Cream of Onion Soup with Port Wine

Menu Part: 
Cuisine Type: 
Eight 6-ounce portions

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


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



  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.

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