Cream of Onion Soup Duchess

Grated sweet onion and carrot, plus chopped parsley are cooked in flour-thickened chicken broth, rich with butter and whipping cream.

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Ingredients:

• 3 Vidalia onions, grated
• 1 small carrot, grated
• 1 bunch of parsley, chopped fine
• 1 qt rich chicken stock
• 1/2 pt heavy whipping cream (1 cup)
• 1/4 lb butter (1 cup)
• 4 oz flour

Method

Melt butter in a heavy pot and blend in the flour to make a roux. Set aside. In another large pot, boil onions and carrots in the chicken stock for 10 minutes. Off the heat, pour the hot stock with onions and carrots into the roux pot, until completely combined. Return to heat; stir. Allow the mixture to come to a boil. (It should thicken at this time.) Add heavy cream and season with salt and pepper to taste. Serve in soup cups, sprinkle with parsley and grated Parmesan cheese.

Notes: For a Glamourous presentation: Using two Spanish Onions (the largest you can find), cut the very ends off each onion end (making an approximately 2 inch-sized medallion), in order that the onion cups will stand up without rolling. Cut each onion in half. Hollow out the onion cups (reserve this onion for another use). In the middle of the table, on a beautiful serving dish, use onion cups as vessels to hold warmed croutons, chopped scallions, bread sticks, and parmesan cheese for the soup.

Number of servings: 6-8

Submitted By: dnoel1724467
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