White Onion Soup with Chive Oil

• 1 bunch fresh chives
• 1/2 cup extra-virgin olive oil
• 2 pounds white onions (about 2 medium-large)
• 4 cups chicken broth (32 fluid ounces)
• 1/2 cup dry white wine
• 1 tablespoon fresh thyme leaves
• 1 tablespoon unsalted butter
• 1 teaspoon sugar
• 1/2 teaspoon white-wine vinegar
• freshly ground white pepper to taste
• a small wedge Parmigiano-Reggiano (about 4 ounces)

1. Have ready a bowl of ice and cold water.
2. In a saucepan of boiling water blanch chives 10 seconds and drain in a sieve.
3. Immediately plunge chives into ice water to stop cooking.
4. Remove chives from ice water, squeezing out excess water, and drain on paper towels.
5. Chop chives and in a blender puree with oil until smooth.
6. Transfer chive oil to a bowl.
7. Chill oil, covered, at least 8 hours and up to 1 day.
8. Pour oil through a fine sieve into a small bowl, pressing hard on solids.
9. Thinly slice onions and in a 5-quart heavy kettle combine with broth and wine.
10. Bring mixture to a boil and skim foam.
11. Add thyme and simmer, uncovered, until onions are very tender, 45 to 50 minutes.
12. Cool mixture 10 minutes.
13. In a blender puree mixture in batches with butter until smooth (use caution when blending hot liquids), transferring to a bowl.
14. In kettle stir together puree, sugar, vinegar, pepper, and salt to taste and heat over moderate heat, stirring, until heated through.
15. Soup may be made 2 days ahead and cooled, uncovered, before chilling, covered.
16. Reheat soup before serving.
17. With a vegetable peeler shave enough thin slices from Parmigiano-Reggiano to measure about 1/2 cup.
18. Serve soup drizzled with chive oil and topped with Parmigiano-Reggiano.

chives, extravirgin olive oil, white onions, chicken broth, white wine, thyme, unsalted butter, sugar, whitewine vinegar, freshly ground white pepper

Taken from www.epicurious.com/recipes/food/views/white-onion-soup-with-chive-oil-15102 (may not work)