New This Month

Creamy Caramelized-Onion Soup


Slow-cooked onions take on a whole new color and flavor. They top a pureed soup made with caramelized leeks, shallots, and more onions -- plus cream and vermouth.

  • Servings: 8

Source: Martha Stewart Living, October 2005


  • 6 tablespoons unsalted butter
  • 1 1/4 pounds (3 to 4) leeks, white and pale-green parts only, rinsed well and coarsely chopped
  • 5 garlic, thinly sliced
  • 7 large shallots, about 14 ounces, thinly sliced
  • 2 large Vidalia onions, about 20 ounces, cut into 1/4-inch-thick slices
  • 3/4 cup dry white vermouth
  • 4 cups homemade or low-sodium store-bought chicken stock
  • Coarse salt
  • 1 cup heavy cream


  1. Melt 4 tablespoons butter in a large saucepan over medium heat. Add leeks, garlic, shallots, and half of the onions. Cook, stirring occasionally, until vegetables are very soft and translucent, about 10 minutes. Reduce the heat to medium-low, and cook, stirring occasionally, until vegetables are deep golden brown, about 25 minutes.

  2. Add vermouth, stock, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes. Let cool. Puree onion mixture in batches in a blender until smooth, about 3 minutes per batch. Set aside.

  3. Meanwhile, melt remaining 2 tablespoons butter in a medium skillet over medium-low heat. Add remaining onion. Cook, stirring occasionally, until onion is very soft and golden brown, about 45 minutes. Cover, and set aside.

  4. Return onion puree to saucepan. Stir in cream. Reheat over medium heat, stirring, until heated through but not boiling. Season with salt, if desired. Serve, topped with caramelized onions.

Reviews Add a comment

  • Marie Ascher
    31 JAN, 2013
    Delicious. I did it 95% as written. I only cut the cream to about 2/3 of a cup and I used some chopped up homemade onion rings as "croutons" which worked well. Not sure why I wouldn't just pull some of the onions from the first batch instead of caramelizing. That seemed excessive. Loved the flavor of the soup. Will make again and look forward to my leftovers.
  • JillyBean55
    12 JAN, 2008
    This is one of the most amazing soups I've ever tasted. Rich, flavorful and satisfying. An elegant but simple supper with some crusty bread. Worth the time.