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Creamy onion soup

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  • Author: Sergio and Javier Torres
  • Yield: 5 1x


  • 1.7 pounds Confit Onions
  • 1 liter Chicken Broth
  • 14 ounces Heavy Cream
  • 1.6 ounces Cornstarch
  • Salt
  • Pepper


  1. Bring the chicken broth to a boil, lower the heat and add the confit onion and cream.
  2. Cook at low temperature for about 30 minutes and blend until a very fine mixture results.
  3. Season with a little salt and pepper and strain through fine chinois.
  4. Bring this mixture to a boil, stirring to ensure that it does not stick.
  5. Dilute the cornstarch in a little chicken broth. Add to the hot cream, leave to act and cook for about 45 minutes over low heat.
  • Category: Soup
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