Creamy Onion& Garlic Soup

40 minutes Prep: 10 minutes Cook: 30 minutes

672 calories per serving view nutrition facts

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5	tablespoons	butter, unsalted
2	large	onions	thinly
2	large	garlic cloves
2	tablespoons	flour, all-purpose
1/2	cup	white wine	dry
3	cups	beef stock	or, prefer veal stock if possible
3	cups	broth	canned
1	cup	heavy whipping cream
1	x	salt
1	x	white pepper

Croutons
3	tablespoons	butter	at room temperature
1/2	cup	blue cheese	crumbled
1	small	onion	halved, thinly, sliced
2	tablespoons	white wine	dry
8	slices	bread	french, toasted

For soup: Melt butter in heavy large saucepan over medium heat.

Add onions and garlic.

Saute until tender (do not brown), stirring occasionally, about 8 minut es.

Sprinkle flour over onions. Turn heat to low. Cook 4 minutes, stirring cons tantly.

Add wine. Bring to a boil. Boil for 2 minutes. Add stock and cream.

Coo k over medium heat until slightly thickened, stirring occasionally, about 20 mi nutes.

Season with salt and pepper. (Can be prepared 1 day ahead.

Cover and ref rigerate.

) For croutons: Use a fork to blend 2/3 of the butter with cheese in small bowl u ntil smooth.

Set aside. Melt remaining butter in a small heavy skillet over med ium heat.

Add onion. Saute until golden brown, stirring occasionally, about 12 minutes.

Add wine. Cook until liquid evaporates, stirring occasionally.

Transfe r onion to another bowl.

(Can be made 1 day ahead. Cover and chill cheese mixtu re and onion separately.

) Reheat soup over low heat if necessary.

Preheat broiler.

Spread toasts with che ese mixture and top with onions.

Broil until cheese melts and onion heats throu gh.

Ladle soup into bowls. Garnish with toasts.

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Serving Size 633g

Amount per Serving

Calories 672 64% of calories from fat