Creamy Onion Soup with Croutons
- 800 grams onions
- 4 tablespoons butter
- 150 milliliters dry white wine
- 1 bay leaf
- 1 teaspoon peppercorns
- 3 allspice
- 3 Juniper berries
- 750 milliliters Beef broth (or vegetable broth)
- 2 tablespoons Pastry flour
- 150 milliliters Whipped cream
- freshly ground peppers
- 2 slices white bread
- Caraway (to taste)
Peel, halve and slice onions. In a pot, cook onions in 1 tablespoon melted butter until translucent. Deglaze with wine. Combine bay leaf, peppercorns, allspice and juniper in a spice sachet and add to pot along with broth. Simmer about 30 minutes over low heat. Strain soup through a fine sieve into a container and reserve about 1/4 of the onions. Remove spice sachet.
In another saucepan, melt 2 tablespoons butter. Stir in flour and pour in soup. Stir in cream and simmer, stirring occasionally, about 10 minutes. Add additional broth as needed. Return reserved onions to the soup and puree. Season with salt and pepper.
To make croutons: Cut bread into cubes. In a frying pan, fry bread cubes in remaining butter until golden-brown.
Ladle soup into bowls and serve sprinkled with croutons and caraway seeds.