Riesling Onion Soup With Herbed Croutons Recipes

GERMAN RIESLING SOUP

Steps:

• Melt the butter in a soup pot; add the turnips, leeks, and onion, and season with the salt and pepper.
• Cover and cook the vegetables over medium heat until soft and tender, about 20 minutes, stirring occasionally to make sure they do not brown.
• Add the wine to the vegetables and simmer over medium heat to reduce by about one half- this will take about 10 minutes.
• In a blender, process the soup to a coarsely-textured puree.
• Return the soup to the pan, add the broth, and simmer for 3 or 4 minutes.
• Add the cream and continue to simmer for 3 to 4 minutes more to thicken slightly.
• Serve the soup in warmed bowls with a sprinkling of parsley on top.

FRENCH ONION SOUP WITH CHEESE CROUTONS

Steps:

• In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
• Add the beef and chicken stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper.
• *For the croutons*.
• While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
• *To serve*.
• Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.