White Onion Soup
Source of Recipe
Aunt Saunny
1/4 cup oil
2 lbs 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 (Bakery)
3 Tbsp butter, softened
1 1/2 Tbsp Danish Crumbled Blue Cheese
Preheat oven to 375 degrees.
1. 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.
2. Bring broth to simmer in small saucepan on MEDIUM. Keep warm.
3. 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.
4. 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.
5. Remove and discard bay leaves. Ladle into warmed soup bowls; top each serving with a blue cheese crouton.
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