Hearty Onion Soup
DescriptionFor an onion soup that lingers in your mind long after the last spoonful is gone, 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 contemporary interpretation of the typical (and often too heavy) cheese topping.
- 5 tablespoons Graisse de Canard Gold® or unsalted butter, divided
- 2 1/2 pounds yellow onions, thinly sliced, divided
- 1 cup dry Riesling wine
- 1 1/2 ounces Jus de Poulet Lié Gold®
- 2 3/4 cups water
- 1/4 cup medium sherry
- Salt and ground white pepper
- 8-12 thin slices narrow French bread, lightly toasted
- 1 clove garlic, split
- 2 tablespoons olive oil
- 3-4 ounces Gruyère cheese, finely shredded (about 1 cup)
- Melt 4 tablespoons of the Graisse de Canard Gold® in a large, heavy pan. Add 2 pounds of the onions and sauté over medium-high heat until they are soft and richly browned, 20 to 25 minutes. Stir and scrape the pan often.
- While the onions are cooking, in a small skillet sauté the remaining onions slowly over medium-low heat in the remaining tablespoon of Graisse de Canard Gold® until they are soft and golden brown. Set aside.
- Stir the wine and Jus de Poulet Lié Gold® into the large pan and bring the mixture to a boil, stirring up all the browned bits from the pan.
- Scrape the mixture into an electric blender and purée it until smooth, working in batches if necessary. Return the purée to the large pan, add the water and sherry, and simmer for 5 minutes.
- Stir in the reserved sautéed onions, season the soup to taste with salt and white pepper, and keep it warm over medium-low heat.
- Preheat the oven broiler. Rub the bread slices with the garlic and brush them with the olive oil. Place the slices on a baking sheet, sprinkle them with cheese and broil until the cheese is melted and lightly browned.
- Ladle the soup into heated bowls, and top each bowl with 2 croutons.