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
1. peel the onions and slice thinly. Melt the butter in a large saucepan;
2. add the onions and cook until colored, stirring constantly. When the onions are very soft, add the sugar and caramelize.
3. add the wine vinegar, Port and chicken stock.
4. cook for about 30 minutes; purée and correct the seasoning if necessary.
5. blend in the cream.
Serving
1. Serve with crisp croutons and grated cheese (e.g., Comté, Emmenthal)
Hmmm. a great taste of onion soup....nice !
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