Herbed oil garnishes Colletta’s creamy onion soup

  • C. W. Cameron
  • For the AJC
12:00 a.m. Wednesday, Jan. 31, 2018 Food
ADRIENNE HARRIS
STYLED BY JASON STERN. CONTRIBUTED BY COLLETTA

From the menu … Colletta, 900 3rd St., Alpharetta; 678-722-8335. collettarestaurant.com

At a recent holiday lunch at Colletta, the daily soup was onion soup with cream, thyme and rosemary. It was so good, I wanted to lick the bowl! It had a generous amount of thinly sliced onion, cooked through and sweet — almost braised or gently caramelized. The thyme and rosemary complemented the onion and cream and did not overwhelm. I tried looking up recipes with the description but all were standard onion soup recipes. Could you ask them if they would share their recipe? I do enjoy this column in the AJC and have made many of the recipes you provide. I always look forward to seeing what you have tracked down every week. — Mindy Schaffer, Canton

The folks at Colletta were happy to share this recipe which has few ingredients but plenty of flavor. The recipe was developed under former executive chef Michael Perez who has now gone on to be executive chef at Colletta’s sister restaurant Donetto on the Westside. It’s not currently on the menu.