Directions:
- Melt 6 tbsp of the butter in a large pan. Set about 1/5 of the onions aside and add the rest to the pan. Stir to coat in butter, then cover and cook very gently for about 30 minutes. The onions should be soft and tender, but not brown.
- Add the stock, about 1 tsp salt, and pepper to taste. Bring to the boil, reduce heat, and simmer for 5 minutes. Remove from heat.
- Let soup cool, then blend until smooth. Return soup to the rinsed pan.
- Meanwhile, melt remaining butter in another pan and cook remaining onions over low heat, covered, until soft but not browned. Uncover and continue to cook onions until they turn golden yellow.
- Add cream to soup and reheat gently until hot, but do not boil. Add buttery onions and stir for 1-2 minutes. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 531.19 Kcal (2224 kJ) | ||
| Calories from fat | 384.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.74g | 66% | |
|---|---|---|---|
| Cholesterol | 38.5mg | 13% | |
| Sodium | 375.37mg | 16% | |
| Potassium | 594.68mg | 13% | |
| Total Carbs | 30.01g | 10% | |
| Sugars | 4.8g | 19% | |
| Dietary Fiber | 5.1g | 20% | |
| Protein | 9.89g | 20% | |
| Vitamin C | 5.1mg | 9% | |
| Vitamin A | 0.1mg | 5% | |
| Calcium | 68mg | 7% | |
| Amount Per 100 g | |||
| Calories | 96.77 Kcal (405 kJ) | ||
| Calories from fat | 70.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.79g | 66% | |
|---|---|---|---|
| Cholesterol | 7.01mg | 13% | |
| Sodium | 68.38mg | 16% | |
| Potassium | 108.34mg | 13% | |
| Total Carbs | 5.47g | 10% | |
| Sugars | 0.87g | 19% | |
| Dietary Fiber | 0.93g | 20% | |
| Protein | 1.8g | 20% | |
| Vitamin C | 0.9mg | 9% | |
| Calcium | 12.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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