Cream of Caramelized Onion Soup Recipe
Flavors of Quebec
Cooking time: 30 minutes
Total time: 30 to 60 minutes
Preparation time: 15 minutesCooking time: 30 minutes
Difficulty: Easy
Chef's Note
A classic from the menu of Les Trois Tilleuls. This soup is slightly sweet, so serve it in small quantities. Serve with a drizzle of cream in a spiderweb pattern for a festive touch.
Ingredients
Ingredients
- 1 kg (2 1/4 lb.) Onions
- 100 g (6 tbsp.) butter
- 60 g (1/4 cup) sugar
- 60 ml (1/4 cup) wine vinegar
- 60 ml (2 oz.) Port
- 1 liter (4 cups) light chicken stock
- 30 ml (1 oz.) crème fraîche
Method
- peel the onions and slice thinly. Melt the butter in a large saucepan;
- add the onions and cook until colored, stirring constantly. When the onions are very soft, add the sugar and caramelize.
- add the wine vinegar, Port and chicken stock.
- cook for about 30 minutes; purée and correct the seasoning if necessary.
- blend in the cream.
- Serve with crisp croutons and grated cheese (e.g., Comté, Emmenthal)
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