Six-onion Soup Recipe

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SIX-ONION SOUP

theresa dibert

By
@atlantismoons

RICH AND DELISHOUS. SERVE WITH SOME TOASTED FRENCH BREAD CROUTONS TOSSED IN. EVERYONE LOVES THIS ELLEGANT SOUP.

Rating:
★★★★★ 1 vote
Serves:
4-6
Cook:
50 Min

Ingredients

4 Tbsp
butter, unsalted
2 c
finely chopped yellow onions
4 large
leekswhite parts only, thinly sliced
1/2 c
chopped shallots
6
garlic cloves minced
4 c
chicken stock
1 tsp
dried thyme
1
bay leaf
salt and pepper to taste
1 c
heavy cream
3
green onions, cut diagonlly into 1/2 in. slices
snipped fresh chives for garnish

Step-By-Step

1IN A LARGE HEAVY POT, MELT BUTTER OVER LOW HEAT. ADD ONIONS, LEEKS, SHALLOTS AND GARLIC AND COOK COVERED OVER LOW HEAT UNTIL SOFT AND TENDER ABOUT 25 MINUTES.
2ADD STOCK, THYME AND BAY LEAF, SEASON WITH SALT AND PEPPER. BRING TO A BOIL AND REDUCE HEAT. COOK PARTIALLY COVERED FOR 20 MINUTES.
3POUR THROUGH A STRAINER PLACED OVER A LARGE BOWL. PUT SOLIDS INTO A FOOD PROCESSOR AND PUREE.
4PUT SOUP AND PUREE BACK INTO POT OVER MEDIUM HEAT. WHISK IN CREAM AND BRING TO A SIMMER. ADD GREEN ONIONS AND SIMER ANOTHER 8 MINUTES OR GRENN ONIONS ARE TENDER.
5LADDLE INTO HEATED BOWLS AND GARNISH WITH THE SNIPPED CHIVES.

About this Recipe

Course/Dish: Cream Soups