This soup is an American take on the classic French Onion soup. With the addition of heavy cream, it has a little more fat but lots more flavor!
I really LOVED this. I confess I tweaked it quite a bit (but I never would have made this without your inspiration, ktkincaid.) I used six onions and cooked them till well carmelized then added 2 shallots, a leek and some garlic and cooked till softened. I deglazed with 1/2 cup of white wine and added 2 cups chicken broth and simmered for twenty minutes, then added the cream and brought it just to heat. I garnished with large homemade sourdough croutons, shredded gruyere, cracked black pepper and whole fresh chive blossoms.
Read MoreI really LOVED this. I confess I tweaked it quite a bit (but I never would have made this without your inspiration, ktkincaid.) I used six onions and cooked them till well carmelized then added 2 shallots, a leek and some garlic and cooked till softened. I deglazed with 1/2 cup of white wine and added 2 cups chicken broth and simmered for twenty minutes, then added the cream and brought it just to heat. I garnished with large homemade sourdough croutons, shredded gruyere, cracked black pepper and whole fresh chive blossoms.
This was really good..but maybe just heavy on the cream a little...it overpowered the soup. I would only do half to 3/4 the cream stated here. Cant wait to try again!
Easy and super tasty. The whole family likes it. The base could be used for many cream soups.
