Recipe by Sharon123
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!
Top Review by ratherbeswimmin'
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.
- 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)
Directions See How It's Made
- 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.