Four Onion Soup
I call this my Easter Soup. It’s light, soft as velvet, and pleasant on the palette.
When you serve it some one always says, Oh I don’t drink soup, I don’t want much.
They end up having thirds.
This is ideal to serve before a large meal because it doesn’t have to be piping hot. Although
it should be nice and warm. You can have some soft rolls, a salad, this soup and not worry
how your company is doing. Meanwhile you can complete your preparations in the kitchen for
the main meal.
8 cups of home made chicken broth. The broth should be nice and have the gelatin texture. It can
be rich in celery, saffron and garlic flavors. No noticeable herb flavors. You want a nice golden broth.
8 peeled yellow onions
2 large red Bermuda salad onions
4 shallots…If you don’t have shallots in your area, add a peeled crushed head of garlic.
1 bunch of green onions.
2 cups white wine
Peel slice, and chop 8 yellow onions
These are the bulk of the soup it takes time. Do these first because they
absorb the most moisture.
Chop the shallots
Put the chopped yellow onions and chopped shallots into a large kettle and steam
the onions till they start to become soft. Use a low heat it takes a good half hour.
While the shallots and onions are steaming. Slice and chop the
Bermuda onions, as the pot become soft add these onions.
take these chopped onions and
add to the pot
this is fancy photography, I took the picture while pouring, I HAD to include it.
Once you have everything nice and soft and the wine added. Chop the green onions
and add to the soup.
once everything is mixed and the wine has been able to heat up and the alcohol removed
add the chicken broth.
this is going to stew for a good half hour you want to reduce it approx. a cup and a half.
(that’s about 1-1 1/2 inches in Mary Ellen Land)
In portions add the mixture to a blender or food processor. The blender, puree setting, tends to make
this very fine, the processor you’ll have tiny pieces. Either way is fine.
I used the processor.
The best way for me to describe it now is it looks like Applesauce!!
You can continue to adding it to the warm cream or you may freeze for a while, or
refrigerate two days till you’re ready to use.
Warm the cream first……one pint of heavy cream for every 6 cups soup
once the soup and cream are nice and warm you will want to taste it,
and make any adjustments. If you purchased a commercial broth you
may need to add dried chicken bouillon. Scatter a couple of tablespoons
over the soup, stir and give a few mins. for it to blend.
It’s good to let it sit. When ready to serve warm the pot. Warm the
soup cauldron. It’s easy to do, you fill it with warm water and let it absorb
the heat, the ladle too. Once it’s sufficiently heated dry off and pour in the
heated soup.
It’s a good crowd pleaser as people arrive you can have it ready on the buffet
or small table, with assorted tea cups. This is a nice way to display various
patterns that have lost their mates.
