Unlike most onion soups that us a beef broth for the base this one will only use chicken sock. I tried it a few times with beef stock and it just seemed off, so I kept reducing it until I found it tasted better with no beef stock at all.
Step 1: The Ingredients
For the stock:
2 quarts of low sodium chicken stock
1/3 cup of Chardonnay
1/2 tsp of salt
1 tsp of black pepper
1 large white onion
2 large yellow onions
or 5 medium onions
some butter for sauteing
For the roux base you will need:
3/4 cup of unsalted butter
1 cup + 2 tbsp of flour
1 1/2 cup of heavy whipping cream
1 cup of Colby cheese + additional cheese for topping when it is done.
Step 2: Stock, Onions, & Roux
You are going to cut the onions into fairly large strips and saute them until they are semi-transparent with almost no crunch to them at all. Keep the temperature medium-low to keep them from burning, and stir the often.
The roux is the harder part to get just right.
- Melt the butter in a 1 quart pan
- Add in in the flour and whisk vigorously until it is incorporated into the butter.
- Keep whisking. At about 15 minutes into cooking it you will see the roux break and it will not bubble and fluff up nearly as much. At this point it is almost done it just needs some more color to it. Keep whisking for about another 10-15 minutes total until it turns a nice golden tan color.
- Add in the sauteed onions to the stock about 5-10 minutes before adding in the finalized roux, just to take out and remaining crunch that could be remaining.
- Now you are ready for the heavy whipping cream. Quickly whisk in the heavy whipping cream so it does not scorch. The roux will thicken considerably.
- Now it is ready to be added to the stock.