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ONION SOUP




Source of Recipe


Roberta


List of Ingredients




5 LBS VIDALIA'S, THINLY SLICED
6 TABLESPOONS BUTTER
3/4 CUP DRY WHITE WINE
2 QUARTS CHICKEN STOCK
1 BAY LEAF (REMOVE AFTER COOKING)
1/2 TEASPOON FRESH THYME, CHOPPED
1 PINT HEAVY CREAM
SALT & PEPPER TO TASTE
1 LOAF FRENCH BREAD
8 OZ. BRIE




Recipe



BROWN BUTTER IN LARGE, HEAVY BOTTOMED POT.


ADD ONIONS AND COOK UNTIL BROWN, STIRRING CONSTANTLY.


ADD WINE AND REDUCE VOLUME BY 1/3.


ADD REMAINING SOUP INGREDIENTS AND SIMMER FOR 10 MINUTES.

REMOVE THE BAY LEAF.


IN AN INDIVIDUAL SOUP BOWL, TOP THE SOUP WITH A CROUTON OF BREAD WHICH HAS BEEN LIBERALLY TOPPED WITH BRIE. MELT CHEESE UNDER BROILER AND SERVE IMMEDIATELY.