Ingredients: |
Ingredients: 3 tablespoons unsalted butter
4 large yellow onions, about 2 lb. total, thinly sliced
2 leeks, including pale green tops, sliced
1 garlic clove, chopped
2 tablespoons fresh tarragon leaves, chopped
3 tablespoons all-purpose flour
2 cups Riesling
6 cups reduced-sodium chicken stock
Coarse salt and freshly ground pepper, to taste
For Croutons:
1/2 baguette, thinly sliced
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
2 tablespoons chopped mixed fresh herbs, such as tarragon, rosemary, thyme and flat-leaf
parsley, in any combination
1/2 lb. Italian fontina cheese, cut into small cubes
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Directions: |
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 the 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.) |
This recipe for Riesling Onion Soup with Herbed Croutons is from