Creamy Onion and Leek Soup

This delicious soup is extremely simple and quick, a perfect
fit for an appetizer or side dish at a dinner party. It’s warm, crispy,
creamy and full of flavour, what else could one ask for!

- Celebrity Cruises Recipes

Veal Stock

Roast the veal bones in 400 degrees Fahrenheit (200 degrees Celsius) oven on sheet pans lined with parchment until golden brown. Sauté the mirepoix in a casserole until brown, add the tomato paste and cook until sticky. Deglaze with the tomato scraps and wine and place all the remaining ingredients in a stockpot or steam kettle and cover with water and bring to a boil, turn down to a simmer and cook for 4 – 6 hours. Make sure to skim the stock through the whole process, when done remove, strain and cool down.

To make demi-glace, take the veal stock and follow the same procedure. Once the heavy veal stock is finished, strain and reduce the liquid by 1/2 , then add about 1 pound of whole unsalted butter and continue to reduce until thick for about 1 ½ to 2 hours.

Method

Heat a large saucepan over high heat, and add butter, garlic, thyme and bay leaves. Add the onions and leeks. Sauté until caramelized. Deglaze the pan with the white wine to reduce. Add the veal stock. Simmer, and add the heavy cream. Simmer until it reaches the desired consistency. Season with salt and pepper.

Preparation for Serving

Place 8 ounces hot soup in a soup bowl. Place 3 garlic croutons inside of the soup bowl, and top with 2 mozzarella cheese slices and 1 Gruyère cheese slice. Place the soup bowl in the broiler to gratin the cheese. Place the soup bowl ion a mid-sized serving plate, and top with parsley.

Recommended Wine Pairing

Cune; Crianza; Rioja Alta, Spain

Alternatives

Use store bought veal or beef stock for a faster process.

In the Market (Yield: Serves 6)

Onion Soup:

5 tablespoons unsalted butter
4 tablespoons garlic cloves (chopped)
2 ounces fresh thyme leaves
2 bay leaves
10 yellow onions (julienned)
2 leeks (julienned)
2 cups white wine
8 cups veal stock
8 cups heavy whipping cream
To taste kosher salt
To taste white pepper (ground)

Veal Stock:

2 pounds veal bones
2 cups tomato paste
1 pound mirepoix
½ pound leeks (chopped and washed)
½ pound tomato scraps
1 bottle red wine
¼ cup garlic cloves (whole)
½ bunch fresh rosemary
½ bunch fresh thyme
2 each bay leaf
1 teaspoon black peppercorns
As needed cold water

Garnish:

3 garlic croutons (toasted, for each bowl of soup)
2 mozzarella cheeze slices (for each bowl of soup)
1 teaspoon fresh parsley (chopped)
1 Gruyère cheese slice (for each bowl of soup)