Smith & Wollensky

1112 19th Street, NW, Washington, DC 20036

Info Reservations Menus Recipes Map Chef Bio Restaurant Website

Caramelized Onion Soup

8 Servings


1/2 C Unsalted Butter
8 Whole Spanish Onions
1 bunch Fresh Thyme
3/4 bottle Brandy
1 1/2 gal Chicken Stock
1/2 qt Heavy Cream
All Purpose Flour
To Taste Salt and Pepper


  • Rough chop 8 onions and set aside.
  • Melt butter in large, heavy saucepan over medium heat.
  • Add chopped onion and thyme, and cook slowly 10-15 minutes.
  • Onions will have a light brown color when properly caramelized.
  • Add flour (about 4-6 tablespoons and stir until paste forms in bottom of the pan.
  • Slowly stir in chicken stock and bring mixture to a boil.
  • Lower heat and simmer for 30-45 minutes.
  • Remove from heat and add heavy cream.
  • Purée the hot mixture in food processor.
  • Check seasoning and add salt and pepper to taste.
  • Serve immediatley. May reheat over low flame; DO NOT return to a boil.

  • Our Social Media Pages

    Facebook Twitter Pinterest LinkedIn

    Our App Stores

    Apple Store Google Play