Riesling Onion Soup with Herbed Croutons
- 3 Tbs. unsalted butter
- 4 large yellow onions, about 2 lb. total, thinly sliced
- 2 leeks, including pale green tops, sliced
- 1 garlic clove, chopped
- 2 Tbs. fresh tarragon leaves, chopped
- 3 Tbs. all-purpose flour
- 2 cups Riesling
- 6 cups reduced-sodium chicken stock
- Coarse salt and freshly ground pepper, to taste
- 1/2 baguette, thinly sliced
- 2 Tbs. olive oil
- 2 Tbs. unsalted butter, melted
- 2 Tbs. chopped mixed fresh herbs, such as tarragon, rosemary, thyme and flat-leaf parsley, in any combination
- 1/2 lb. Italian fontina cheese, cut into small cubes
- Produce
- Herbs, mixed fresh (2 Tbs.)
- Leeks (2)
- Tarragon, fresh leaves (2 Tbs.)
- Yellow onions, large (4)
- Canned Goods
- Chicken stock, reduced-sodium (6 cups)
- Cooking & Baking
- All-purpose flour (3 Tbs.)
- Garlic clove (1)
- Olive oil (2 Tbs.)
- Salt and freshly ground pepper, Coarse (1)
- Bread & Baked Goods
- Baguette (1/2)
- Dairy
- Butter, unsalted (5 Tbs.)
- Italian fontina cheese (1/2 lb.)
- Beer, Wine & Liquor
- Riesling (2 cups)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published August 16, 2011 (1 year ago).
11 people saved this recipe.
