White Onion Soup with Chive Oil

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

kitchenelf

Chef Extraordinaire
Joined
Feb 21, 2002
Messages
19,722
Location
North Carolina
For chive oil - bunch fresh chives, 1/2 cup extra-virgin olive oil

For soup - 2 pounds white onions (about 2 medium-large)
4 cups chicken broth (32 fluid ounces)
1/2 cup dry white wine
1 tablespoon fresh thyme leaves
1 tablespoon unsalted butter
1 teaspoon sugar
1/2 teaspoon white-wine vinegar
freshly ground white pepper to taste
a small wedge Parmigiano-Reggiano (about 4 ounces)

Make chive oil: Have ready a bowl of ice and cold water. In a saucepan of boiling water blanch chives 10 seconds and drain in a sieve. Immediately plunge chives into ice water to stop cooking. Remove chives from ice water, squeezing out excess water, and drain on paper towels. Chop chives and in a blender purée with oil until smooth. Transfer chive oil to a bowl. Chill oil, covered, at least 8 hours and up to 1 day. Pour oil through a fine sieve into a small bowl, pressing hard on solids.

Make soup: Thinly slice onions and in a 5-quart heavy kettle combine with broth and wine. Bring mixture to a boil and skim foam. Add thyme and simmer, uncovered, until onions are very tender, 45 to 50 minutes. Cool mixture 10 minutes.

In a blender purée mixture in batches with butter until smooth (use caution when blending hot liquids), transferring to a bowl. In kettle stir together purée, sugar, vinegar, pepper, and salt to taste and heat over moderate heat, stirring, until heated through. Soup may be made 2 days ahead and cooled, uncovered, before chilling, covered.

Reheat soup before serving. With a vegetable peeler shave enough thin slices from Parmigiano-Reggiano to measure about 1/2 cup. Serve soup drizzled with chive oil and topped with Parmigiano-Reggiano.

Makes about 6 cups.
 

Latest posts

Top Bottom