It’s true–sometimes cooking can make me cry. Specifically when I made this recipe and found myself in our small galley kitchen taking a knife to four huge onions. I was so distracted by the fact that my eyes were overflowing like I just watched a sappy romantic movie that I nearly cut my finger off–twice.
But enough about my near-death (ok, near-missing-finger) experience…because the attention really needs to be on this soup. It’s that good. For me, fall is all about soups, and this one hits the top of the list for flavor–I’ve made french onion soup before, but white onion soup is a bit more decadent and chowder-y (not a word, I get it…)–perfect for those days where you’re just starting to feel the chill in the air.
I knew when I saw this recipe in this month’s Bon Appetit, I had to try it out–50 percent because I treat Bon App like a bible, and 50 percent because it just sounded and looked so amazing.
White Onion Soup (adapted from Bon Appetit)
- 1/4 cup olive oil
- 4 large white onions, sliced thin
- 1 leek, white and pale green parts only, thinly sliced
- 2 celery stalks, chopped
- 4 garlic cloves
- 1 cup dry white wine
- 1 cup heavy cream
- 1/4 cup water
- salt and pepper to taste
Sautee the onions, garlic, leek and celery in the olive oil in a large pan until soft (stirring often), about 10-12 minutes. Add white wine, bring to a boil, then reduce down to 1/2 the amount of liquid, which should take around 5 minutes. Reduce heat to low, cover and cook for 25-30 minutes, stirring occasionally, until the onions are wilted and translucent.
Let cool slightly, then puree in a food processor or blender until smooth. Return to the pan over low heat, and add the cream, water salt and pepper. Stir until combined and warmed through.
Slice bread very thin and top generously with grated fontina cheese. Toast on “broil” in the oven for 2-3 minutes (keep a VERY close eye on this), then serve alongside the soup.
This recipe makes enough for 6-7 bowls…and good thing too, because judging by how fast my roommates slurped up my “photography” bowl after I was done with it, we’re going to be going through a lot of it this week. Enjoy!