Puréed Caramelized Onion And Marsala Soup Recipe

Soup Preparation

1. 1

   Caramelize the Onions

   In a large pot, heat olive oil over medium heat. Add sliced onions and a pinch of salt. Cook, stirring frequently, until the onions are golden brown and caramelized, about 25-30 minutes.

2. 2

   Add Garlic

   Once the onions are caramelized, add the minced garlic and cook for another 2-3 minutes until fragrant.

3. 3

   Deglaze with Marsala

   Pour in the Marsala wine, scraping the bottom of the pot to deglaze. Allow the wine to reduce by half, about 5-7 minutes.

4. 4

   Add Broth

   Pour in the vegetable broth and bring to a boil. Lower the heat and let it simmer for about 10 minutes.

5. 5

   Blend the Soup

   Using an immersion blender, purée the soup until smooth. If using a regular blender, blend in batches and return to the pot.

6. 6

   Finish with Cream

   Stir in the heavy cream and season with salt and black pepper to taste. Heat through.

7. 7

   Prepare Croutons

   In a skillet, melt the butter and add the focaccia cubes. Sauté until golden brown and crispy.

8. 8

   Serve

   Ladle the soup into bowls and garnish with grated Asiago cheese and focaccia croutons.