Prep 25 mins
Cook 45 mins
The taste of onions is superb in this rich and creamy soup! Float the toasted French bread on top with a sprinkling of chives. Fit for a king!
- 4 tablespoons sweet butter
- 2 cups finely chopped yellow onions
- 4 large leeks, white parts only,well cleaned and thinly sliced
- 1⁄2 cup chopped shallot
- 4 -6 cloves garlic, peeled and minced
- 4 cups chicken stock or 4 cups vegetable stock
- 1 teaspoon dried thyme
- 1 bay leaf
- salt & freshly ground black pepper, to taste
- 1 cup heavy cream
- 3 scallions, trimmed,cleaned,and diagonally cut into 1/2 ",pieces
- toasted french bread crouton (garnish)
- snipped fresh chives (garnish)
- Melt the butter in a pot.
- Add the onions, leeks, shallots and garlic and cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes.
- Add the stock, thyme and bay leaf, and season to taste with salt and pepper.
- Bring to a boil, reduce heat,and cook, partially covered, for 20 minutes.
- Pour the soup through a strainer set over a bowl, transfer the solids and 1 cup of the liquid to the bowl of a food processor fitted with a steel blade(or a blender), and puree.
- Return the puree and remaining 3 cups of liquid to the pot and set over medium heat.
- Whisk in the heavy cream and bring to a simmer.
- Add the scallions and simmer for another 5 minutes, or until they are tender.
- Ladle into heated bowls and garnish with croutons of toasted French bread and snipped fresh chives.
Sharon, honey--this was absolute heaven for me. I love onions and the combination of flavors was intense and so delicious. My husband agreed as well. I served this with hot fresh baked bread and it was an out of body experience. Thanks so much for a truly fabulous meal.
So it drives me crazy when people make all sorts of changes to a recipe and then review it but.....I made a change in the recipe and now I'm reviewing it. Go figure. So we are trying to cut down on dairy and decided to try this with coconut milk for the heavy cream. Yes, we made a major change but I wanted to do a review anyways for two reasons. One, if anyone else doesn't want to use the cream I wanted them to know that the coconut milk does work and secondly that if it tastes so amazing without the cream it must be incredible with the cream. We used the Cuisinart stick right in the pot (seriously get one of these) which made it so much easier and left some of the onions whole for texture. The second batch we added some white wine to cut the sweetness a little but it is delicious without it. It is also very pretty with the scallions still green at the end and I would definitely serve this to guests. Thanks for a great new meal idea!
I love onion soup and this one is just perfect! The rich flavor of the onions and the creamy texture make this hard to stop eating! I will make it again. Thanks for sharing.