Onion and Artichoke Soup
Ingredients:
- 8 medium white onions, sliced
- 1/4 cup extra virgin olive oil
- 3 tsp fresh garlic purée
- 2 tsp fresh or dried thyme leaves
- 1 tsp cracked black pepper
- Pinch of kosher salt
- 1 1/2 cups white wine
- 2 Tbsp white flour
- 6 cups chicken or vegetable stock
- 8 artichoke hearts, very thinly sliced (canned or frozen)
- 1 bunch green onions, chopped
Preparation:
Heat the oven to 350° F.
Mix the sliced onions, olive oil, garlic, thyme, pepper and salt together in a roasting pan. Roast the mixture for 30 minutes, or until onions are soft and beginning to brown. Remove from the oven and place in a large stockpot. Sauté, stirring frequently, for 15 minutes, until onions are nicely browned and caramelized.
Add wine and sprinkle flour over top; mix well. Add the chicken or vegetable stock and bring to a simmer, whisking in a clockwise direction until the soup has thickened to the desired consistency. Simmer for 10 minutes. Remove from the heat and add sliced artichokes and green onions. Serve hot.
Servings: 8 Print This Page
