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Wild Rice & Red Onion Soup

Wild Rice & Red Onion Soup recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 294.25
Dietary: Gluten-free
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
  • 3/4 cup Raw wild rice
  • 1 teaspoon Salt
  • 2 pound Red onions
  • 3 tablespoon Olive oil
  • 1 tablespoon Sugar
  • 2 tablespoon Unsalted butter
  • 1 teaspoon Crushed dried rosemary
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 cup Dry white wine
  • 1 quart Chicken stock
  • 1 cup Parmesan cheese; freshly
Directions
  1. 1
    Place raw wild rice in a 1-quart saucepan filled with water. Stir until the water darkens, then drain through a sieve.
  2. 2
    Rinse the saucepan. Add 1-1/2 cups of water and 1/2 teaspoon of salt. Bring to a boil, then add the rice.
  3. 3
    Reduce heat to low, cover the saucepan, and simmer for 30 to 35 minutes until the liquid has evaporated.
  4. 4
    Check the rice occasionally and fluff with a fork. Set aside, covered, until ready to use.
  5. 5
    Peel and slice the red onions into 1/8-inch thick slices, cutting on the bias to avoid rings.
  6. 6
    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.
  7. 7
    Cover and sweat the onions for 20 minutes until limp and liquidy.
  8. 8
    Remove the cover and turn heat to medium. Add sugar, butter, rosemary, and black pepper. Toss to mix.
  9. 9
    Cook uncovered for another 15 minutes until the onions are very lightly browned.
  10. 10
    Increase heat and add the white wine. Bring to a full simmer and cook until the wine has almost evaporated, stirring to prevent burning.
  11. 11
    Add the chicken stock, cover, and simmer for 10 minutes.
  12. 12
    Just before serving, stir in the cooked wild rice and heat through.
  13. 13
    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.

Keywords: wild rice, red onion, soup, comfort food, vegetarian, rosemary, white wine, parmesan, chicken stock, caramelized onions, hearty, autumn, winter, dinner, healthy, gluten free, easy, homemade, broth, nutty
Read it online: https://www.chefs-mate.com/recipe/wild-rice-red-onion-soup/