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Amuse Bouche Onion Garlic Soup
with cream, chicken broth, dry Sherry and cayenne served in demitasse cups

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Serve this delicious creamy mixture in demitasse containers to start your dinner party with a Grand Slam... this is outstanding in taste. See more of my Amuse Bouche Ideas I created with photographs.

recipe and photograph created by Peggy Bucholz for my website www.finedinings.com

Prep Time: 10 min   Cook Time: 15 min   Total Time: 25 min   Yield: 4 cups

Ingredients:

2 tablespoons butter
3/4 pound yellow onions, peeled and thinly sliced
5 garlic cloves, minced
1/8 teaspoon freshly grated nutmeg
3 cups chicken broth
2 tablespoons dry Sherry
pinch cayenne pepper
2/3 cup green onion tops sliced
1 cup heavy cream
Salt, to taste
1 tablespoon chives, sliced very thin

Instruction:

In medium saucepan over medium high heat saute onions and garlic in butter until tender but not brown; add nutmeg, broth, Sherry, cayenne pepper and green onion tops; bring to a boil, cover and simmer 15 minutes. Puree in food processor, return to saucepan, add cream and heat without boiling.

Spoon into demitasse cups and garnish with chives and serve.

Wine recommendation: Pinot Gris; Chardonnay

Restaurant Reviews   About the Author  created by Peggy Bucholz, Fine Dining Gourmet Recipes All Rights Reserved established 2001 www.finedinings.com