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Sweet Onion Soup

Four appetizer portions

Ingredients:

2 large sweet onion - thinly sliced
2 cups chicken stock
3 cloves garlic
1 Tbsp Olive oil
1/4 cup white wine
1/4 cup heavy cream
Salt & pepper to taste

Directions:

  1. Slice onions 1/8 inch. Sautee in olive oil at low to medium heat.
  2. Once onions have soften & started yellowing (about 30 minutes) add chicken stock and wine & allow to simmer for an hour.
  3. Once the onions have softened completely, lower heat & add heavy cream.
  4. Add salt & pepper to taste.
  5. Turn off & allow to cool. Blend mixture till fine & strain if desired.
  6. Heat soup for service. Garnish with Rye Bread croutons (see recipe below).


Croutons

Ingredients:

Rye bread cubed
1 Tbsp parmesan
Olive oil

Directions:

  1. Heat oven to 250F.
  2. Place rye bread cubes on tray, coat lightly with olive oil & parmesan.
  3. Bake for 20 minutes or until crisp.

Serve with Paul Mathew Pinot Noir, 2007 Russian River Valley.