six-onion soup
(1 rating)
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RICH AND DELISHOUS. SERVE WITH SOME TOASTED FRENCH BREAD CROUTONS TOSSED IN. EVERYONE LOVES THIS ELLEGANT SOUP.
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(1 rating)
yield
4 -6
cook time
50 Min
Ingredients For six-onion soup
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4 Tbspbutter, unsalted
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2 cfinely chopped yellow onions
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4 lgleekswhite parts only, thinly sliced
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1/2 cchopped shallots
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6garlic cloves minced
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4 cchicken stock
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1 tspdried thyme
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1bay leaf
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salt and pepper to taste
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1 cheavy cream
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3green onions, cut diagonlly into 1/2 in. slices
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snipped fresh chives for garnish
How To Make six-onion soup
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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.
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2ADD STOCK, THYME AND BAY LEAF, SEASON WITH SALT AND PEPPER. BRING TO A BOIL AND REDUCE HEAT. COOK PARTIALLY COVERED FOR 20 MINUTES.
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3POUR THROUGH A STRAINER PLACED OVER A LARGE BOWL. PUT SOLIDS INTO A FOOD PROCESSOR AND PUREE.
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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.
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5LADDLE INTO HEATED BOWLS AND GARNISH WITH THE SNIPPED CHIVES.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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