Some soups almost verge on decadent. This one does it for me; it is well beyond comfort food. Its richness doesn’t rely on added cheese or noodles but rather the flavorful combination of six different members from the onion family, which also gives you the sweet finish. If it isn’t cold enough weather for soup where you live, well trust me, you will be looking forward to any evening cold or not once you’ve tasted this!
1/4 lb butter
5 large onions, chopped
3 leeks, white part only, thinly sliced
6 shallots, minced
3 cloves garlic, minced
3 cups beef broth
3 cups chicken broth
2 cups half and half
Salt and black pepper to taste
4 tbsp chives and green onions, thinly sliced or diced (for garnish)
Set the Rice Cooker to Sauté-then-Simmer. Melt the butter in the inner pot and add the onions, leeks, shallots and garlic. Cook until soft and fragrant, stirring often. Stir in the chicken and beef broths and continue cooking for at least an additional 45 minutes. Puree with an immersion blender and then stir in the half and half. Continue to heat the soup until hot. Season with salt and freshly cracked black pepper. Garnish with green onions and chives.
Over to You
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