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Home | Restaurant and Bar | Chez Borivage | Chef David recipes | Recipe

Chez Borivage

Cream of Winter Onion Soup

Category: Salads and Sides

Ingredients
  • 5 onions peeled and minced
  • 1 garlic clove
  • 2 tablespoons of olive oil
  • 1 cup of butter
  • 1 tablespoon of white wine
  • 1 tablespoon of port
  • 4 cups of beef consommé
  • 1¾ cups of 35% cream
  • 1 cup of grated Gruyere cheese
  • Freshly ground pepper and salt to taste
Instructions

In a large pot or Dutch oven, sauté the onions in the olive oil and butter until they become golden. Deglaze with the wine and port and cook until it is reduced by half then add the consommé. Bring to a boil then simmer for half an hour. In a blender or using a hand mixer, puree the soup then put it back in the pot and bring to a boil once again. Add the cream and grated Gruyere and mix constantly until the cheese is melted. Salt and pepper to taste.

Enjoy with a crusty hot baguette.

Bon appétit!
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