Maui Onion-Ginger Soup

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Maui Onion-Ginger Soup Ingredients

6 tablespoons unsalted butter	8 sprigs thyme
8 Maui onions thinly sliced	1 cup half-and-half
1/4 cup peeled and chopped fresh ginger	1/2 teaspoon salt
8 cups rich chicken stock (see note)	1/2 teaspoon freshly ground black pepper
1 cup dry white wine

Instructions for Maui Onion-Ginger Soup

In a large stockpot or soup kettle, melt the butter over medium heat. Add the onions and ginger, decrease the heat to medium-low, and cook, stirring often, for about 20 minutes, until the onions are translucent. Do not all the onions to brown or the soup will become bitter and dark.

Add the stock, wine and thyme, increase the heat to high and bring to a boil. Decrease the heat to low, cover partially, and cook for about 1 hour, until the onions are completely soft and falling apart.

Remove the thyme sprigs and discard. Working in batches, pure the soup in a food processor or pass it through a food mill. Return the pure to the pot and add the half-and-half, salt and pepper.

Place over medium heat and heat and stir for about 1 minute longer, until heated through. Ladle into warmed bowls and serve immediately.


Main Ingredient: OnionsCuisine: Hawaiian

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