Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 cup onion -- thinly sliced

  3. 12 cloves garlic

  4. 1 cup dry white wine

  5. 1 quart chicken stock

  6. 1 each bay leaf

  7. 2 cups french bread --

  8. 2 inch pieces

  9. 3/4 cup heavy cream

  10. salt and pepper -- to taste 1/2 cup gruyere cheese

  11. Heat olive oil in a large soup pot. Add onion and garlic, cook over medium heat for 10-12 minutes. The onion and garlic will begin to caramelize.

  12. Add the wine and continue to cook for 10 minutes.

  13. Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer for 30 minutes.

  14. Add the bread cubes and allow the sour to sit without heat for 10 minutes.

  15. Remove the bay leaf. Using a hand held blender, puree until smooth. Add the cream and adjust the seasonings. Serve in a large shallow bowl. Garnish with the cheese.


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