Renny Darling's

A Regal "White Christmas" Feast

Caramelized Onion & Mushroom Soup &

Croustades of Cheese & Chives

4 medium onions, chopped
4 cloves garlic, minced
4 shallots, chopped
1 teaspoon honey
3 tablespoons butter

1 pound mushrooms, cleaned and very thinly sliced
2 tablespoons butter

1/4 cup dry white wine
salt and pepper to taste

2 tablespoons flour

5 cups chicken broth
1/2 cup cream

In a Dutch oven casserole, over very low heat, cook together first 5 ingredients, stirring now and again, until onions are soft and golden (not fried), about 30 minutes.

Meanwhile, in a skillet, saute mushrooms in butter until mushrooms are tender. Add the wine and seasonings and cook until wine has evaporated. Add the flour and cook for 2 minutes, stirring.

Add the mushroom mixture to the onions in the casserole, and stir in the chicken broth. Simmer soup for 5 minutes and then add the cream. Simmer soup for another 2 minutes. Serve with Croustades of Cheese & Chives. Serves 8.

Croustades of Cheese & Chives:
8 thin slices good quality white bread, crusts removed. Brush with a little melted butter and bake for a few minutes in a 350° oven until slightly crisped, but not browned.
8 teaspoons sour cream
8 teaspoons grated Parmesan cheese
8 teaspoons finely chopped chives

Spread each slice of bread with a little sour cream, sprinkle with cheese and chives and cut each slice on the diagonal. Place on a cookie sheet and just before serving, place under the broiler for 1 minute to brown tops. Be careful as there are only a few seconds between brown and burned. Serves 8.

 

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