This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Wegman's White Onion Soup
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- #35445
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 cup oil
2 pounds white onions, peeled, sliced thin
8 cups reduced-sodium chicken broth
3/4 cup flour
1/2 cup white wine
2 bay leaves
1 parmesan peppercorn baguette
3 tablespoons butter, softened
1 1/2 tablespoon Danish crumbled blue cheese
directions
Preheat oven to 375 degrees F.
Heat oil in large stockpot on MEDIUM-HIGH, until oil faintly smokes. Add onions; cook, stirring occasionally, about 2 minutes. Cover; cook, stirring occasionally, 5 minutes.
Bring broth to simmer in small saucepan on MEDIUM. Keep warm.
Stir flour into onions; add wine. Gradually stir in hot broth. Add bay leaves; season to taste with salt and pepper. Simmer 10-15 minutes.
To make blue cheese croutons: Cut 1/4-inch slices of baguette (1 for each serving). Butter both sides; arrange in single layer on baking pan.
Bake 8-10 minutes, until lightly toasted. Sprinkle with cheese. Return to oven 5 min or until cheese melts. Remove from oven; set aside. Remove and discard bay leaves. Ladle into warmed soup bowls; top each serving with a blue cheese crouton.
added by
FAKelco
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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