Prep time: 20 minutes
Serves: 3-4 as a first course
½ pound Sweet or white Onions (about 1 ½ cups)
3 tablespoons olive oil
1 quart beef broth
½ cup heavy cream
1 leaf fresh basil or pinch of dried basil
Salt and Pepper
Italian parsley, croutons (optional)
Peel the onions and cut them from top to bottom in 6 pieces and chop into fine stripes. Heat up your 4 quart sauce pan to fry the onion. Add the olive oil and quickly drop in the onions, stir. Sautee you onions but don’t let them get any color, we want them translucent but not caramelized. If the cooking process goes to fast take the pan for a moment of the heat. Then stop the frying process by adding the Beef Broth to your onions and bring it to a boil. Drop in the basil leaf and let the soup simmer for about 10 min. Season to taste and round out the flavor of your soup by stirring in the Cream at the end.
Serve in a Soup bowl with one leave of flat leaved parsley floating and the Bread croutons on the side.