Six-Onion Soup


Course : Onions
Serves: 4
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Ingredients:


4 tablespoons butter

2 cups chopped yellow onions

4 medium leeks-white only cleaned and thinly sliced

1/2 cup chopped shallots

4 cloves garlic cloves- -- peeled/minced

4 cups chicken stock

1 teaspoon dried thyme

1 piece bay leaf

1 teaspoon salt and pepper to taste

1 cup heavy cream

3 medium scallions -- trimmed cleaned diagonally sliced

1 package croutons -- for garnish

1 bunch snipped chives -- for garnish
 

Preparation / Directions:


Melt butter in a pot. Add onions, leeks, shallots and garlic and cook covered for about 25 minutes-until tender. Add stock, thyme and bay leaf and season to taste with s and p. Bring to a boil, reduce heat and cook for 20 minutes. Strain soup and transfer the solids to a food processor and puree. Return puree to the pot. For a party, I prepare soup to this point and then it can sit until you are almost ready to serve (I don't know-30 minutes?) Over medium heat, whisk in heavy cream and bring to a simmer. Add scallions and simmer for 5 minutes. Ladle into bowls and top with croutons and chives. This soup is wonderfully delicate and I serve it frequently in the summer with fish and a lightly steamed veggie. Silver Palate

 

Nutritional Information:

378 Calories (kcal); 34g Total Fat; (81% calories from fat); 4g Protein; 14g Carbohydrate; 113mg Cholesterol; 2293mg Sodium


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