Creamy Pine Island Onion Soup

1. 1

   In a large stock pot with a heavy bottom, melt butter with olive oil over low heat until frothy.

2. 2

   Add onions, salt and black pepper and saute slowly, stirring frequently, taking care not to let onions brown, until they are completely soft and tender, about 1 hour.

3. 3

   Add wine, turn heat to medium, and simmer until reduced by a half (about 1/2 hour).

4. 4

   Add heavy cream and cook over low heat until reduced by a third (about 1/2 hour).

5. 5

   Transfer soup in batches to a food processor or blender, and puree until smooth.

6. 6

   Transfer soup to a large, clean pot, return to serving temperature over low heat, and season to taste with salt and black pepper.

7. 7

   Serve in bowls, garnished with a sprinkle of chives, and croutons, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.