An elegant first course, or as part of a soup-and-sandwich meal. This is very good on its own, but with the cream or coconut milk, it’s great…
6 T butter or vegetable oil
4 T curry powder
4 large onions, cut into chunks, about 6 cups
4 c broth
1 c cream, half-and-half, or whole milk; or 1 c coconut milk–optional
salt, to taste
1 T lemon or lime juice
1. Melt butter or heat oil in a soup pot over medium-low heat. Add the curry powder and cook, stirring, for a couple of minutes, until very fragrant.
2. Add the onions and cook, stirring occasionally, for about 10 minutes. If the onions are starting to brown, turn the heat down some. Add the broth, raise the heat, and bring to the boil. Lower heat and simmer for about 20 minutes, until the onions are very soft.
3. Purée the soup, in batches, in a blender or food processor. The blender will give you a creamier texture. You can also try an immersion blender, but make sure the onions are very soft.
4. Return the purée to the pot. If using cream or coconut milk, add now along with some salt. Gently heat through, don’t let boil, but let come just to a bare simmer.Remove from heat, stir in lemon or lime juice, and serve.