Riesling Onion Soup With Herbed Croutons
Dh and i made this yummy onion soup for lunch yesterday and we really enjoyed it. the recipe comes from williams-sonoma. the recipe indicates to be sure to use a dry riesling in this recipe as a sweet one will be too sweet for this soup (late harvest are the sweetest of the rieslings). while the recipe says to use a reduced-sodium chicken stock, i thought that the soup needed more salt when i used 4 cups unsalted broth and 2 cups regular broth.
Steps
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 heat to low and cook , uncovered , until reduced slightly , about 45 minutes.
Season with salt and pepper.
To make the herbed croutons , preheat an oven to 300f.
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.
Preheat a broiler.
Arrange individual ovenproof bowls on a baking.
Ingredients
unsalted butter, yellow onions, leeks, garlic clove, fresh tarragon leaves, all-purpose flour, riesling wine, reduced-sodium chicken broth, coarse salt, fresh ground pepper, baguette, olive oil, mixed fresh herbs, fontina cheese