How to make Golf’s famous luxury onion soup.

This time of year, when the temperature drops and the winter precipitation falls with it, the usual comfort food cravings are amplified. More specifically, beloved fare becomes the dish du jour.

A hot batch of delicious soup is great, but a steaming bowl rich AND soft The soup is even better. Steven Brooks, chef de cuisine at Ocean room at the sanctuary hotel in Kiawah Island Golf Resortunderstands this as well as anyone, which is why he’s created a Creamed Onion Soup that delivers all the comforting, familiar flavors of French Onion Soup, but with a decadently smooth and creamy texture.

Not surprisingly, deeply caramelized onions and garlic serve as the heart of this soup. According to Chef Brooks, this cooking method “brings out the natural sweetness and depth of flavor” of the ingredients, though it takes patience (and attention) to develop the requisite deep golden color.

When trying to make this soup at home (recipe below), be sure to choose your onions carefully. Vidalia Onions, according to the chef, are ideal for caramelizing and adding depth of flavor, while maui onions bring a touch more sweetness. Yellow onions are also an attractive option, as they offer a balanced flavor and good quality. The danger lies in any attempt to use multiple types. Vidalia and Maui onions share a similar sugar content, meaning they will take the same amount of time to caramelize. Yellow onions, on the other hand, will take longer, meaning if you mix them with Vidalia or Maui varieties, the sweeter types will burn before the yellow onions fully caramelize. Also, avoid using red onions or shallots. The former can give bitterness, while the latter are very harsh and overpowering.

Perhaps surprisingly, this soup’s secret weapon isn’t its deeply caramelized onions and garlic, nor is it the cup of heavy cream or half a cup of grated gruyère cheese. Instead, it’s two cups of peeled and diced potatoes.

“High starch potatoes like Russet or Idaho work best for cream soups,” explains Chef Brooks. “As they decay, they add body to the soup.”

Beyond that, the best practices that produce a delicious finished product are straightforward and somewhat predictable. Be judicious with salt, as adding too much can lead to bitterness. And be careful not to overcook the soup, as this will dilute its consistency and destroy the creamy texture of the soup.

Finally, don’t be afraid to make this soup a day ahead of when you plan to serve it. In fact, doing so will likely ensure that you wind up covered in a much more fragrant bowl of comfort.

“Letting the soup rest allows the flavors to cook and blend together,” says Brooks. “This results in a more complex and flavorful soup.”

Ocean Room Onion Soup Recipe (serves 4 to 6)

Ingredients:

4 large onions, thinly sliced ​​(about 4 cups)
2 tbsp. butter
1 spoon. salt
1/2 tsp. black pepper
3 cloves of garlic, minced
2 large potatoes, peeled and diced (about 2 cups)
4 cups of chicken broth
1 cup heavy cream
1/2 cup gruyère cheese, shredded
2 tbsp. Fresh thyme, chopped
1 tbsp. fresh parsley, chopped
White wine

Preparation:

– Melt the butter in a large pan over medium heat
-Add the onions and cook, stirring occasionally, until they are a deep golden brown (about 20-25 minutes)
-Add the garlic and cook, stirring constantly, until fragrant (1-2 minutes)
– Add the potatoes, chicken stock, salt, pepper and a splash of white wine
-Bring the mixture to a boil, then reduce the heat to low and simmer until the potatoes are tender (about 15-20 minutes)
– Using an immersion blender, puree the soup until smooth (or transfer the soup to a blender and blend until smooth, then return the mixture to the pan)
– Add the heavy cream and gruyère cheese, stirring until the cheese melts and the soup is creamy
– Season with salt and pepper to taste
– Serve hot and garnish with fresh thyme and parsley