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Cream of 7-Onion Soup
Description
What can you do with a pile of onions? Sauté them, then deglaze with stock to become a beautiful SWEET and creamy soup. If you love French Onion soup, you will love it's sweet cousin made with a chicken or vegetable stock.
Ingredients
Onions (Alliums)
Broth
Roux
Garnish
Method
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Prep Onions
Follow video for onion preparation and procedures.
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Sauté Onions
In a large heavy bottom pot, heat olive oil until hot, but not smoking. Add all onions and bouquet garni (parsley/bay leaf/thyme); cook 2-3 minutes, stirring constantly. Reduce heat and sweat onion until they are tender; add splashes of water if needed to prevent sticking.
Add chicken stock to deglaze; bring back to a simmer for 30 minutes.
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Make Roux and Thicken Soup
In a small saucepan, over medium heat, melt butter. Briskly mix in flour, ensuring there are no lumps; cook until lightly golden, and set aside until ready to add for thickening.
Slowly whisk roux into the soup and allow it to simmer for 15 minutes.
Remove bay leaves and thyme stems.
Blend until smooth with an immersion blender. Whisk in heavy cream; heat through.
Season to taste with salt and white pepper.
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Serve with Garnish
Serve immediately in warm soup cups/bowls; garnished with choice of chopped chives or green onion shoots.
Note
MAKING CHICKEN/VEGETABLE STOCK SIMPLY
Instead of making chicken stock from scratch, or purchasing boxed liquid stock, we always have chicken base on hand, which is a dehydrated stock in a paste or condensed liquid preparation. It is then added to water to create stock, allowing for the intensity of flavor to be adjusted to your liking. There are many base flavors available from chicken, seafood and beef to vegetable and roasted garlic. Many grocery stores now carry a brands such as Better than Bouillon, Minor's or Knorr. If you have access to a CHEF'STORE, we prefer to use Knorr Professional Liquid Concentrated Chicken Base.
