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
Melt 4 tablespoons (60 mL) of the butter in a large casserole. Add 2 pounds (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 tablepsoon (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.
This recipe was provided by More Than Gourmet