Yield: 6 servings
Preparation time is 35 minutes
Ingredients
- 1 onion, diced
- 1 bay leaf
- 2 cloves
- 500 millilitres Pelee Island Chardonnay white wine (16 fluid ounces)
- 1 litre cream (32 fluid ounces)
- 1 litre demi glace (30 fluid ounces)
- 500 millilitres diced brioche (1 1/2 cups)
Directions
- Sauté one diced onion with one bay leaf, two cloves in fresh butter.
- Add the white wine and reduce by half. Add the cream and simmer, let sit for 15 minutes to steep.
- Add the demi-glace. Bring to a boil and crumble in a quarter loaf of Brioche, let sit for ten minutes. Puree with hand blender and strain. Season.