1 block (6.5oz) Bloc de Foie Gras de Canard
In a large saucepan over medium heat, sauté the onions in the oil until they caramelize. Season with salt and pepper. Deglaze with the vinegar and add the broth. Bring to a boil and simmer for about 20 minutes or until the onions are very tender. In a blender, purée the soup with the cubes of foie gras until smooth. Adjust the seasoning.
In a small saucepan, bring the cranberries, shallot, water, and sugar to a boil. Simmer for about 3 minutes or until the shallots are tender.
Serve the soup and top with diced foie gras, cranberries and arugula in the centre.