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Prep Time: 1 Minutes Cook Time: 42 Minutes |
Ready In: 43 Minutes Servings: 8 |
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First time I made it the odour when blending just about knocked me over! Something about the combo of wine and garlic and bread ... But the flavour is totally awesome! In fact my family complained that I didn't make enough! Ingredients:
2 tablespoons olive oil |
2 cups onions, thinly sliced |
24 garlic cloves, chopped |
2 cups white wine |
8 cups chicken stock |
1 bay leaf |
4 cups french bread, torn into pieces |
1 1/2 cups heavy cream |
1 cup shredded gruyere |
Directions:
1. Heat the olive oil in a large soup pot. Add the onions and garlic. Cook over medium heat for 10 - 12 minutes until the garlic and onions begin to caramelize.
2. Add the wine, cover and cook for 10 minutes, stirring occasionally.
3. Add the stock and bay leaf. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
4. Add the bread and allow the soup to sit without heat for 10 minutes.
5. Remove the bay leaf. In batches pour the soup into the blender and puree until smooth. As each batch is pureed pour into another pot, keeping warm over low heat.
6. Add the cream. Salt and pepper to taste.
7. Garnish with finely shredded Gruyere when serving.
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