Hearty Onion Soup

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

Ingredients

5 tablespoons (75 mL) unsalted butter
2Â½ pounds (1 kg) yellow onions, thinly sliced
1 cup (250 mL) Alsatian Riesling wine
1Â½ ounce (45 g) Jus de Poulet LiÃ© GoldÂ®
2 cups (500 mL) water
1 cup (250 mL) medium sherry
to taste, salt and white pepper
8-12 thin slices narrow French bread, lightly toasted
1 clove garlic, split
2 tablespoons (30 mL) olive oil
3-4 ounces (90-120 g) GruyÃ¨re cheese, finely shredded

Yield

Serves 4

Instructions

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.

Credit

This recipe was provided by More Than Gourmet