Riesling Onion Soup With Herbed Croutons
"DH and I made this yummy onion soup for lunch yesterday and we really enjoyed it. The recipe comes from Williams-Sonoma. The recipe indicates to be sure to use a dry Riesling in this recipe as a sweet one will be too sweet for this soup (Late Harvest are the sweetest of the Rieslings). While the recipe says to use a reduced-sodium chicken stock, I thought that the soup needed more salt when I used 4 cups unsalted broth and 2 cups regular broth."
- Ready In:
- 1hr 31mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 3 tablespoons unsalted butter
- 4 large yellow onions, thinly sliced (about 2 lb total)
- 2 leeks, including pale green tops, sliced
- 1 garlic clove, chopped
- 2 tablespoons fresh tarragon leaves, chopped
- 3 tablespoons all-purpose flour
- 2 cups dry riesling wine
- 6 cups reduced-sodium chicken broth
- coarse salt, to taste
- fresh ground pepper, to taste
-
For the Herbed Croutons
- 1⁄2 baguette, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 2 tablespoons chopped mixed fresh herbs (e.g., tarragon, rosemary, thyme, and flat-leaf parsley in any combination)
- 1⁄2 lb Fontina cheese, cut into small cubes
directions
- In a large, wide saucepan or soup pot over medium heat, melt the butter. Add the onions, leeks, garlic and tarragon and cook, stirring often, until the onions are soft and golden, about 15 minutes. Sprinkle in the flour and cook, stirring constantly, for 3 minutes more. Pour in the wine, bring to a simmer and cook until reduced by half, about 10 minutes. Pour in the stock, return to a simmer, reduce heat to low and cook, uncovered, until reduced slightly, about 45 minutes (the soup can be made up to this point up to 24 hours in advance and stored, tightly covered, in the refrigerator. Reheat gently before continuing). Season with salt and pepper.
- To make the herbed croutons, preheat an oven to 300°F.
- Arrange the baguette slices in a single layer on a rimmed baking sheet. In a small bowl, stir together the olive oil, butter and herbs. Lightly coat each bread slice on both sides with the oil mixture. Toast the bread in the oven, turning occasionally, until crisp and golden brown, 15 to 20 minutes. Remove from the oven and set aside. (The croutons can be made up to 24 hours in advance and stored, tightly covered, at room temperature).
- Preheat a broiler.
- Arrange individual ovenproof bowls on a baking sheet and ladle the soup in the bowls. Top each serving with 2 or 3 croutons and an equal amount of cheese. Place the baking sheet under the broiler 7 inches from the heat source and broil until the cheese melts, about 1 minute. Remove from the broiler and serve immediately.
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Reviews
-
Made this to go with Recipe #378743 and let me tell you, this is one GREAT onion soup! Unfortunately, I had to use dried herbs for the croutons. Our local market doesn't believe in getting in fresh herbs, except parsley & cilantro! But really, the croutons were still excellent. The leeks gave a very upbeat flavor to the regular onions. Thnx for sharing your recipe, Jenny! Made for the Voracious Vagabonds for ZWT6.
RECIPE SUBMITTED BY
I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!!
I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him.
My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues).
I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both!
Besides my husband, the other lights of my life are my cats: Chloe, Pip, and my newest ragdoll cat, Giselle, all of whom I absolutely adore.
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