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5 lg heads of garlic
2 c white onions -- sliced
3 TB vegetable oil
2 qt rich chicken or vegetable
: stock
1 c dry white wine
1 lg bay leaf
1 TB chopped fresh sage leaves (1
: ts drie
3 Whole cloves
: salt and freshly ground
: white pepper
: dr fresh lemon juice
1/3 c olive oil
4 egg yolks
: >
: toasted sour dough croutons
: fresh grated Asiago or
: Gruyere cheese
: fresh chopped chives
Separate garlic into cloves and crush slightly with
side of knife. Do not peel.
Add garlic, onions and vegetable oil to a soup pot and
saute until onions just begin to soften. Do not brown.
Add stock, wine, bay, sage and cloves. Bring to a
boil, reduce heat and simmer partially covered for 45
minutes. Strain pressing down firmly on the solids to
extract all flavor. Return soup to pot and correct
seasoning with salt, pepper and lemon juice.
In a bowl, whisk olive oil into egg yolks by drops to
form an emulsion (mayonnaise). At serving time, beat 1
cup of hot soup into emulsion in a thin stream.
Gradually beat in remaining soup. Return to pot and
reheat gently being careful not to over heat or egg
will scramble. Serve immediately garnished with
croutons, cheese and chives.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Recipe By : COOKING RIGHT SHOW #CR9601
Date: 09/26/96
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