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WHITE ONION SOUP WITH CHIVE OIL
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| Ingredients: |
2 pounds white onions (about 2 medium-large)
4 cups chicken broth (32 fluid ounces)
1/2 cup dry white wine
1 tablespoon fresh thyme leaves
1 tablespoon unsalted butter
1 teaspoon sugar
1/2 teaspoon white-wine vinegar
freshly ground white pepper to taste
a small wedge Parmigiano-Reggiano (about 4 ounces)
Chive Oil
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| Procedures: |
Thinly slice onions and in a 5-quart heavy kettle combine with broth and wine.
Bring mixture to a boil and skim foam.
Add thyme and simmer, uncovered, until onions are very tender, 45 to 50 minutes. Cool mixture 10 minutes.
In a blender purée mixture in batches with butter until smooth (use caution when blending hot liquids), transferring to a bowl.
In kettle stir together purée, sugar, vinegar, pepper, and salt to taste and heat over moderate heat, stirring, until heated through.
Soup may be made 2 days ahead and cooled, uncovered, before chilling, covered.
Reheat soup before serving.
With a vegetable peeler shave enough thin slices from Parmigiano-Reggiano to measure about 1/2 cup.
Serve soup drizzled with chive oil and topped with Parmigiano-Reggiano.
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