Sweet Onion and Thyme Soup
Yield: 4 servings
This soup is inspired by a recipe I learned in a cookery school in France years ago. It puts the spotlight on one of my all-time favourite herbs: thyme.
- 2 Tbsp. salted butter
- 4 large white onions, thinly sliced
- 3 garlic cloves, minced
- 1 small leek, thinly sliced
- 3 sprigs fresh thyme, plus more for garnish
- 1 Tbsp. all-purpose flour
- 3 cups chicken stock
- ¼ cup dry white wine
- 1 tsp. kosher salt
- 1 cup heavy (35–40%) cream
- White pepper
In a medium-size saucepan over low heat, melt the butter. Sauté the onions, garlic, leek, and thyme until the onions are softened and translucent. Sprinkle the flour over the onion mix and cook for a couple of minutes longer. Add the wine, stirring constantly to scrape off any bits from the bottom of the pan. Cook until reduced (about 5 minutes), add the chicken stock, and increase to the heat to high to bring to a boil. Turn down the heat to low and simmer, uncovered, for about 15 minutes longer.
Remove the pan from the heat and discard the thyme sprigs. Let the soup cool enough to blend. It should be completely smooth. Pour it into a clean saucepan, bring back to a boil over medium-high heat, and stir in the cream. Remove from the heat and add white pepper to taste.
Garnish individual servings with sprigs of fresh thyme.