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  • #14790

    White Onion Soup

    1/4 cup oil
    2 pounds white onions, peeled, sliced thin
    8 cups reduced-sodium chicken broth
    3/4 cup flour
    1/2 cup white wine
    2 bay leaves
    1 Parmesan Peppercorn Baguette
    3 tablespoons butter, softened
    1 1/2 tablespoon Danish Crumbled Blue Cheese

    Preheat oven to 375 degrees.

    Heat oil in large stockpot on MEDIUM-HIGH, until oil faintly smokes. Add onions; cook, stirring occasionally, about 2 min . Cover; cook, stirring occasionally, 5 min.

    Bring broth to simmer in small saucepan on MEDIUM. Keep warm.

    Stir flour into onions; add wine. Gradually stir in hot broth. Add bay leaves; season to taste with salt and pepper. Simmer 10-15 min.

    To make blue cheese croutons: Cut 1/4-inch slices of baguette (1 for each serving). Butter both sides; arrange in single layer on baking pan.

    Bake 8-10 min, until lightly toasted. Sprinkle with cheese. Return to oven 5 min or until cheese melts. Remove from oven; set aside. Remove and discard bay leaves. Ladle into warmed soup bowls; top each serving with a blue cheese crouton.

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