Cream of Onion Soup with Port Wine

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
Eight 6-ounce portions

This recipe puts a new spin on the classic Cream of Onion Soup recipe.

Ingredients

3 3/8 oz. butter
1 2/3 lb. yellow onion, 1/4-in. sliced
13 1/2 oz. potato, peeled, 1/2-in. cubed
1 2/3 tbsp. sugar
1 2/3 oz. red wine vinegar
3 3/8 oz. port wine
3/8 tsp. salt
3/8 tsp. pepper
3/8 tsp. fresh thyme
1 1/4 qt. water
1 1/4 oz. no MSG chicken base
5 oz. heavy whipping cream
1 1/4 tsp. butter
1 Granny Smith apple, peeled, cored, 1/8-in. diced
1 2/3 tbsp. dried, sweetened cranberries
1 2/3 tbsp. sliced, blanched almonds
1/8 tsp. ground cinnamon
5/8 tsp. sugar

Steps

Preparation

  1. In soup pot, heat first listed butter over medium heat until melted. Add onion and sauté for 3 to 4 minutes until softened.
  2. Add potato and sauté for 3 minutes.
  3. Stir in first-listed sugar. Cook for 3 minutes or until vegetables are caramelized.
  4. Stir in vinegar and deglaze pan; cook until reduced to almost dry.
  5. Stir in wine; cook until reduced to almost dry.
  6. Stir in salt, pepper and thyme. Cook for 1 minute.
  7. Add water and base, stir until base is completely dissolved. Cook for 20 minutes or until potato is fully cooked.
  8. In batches, transfer potato mixture to blender and process until puréed. Strain purée through fine-mesh strainer. Return to clean soup pot.
  9. Stir in cream and cook for 10 minutes. Remove from heat and hold for service.
  10. In sauté pan, heat second-listed butter over medium heat until melted.
  11. Add apple and cook for 2 minutes.
  12. Stir in cranberries and almonds and cook for 1 minute.
  13. Stir in cinnamon and sugar and cook for 2 minutes. Remove from heat and hold for service.

To serve

  1. Portion out soup and garnish with apple mixture and fresh thyme sprigs. 
Source: George Mason University, Fairfax, Va.

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources