Hearty Onion Soup
Try this creamy blend of caramelized onions that's puréed with Riesling wine and a dash of sherry, along with the robust flavor of Jus de Poulet Lié Gold. Gruyère croutons are a great substitute for the typical (and often too heavy) cheese topping.
Serves 4
Ingredients:
- 1 Tbls unsalted butter
- 2 1/2 lbs. yellow onions, thinly sliced
- 1 cup Alsatian Riesling wine
- 1.5 oz. Jus de Poulet Lié Gold (chicken based demi glace)
- 2 cup water
- 1 cup medium sherry
- Salt and white pepper to taste
- 8-12 thin slices narrow French bread, lightly toasted
- 1 clove garlic, split
- 2 Tbl olive oil
- 3-4 oz. Gruyère cheese, finely shredded
Procedure:
Melt 4 tablespoons of the butter in a large casserole.
Add 2 lbs of onions and sauté over medium-high heat until soft and richly browned, 20 to 25 minutes. Stir and scrap pan often. While onions are cooking, sauté remaining onion slowly in the 1 Tbl of butter until soft and golden brown.
Stir wine and Jus de Poulet Lié Gold in casserole and bring to a boil, stirring up all browned bits. Scrape mixture into an electric blender and purée until smooth. Return to casserole, add water, sherry, salt and pepper, and simmer for 5 minutes.
Stir in remaining sautéed onions and keep soup warm over medium-low heat. Rub bread with garlic and brush with oil. Place them on a cookie sheet, sprinkle on cheese and run under broiler until cheese is melted and lightly brown.
Ladle soup into heated bowls, add 2 croutons, and serve at once.
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