CREAMY ONION SOUP WITH BAY SHRIMP

By CheeseDiva

Ingredients

• 1/4 cup olive oil
• 4 pounds sweet onions, peeled and finely chopped (about 16 cups)
• 3 tablespoons white basmati rice
• 1/4 cup white wine
• 2 cups clam juice
• 1 teaspoon dried thyme
• 1/4 cup marsala wine
• Salt and freshly ground black pepper
• 2 cups whipping cream
• 8 ounces tiny cooked shrimp
• Fresh thyme leaves, for garnish

Details

Adapted from food52.com

Preparation

Step 1

In a large pot, heat the oil over medium heat. Add the onion and sauté until caramelized (golden brown), about 25 to 35 minutes.
Stir in the rice, white wine, clam juice, dried thyme, marsala, salt and pepper. Bring to a boil, reduce heat and simmer gently for about 30 minutes or until the rice is very tender, stirring occasionally. Transfer the onion mixture, in small batches, to a food processor (no more than a third full). Carefully pulse a few times and then purée until smooth. Return to pot and stir in cream. Reheat over medium heat until hot.
To serve, place about 2 tablespoons shrimp in each bowl and fill with hot soup. Garnish with fresh thyme leaves. Serve hot.