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Cream of onion soup
Ingredients
Soup
- 2-3 tbsp butter
- 8 cups onions, sliced
- 3 cloves of garlic, minced
- 3 tbsp flour
- 1 bay leaf
- 1 sprig of thyme
- 1 cup white wine
- 2 litres of chicken stock
Crouton
- 1 baguette cut into ½ inch slices on a diagonal
- ¼ cup olive oil
- Salt and pepper
- 1 ½ cups Gruyere cheese
Directions
Soup
- In a large cast iron pot warm the butter on medium low heat. Add in the onions and garlic and allow them to cook for 12-15 minutes until the onions are soft. Add in the garlic. Season with salt and pepper and add in the flour add in the bay leaf and thyme.
- Cook for an additional 2-3 minutes. Deglaze with white wine, allow it cook out, then add in the chicken stock. Cook for 15-20 minutes. Remove the bay leaf and the thyme and blend the soup using a hand blender. Re-season with salt and pepper to taste. Plat and garnish with chives.
Crouton
- Pre-heat the oven to 375 degrees. On a baking sheet assemble the croutons drizzle with olive oil and season with salt and pepper. Bake for 5 minutes then add the Gruyère cheese and cook for another 5 minutes until the cheese is melted.
