Buttery Cream of Onion Soup
Source of Recipe
canice
List of Ingredients
115g/4 ozs/1/2 cup butter
1 kg/ 2 1/4 pounds yellow onions sliced
1 fresh bay leaf
105ml/7tbsp dry white vermouth
1 litre/1 -3/4 pts/ 4 cups Chicken stock
150ml/2/3 pt/ 2/3 cup heavy cream
a little lemon juice
salt and white pepper
croutons or fresh chives to garnish
Recipe
Melt 3/4 of the butter in a large pan. set about 7ozs of onions aside add the rest to the pan with the bay. Stir to coat in butter then cover and cook very gently for about 30 minutes. The onions should be very soft and tender not browned.
Add the vermouth increase the heat and boil rapidly until the liquid has evaporated.
Add the stock and salt and pepper to taste. Bring to the boil lower heat and simmer for 5 minutes then remove from heat.
Leave the soup to cool, remove bay leaf. Process the soup in a blender or food processor. Return soup to the pan.
Melt the rest of the butter in a pan add the remaining onions cook till light golden colour but soft.
Add cream to the soup and re-heat gently until hot, do not boil.
Taste and adjust seasoning adding a little lemon juice.
Add the buttery onions and stir.
Serve with croutons or fresh chives
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