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Creamy Onion Soup

Source of Recipe


Bay House Restaurant (Lincoln City, Oregon)






List of Ingredients



• 1/2 cup olive oil
  
• 5 lbs. yellow onions, peeled and finely diced
  
• 1/3 cup white rice
  
• 2 cups clam juice
  
• 1 tsp dried thyme, crushed
  
• 2 to 3 tsp salt
  
• 1/2 tsp white pepper
  
• 2 cups milk
  
• 1 lb. Oregon bay shrimp
  
• Fresh thyme leaves, for garnish
  






Instructions



1. In a large pot, heat the oil over medium-low heat. Add the onions and sauté until golden, about 25 minutes.
   
   
2. Stir in the rice, clam juice, thyme, salt and pepper. Bring to a boil, reduce the heat to a simmer, cover and cook about 30 minutes, until the rice is very soft. Stir occasionally.
   
   
3. Transfer the soup in several batches to a food processor and purée until smooth. Put back into the pot with the milk. Reheat over medium-low heat until hot. Add the shrimp and heat through. Garnish each serving with fresh thyme leaves.
   
   Makes 10 servings.