How to make this luxe golf resort’s popular creamy onion soup

This time of year, when the temperature plummets and winter precipitation falls along with it, ordinary comfort food cravings get amplified. More specifically, heartier fare becomes the dish du jour.

A hot crock of savory soup is great, but a steaming bowl of rich and creamy soup is even better. Steven Brooks, the chef de cuisine at the Ocean Room in the Sanctuary hotel at Kiawah Island Golf Resort, understands this as well as anyone, which is why he’s created a creamed onion soup that delivers all of 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 core of this soup. According to Chef Brooks, that method of cooking “brings out the natural sweetness and depth of flavor” of the ingredients, although it requires patience (and attention) to develop the requisite deep golden color.

When attempting to make this soup at home (recipe below), make sure you choose your onions carefully. Vidalia onions, in the chef’s opinion, are ideal for caramelizing and add depth of flavor, while Maui onions bring a touch more sweetness. Yellow onions are also an attractive option, since they offer a balanced flavor and good texture. The danger lies in any attempts to use multiple varieties. Vidalia and Maui onions share a similar sugar content, which means they’ll require about the same amount of time to caramelize. Yellow onions, on the other hand, will take longer, which means if you mix those with either 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 impart bitterness, while the latter are too pungent and overpowering.

Perhaps surprisingly, the secret weapon of this soup isn’t its deeply caramelized onions and garlic, nor is it the cup of heavy cream or the half 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 creamy soups,” Chef Brooks explains. “As they break down, 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 the salt, as adding too much can actually lead to bitterness. And be careful not to over-blend the soup, as that will thin out its consistency and mar the soup’s creamy texture.

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 ladling up much more flavorful bowls of comfort.

“Letting the soup rest allows the flavors to mature and blend together,” Brooks says. “It results in a more complex and delicious soup.”

The Ocean Room’s Creamy Onion Soup Recipe (Serves 4 to 6)

Ingredients:

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

Preparation:

— Melt the butter in a large saucepan over medium heat
— Add the onions and cook, stirring occasionally until they’re a deep golden brown (about 20-25 minutes)
— Add the garlic and cook, stirring constantly, until fragrant (1-2 minutes)
— Add the potatoes, chicken broth, 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, purée the soup until smooth (or transfer the soup to a blender and blend until smooth, then return the mixture to the saucepan)
— Add the heavy cream and Gruyère cheese, stirring until the cheese is melted and the soup is creamy
— Season with salt and pepper to taste
— Serve hot and garnish with fresh thyme and parsley