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Perfect for a special occasion first course, this creamy soup has surprisingly little cream.
Creamy Onion Soup
1-1/2 pounds onions, peeled, cut in 1-inch pieces
2 cloves garlic, peeled
2 tablespoons unsalted butter
5 cups chicken or vegetable stock
1 russet potato, peeled and cubed
1 sprig fresh thyme
1/2 cup light cream
1 tablespoon dry Sherry
Chopped fresh chives or parsley
Insert the metal blade in the Cuisinart® Food Processor. With the machine running, drop the garlic through the feed tube and chop, 5 seconds; scrape work bowl. Add the onion to the work bowl. Pulse to chop, 10 - 12 times.
Melt butter in 3-1/2 quart Cuisinart® sauté pan over medium heat. Add onions and garlic; sauté until tender and golden, 25 - 30 minutes.
Bring the stock, potato cubes and thyme to a boil in a Cuisinart® 3-3/4 quart saucepan. Reduce heat to medium low and simmer. Simmer until the potato is tender, 15 - 20 minutes. Stir in the caramelized onions and garlic. Drain the solids from the liquid, reserving both. Remove the sprig of thyme and discard. Let cool slightly.
Place the solids and about 2 cups of the liquid in the Cuisinart® Blender. Blend on High until smooth, about 40 seconds. Transfer to a clean saucepan. Stir in the reserved cooking liquid, light cream and sherry. Simmer over low heat until heated through.
Serve hot garnished with chopped fresh chives or parsley.

Servings: Makes 8 servings

Nutritional information per serving

calories 130 (41% from fat) • carb. 15g • pro. 4g • fat 6g • sat. fat 4g • chol. 18mg • sod. 326mg • calc. 38mg • fiber 2g

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