- Prep time 20 minutes
- Total time 45 minutes
- Portion size 6 servings
Ingredients
Method
In large saucepan, melt butter and oil over medium-high heat; cook onions and thyme, stirring often, until onions are tender and golden, 12 to 15 minutes. Add sugar; cook, stirring occasionally, until onions are caramelized, about 2 minutes.
Pour in broth; bring to boil. Reduce heat; cover and simmer for 10 minutes. Discard thyme. In blender, purée mixture until smooth. Stir in cream. Season with salt and pepper.
Serve with Mushroom Gremolata and Shallot Confit.
Test Kitchen Tip: Fried sage leaves make a crisp, savoury garnish for the onion soup.
Nutritional facts PER SERVING (with 2 tbsp each gremolata and confit): about
- Iron 1 mg
- Fibre 5 g
- Sodium 300 mg
- Sugars 20 g
- Protein 6 g
- Calories 600
- Total fat 40 g
- Cholesterol 110 mg
- Saturated fat 26 g
- Total carbohydrate 34 g
