low heat
As soon as it melted add the sliced onion
Saute and sweat the onion by using the cover of your pot/pan
Keep stirring. Don’t let it color. In about 5 to 10 minutes it will soften and it will become translucent
Add your stock just enough to cover the onion
Add a couple of bay leaves
In winter time I sometime add a good few black pepper corns to give a bit of extra kick
Bring it to boil and let it simmer gently for about 30 minutes
Turn off the heat and let it rest for 10 minutes
Use a hand blender to puree it
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
Drizzle cold press extra virgin oil or truffle oil. Alternatively goes well with a squeeze of lemon juice
