White Onion Soup

White Onion Soup

4 white onions sliced thin
3 garlic cloves minced
4 tablespoons unsalted butter
1 cup dry white wine

32 fluid ounces chicken stock
2 tablespoons chopped fresh parsley
1/2 teaspoon nutmeg
1/2 teaspoon thyme
1/2 teaspoon ground rosemary
1/2 teaspoon ground smoked paprika
1 teaspoon salt
1/2 teaspoon white pepper
2 whole bay leaves (remove before blending soup)
1/3 cup white rice
1/2 cup heavy cream

1 tablespoon dry sherry
2 tablespoons chopped fresh chives (garnish)

Four onions seems like a lot but they cook way down. In a large stock pot, sauté onions in the butter till soft, then add garlic and cook for a minute longer. Add wine and cook for 10 minutes, then add chicken stock. Add bay leaves, nutmeg, thyme, rosemary, paprika and parsley. Cook till ingredients are well incorporated and the onions are very soft. Add rice and cook for another 20 minutes. Remove bay leaves and let soup cool some. Then blend soup till smooth in a blender. Add heavy cream and dry sherry to soup. You'd think all those onions would make the soup taste like onions, not so, just a wonderful blend of flavors all rolled into one delicious soup. Serve immediately with a garnish of chives and some crusty bread.