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An All-American 4th of July: Cream of Four Onion Soup

An All-American 4th of July: Cream of Four Onion Soup
An All-American 4th of July: Cream of Four Onion Soup
Chef Larry Edwards/Casa de Cuisine

I think my favorite holiday may be the 4th of July. It gives me a chance to not only run around grilling to my hearts content without people thinking I am a mad man playing with fire and knives, but it gives me a chance to delve into what is considered to be true-blue (or true red/white and blue) American cooking. It's fun and that really is what cooking should be all about.

In this series called An All-American 4th of July, we will have some fun with some true American cooking. It will be tasty! It will be easy and it will give you a chance to celebrate the birth of the greatest nation on the face of this earth while filling your stomach with delicious morsels of Americana!

When it comes to onion soup most people think French food and for very good reason, the most popular onion soup in the world is Soupe à l'oignon française (French Onion Soup). In America, most notably the Heartland of America, this soup has taken on a more satiny smooth presence. The American Heartland is known for their robust dishes and when they prepare one of their variations of onion soup, they like to add one of their most known food products... dairy!

This Casa de Cuisine version of Cream of Four Onion Soup features, logically so, four variety of onions. We have also added a touch of elegance with some white wine but we have not touched the reason why the soup has an unbelievable satiny smooth texture... dairy fresh heavy cream.

Enjoy a delicious slurp of the American Heartland with Cream of Four Onion Soup!

Ingredients needed to make Cream of Four Onion Soup (serves 4):

  • ¼ cup corn oil
  • 1 yellow onion, thinly sliced
  • 1 red onion, thinly sliced
  • 2 shallots, thinly sliced
  • 2 green onions. chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • 1 ½ cups chicken stock
  • 1 Tbs. minced thyme
  • 2 cups cream


  1. In a large saucepan heat the oil over medium heat. Add all the onions and garlic and sauté 15 minutes.
  2. Remove the pan from the heat and stir in the wine, stock and thyme. Place back on the heat and reduce the heat to a simmer and cook 45 minutes.
  3. Stir in the cream, reduce the heat to low and cook 10 minutes (DO NOT LET IT COME TO A BOIL).
  4. Ladle the soup into a food processor or blender and puree.
  5. Pour the puree back into the sauce pan and cook minutes before serving.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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