Creamy Onion& Garlic Soup
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | tablespoons |
butter, unsalted
|
|
| 2 | large |
onions
thinly |
|
| 2 | large |
garlic cloves
|
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
white wine
dry |
*
|
| 3 | cups |
beef stock
or, prefer veal stock if possible |
|
| 3 | cups |
stock
canned |
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| Croutons | |||
| 3 | tablespoons |
butter
at room temperature |
|
| ½ | cup |
blue cheese
crumbled |
|
| 1 | small |
onions
halved, thinly, sliced |
|
| 2 | tablespoons |
white wine
dry |
|
| 8 | slices |
bread
french, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | ml |
butter, unsalted
|
|
| 2 | large |
onions
thinly |
|
| 2 | large |
garlic cloves
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
white wine
dry |
*
|
| 7.1E+2 | ml |
beef stock
or, prefer veal stock if possible |
|
| 7.1E+2 | ml |
stock
canned |
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| Croutons | |||
| 45 | ml |
butter
at room temperature |
|
| 118 | ml |
blue cheese
crumbled |
|
| 1 | small |
onions
halved, thinly, sliced |
|
| 3E+1 | ml |
white wine
dry |
|
| 8 | slices |
bread
french, toasted |
|
Directions
For soup: Melt butter in heavy large saucepan over medium heat.
Add onions and garlic.
Sauté 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 ⅔ 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. Sauté 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 mixture 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.
