ONION SOUP

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ONION SOUP

 

 

8 medium onions peeled _

1 stick plus 2 tablespoons unsalted butter

1/2 cup Riesling wine

4 cups chicken stock(use Mckay's chicken seasonging or

Vegetable Broth)

1/4 teaspoon salt l/8 teaspoon freshly ground white

pepper

2 tablespoons sweet sherry(can be eliminated)

4 ounces Gruyere cheese

12 thin slices French bread 2 tablespoons olive oil

1 medium garlic clove , peeled, and split

 

Process the onions with the thin slicing disc of a

food processor. Melt 1 stick of the butter in a large

heavy saucepot. Sauté all but 8 ounces of the onions

in the melted butter until they are soft and golden

brown, 35 to 40 minutes. Stir the onions often to

prevent them from sticking to the bottom of the

saucepot.

 

Add the wine to the sautéed onions and cook 5 minutes

more. Transfer the mixture to the work bowl fitted

with the metal blade. Add 1 cup of the chicken stock

and process until smooth, about 45 seconds, scraping

down the work bowl as necessary Pour the puree back

into the saucepot, add the remaining stock, salt,

pepper and sherry.

 

Sauté the remaining sliced onions in the remaining 2

tablespoons butter until soft and golden, about 20

minutes, watching carefully to avoid burning. Add them

to the puree and reheat gently, about 5 minutes.

 

Meanwhile, prepare the croutons. Preheat the oven to

300°F. Shred the cheese with the medium shredding disc

and set aside. Lightly toast the bread slices in the

center of the preheated oven, about 5 minutes. Brush

them with olive oil and rub them with garlic.

Sprinkle the shredded cheese over the slices. Increase

the oven temperature to 375°F. and bake the croutons

until the cheese is melted and lightly browned.

 

Serve the soup in individual bowls, each garnished

with 2 croutons.

 

Makes 6 cups.

 

 

 

 

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