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.


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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

Directions Step-By-Step

1
IN 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.
2
ADD STOCK, THYME AND BAY LEAF, SEASON WITH SALT AND PEPPER. BRING TO A BOIL AND REDUCE HEAT. COOK PARTIALLY COVERED FOR 20 MINUTES.
3
POUR THROUGH A STRAINER PLACED OVER A LARGE BOWL. PUT SOLIDS INTO A FOOD PROCESSOR AND PUREE.
4
PUT 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.
5
LADDLE INTO HEATED BOWLS AND GARNISH WITH THE SNIPPED CHIVES.

About this Recipe

Course/Dish: Cream Soups