Roasted Onion Soup


5 lbs Vidalia onions julienne

1 lb chopped raw bacon

3 cups white wine

4 quarts chicken stock

1 ½ tbs ground allspice

Salt and Pepper to taste

In large pot over medium heat, cook bacon until crisp

Add onions and cook, stirring frequently, until caramelized and brown

Add wine to deglaze

Reduce wine by half

Add chicken stock

Simmer for 15-20 minutes

Puree with an immersion blender

Add allspice, and salt and pepper to taste

Best served in a bread bowl and topped with melted swiss cheese

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