Chilled Sweet Onion Soup With Garlic Vinagrette and Crab Salad Recipe

Directions:

1. Cut the onions in half, peel and slice them about 1/8-inch-thick. Heat the olive oil in a very large sauté pan over medium heat. Add the onions and the garlic. Reduce the heat to low, and sweat the onions for 1 hour, stirring occasionally as they soften. Pour in the white wine and the water and reduce over low heat for an additional 45 minutes to 1 hour, until the onions are completely tender. Keep the heat low so the onions do not caramelize or darken at all. They should remain white and soft, cooking in their own juices throughout.
2. While the onions cook, make the vinaigrette. Boil the water in a medium saucepot over medium-high heat. Add the sliced green garlic and blanch for 5 minutes. Strain the blanched garlic and run under cold water to stop the cooking. Put the green garlic in a blender with the mustard, egg yolk, honey, sambal, and vinegar. Puree until a smooth paste begins to form. With the blender running, add the oil in a slow, steady stream through the opening in the lid and blend until the mixture is smooth and thick. Season to taste with salt and pepper. Refrigerate until ready to use.
3. Transfer the cooked onions to a blender with the cream and puree until completely smooth. Season to taste with salt and pepper. Refrigerate to cool completely.
4. To make the crab salad, toss the crabmeat with olive oil, zest and lemon juice. Season with salt and pepper to taste.
5. Divide the chilled soup between bowls. Drizzle some of the vinaigrette on the soup and top with a few spoonfuls of the crab salad.