Bay House Creamy Onion Soup with Bay Shrimp

This soup was on the menu of The Bay House in Lincoln City for many years. It’s good any time of the year but especially good during Walla Walla sweet onion season, which coincides perfectly with the local bay shrimp season.

 

1/4 cup olive oil

4 pounds sweet onions, peeled and finely chopped (about 16 cups)

3 T. white basmati rice

1/4 cup white wine

2 cups clam juice

1 tsp. dried thyme

1/4 cup marsala wine

Salt and freshly ground black pepper

2 cups whipping cream

8 ounces tiny cooked shrimp

Fresh thyme leaves, for garnish

 

In a large pot, heat the oil over medium heat. Add the onion and sauté until caramelized (golden brown), about 25 to 35 minutes.  Stir in the rice, white wine, clam juice, dried thyme, marsala, salt and pepper. Bring to a boil, reduce heat and simmer gently for about 30 minutes or until the rice is very tender, stirring occasionally. Transfer the onion mixture, in small batches, to a food processor (no more than a third full). Carefully pulse a few times and then purée until smooth. Return to pot and stir in cream. Reheat over medium heat until hot.  To serve, place about 2 T. shrimp in each bowl and fill with hot soup. Garnish with fresh thyme leaves. Serve hot.