Soupe a l’oignon Veronique  Soupe a l’oignon Veronique 4340 soupe a loignon veronique

Soupe a l’oignon Veronique

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recipe picture  Soupe a l’oignon Veronique a332121eaa60a84c93174a5ee54e06b2 l

  • Serves
Author Notes

This recipe got right here about exactly 33 years previously–my husband turned into as soon as enthusiastic by opening a restaurant in Manchester, VT and turned into as soon as asked if I’ll per chance well well be willing to post a recipe for the menu. Soupe a l’oignon turned into as soon as immediate so I impartial appropriate assign about doing one thing utterly different–eliminated the crouton and Gruyere, replaced the crimson meat broth with hen after which determined that cream (yes, heavy cream) would possibly per chance well well be the neatly off and silky methodology to switch! The recipe below is what turned into as soon as on the menu at “Cobblestones” but this day I tend to expend gentle cream or even half & half. It be no longer rather as delicious but we constantly appear to attain it with out a disaster! The grated cheese is non-major and we tend to “employ” this soup with a genuine, crusty baguette, green salad, a triple creme cheese and some crimson grapes…and, for certain, a good crisp white wine! —Veronica

  • Take a look at Kitchen-Well-liked


  • 1/4 pound

    unsalted butter

  • 1 1/2 pounds

    yellow onions, peeled and thinly sliced into rounds

  • 1/2-3/4 cups

    impartial appropriate dry white wine

  • 1 quart

    selfmade or organic hen or vegetable stock

  • 1- 1 1/2 cups

    heavy cream
  • Salt & freshly ground dusky pepper

  • Non-major: Freshly grated Parmigiano or pecorino cheese

  1. Over very low warmth, melt the butter in a dapper heavy saucepan or dutch oven.
  2. Add the sliced onion and drag to coat with the melted butter. Proceed to softly put together dinner (sweat) the onions, stirring incessantly until they are fully wilted–roughly Quarter-hour. Stop no longer allow them to brown!
  3. Add the white wine and drag for about 2 minutes.
  4. Add the broth, lift the warmth and produce to a boil while stirring. After reaching a boil, in the low cost of warmth and let the onions,wine and broth simmer uncovered for 35-Forty five minutes. No more stirring for awhile!
  5. At this level, (the aggregate must be reasonably equal in ratio of onions to liquid) it’s possible you’ll well well both proceed or turn off warmth and let the soup frigid until 20 minutes before you’re ready to reduction. If you happen to like to lengthen the direction of larger than 6-8 hours, refrigerate.
  6. After onions, wine and broth beget simmered for the distributed time pour in the cream–adding 1/4 cup at a time. (Over the years I beget found that the amount of cream varies with the sweetness of the “onion chop” and there’s no methodology of telling until you model.)
  7. Model, add salt and pepper to your liking, spoon into heated bowls and reduction.

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