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Creamy French Onion Soup with Cheese Pillows
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Description
A striking variation of an old classic: rich creamy French onion flavor topped with crispy cheese pillows!
Ingredients
- 5 Tablespoons Butter
- 3 pounds Onions, Peeled And Roughly Chopped
- 1 whole Russet Potato, Peeled And Chopped
- 3 cloves Garlic, Peeled And Chopped
- 1 Tablespoon Honey
- 2 cups Dry White Wine
- 6 cups Water
- 2-½ Tablespoons Beef Base Paste
- 1 whole Bouquet Garni (small Fresh Herb Bouquet With Thyme And A Bay Leaf)
- 1 Tablespoon Balsamic Vinegar
- ⅓ cups Heavy Cream
- Salt And Pepper
- 1 whole Sheet Thawed Puff Pastry
- 1 cup Shredded Fontina Cheese
Preparation
In a large saucepan, add the butter and saute the onions, potato and garlic over medium heat, until soft and brown, not burned. This may take 30 minutes or more. Add honey about 15 minutes in, to help caramelize. Lower the heat if needed.
De-glaze the pan with wine. Then add the water, beef base, and bouquet garni. Simmer another 15 minutes, then remove the bouquet garni and puree with an immersion blender.
Stir in the balsamic vinegar and cream. Then salt and pepper to taste.
Meanwhile, preheat the oven to 400ºF and line a baking sheet with parchment paper.
Use a cookie cutter or glass to cut out 8 or more puff pastry circles, the size of your serving cups. Sprinkle with Fontina cheese and bake for 15 minutes, until lightly golden and fluffy.
Serve the soup with a cheese pillow on top of each cup.
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