5 tablespoons unsalted butter
2 large onions — thinly sliced
2 large garlic cloves — minced
2 tablespoons flour
1/2 cup dry white wine
3 cups beef stock — or
3 cups broth — canned
1 cup whipping cream
salt white pepper — freshly ground ***CROUTONS*** 3 tablespoons unsalted butter — at room temp
1/2 cup blue cheese — crumbled
1 small onion — halved, thinly
— sliced 2 tablespoons white wine — dry
8 slices french bread baguette — toasted,
— 1/2-inch-thick
For soup: Melt butter in heavy large saucepan over medium heat. Add onions and garlic. Saute until tender (do not brown), stirring occasionally, about 8 minut es. Sprinkle flour over onions. Turn heat to low. Cook 4 minutes, stirring cons tantly. Add wine. Bring to a boil. Boil for 2 minutes. Add stock and cream. Coo k over medium heat until slightly thickened, stirring occasionally, about 20 mi nutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and ref rigerate.)
For croutons: Use a fork to blend 2/3 of the butter with cheese in small bowl u ntil smooth. Set aside. Melt remaining butter in a small heavy skillet over med ium heat. Add onion. Saute until golden brown, stirring occasionally, about 12 minutes. Add wine. Cook until liquid evaporates, stirring occasionally. Transfe r onion to another bowl. (Can be made 1 day ahead. Cover and chill cheese mixtu re and onion separately.)
Reheat soup over low heat if necessary. Preheat broiler. Spread toasts with che ese mixture and top with onions. Broil until cheese melts and onion heats throu gh. Ladle soup into bowls. Garnish with toasts.
From the Recipe files of RecipeLu