Cream of Caramelized Onions and Foie Gras Soup for Christmas | RICARDO

Ingredients

• 8 cups (2 litres) onions, peeled and chopped
• 1/4 cup (60 ml) olive oil
• 2 tablespoons (30 ml) balsamic vinegar
• 6 cups (1.5 litres) chicken broth
• 7 oz (200 g) torchon-style foie gras, cubed (optional)
• Salt and pepper
• 1/2 cup (125 ml) dried cranberries, chopped
• 1 shallot, thinly sliced
• 2 tablespoons (30 ml) water
• 1 tablespoon (15 ml) sugar
• 3.5 oz (100 g) torchon-style foie gras, diced (optional)
• Baby arugula or chervil, for garnish