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Creamy Onion Soup

By Lucy Leusch · Originally from Brasserie Le Coze

Leusch · Soups and Stews

Ingredients

  • 4 ounces Butter
  • 8 large Onions
  • 2 ounces Thyme, chopped
  • 1 tablespoon Salt
  • 8 ounces Sugar
  • 8 ounces Sherry Vinegar
  • 1 Ω ounces Butter
  • 4 ounces Butter, melted
  • 4 ounces Flour
  • 2 quarts Chicken Stock
  • 1 cup White Wine
  • 2 cups Brown Veal Stock
  • 3 cups Heavy Cream

Method

  1. Caramelize the onions over medium heat, stirring often. Cook the onions to nice brown color.
  2. While the onions are cooking, start to cook the sugar to caramel stage. Reduce sherry vinegar by half. Carefully pour vinegar into caramel, stir in butter. This is your Gastrique.
  3. Combine the melted butter with the flour. Cook 4-5 minutes. Pour º (1/2 quart) of the chicken stock into the roux and stir to work out the lumps. Add rest of chicken stock and cook 15-20 minutes. This is your veloutÈ.
  4. When the onions are caramelized, deglaze with the veal stock. Reduce the liquid until almost dry.
  5. Add cream, bring to the simmer. Add gastrique and veloutÈ. Bring to the simmer. Season with salt and pepper.