↞ recipe box start page
Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
3 Tbs. unsalted butter
4 large yellow onions, about 2 lb. total, thinly
sliced
2 leeks, including pale green tops, sliced
1 garlic clove, chopped
2 Tbs. fresh tarragon leaves, chopped
3 Tbs. all-purpose flour
2 cups Riesling
6 cups reduced-sodium chicken stock
Coarse salt and freshly ground pepper, to taste
For the herbed croutons:
1/2 baguette, thinly sliced
2 Tbs. olive oil
2 Tbs. unsalted butter, melted
2 Tbs. 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
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.)
Preheat a broiler.
Arrange individual ovenproof bowls on a baking sheet and ladle the soup into the bowls. Top each serving with 2 or 3 croutons and an equal amount of the 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. Serves 6.
hint:
The Riesling wines produced on the Mendocino coast of California are light but full flavored, and they have a pure, buttery aftertaste that pairs nicely with the onions, leeks, tarragon and fontina cheese in this recipe. Avoid Rieslings labeled "late harvest" as they are too sweet for this soup. When serving the soup, pour a dry Riesling alongside.
view more member recipes
Riesling Onion Soup with Herbed Croutons
view my recipes
print
save
Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
3 Tbs. unsalted butter
4 large yellow onions, about 2 lb. total, thinly
sliced
2 leeks, including pale green tops, sliced
1 garlic clove, chopped
2 Tbs. fresh tarragon leaves, chopped
3 Tbs. all-purpose flour
2 cups Riesling
6 cups reduced-sodium chicken stock
Coarse salt and freshly ground pepper, to taste
For the herbed croutons:
1/2 baguette, thinly sliced
2 Tbs. olive oil
2 Tbs. unsalted butter, melted
2 Tbs. 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
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.)
Preheat a broiler.
Arrange individual ovenproof bowls on a baking sheet and ladle the soup into the bowls. Top each serving with 2 or 3 croutons and an equal amount of the 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. Serves 6.
hint:
The Riesling wines produced on the Mendocino coast of California are light but full flavored, and they have a pure, buttery aftertaste that pairs nicely with the onions, leeks, tarragon and fontina cheese in this recipe. Avoid Rieslings labeled "late harvest" as they are too sweet for this soup. When serving the soup, pour a dry Riesling alongside.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Riesling Onion Soup With Herbed Croutons
by sgre52160
3 Tbs. unsalted butter 4 large yellow onions, about 2 lb. total, thinly sliced 2 leeks, including pale green tops, sliced 1 garlic clove, chopped 2 Tbs. fresh tarragon leaves, chopped 3 Tbs.
by sgre52160
3 Tbs. unsalted butter 4 large yellow onions, about 2 lb. total, thinly sliced 2 leeks, including pale green tops, sliced 1 garlic clove, chopped 2 Tbs. fresh tarragon leaves, chopped 3 Tbs.
Veg - Onion Soup With Gruyere Croutons
by KitchenMagician
Makes 6 to 8 servings. 3 large yellow onions, halved and sliced 3 red onions, halved and sliced 6 shallots, halved and sliced 3 leeks (white parts only), halved lengthwise and sliced crosswise
by KitchenMagician
Makes 6 to 8 servings. 3 large yellow onions, halved and sliced 3 red onions, halved and sliced 6 shallots, halved and sliced 3 leeks (white parts only), halved lengthwise and sliced crosswise
Onion Soup With Cheese Croutons
by ICOOK2
Ingredients 1 1/2 teaspoons vegetable oil 4 medium onions, sliced 1 clove garlic, minced 1/3 cup sherry, optional 2 sprigs fresh thyme 1 bay leaf salt to taste freshly ground black pepper 3 c
by ICOOK2
Ingredients 1 1/2 teaspoons vegetable oil 4 medium onions, sliced 1 clove garlic, minced 1/3 cup sherry, optional 2 sprigs fresh thyme 1 bay leaf salt to taste freshly ground black pepper 3 c
Five Onion Soup With Scallion And Gruyere Croutons
by cafe65
*FIVE ONION SOUP WITH SCALLION AND GRUYERE CROUTONS* Category: Soups 3 large yellow onions, halved and sliced (pole to pole) 3 red onions, halved and sliced 6 shallots, halved and sliced 3 le
by cafe65
*FIVE ONION SOUP WITH SCALLION AND GRUYERE CROUTONS* Category: Soups 3 large yellow onions, halved and sliced (pole to pole) 3 red onions, halved and sliced 6 shallots, halved and sliced 3 le
* Five Onion Soup With Scallion And Gruyere Croutons*
by sgre52160
3 large yellow onions, halved and sliced (pole to pole) 3 red onions, halved and sliced 6 shallots, halved and sliced 3 leeks (white parts only), halved lengthwise and sliced crosswise 3 cups
by sgre52160
3 large yellow onions, halved and sliced (pole to pole) 3 red onions, halved and sliced 6 shallots, halved and sliced 3 leeks (white parts only), halved lengthwise and sliced crosswise 3 cups
view more member recipes
related CDKitchen recipes
Basic Homemade Croutons
Creamy Tomato and Basil Bisque
Butternut Squash Soup With Toasted Sage And Herbed Croutons
Italian Bread Soup
Make Ahead Breakfast Casserole
Borschok Russian Beet Soup
Chicken Mushroom Casserole With Croutons
Picante Onion Soup
Chilled Strawberry Soup with Pound Cake Croutons
Ham And Broccoli Soup