Cream of Caramelized Onions and Foie Gras Soup for Christmas
Cream of Caramelized Onions and Foie Gras Soup for Christmas
Ingredients
- 8 cups (2 litres) onions, peeled and chopped
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) balsamic vinegar
- 6 cups (1.5 litres) chicken broth
- 7 oz (200 g) torchon-style foie gras, cubed (optional)
- Salt and pepper
- 1/2 cup (125 ml) dried cranberries, chopped
- 1 shallot, thinly sliced
- 2 tablespoons (30 ml) water
- 1 tablespoon (15 ml) sugar
- 3.5 oz (100 g) torchon-style foie gras, diced (optional)
- Baby arugula or chervil, for garnish
Instructions
- In a large saucepan over medium heat, sauté the onions in the oil until they caramelize. Season with salt and pepper. Deglaze with the vinegar and add the broth. Bring to a boil and simmer for about 20 minutes or until the onions are very tender. In a blender, purée the soup with the cubes of foie gras until smooth. Adjust the seasoning.
Cream of Caramelized Onions and Foie Gras Soup for Christmas