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Categories:
butter onions garlic flour white wine beef stock stock canned heavy whipping cream salt white pepper butter blue cheese onions white wine Bread
Viewed: 31 - Published at: a year agoIngredients
- 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 stock canned
- 1 cup heavy whipping cream
- 1 x salt
- 1 x white pepper
- 3 tablespoons butter at room temperature
- 1/2 cup blue cheese crumbled
- 1 small onions halved, thinly, sliced
- 2 tablespoons white wine dry
- 8 slices bread french, toasted
Method
- 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 23 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 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.
