Four Lily Soup

Gourmet Magazine March 2003




large sweet onion such as Vidalia, coarsely chopped


small red onion, coarsely chopped

10 oz

shallots, coarsely chopped


small head garlic, cloves separated and peeled

1/4 C

olive oil

2 1/2 C

chicken broth

1 1/2 t

chopped fresh thyme

1 C

heavy cream

1/2 t


1/4 t

freshly ground pepper



1.    Preheat oven to 325F.


2.    Toss onions, shallots and garlic cloves with oil in a large shallow baking pan (1 inch deep), then spread evenly.  Roast in middle of oven stirring occasionally, until golden brown, 45 minutes to 1 hour.


3.    Transfer onion mixture to a 4- to 6-quart heavy pot and add broth and thyme, then simmer covered stirring occasionally, until onion is tender, about 20 minutes.


4.    Puree soup in 2 batches in a blender until very smooth, about a minute.


5.    Transfer to a saucepan.  Stir in cream, salt, and pepper and cook over moderately low heat, stirring, until heated through.





      Serves 8 (first course) 

      This soup is very rich and should be served in very small bowls.

      Also very good with a few freshly made garlic croutons floated on top.

      Soup may be made with 1/2 C cream. The result will be slightly less rich but still delicious.