Onion and Artichoke Soup

  • 8 medium white onions, sliced
  • 1/4 cup extra virgin olive oil
  • 3 tsp fresh garlic purée
  • 2 tsp fresh or dried thyme leaves
  • 1 tsp cracked black pepper
  • Pinch of kosher salt
  • 1 1/2 cups white wine
  • 2 Tbsp white flour
  • 6 cups chicken or vegetable stock
  • 8 artichoke hearts, very thinly sliced (canned or frozen)
  • 1 bunch green onions, chopped
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Heat the oven to 350° F.

Mix the sliced onions, olive oil, garlic, thyme, pepper and salt together in a roasting pan. Roast the mixture for 30 minutes, or until onions are soft and beginning to brown. Remove from the oven and place in a large stockpot. Sauté, stirring frequently, for 15 minutes, until onions are nicely browned and caramelized.

Add wine and sprinkle flour over top; mix well. Add the chicken or vegetable stock and bring to a simmer, whisking in a clockwise direction until the soup has thickened to the desired consistency. Simmer for 10 minutes. Remove from the heat and add sliced artichokes and green onions. Serve hot.

Servings: 8
Submitted by: Recipe Group Member