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Bon Appetit December 1992
Bon Appetit - One Year Subscription
cup (1/2 stick) unsalted butter
3/4 pounds white onions, coarsely chopped
pound red onions, coarsely chopped
pound leeks (white and pale green parts
only), coarsely chopped
large shallots, coarsely chopped
large bay leaf
teaspoon dried sage
of dried thyme, crumbled
cups chicken stock
cup whipping cream
Stilton cheese or other blue cheese
butter in heavy large pot over medium-high heat.
Add all onions,
leeks, shallots, garlic, bay leaf, sage and thyme. Cook until onions turn
deep golden brown, stirring frequently,
about 45 minutes. Add Madeira
and bring to boil, scraping up browned bits.
Boil until liquid is reduced
by half, about 10 minutes.
Add stock and bring to boil. Reduce
and simmer until mixture is reduced to 8 cups, about 2 hours.
soup in blender in batches. Strain
through sieve, pressing on solids
with back of spoon.
Return soup to pot. Add
cream and bring to simmer.
to taste with salt and pepper. (Can
be prepared 1 day ahead.
and refrigerate. Bring to
simmer before continuing.) Ladle
into bowls. Top with
Serves 6 to 8.
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