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Name: Riesling Onion Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: not set
Ingredients: 3 tablespoons Unsalted butter; 4 large Yellow onion thinly sliced; 2 leeks sliced; 1 clove Garlic chopped; 2 tablespoons Fresh Tarragon chopped; 3 tablespoons All purpose flour; 2 cups Riesling; 6 cups Chicken Stock

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INGREDIENTS

3 tablespoons Unsalted butter
4 large Yellow onion ; thinly sliced
2 leeks ; sliced
1 clove Garlic ; chopped
2 tablespoons Fresh Tarragon ; chopped
3 tablespoons All purpose flour
2 cups Riesling
6 cups Chicken Stock

Servings

INSTRUCTIONS

For the herbed croutons:

1/2 baguette, thinly sliced 2 Tbs. olive oil 2 Tbs. unsalted butter, melted 2 Tbs. chopped mixed fresh herbs, such as

tarragon, rosemary, thyme and flat-leaf

parsley, in any combination 1/2 lb. Italian fontina cheese, cut into

small cubes

Directions:

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 the heat to low and cook, uncovered, until reduced slightly, about 45 minutes. (The soup can be made up to this point up to 24 hours in advance and stored, tightly covered, in the refrigerator. Reheat gently before continuing.) Season with salt and pepper.

To make the herbed croutons, preheat an oven to 300°F.

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. (The croutons can be made up to 24 hours in advance and stored, tightly covered, at room temperature.)

Preheat a broiler.

Arrange individual ovenproof bowls on a baking sheet and ladle the soup into the bowls. Top each serving with 2 or 3 croutons and an equal amount of the cheese. Place the baking sheet under the broiler 7 inches from the heat source and broil until the cheese melts, about 1 minute. Remove from the broiler and serve immediately. Serves 6.

NOTES

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Riesling Onion Soup

3 tablespoons Unsalted butter
4 large Yellow onion thinly sliced
2 leeks sliced
1 clove Garlic chopped
2 tablespoons Fresh Tarragon chopped
3 tablespoons All purpose flour
2 cups Riesling
6 cups Chicken Stock

For the herbed croutons:

1/2 baguette, thinly sliced 2 Tbs. olive oil 2 Tbs. unsalted butter, melted 2 Tbs. chopped mixed fresh herbs, such as
  tarragon, rosemary, thyme and flat-leaf
 parsley, in any combination 1/2 lb. Italian fontina cheese, cut into
  small cubes

Directions:

To make the herbed croutons, preheat an oven to 300°F.

Preheat a broiler.

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Nutrition

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Serving Size: 1 Serving (701g)
Recipe Makes: 6 Servings

Calories: 362
Calories from Fat: 106 (29%)

Amt Per Serving		% DV

	Total Fat 11.8g	16 %
	Saturated Fat 5.3g	26 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 1.3g
Cholesterol 29.7mg		9 %
Sodium 697.7mg		24 %
Potassium 730.7mg		19 %
Total Carbohydrate 37g		11 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 34.6g
Protein 14.3g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 362

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