This Wild Rice & Red Onion Soup is a hearty, comforting dish that balances the nutty, chewy texture of wild rice with the sweet, savory depth of slow-cooked red onions. The onions are sweated in olive oil and butter until limp, then caramelized with a hint of sugar and rosemary before being deglazed with dry white wine. Chicken stock forms the base of the broth, creating a light yet satisfying body. Freshly grated Parmesan cheese added at the end provides a salty, umami finish that ties the flavors together. Perfect for a cozy autumn evening or as a substantial starter, this soup relies on simple, high-quality ingredients to deliver a restaurant-quality meal with minimal fuss.
Wild Rice & Red Onion Soup
Description
This Wild Rice & Red Onion Soup is a hearty, comforting dish that balances the nutty, chewy texture of wild rice with the sweet, savory depth of slow-cooked red onions. The onions are sweated in olive oil and butter until limp, then caramelized with a hint of sugar and rosemary before being deglazed with dry white wine. Chicken stock forms the base of the broth, creating a light yet satisfying body. Freshly grated Parmesan cheese added at the end provides a salty, umami finish that ties the flavors together. Perfect for a cozy autumn evening or as a substantial starter, this soup relies on simple, high-quality ingredients to deliver a restaurant-quality meal with minimal fuss.Ingredients
Directions
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Place raw wild rice in a 1-quart saucepan filled with water. Stir until the water darkens, then drain through a sieve.
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Rinse the saucepan. Add 1-1/2 cups of water and 1/2 teaspoon of salt. Bring to a boil, then add the rice.
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Reduce heat to low, cover the saucepan, and simmer for 30 to 35 minutes until the liquid has evaporated.
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Check the rice occasionally and fluff with a fork. Set aside, covered, until ready to use.
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Peel and slice the red onions into 1/8-inch thick slices, cutting on the bias to avoid rings.
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In a 2-quart saucepan, heat olive oil over low heat. Add the onions and the remaining 1/2 teaspoon of salt. Toss to coat.
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Cover and sweat the onions for 20 minutes until limp and liquidy.
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Remove the cover and turn heat to medium. Add sugar, butter, rosemary, and black pepper. Toss to mix.
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Cook uncovered for another 15 minutes until the onions are very lightly browned.
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Increase heat and add the white wine. Bring to a full simmer and cook until the wine has almost evaporated, stirring to prevent burning.
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Add the chicken stock, cover, and simmer for 10 minutes.
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Just before serving, stir in the cooked wild rice and heat through.
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Serve in heated soup plates, sprinkling each serving with 2 tablespoons of freshly grated Parmesan cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 294.25kcal
- % Daily Value *
- Total Fat 16.0g25%
- Saturated Fat 6.05g31%
- Cholesterol 70.625mg24%
- Sodium 1502.425mg63%
- Total Carbohydrate 10.35g4%
- Dietary Fiber 1.1g5%
- Sugars 3.5g
- Protein 22.425g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
