Recipes  
Cream of Caramelized Onions and Foie Gras Soup for Christmas
Cream of Caramelized Onions and Foie Gras Soup for Christmas
Open in full-screen mode

Cream of Caramelized Onions and Foie Gras Soup for Christmas

5 stars (8) Rate this recipe
Preparation
20 MIN
Cooking
26 MIN
Servings
8
Share

Ingredients

Soup

Topping

Preparation

Soup

  1. In a large saucepan over medium heat, sauté the onions in the oil until they caramelize. Season with salt and pepper. Deglaze with the vinegar and add the broth. Bring to a boil and simmer for about 20 minutes or until the onions are very tender. In a blender, purée the soup with the cubes of foie gras until smooth. Adjust the seasoning. 


Topping

  1. In a small saucepan, bring the cranberries, shallot, water, and sugar to a boil. Simmer for about 3 minutes or until the shallots are tender.
  2. Serve the soup and top with diced foie gras, cranberries and arugula in the centre. 



Note

The soup can be prepared in advance and can even be frozen. As for the topping, the step 1 can be made the day before. Leave at room temperature and assemble the soup (step 2) just before serving.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.