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Saturday, October 6, 2012

Onion Soup

As we continue on through Soup Month, tonight we bring you a simple, yet elegant, Onion Soup.  Although most onion soup recipes begin with a beef broth or stock, this soup relies on chicken broth and white wine as the backdrop to the slow-cooked sweet onions.

Cooking the onions slowly allows the sugar in the onions to be released, and adding the wine will further enhance the flavor of the carmelized onions.  The finishing touch is a dash of white pepper that adds an extra touch of flavor, but keeps the broth clear.  We melted a slice of smoked gouda cheese for a topping and it added a nice depth to the soup.

This is a great soup to serve with baked chicken or turkey or even a roast pork loin and will serve about 6 as a first course.  Enjoy!!

2 cups  Thinly Sliced Yellow Onions
2 TB  Butter
3/4 cup  White Wine
1 quart  Chicken Broth
1/4 tsp  Ground White Pepper
1/2 tsp  Kosher Salt
Thinly Sliced Gouda or Gruyere Cheese

Saute onions in butter over medium heat for 20 minutes, stirring occasionally, until onions are translucent and beginning to brown.

Add the white wine, broth, white pepper, and salt, then stir.  Bring soup to a boil, then simmer on low heat for 20 - 30 minutes.

Ladle soup into bowls and top with croutons and sliced cheese.  Place the bowls of soup on a baking sheet and broil for 3 - 5 minutes or until cheese is melted and golden brown.

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