Three Onion Soup
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 yellow onion, peeled and chopped
  • 1 purple onion, peeled and chopped
  • 4 shallots, peeled and chopped
  • 4 cups chicken stock
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon ground cumin
  • ¼ teaspoon white pepper
  • 3 tablespoons dry white wine
  • 1 (8-ounce) carton plain yogurt
  • Chopped fresh parsley
  1. Place the butter and oil in a large Dutch oven over medium heat. Add the yellow onions, purple onions, shallots, stock, oregano, thyme, cumin and pepper. Bring to a boil and reduce heat to low. Simmer 20 minutes, stirring frequently.
  2. Add the wine and simmer 20 minutes longer, stirring frequently. Use an immersion blender to puree the soup until smooth (or cool and puree in a blender or food processor). Stir in the yogurt and heat another 15 minutes. Serve warm with a garnish of chopped parsley.
Recipe by The Tennessee Magazine at