|
|
Article: FOOD & DRINK: Weekend Cook 30: White Onion Soup Serves four to six. Total time: 50 minutes
- Article from:
- The Independent (London, England)
- Article date:
- February 5, 2000
- Author:
CopyrightCopyright 2000 The Independent - London. Provided by ProQuest LLC. (Hide copyright information)
|
THIS IS in the vichyssoise league of heavyweight creamed soups.
You needn't go the whole hog with the creme fraiche, just add as much
as you want. There again, like vichyssoise, it is not a soup for
slurping from a bottomless bowl, much better to relish its richness
with restraint. Garnish at your whim, though I think even croutons
detract from its texture - some bread on the side might be a better
route.
70 g unsalted butter
1 kg white onions, peeled,halved and sliced
3 sprigs of thyme
Sea salt
150 ml white wine
700 ml chicken stock
200 ml creme fraiche
freshly ground blackpepper
Melt the butter ...