Printer-friendly version E-mail Summer

Sliced onions in the pot, ready to cook down.

Onions simmering in the broth.

Separating the solids from the broth. You can also strain the soup into another pot, if you have a second large one.

Pureeing the solids. Note that the food processor bowl is not over-filled.

An hour and a half later ... a bowl of onion soup, with rice crackers, for lunch. Yummy!

I love onion soup, but I hate messing around with the crouton (I don't like soggy bread) and melted cheese. My friend, Louri Lynn, loves the flavor of onion, but doesn't like to bite into pieces of onion, whether cooked or raw. I combined our likes and dislikes and came up with this easy pureed onion soup.

Ingredients ...

5 large yellow onions, sliced

1 large red onion, sliced

3 Tablespoons olive oil


1/2 cup red wine

8 cups beef stock or beef base


2 teaspoons Summer’s Secret Seasoning

1 teaspoon granulated garlic

Freshly ground pepperfreshly ground pepper, to taste

Stuff you'll need ...

2 large soup pots OR

1 large soup pot and 1 large bowl

Food processor or blender

Strainer or slotted spoon

Directions ...

In large soup pot over medium-low heat, heat the olive oil. Add the onions and cook them until soft - about 30 minutes or so., stirring now and then.


Add 1/2 cup red wine, beef stock, and seasonings. Bring to a boil, then lower heat and simmer, covered, about 30 minutes. Taste and correct seasoning, if necessary.


After 30 minutes, remove the soup pot from the stove and let it cool for about 10 minutes.


Carefully remove the solids from the broth and set them aside to cool for another 5 minutes.* Strain the broth into another pot, just to make certain you have all the solids out.


Working in batches, blend the solids in the food processor or blender, adding a little broth if the puree is too stiff. Stir each batch of puree back into the broth. When all the puree has been stirred into the broth, you can either heat the soup and serve or let it cool and put it into containers to enjoy later. Makes about 12 cups. Freezes very well.

Safety Note from Cook’s Illustrated

Using a blender to puree soup or any hot liquid is the best way to get an ultra-creamy texture, but it can be quite dangerous if the blender jar is too full. As the blades rotate, the liquid in the jar forms a vortex, moving higher and higher up the sides of the jar. Hot liquids are generally thinner and less viscous than cold liquids, therefore forming a deeper vortex. If the jar is overfilled, the liquid can move all the way to the top of the blender, forcing the top to pop off and causing the liquid to spray everywhere. In addition, as hot liquids are blended, the steam trapped inside the blender jar expands, making an explosion more likely.

To make sure you don't get burned, here are three guidelines:

• Let the liquid cool down for 5 minutes or so before blending so it emits less steam.
• Don't fill the blender jar past the halfway point.
• Hold the lid in place with a folded kitchen towel.

Stir batches together; taste and add pepper, if needed. Re-heat and enjoy!

Serving Suggestions ...

Serve piping hot with crusty bread, assorted cheeses, and the rest of the wine.