Ingredients for Onion White Wine Soup
- 4 tablespoons (1/2 stick) unsalted butter
- Onions
- 6 cups beef broth
- 2 stalks celery, finely chopped
- 1 large russet potato, peeled and diced
- Dry White Wine
- 1 tablespoon white wine vinegar
- 1 teaspoon granulated sugar
- Light Cream
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
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How to Make Onion White Wine Soup
- Melt butter in a large saucepan over medium heat. Add sliced onions and cook, stirring occasionally, until deeply caramelized (about 20-25 minutes).
- Add beef broth, chopped celery, and diced potato to the saucepan.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the potatoes are tender.
- Carefully transfer the soup to a blender (work in batches if necessary) and puree until smooth.
- Return the pureed soup to the saucepan. Stir in white wine, white wine vinegar, and sugar.
- Bring the soup to a gentle simmer for 5 minutes.
- Stir in heavy cream, parsley, salt, and pepper. Heat through gently, but do not boil.
- Taste and adjust seasoning as needed. Serve hot and garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
31g
Fat
48g
Carbs
9g
