Project Description

Serves 4
½ cup butter
2 ¼ lb yellow onions, sliced
1 cup kale, chopped
2 bay leaf
1 tsp Dijon mustard
¾ cup dry white wine
4 cups chicken stock
2/3 cup heavy cream
a little lemon juice to taste
salt and ground black pepper
chopped fresh chives

Melt 6 tbsp of the butter in a large, heavy pan. Set about ¼ cup of the onions aside and add the rest to the pan with the bay leaf. Stir to coat with the butter and cook gently for about 30 minutes. The onions will be soft and tender but should not brown. Add the white wine, Dijon mustard, chicken stock and salt and pepper to taste.

Bring to a boil, lower the heat and simmer for 5 minutes, then remove from heat. Let cool, then remove the bay leaf. Process the soup in a blender or food processor, then return the soup to the pot. Meanwhile, melt the remaining butter in another pan and add the remaining onions and kale, cook gently until soft but not browned. Continue to cook until golden yellow. Add the cream to the soup and reheat gently until hot but not boiling.

Taste and adjust the seasoning, adding a little lemon juice if wished. Add the buttery onions and kale and stir. Serve soup garnished with chopped chives.