Recipe of the week: Creole Onion Soup
Creole Onion Soup
(Yield: 8 Servings)
Onions, yellow, thinly sliced, 4 each
Veal Stock, 1/2 gallon
White Wine, 2 cups
Chicken Stock, 2 cups
Bay Leaf, 1 each
Thyme, fresh, 2 sprigs
Peppercorns, black, 12 each
Salt and Pepper, To taste
Butter, unsalted, 1 stick
Blond Roux, 1-1.5 cups
- Melt butter in a stock pot over medium-high heat. Add onions and caramelize, stirring onions so they do not stick. About 15 minutes.
- Add wine, thyme, bay leaf, peppercorns, and chicken stock. Deglaze until the liquid almost dissipates. About 5 minutes.
- Add veal stock and let simmer. About 10 minutes.
- Add roux (1 cup at first) and let simmer until roux is cooked out. If you desire a thicker soup, add ½ cup more roux. Simmer for 20 minutes.
- Add salt and pepper to taste.