White Onion Soup With Chive Oil Recipes

WHITE BEAN SOUP WITH CHIVE OIL

Steps:

• Put the beans in a large pot, add enough water to cover the beans by 2 inches, and let soak overnight. Drain.
• Heat the olive oil in the same pot over medium-high heat. Add the onion, leeks, tomato, carrots, celery, and garlic and sauté until tender, about 6 minutes. Add the beans, chicken stock, thyme, and rosemary and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the beans are very tender, about 1 hour.
• Working in batches, puree the soup in a blender until smooth. Return the soup to the pot and add the half-and-half, then add more chicken stock to thin the soup if needed, and reheat the soup if necessary. Season to taste with salt and pepper.
• Ladle into espresso cups and top each with a few squirts or a drizzle of chive oil.

WHITE ONION SOUP WITH CHIVE OIL

Steps:

• Have ready a bowl of ice and cold water. In a saucepan of boiling water blanch chives 10 seconds and drain in a sieve. Immediately plunge chives into ice water to stop cooking. Remove chives from ice water, squeezing out excess water, and drain on paper towels. Chop chives and in a blender purée with oil until smooth. Transfer chive oil to a bowl. Chill oil, covered, at least 8 hours and up to 1 day. Pour oil through a fine sieve into a small bowl, pressing hard on solids.
• 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.

WHITE ONION SOUP

Steps:

• In a large, heavy-based saucepan heat together the butter and olive oil until the butter has melted.
• Add the onion, celery and garlic and fry gently over low heat for 10 minutes, until the onion, celery and garlic has softened.
• Add the white wine, increase the heat and cook briskly until the wine has reduced by a third.
• Add the bay leaf, bouquet garni, parsley, stock and salt. Bring to the boil, reduce the heat and simmer gently, partly covered, for 2 hours.
• Soften the butter in the oil add the vegetables and cook gently until soft.