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Home > Recipes > With Classic Roasted Chicken Demi-Glace
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Hearty Onion Soup
Serves 4
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For 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.
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Ingredients:
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- 5 T. (75 mL) unsalted butter
- 2½ lbs. (1 kg) yellow onions, thinly sliced
- 1 c. (250 mL) Alsatian Riesling wine
- 1½ oz. (45 g) Jus de Poulet Lié
Gold®
- 2 c. (500 mL) water
- 1 c. (250 mL) medium sherry
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- Salt and white pepper to taste
- 8-12 thin slices narrow French bread, lightly toasted
- 1 clove garlic, split
- 2 T. (30 mL) olive oil
- 3-4 oz. (90-120 g) Gruyère cheese, finely shredded
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Melt 4 T. (60 mL) of the butter in a large casserole. Add 2 lbs. (0.9 kg) 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 T.
(15 mL). 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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