WHITE ONION SOUPSource: Living & Eating by John Pawson, Annie BellServings: 4-6 This is in the vichyssoise league of creamed soups. Garnish at your whim, a few croutons scattered on top won't go amiss. 5 tablespoons unsalted butter 2 1/2 pounds white onions, peeled, halved, and sliced 3 thyme springs Sea salt, black pepper 2/3 cup white wine 3 cups chicken stock 3/4 cup crème fraîche or heavy cream Melt the butter in a large saucepan over a low heat. Add the onions and thyme, sprinkle with a heaping teaspoon of sea salt, and sweat for 30 minutes, stirring frequently to prevent them coloring. By the end they should be lusciously silky and soft. Pour in the wine, increase the heat slightly, and simmer until it is well reduced. Add the chicken stock, bring to a simmer, and cook gently for about 15 minutes. Discard the thyme sprigs and puree the soup in batches in a blender, adding the crème fraîche and a grinding or two of black pepper. Check the seasoning. Return the soup to a clean saucepan and reheat gently. Serve in warm bowls.
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