creamy five onion soup
(2 ratings)
A creamy soup, light enough for summer.
►
(2 ratings)
yield
8 servings
prep time
20 Min
method
Bake
Ingredients For creamy five onion soup
-
1/2 lb Butter
-
1 lg Spanish style yellow (or white onion), julienne
-
1 med Red onion (julienne)
-
1 sm Leek (cut cross wise)
-
4 Shallots (finely diced, divided)
-
1/2 C Scallions (chopped)
-
1 Tbs Sweet basil (dried)
-
1/2 tsp Black pepper
-
1 C All purpose flour
-
8 C Beef consommé
-
2 C Heavy cream
-
1 C Burgundy red wine
-
8 Croutons (2 inch round)
-
8 slices Swiss cheese
-
8 slices Gruyere cheese
-
8 Jumbo onions (with centers hollowed out or crocks)
How To Make creamy five onion soup
-
1Preheat oven to 450 F. In a medium large stockpot, melt butter and sauté all the onions (except 1/4 cup of the scallions), basil and black pepper. When onions are tender, add the flour and stir until smooth. Cook for 1 minute; add consommé, cream and wine. Bring to a boil and then turn down to a simmer; stir for 10 minutes to prevent the bottom from burning. Ladle the soup into the hollowed out onions or into crocks. Top each bowl with a crouton and 1 slice of Swiss and 1 slice of Gruyere. Place bowls in the oven until the cheese is melted and golden brown.Remove from the oven and garnish with the remaining 1/4 cup scallions.Courtesy of Chef Jeffrey Galick; Harrah’s Steak House, Reno, Nevada 2010
- 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!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT