*  Exported from  MasterCook  *
 
                         Creamy Onion & Garlic Soup
 
 Recipe By     : Joel Ehrlich
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cream Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      tablespoons   unsalted butter
    2      large         onions -- thinly sliced
    2      large         garlic cloves -- minced
    2      tablespoons   flour
      1/2  cup           dry white wine
    3      cups          beef stock -- or
    3      cups          broth -- canned
    1      cup           whipping cream
                         salt
                         white pepper -- freshly ground
                         ***CROUTONS***
    3      tablespoons   unsalted butter -- at room temp
      1/2  cup           blue cheese -- crumbled
    1      small         onion -- halved, thinly
                         -- sliced
    2      tablespoons   white wine -- dry
    8      slices        french bread baguette -- toasted,
                         -- 1/2-inch-thick
 
 For soup: Melt butter in heavy large saucepan over medium heat. Add onions and 
 garlic. Saute until tender (do not brown), stirring occasionally, about 8 minut
 es. Sprinkle flour over onions. Turn heat to low. Cook 4 minutes, stirring cons
 tantly. Add wine. Bring to a boil. Boil for 2 minutes. Add stock and cream. Coo
 k over medium heat until slightly thickened, stirring occasionally, about 20 mi
 nutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and ref
 rigerate.)
 
 For croutons: Use a fork to blend 2/3 of the butter with cheese in small bowl u
 ntil smooth. Set aside. Melt remaining butter in a small heavy skillet over med
 ium heat. Add onion. Saute until golden brown, stirring occasionally, about 12 
 minutes. Add wine. Cook until liquid evaporates, stirring occasionally. Transfe
 r onion to another bowl. (Can be made 1 day ahead. Cover and chill cheese mixtu
 re and onion separately.)
 
 Reheat soup over low heat if necessary. Preheat broiler. Spread toasts with che
 ese mixture and top with onions. Broil until cheese melts and onion heats throu
 gh. Ladle soup into bowls. Garnish with toasts.
 
 From the Recipe files of RecipeLu
 
 
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