Three-Onion Soup

Name: Three-Onion Soup
Ingredients: 2 big yellow onions, quartered and thinly sliced; 2 red onions, quartered and thinly sliced; 4 leeks root end and dark-green tops removed, sliced ¼ inch thin, and washed; 1 tablespoon unsalted butter; 1 tablespoon olive oil; 2 tablespoons unbleached allpurpose flour; 8 cups vegetable or chicken stock; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ½ cup grated Parmesan cheese

"Frank had to do some research to prove to Jerome that what Americans call French onion soup really is from France. Jerome never saw it when he was growing up. He and the soup apparently come from different regions. We caramelize three types of onions—yellow onions, red onions, and leeks—to make this sweet, hearty soup. At the store, we don’t do the whole melted-cheese top thing that characterizes French onion soup, so we didn’t think it deserved that name. Three-onion soup is even better the next day. Serve..."

INGREDIENTS

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2 big yellow onions, quartered and thinly sliced

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2 red onions, quartered and thinly sliced

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4 leeks root end and dark-green tops removed, sliced ¼ inch thin, and washed

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1 tablespoon unsalted butter

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1 tablespoon olive oil

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